About Milk the Nut

Homemade almond milk takes four ingredients and about five minutes, and most people who try it stop within a month. What wears them down is the soaking, the wringing of a wet bag over the sink, and the pulp in the drain. A machine removes that work, and the machines go about it in different ways at very different prices. This site is written for the person deciding whether a machine is worth it, and which one.

The questions that matter are plain: which milks you'll make (almond and cashew are cold jobs; soy must be cooked; oats punish heat), how many cups a week, whether anything plastic touching the milk bothers you, and how much cleaning you'll tolerate. The answers decide the machine. We lay them out, then compare the makers people actually buy on what their makers publish: capacity, cycle time, what the filter is made of, what heats and what doesn't, what goes in the dishwasher.

How the guides are written

We work from the manufacturers' product pages and manuals, and where a maker publishes no spec sheet we say the figure comes from the retail listing. We make plant milk at home and say what we haven't run. We don't do lab tests of yield or nutrition, and we don't repeat claims we can't trace to a maker.

How the site is paid for

Product links go to Amazon, and Milk the Nut earns a commission on purchases made through them. The details are on the affiliate disclosure page.

Contact

Corrections and questions: [email protected].

Milk the Nut is an independent guide and is not affiliated with any milk maker manufacturer.