Homemade almond milk

On our most recent trip back to America, I was surprised to see the presence of Almond milk in the grocery stores in the dairy section right next to cow's milk. When I last lived in the states in 2003, you had to go to the health food store to get it. I was also impressed at how cheap almond milk is! I spent the 5 weeks we were there drinking almond milk whenever possible. It's lower in carbs than regular milk, same amount of fat, HALF the calories, cholesterol free, loaded in antioxidants, has nearly as much calcium and an impressive array of vitamins. Really, what's not to love? Well, the price of it in Norway, that's what's not to love. Coming back to Norway, I went in search of almond milk. We have soy, rice and oat milks readily available in normal grocery stores here, but no almond milk. I finally found some at the health food store, but it was a tiny box and it was about $10!! Crazy.
Desperate times call for desperate measures. How hard can making homemade almond milk be?? Not hard at all is the answer! I can get raw almonds in bulk for about $11 a KILO here (that's about 2.2 pounds) and I only need a cup to make about a liter of milk, so it's a significant savings over the health food store almond milk. I tend to make small batches, as it only lasts about 5 days in the fridge and I really only use it in my smoothies, so I don't need a whole lot.

Start by soaking a cup or two of almonds in water over night. They will nearly double in size after the soaking:

Drain them and rinse them and put them in your blender or food processor and cover them with 4 or 5 cups of cold water:
Process them on high until the mixture is white and frothy:
Next, strain the mixture into a container. You can use a fine mesh sieve, but I use a bag specially made for nut milks:
That's it! How simple is that? Put it in an airtight container and use it how you would milk! It's delicious, and more importantly, it's so good for you! Now go make some almond milk: