How I Make Almond Milk (recipe!)

Tomorrow marks month one of two in this Zero Waste Challenge. Making my almond milk this morning, I realized something: I’m loving this. I don’t know if I’ll continue doing it this after the Challenge ends, but I’ve got the ritual down now at least. And the process and result are worth it.

It takes an almost meditative 10-15 minutes, now that I have the motions down. I set coffee to percolating, press HIGH on the blender, and power pose for two minutes while almonds and water churn into milk.

Then I strain liquid and press pulp and strain and press. When I’m through, I have 2 cups of creamy, clean, nutty milk that makes my coffee oh-so-rich and delicious. If I want, it whips up into a frothy foam for a latte or cappuccino, too, which no bottle has ever done for me before. Ooh-la-la!

It took a while to get my preferred blending and straining process into a rhythm, and I made a bit of a mess during my first go, too. I’ve been sick much of this month, so was nursing a migraine that day as well. It’s stunted this whole study a bit: I took in far more plastic waste than I’d expected (5.3 ounces, so not bad, but not great), haven’t yet explored the bulk world particularly interestingly, or yet made my own toothpaste or lip gloss. But I have kept to things that could have gone by the wayside, like washing handkerchiefs and setting them on the radiator to dry rather than giving in and using tissues, or self-soothing with takeout soup.

Remember the long game, I remind myself.

Now that I’m in my second month and some household and beauty items are running out, I’m ready for the next phase: I hate my deodorant and often throw out ones I try but then am not pleased with, so making my own is on the list. Toothpaste will be an easy make, and those ingredients stand ready. And getting glass spray bottles and vinegar recipes for cleaning glass and the kitchen will come into play, too.

Goals. Long-term steps. Investment. That’s what it is. I’m invested in this shit.

How to make almond milk:

  • Soak one cup of raw almonds in water for two days in the fridge.
  • Drain, and rinse thoroughly.
  • Combine with 2 cups filtered water in a blender.
  • Blend on high 2 minutes. then on low for 2 minutes.
  • Strain through a wire mesh strainer into a 2-cup Pyrex measuring cup, glass jar, or bowl.
  • Press the pulp out with a spatula and discard the pulp as you go.
  • Filter again through a finer tea strainer into whatever jar you’re going to store the milk in.
  • Done!

The milk will last for 3-6 days in the refrigerator before starting to sour. I read online 3. I’ve had it for 6 and I’m still alive.


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