Nut Milk Without a Nut-Milk Bag: The Fine-Mesh Method

The short answer: you don’t need a nut-milk bag. Blend soaked nuts with water, pour through a fine 60-mesh strainer set over a bowl, and let it drain for two minutes before a final gentle stir. You’ll bottle smooth milk and skip the part where you hand-wring pulp through fabric at 7 a.m.

The trouble with bags

Nut-milk bags work, but they’re a chore: squeezing is messy, the fabric stains and holds smells, and drying one over the tap takes a day. Most end up in the back of a drawer after the third use.

The 60-mesh method

1. Soak one cup of almonds or cashews overnight; drain. 2. Blend with four cups of fresh water for about a minute. 3. Set the 60-mesh cup over a wide bowl – a fine mesh with ~0.25 mm openings catches the pulp while the milk streams through. 4. Pour in stages and give the pulp a slow stir with a spoon; don’t press hard. 5. Bottle, refrigerate, shake before use. Keeps about four days.

What about the last bit of texture?

Cashew milk comes through the 60 mesh essentially smooth. Almond milk retains a whisper of body that most people never notice in coffee or oats – if you want it silkier, strain a second time. The pulp, meanwhile, is ready for oatmeal, energy balls or crackers.

Same tool, whole kitchen

The 60-mesh cup that strains your nut milk also sifts flour and dusts cocoa; swap to the 20 for rinsing the nuts before soaking. One solid stainless handle, three cups, no weld between handle and cup. Answers on the FAQ page – and the launch list gets 15% off during Amazon launch week.