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Homemade Almond Milk ⬇️ Welcome back to Make It Don’t Buy It, where I teach you how to make everyday foods you normally grab at the store right at home. Today we’re making homemade almond milk. Just like I always say, this isn’t about making everything from scratch all the time. It’s about knowing how, in case you ever need or want to. Some seasons you’ll make things like this, some seasons you won’t, and both are totally okay. Having the option matters. Homemade almond milk just makes sense. Even the clean versions at the store can be really expensive, and most conventional ones are filled with gums, preservatives, and fillers that aren’t great for digestion or your gut. When you make it at home, it’s just almonds, water, and optional flavoring. Plus it takes very little hands-on time. Ingredients -Almonds -Water -Pinch of sea salt, optional -Vanilla extract, optional Instructions -Soak almonds overnight in a jar or bowl, leaving plenty of room since they will absorb water and expand. -A simple rule of thumb: for every 1 cup of almonds you soak, you’ll blend with 2 cups of fresh water the next day. -After soaking, strain and rinse the almonds well to remove any residue from soaking. -Add the almonds to a high-speed blender or food processor. Add: -2 cups water per 1 cup almonds -A pinch of sea salt, if using -1 to 2 teaspoons vanilla extract, to taste -Blend on high until completely smooth. -Strain through a fine mesh strainer lined with cheesecloth or a clean kitchen towel. Squeeze well to remove all the almond pulp and extract the milk. -Taste and adjust with more vanilla or salt if needed. -Store in a sealed glass jar in the fridge. Shake before using. Simple, affordable, and a great swap for store bought. #momhacks #kidssnacks #homemaderecipes

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