Almond Milk

Take any carton of almond milk from the supermarket and look at the ingredient list. Water is at the top, logical. But then you see: almond 2.5%. The rest is water with stabilizers and often sugar. Tricalcium phosphate, locust bean gum, gellan gum - they're all additives to keep it shelf-stable and thick.

If you make it yourself, you use 100 to 150 grams of almonds per liter. That's 10 to 15%. No stabilizers needed, no flavors - the almonds give enough taste. You taste the difference immediately: fuller, creamier, with that marzipan-like sweetness that almonds have.

A kilo of almonds costs about as much as four cartons of almond milk. But then you get six times as much almond and know exactly what's in it. Plus you keep almond pulp that you can turn into almond flour.

First soak (don't skip this)

Almonds are hard. If you process them dry, you don't get milk but sandy sludge. That's why you need to soak them first. Minimum 8 hours, but a whole night is better. Put them in plenty of water in the evening and the next morning they're ready.

Soaking does more than just soften. In raw nuts there's phytic acid, a substance that can hinder the absorption of minerals. By soaking you break that down partially. After soaking you throw away that water and rinse the almonds well. In that soaking water are substances that can give a bitter taste.

Downside: you need to plan ahead. Want almond milk tomorrow morning? Then you need to start tonight.

Brown or white almonds?

In the store you see two types: brown almonds with skin and white blanched almonds. Both work, but give a different result.

Brown almonds still have their skin. That gives a stronger, nuttier taste. The milk becomes light brown. The skin contains tannins that can give a slightly bitter undertone - some people find that tasty.

White almonds are blanched. This gives a softer, milder taste. That marzipan-like sweetness comes out better. The milk becomes light cream-colored. This is what most people expect from almond milk. They're also easier to digest if you have a sensitive stomach.

Start with white if you doubt. Those give the most predictable result.

Making almond milk with Mylky

Put 110 grams of soaked almonds in the filter basket. Add 3-4 pitted dates and half a teaspoon of salt. Fill the jug with water up to the min line. Want vanilla? Add a teaspoon of vanilla extract to the water.

Start the program and after 60 seconds you have almond milk. The blending and sieving happens automatically - the pulp stays neatly behind in the filter basket.

Adjusting the amount

With 110 grams you get creamy almond milk that works well for coffee and smoothies. Want it fuller? Use 130-150 grams. Lighter? 80-100 grams suffice. Start with 110 and adjust to your taste.

Turning that almond pulp into flour

What remains in the filter basket is wet almond pulp. This becomes almond flour - and that costs €15-20 per kilo in the store.

Spread the pulp over a baking sheet lined with parchment paper. Set your oven to 100°C and let it dry for an hour. Stir occasionally. When it's dry and grainy, let it cool and grind it fine in a food processor. Done.

This almond flour you use in gluten-free pancakes, cookies, as coating for fish or chicken, or through your oatmeal. This changes the calculation from "just as expensive as a carton" to "milk plus free flour".

Want to use it immediately? Mixing through smoothies gives texture. Processing into muffins or brownies gives extra moisture. Making energy balls with the pulp as base. Or using as face scrub - almond is soothing and lightly exfoliating.

Adjusting taste

Salt is essential. A quarter teaspoon per liter makes the difference between bland and full of flavor. You don't taste the salt, but it brings out the nutty flavor. Don't skip this.

Dates give soft sweetness and extra body. If you put the milk in coffee or through muesli you might not need it - almonds are already naturally slightly sweet. But for chocolate milk or chai latte, dates are perfect.

Vanilla goes well with almond. Half a teaspoon of vanilla extract gives a warm undertone. Cinnamon also works - half a teaspoon gives a spicy touch.

For chocolate milk: add 2-3 tablespoons of raw cacao. For matcha latte: a teaspoon of matcha powder. For turmeric latte: a teaspoon of turmeric with a pinch of black pepper.

Where does it work well?

In coffee, almond milk works well. The nutty flavor combines nicely with espresso. It foams less well than cow's milk - for regular coffee or flat white fine, for cappuccino with lots of foam less suitable.

Through smoothies it's top. That creamy texture and nutty flavor go well with banana, berries and spinach. Also through oatmeal or muesli it gives a pleasant taste. In chai latte or golden milk it's better than water.

Baking works, but account for the nutty flavor. In banana bread, brownies or almond cake it works perfectly. In neutral cake the almond flavor can become dominant. Also important: almond milk is thinner than cow's milk, so recipes can turn out differently.

When it goes wrong

Too watery? You used too few almonds. Try 130-150 grams instead of 110. Or you used the soaking water instead of fresh water.

Bitter taste? This usually comes from using the soaking water or old, rancid almonds. Check the best-before date. Rancid almonds smell musty and taste bitter.

Stays grainy? When making manually: strain with a cheese cloth instead of regular sieve. With Mylky this shouldn't happen.

Separates very quickly? Normal that it separates, but if it's already separated within an hour, an extra date blended helps. That gives body so it separates slower.

Storage

Fresh almond milk keeps for 3-5 days in the fridge. Store it in a glass bottle. After 5 days it can turn sour or get lumps. Always smell and taste if you doubt.

The milk separates - that's normal. Just shake well before use. A bottle with a narrow neck makes shaking easier.

In conclusion

The first time making almond milk might feel like hassle. You need to start the night before and you wonder if it's worth it. But as soon as you take that first sip - creamy, full of flavor, with that real nutty taste - you understand.

It's not about saving money. It's about that full flavor you don't find in any carton. About that almond pulp you turn into flour. About the realization that those cartons in the supermarket are selling you mostly water with a bit of almond in it.

After a few times it becomes routine. You know exactly how many almonds you like, you have your soaking routine, you know what to do with that pulp. And when you taste that full almond milk as it's meant to be - not watery from a carton, but full and creamy - then you understand why this is the only way.