How to Milk an Almond

Forums Nutrition How to Milk an Almond

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  • #106104

    THis is cool

    about a pound (or roughly half a kilo) of fresh raw almonds out of the shell

    A blender or food processor

    A large bowl to strain into

    A mesh bag or cheesecloth for first straining

    A reusable fine wire mesh coffee cone or fine muslin bag for second straining

    A half gallon or 2 liter refrigerator jug to keep it in

    A few pinches of salt (optional)

    Sweetener of your choice, to taste (optional)


    either that or you need really small fingers and hands to find the nipples…


    I just started doing this last week. So good! A few things I would add:

    1. Some people soak the almonds overnight. I haven’t tried not soaking yet, so I’m not sure how much difference it makes.

    2. I’ve tried removing the skin and leaving it on. Didn’t seem to make much difference.

    3. A cup of almonds and 2-3 cups water is a good ratio if making smaller batches. 2:1 is super good, but 3:1 lasts longer and is still very tasty.

    4. 3 dates per cup of almonds makes a great sweetener. That said, it’s still delicious without.

    5. I used a flour sack cloth to do the straining and didn’t really need a second straining. I tried pushing some through my Aero press with a filter and it was SUPER clean and really good, but ultimately too hard to push.

    6. The leftover pulp can be put on a cookie sheet and baked at 175degF until dry, then ground up into almond meal. Works pretty well in place of flour in cookies, etc.

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