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BTD Forums  /  Cook Right 4 Your Type  /  Do you make your own Almond Milk?
Posted by: upnorth6, Wednesday, June 29, 2011, 11:50am
Has anyone found a brand of almond milk with out added ingredients?

I feel like an utter space cadet and just noticed that on my SWAMI soy milk is a black dot! I drink the Trader Joe's soy every day in my coffee.....

Almond milk is a super on my SWAMI....I need to make the switch

So far it looks as if I will be making my own almond milk......what do you guys do?
Posted by: grey rabbit, Wednesday, June 29, 2011, 1:46pm; Reply: 1
Easy as peas!

Soak 1 cup almonds overnight, in the morning drain, put almonds and 4 cups water into blender, blend for about 5 minutes, strain through 'nut bag' or strainers or I use a thin cotton cloth. I pour the almond milk back into the blender and add a couple of T of soy lecithin  to thicken it a bit because I use it for my coffee. You can add almond extract, a little sweetener if you like although I think it is sweet enough as is.
Posted by: C_Sharp, Wednesday, June 29, 2011, 2:01pm; Reply: 2
For those without a blender (or when traveling):

Put 1 to 2 tablespoons of almond butter in a jar with a cup of water.

Shake vigorously.

Strain (as described in last post) if you prefer it that way.
Posted by: Victoria, Wednesday, June 29, 2011, 3:18pm; Reply: 3
I made it for many years.  Since I didn't want the extra work of cleaning bags, I filtered once through a medium stainless steel strainer and the second time through the finest mesh, the same one I use to strain my ghee.  Let the strainer sit until it stops dripping, then press the pulp with the back of a spoon.
Posted by: upnorth6, Wednesday, June 29, 2011, 4:53pm; Reply: 4
Nice! Thank you guys  ;D
Posted by: Kathleen, Wednesday, June 29, 2011, 5:25pm; Reply: 5
upnorth6,
I just made almond milk for the first time a few months ago.  Easy, easy, easy  ;D  Had I known how easy it was, I would of done it years ago.  I bought a washable nut milk bag to filter after blending.

I used the homemade almond milk to make my husband's favorite butterscotch pie, came out so much better than using the store bought box.
Posted by: ruthiegirl, Wednesday, June 29, 2011, 6:13pm; Reply: 6
I've been doing this a while. Using almond butter, rather than raw almonds, gives you something that tastes like almond butter. You get a much more "milky" result if you use raw almonds isntead.

I don't soak almonds overnight. I boil them for a few minutes, then rinse with cold water before blending. I used to remove the skins before blending, but once I got lazy and wanted to see how it worked if I skipped that step, since the peels should come off in the straining stage anyway. It worked just fine. DD1 said that the resultant milk was slightly less sweeet, but it was hardly noticable. That's how I've been doing it since then- it makes for much less work. From deciding to make almond milk, to having finished almond milk in the fridge, takes me less than half an hour. It would go faster if my blender was more powerful- I need to blend the almonds in water for about 10-15 minutes in mine.

Then I put a strainer in a bowl, line the bowl with cheesecloth (actually a threadbare cloth napkin) and pour the milk mush through. Then I pick up the cloth carefully and squeeze out the liquid into a bowl. The strainer is just there to hold the cloth in place. I couldn't find a metal mesh strainer that was fine enough.

DD1 likes her almond milk with just vanilla added. I've never tried adding soy lecithin. She does need to shake up the milk before each use, as the fat separates and rises to the top. I don't drink almond milk because it's a black dot on my SWAMI, but DD1 likes it on cereal or in hot cocoa. DD2 doesn't like it, so she eats her cereal dry (when she eats it) and uses rice milk (superfood on my SWAMI) in cocoa.
Posted by: upnorth6, Wednesday, June 29, 2011, 6:51pm; Reply: 7
Excellent suggestions from all  :) I will be at the store on Friday and can pick up some raw almonds then. Looking forward to it!
Posted by: Chloe, Wednesday, June 29, 2011, 7:26pm; Reply: 8
For anyone who can have dates, I add two of them to the almond blending stage.... it sweetens the almond milk and makes it taste delicious :)
Posted by: JJR, Wednesday, June 29, 2011, 10:11pm; Reply: 9
Quoted from ruthiegirl
I've been doing this a while. Using almond butter, rather than raw almonds, gives you something that tastes like almond butter. You get a much more "milky" result if you use raw almonds isntead.

I don't soak almonds overnight. I boil them for a few minutes, then rinse with cold water before blending. I used to remove the skins before blending, but once I got lazy and wanted to see how it worked if I skipped that step, since the peels should come off in the straining stage anyway. It worked just fine. DD1 said that the resultant milk was slightly less sweeet, but it was hardly noticable. That's how I've been doing it since then- it makes for much less work. From deciding to make almond milk, to having finished almond milk in the fridge, takes me less than half an hour. It would go faster if my blender was more powerful- I need to blend the almonds in water for about 10-15 minutes in mine.

Then I put a strainer in a bowl, line the bowl with cheesecloth (actually a threadbare cloth napkin) and pour the milk mush through. Then I pick up the cloth carefully and squeeze out the liquid into a bowl. The strainer is just there to hold the cloth in place. I couldn't find a metal mesh strainer that was fine enough.

DD1 likes her almond milk with just vanilla added. I've never tried adding soy lecithin. She does need to shake up the milk before each use, as the fat separates and rises to the top. I don't drink almond milk because it's a black dot on my SWAMI, but DD1 likes it on cereal or in hot cocoa. DD2 doesn't like it, so she eats her cereal dry (when she eats it) and uses rice milk (superfood on my SWAMI) in cocoa.


I wonder if boiling gets rid of the anti nutrients like soaking does.  They do say roasting or heat gets rid of some of it.

Plus, if I use slivered, would I even have to strain?  As there is no skins on them.
Posted by: ruthiegirl, Wednesday, June 29, 2011, 10:49pm; Reply: 10
Even when I used blanced almonds (ie, slipped the skins off before blending with water) it still needed to be strained. The almond pulp itself was very "grainy" and didn't leave a very smooth milk if unfiltered.
Posted by: grey rabbit, Thursday, June 30, 2011, 3:17pm; Reply: 11
I was thinking that the next time I make it I'm going to soak some dates overnight too and use the date water when I blend the almonds. Dates are diamonds for me :)
Posted by: san j, Thursday, June 30, 2011, 4:20pm; Reply: 12
Quoted from grey rabbit
I was thinking that the next time I make it I'm going to soak some dates overnight too and use the date water when I blend the almonds. Dates are diamonds for me :)


Great idea!

Posted by: JJR, Thursday, June 30, 2011, 5:41pm; Reply: 13
Oh yeah.  That would be awesome.  Dates are like, heaven.  Only thing is if you want to use the almond milk for a savory dish, that might be too much.  But you obviously don't do that all the time.  I really need to try this.
Posted by: ruthiegirl, Thursday, June 30, 2011, 5:47pm; Reply: 14
I'm jealous of all of you who can have dates! They're a black dot avoid for me, and the few times I've had some anyway, they wreck havoc with my blood sugar.
Posted by: grey rabbit, Thursday, June 30, 2011, 6:05pm; Reply: 15
Quoted from ruthiegirl
I'm jealous of all of you who can have dates! They're a black dot avoid for me, and the few times I've had some anyway, they wreck havoc with my blood sugar.

I'll trade you some dates for a steak, rare please with just a little salt :)
Posted by: ruthiegirl, Thursday, June 30, 2011, 6:07pm; Reply: 16
Rare steak? Yuck!!! Well done please!

I miss being able to feed my family on the cheap, with a few bags of dried beans and not needing so much meat to feel satisfied.
Posted by: san j, Thursday, June 30, 2011, 9:23pm; Reply: 17
And you can make a date smoothie with water or some other juice, too. No need to wait till you're making almond milk to throw 'em into your blender.
Posted by: upnorth6, Saturday, July 2, 2011, 10:43am; Reply: 18
Made my first batch this morning and am having some in my coffee  :)

Let them soak overnight and tossed them in the blender skins and all and then poured through a mesh strainer.

I'm going to stay away from adding any sweetness, that will just produce cravings for me.

Next batch I may add a pinch of sea salt and cinnamon.

Thanks for all your help!
Posted by: upnorth6, Saturday, July 2, 2011, 1:23pm; Reply: 19
I used the left over almond pulp to make a tasty treat!

I took the base of the flaxmeal bread recipe and tweaked it

5 eggs
1 cup flaxmeal
leftover almond pulp
1/2 cup carob powder
1/4 cup PB2 (powdered peanut butter)
1/3 cup olive oil
1/2 cup water
1 tsp vanilla
pinch of sea salt

spread on greased cookie sheet bake at 350 for 20 mins......(drool)
Posted by: 14940 (Guest), Saturday, July 2, 2011, 8:40pm; Reply: 20
I live in the UK and have recently found a really good almond milk with no added sugars
http://www.healthysupplies.co.uk/ecomil-organic-sugar-free-almond-milk-1l.html

I don't know if you can get it where you live.

I used to make almond milk in the way people have described here and it was lovely but I don't have a lot of time these days and so I was really pleased to find this milk. I appreciate it doesn't take much time to make, but lots of little things that don't take much time add up to a lot of time  :)
Posted by: Niagreen, Saturday, July 2, 2011, 8:47pm; Reply: 21
ah Ruby this is great! I've been eyeing up this brand in my local health food shop. It's quite pricey which is why I haven't tried it yet, but now that you say it's good I will definitely buy it  :)
Posted by: 14940 (Guest), Saturday, July 2, 2011, 10:39pm; Reply: 22
Yes it is pricey, Niagreen, I agree. Nice though. Ensure you purchase the sugar free variety as the regular variety contains maltodextrin :X
Posted by: 14940 (Guest), Saturday, July 2, 2011, 10:41pm; Reply: 23
In fact, I much prefer the flavour of the sugar free variety to the one containing maltodextrin, you can taste artificial sweetness in the latter and it tastes thin and unsatisfying  :)
Posted by: funnygirl5, Sunday, August 7, 2011, 12:40am; Reply: 24
Hi All,

I'm just about to go out and buy some GTD/ER4YT foods and almond milk was on the list.... My only gripe about Almond milk is the price. The only place I've been able to find it sells it for $10 for 1 litre..... Ouch. So I think I will buy the raw almonds and a nut bag etc instead and make my own.

Thanks for all the tips guys
Sam  (sunny)(sunny)(sunny)
Posted by: 10809 (Guest), Monday, August 8, 2011, 3:08pm; Reply: 25
Awesome thread. I will try this for my son to get him off milk. Great idea adding dates for sweetness. I am going to try grinding the almonds in a coffee grinder then add chopped dates and grind some more. The dryness of the almonds should prevent sticking (I hope). Hoping this will help not to have to soak. Will let you know how it turns out.
Posted by: 14442 (Guest), Monday, August 8, 2011, 4:18pm; Reply: 26
No I'm pretty sure I didn't like the store bought almond milk.  Seems awfully time consuming to make it yourself.
Posted by: JJR, Sunday, August 28, 2011, 5:42pm; Reply: 27
When you soak the almonds for this, you drain and rinse and use new water, correct?
Posted by: Drea, Sunday, August 28, 2011, 6:22pm; Reply: 28
Quoted from JJR
When you soak the almonds for this, you drain and rinse and use new water, correct?


That's what I did.
Posted by: ruthiegirl, Sunday, August 28, 2011, 7:28pm; Reply: 29
Quoted from JJR
When you soak the almonds for this, you drain and rinse and use new water, correct?


That's what I do too. I don't soak the almonds overnight,  but boil them for about 10 minutes before draining and rinsing. I don't bother using filtered water for this step.

I used to blanch the almonds before blending (pop all the skins off and discard them before blending the skinless/blanched almonds with fresh filtered water in the blender) but one week I  got lazy and skipped that step, and the almond milk came out fine. The skins come off in the filtering stage anyway.
Posted by: JJR, Monday, August 29, 2011, 4:18am; Reply: 30
ruthie, do you normally soak your other types of nuts and dehydrate?
Posted by: Henriette Bsec, Monday, August 29, 2011, 12:05pm; Reply: 31
I prefer to soak the almonds
- I think I get more creamy almond milk that way - but maybe I am just crazy. ??)

BTW
You can dry the pulp and make it into almond flour with a coffeee grinder.

The same goes for coconut ( If You da that  ::) :o ;D

If you make coconut milk with dry coconut and water
- dry the coconut and make into flour.
Both almond and coconut flour is then de-fatted - and works really well in primal/paleo/ low carb  recipees.
Posted by: ruthiegirl, Tuesday, August 30, 2011, 12:00am; Reply: 32
Quoted from JJR
ruthie, do you normally soak your other types of nuts and dehydrate?


No, I don't. I don't really have the proper equipment to dehydrate anything, and I don't have any noticable problems from consuming unsoaked nuts.
Posted by: 815 (Guest), Tuesday, August 30, 2011, 2:03pm; Reply: 33
Quoted from Victoria
I made it for many years.  Since I didn't want the extra work of cleaning bags, I filtered once through a medium stainless steel strainer and the second time through the finest mesh, the same one I use to strain my ghee.  Let the strainer sit until it stops dripping, then press the pulp with the back of a spoon.


How about a paper coffee filter?
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