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The Damsel would like to introduce today’s substitute teacher–the beautiful Amy lady from Progressive Pioneer. This is a blog that ought to be required reading for Old School students who want to do things the natural way.

Know anyone who struggles with dairy? Try this:

Almond Milk

My mother-in-law, who eats nearly a 100% raw diet, showed me how to make almond milk when they were visiting us in Maine.  It turns out to be quite a simple process.  I make it once or twice a week now.  It’s so much richer and creamier than the stuff you buy at the store, and of course, still has all it’s good enzymes because it’s raw.  And somehow, things you make yourself just taste that much more delicious!

Here’s how it goes:

Soak 1 cup almonds for 8hrs or overnight.

Rinse well.

Add 4 cups water, 1/4tsp salt, 1/2tsp vanilla and a spoonful of honey.

Blend really well.

Strain through nut milk bag (you can make one out of organza).

Squeeze out the last drops (you can use the leftover almond pulp in bread).



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  • Wow I have never heard of almond milk and I am amazed you can make it. Thanks this is something I will have to put on the try list!

  • You can make "milk" from all sorts of nuts, and even grains like oats and rice. Don't be afraid to experiment; it's the best way to discover your favorite combination!

  • We used to have a soy milk machine and used it to make almond milk as well. It is so good!! I will have to try it this way now, as I gave the machine to my daughter in law when they found out my grand-daughter is allergic to dairy. It has been a life saver for them.

  • I’m going to have to try this soon! It looks delicious! I just became lactose intolerant after my first travels out of the country and trying to find ways to not miss milk so much!

  • You make it look so easy!

  • Wendy


  • Hello,
    Loving your blog.
    Just a note to add to your fab tutorial……blanch the almondsbefore or after soaking breifly in boiling water and slide off skins. They contain high levels of tannins and are better not milked.
    Lots of love

  • the_damsel

    Michelle,Thanks so much for the tip!

  • Robin

    Just found your blog through a friend and love/need this post! Just wondering if you can reuse the almonds left after soaking for anything? Thanks from a fellow"Mainah" living in Nebraska. 🙂

    • You know, I've added it to bread in the past, but you have to be sparing; it makes the dough not hold together very well. It's better in quick breads and muffins. Chickens also love it. So, I guess you can use it to make eggs:)

  • Thanks for the tutorial!! I recently tried almond milk thanks to a post at the Ktchn that compared the taste to soy, lactose-free, and "regular" cow's milk. I loved the vanilla flavor! However, I am constantly annoyed that the milk-alternatives are so expensive compared to "regular" milk. I'm going to do a cost-breakdown to see if making my own almond milk is cheaper than store-bought!

    Kim @ Incandescent Blue Flame

  • I've never tried making it myself, but my youngest and I simply love–LOVE–the dark chocolate almond milk we buy at the store. She'll be interested to read this post.

  • Muum

    that looks awesome! I'll give it a try!

  • Barb

    I love making almond milk!! At serving time, sometimes I mix in a little cinnamon and fresh grated nutmeg….Also, I use 1 tsp vanilla instead of the 1/2 tsp for a little bit more vanilla flavor. Thanks for the great pics!!!

    • thedamselindisdress

      Mmm! That cinnamon and nutmeg sound so good.

      Margot (The Damsel)