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Almond Milk  This thread currently has 2,954 views. Print Print Thread
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italybound
Monday, September 8, 2008, 1:56am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 1323
Listen if anyone thinks or knows of a better way to remove the fine pulp, please let this thread know!I know Italybound would love this info. as well.


yes! yes I would.    the closest I've come to getting all the grit out is using an unbleached paper coffee filter. If there is any grit, I can't drink it, it chokes me. Apparently my throat is very sensitive to that stuff. I've had terrible coughing fits from getting grains of salt 'stuck' in my throat. Crazy, but so. So if I could ever get all the grit out, I'd really be a happy camper.  

When I use my Vitamix to make almond butter, after I've scraped out what I easily can, I add almond or rice milk, banana, agave, vanilla and make a shake. Easier to clean the mixer afterwards and no 'butter' goes to waste.  

Quoted from Victoria
Soaking in room temperature water overnight does not loosen the skin.


well now you've got me curious because I thought for sure that is what I do. not using hot water either. but I think I put mine in the fridge. obviously it's been a while since I did this. I have some almonds, will soak some tonight and report tomorrow.  



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Ribbit
Monday, September 8, 2008, 2:38am Report to Moderator Report to Moderator

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Quoted from Lola
make sure you re use all the pulp left in the cheese cloth in your focaccia, or whatever type bread or other baked good you make.


I usually dump it on my cereal for protein (when I actually eat cereal).


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Lola
Monday, September 8, 2008, 3:43am Report to Moderator Report to Moderator

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Sa Bon Nim
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and how about two days soaking?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Victoria
Monday, September 8, 2008, 4:26am Report to Moderator Report to Moderator

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hmmm . . have you folks been able to skin almonds after soaking in regular temperature water?  I'd love to hear reports of success!!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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accidental_chef
Monday, September 8, 2008, 4:39am Report to Moderator Report to Moderator

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Quoted from Victoria
Do you know of any way of getting those skins off without using very hot water?


If you soak almonds in room temp water overnight, the skins come off easily. If you soaked them in warm water (not boiling water or even hot water) for about 1/2 an hour, they come off easily too.

For very creamy milk, soak almonds overnight. Roughly chop them up. Grind without adding any water, till you get a fine paste. Add water gradually, bit by bit and continue grinding till you get a smooth paste. Add water to the required volume you want. Trick is to never, ever add all of the water all at once. In this method there is no straining required coz you have the skin and flesh in a smooth paste.

You can also add broiled (dry fried) rice. Broil rice till it becomes the colour of ivory. Add to the chopped almonds. And proceed as usual.

I've never refrigerated the above though for bulk use...




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Lola
Monday, September 8, 2008, 4:58am Report to Moderator Report to Moderator

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Sa Bon Nim
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the broiled rice you mention adding to the mix isn t cooked?
dry fried means you use oil?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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accidental_chef
Monday, September 8, 2008, 5:06am Report to Moderator Report to Moderator

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Quoted from Lola
the broiled rice you mention adding to the mix isn t cooked? dry fried means you use oil?


No Lola, it isnt cooked.

You fry the grains without any oil. Broiling without any oil.


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Henriette Bsec
Monday, September 8, 2008, 7:18am Report to Moderator Report to Moderator

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Kyosha Nim
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I cant be bothered to skin mine ( I know lazy B  )- I just think it makes the milk a bit creamy in colour and that is about it.
The leftover almonds I use in a yummy cake- with ghee, egg and sweetner- havent got any measurements- but it is really good.


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italybound
Monday, September 8, 2008, 11:27am Report to Moderator Report to Moderator

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Quoted from Henriette Bsec
The leftover almonds I use in a yummy cake- with ghee, egg and sweetner- havent got any measurements- but it is really good.


could you possibly fake those measurements? please.                                                   



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Henriette Bsec
Monday, September 8, 2008, 12:43pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yep later  


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Lola
Monday, September 8, 2008, 2:26pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Mayflowers
Monday, September 8, 2008, 3:06pm Report to Moderator Report to Moderator
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Quoted from italybound


yes! yes I would.    the closest I've come to getting all the grit out is using an unbleached paper coffee filter. If there is any grit, I can't drink it, it chokes me. Apparently my throat is very sensitive to that stuff. I've had terrible coughing fits from getting grains of salt 'stuck' in my throat. Crazy, but so. So if I could ever get all the grit out, I'd really be a happy camper.  


I have the same problem..grit in the throat and coughing fits.
I used the coffee filter also..takes forever to drip but it helps tons with the grit.

Quoted from italybound

When I use my Vitamix to make almond butter, after I've scraped out what I easily can, I add almond or rice milk, banana, agave, vanilla and make a shake. Easier to clean the mixer afterwards and no 'butter' goes to waste.  


Good idea thanks IB.   I still haven't tried soaking the almonds first..I keep forgetting to do it..SM.
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italybound
Monday, September 8, 2008, 3:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 815
I used the coffee filter also..takes forever to drip but it helps tons with the grit.


I'll bet if we were to run it thru a new filter again, we might be home free. Will have to try that. If you try it before me, lemme know the outcome ok?  



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+Aan
Monday, September 8, 2008, 3:14pm Report to Moderator Report to Moderator

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I used to make my own almond milk. I need to again. My face would absolutely glow!...Aani


Listen, this is what I think: I think we can't go around measuring our goodness by what we don't do, by what we deny ourselves, what we resist, and who we exclude. I think we've got to measure goodness by what we embrace, what we create, and who we include. Pere Henri (Chocolat)
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italybound
Monday, September 8, 2008, 3:26pm Report to Moderator Report to Moderator

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Kyosha Nim
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In the GTD book, I notice almond and rice milk are black dots. Is this because of the junk in commercially made milks? and would homemade milks be okay? if not, well, that would really stink, cuz what's left for milks? can't remember if chia milk was listed.

to comment on my own question, it must be the commercial milks that are avoids cuz chia seed is a superfood, almonds and almond butter are superfoods and so is rice.



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Ribbit
Monday, September 8, 2008, 4:06pm Report to Moderator Report to Moderator

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That's what I was going to say.  I know there are some awfully confusing seemingly contradictory statuses of food (for example pineapple juice is fine but pineapple isn't ), but somehow I can't imagine that almonds would be fine but homemade almond milk wouldn't be, made with entirely compliant ingredients.

AC, I appreciate your idea about making almond butter first then making it gradually into milk.  I'm going to try that.  I've never been entirely happy with my almond milk.  Nobody else will touch it.  Maybe with your recipe I can get others to try it.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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italybound
Monday, September 8, 2008, 5:19pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Ribbit
AC, I appreciate your idea about making almond butter first then making it gradually into milk. .


Me too.........I'm hoping that works. Hope,hope,hope. Thought about that on the way home from the post office. Wondering why it would make a dif. Maybe if it's more 'oily' to start off with? but I'm sure gonna try it.



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Mayflowers
Monday, September 8, 2008, 5:24pm Report to Moderator Report to Moderator
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Quoted from italybound


I'll bet if we were to run it thru a new filter again, we might be home free. Will have to try that. If you try it before me, lemme know the outcome ok?  


Ok, IB, I'll let you know.   I'll standing there awhile, but I'll let you know.. The last time I tried it, I spilled it all over the counter, because the filter is so flimsy lol..
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italybound
Monday, September 8, 2008, 5:35pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 815
Ok, IB, I'll let you know.   I'll standing there awhile, but I'll let you know.. The last time I tried it, I spilled it all over the counter, because the filter is so flimsy lol..


I use a BIG strainer (mine is 6-1/4" in diameter) and put the coffee filter in that. I prop the strainer up on 3 glasses. No standing around for me.  



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Victoria
Monday, September 8, 2008, 7:02pm Report to Moderator Report to Moderator

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Quoted from accidental_chef


If you soak almonds in room temp water overnight, the skins come off easily. If you soaked them in warm water (not boiling water or even hot water) for about 1/2 an hour, they come off easily too.


Oh, that's so good to know.  Thanks!

Quoted from accidental_chef
For very creamy milk, soak almonds overnight. Roughly chop them up. Grind without adding any water, till you get a fine paste. Add water gradually, bit by bit and continue grinding till you get a smooth paste. Add water to the required volume you want. Trick is to never, ever add all of the water all at once. In this method there is no straining required coz you have the skin and flesh in a smooth paste.

You can also add broiled (dry fried) rice. Broil rice till it becomes the colour of ivory. Add to the chopped almonds. And proceed as usual.

Sounds like this method of dry roasting rice might make a good rice milk on its own.  How do you grind the rice?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Victoria
Monday, September 8, 2008, 7:07pm Report to Moderator Report to Moderator

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Sun Beh Nim
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For filtering out the grit, try pouring it first through a large coarse metal filter without any coffee filter.  That will get out a lot of the pulp.  Then the second filtering through a fine mesh strainer or paper/cloth will not have so much to deal with.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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italybound
Monday, September 8, 2008, 7:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Victoria
For filtering out the grit, try pouring it first through a large coarse metal filter without any coffee filter.  That will get out a lot of the pulp.  Then the second filtering through a fine mesh strainer or paper/cloth will not have so much to deal with.


  yes, yes you are so right. thanks for pointing out the obvious.     



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Ribbit
Tuesday, September 9, 2008, 12:00am Report to Moderator Report to Moderator

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Kyosha Nim
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Oh.  Duh.     Thanks for the suggestion.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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accidental_chef
Tuesday, September 9, 2008, 7:58am Report to Moderator Report to Moderator

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Quoted from Victoria
Sounds like this method of dry roasting rice might make a good rice milk on its own.  How do you grind the rice?


Same way as the almonds, in a coffee grinder. The idea is to never, ever pour all the required water in one go. This way you get the creamiest of creamy milks without any grits, without dilution and without overheating your grinder motor. Victoria, you must make sure you dont burn the rice. The moment it changes colour to ivory remove from fire and let it cool completely before grinding. No need to soak-actually it wont soak .

What we do at home is to use a grinding stone. Nothing beats the taste!



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sissalem
Tuesday, September 9, 2008, 2:47pm Report to Moderator Report to Moderator

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Is making homemade almond milk at home cost effective at all? And has anyone had any success yet w/ making in batches?


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