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BTD Forums  /  Cook Right 4 Your Type  /  The secret of good almond milk
Posted by: Ribbit, Saturday, September 10, 2011, 1:39am
I figured it out!  Some of y'all probably already knew this.  But anyway.

In the past, I took raw almonds and water, blended them in the Vita-Mix, and then strained it through a sieve (which was very time-consuming).  Then I'd return it to the Vita-Mix and dump a ridiculous amount of salt and honey or agave in it to make it taste right.

Well, today I blanched a cup of almonds (put them in boiling water) for about two minutes, ran them under cold water, and asked the children to take the skins off.  It's actually pretty fun to mash them and see how far they squirt.  At any rate, they'll have to chase them down and you'll have to rinse them off again, and then you have naked almonds.  Blend these in the Vita-Mix or blender with water, run it through a sieve (which doesn't take long since the skins are gone) and return to the blender.  Add just a touch of sea salt and a little sweetener to taste.  It's delicious!

I think cooking the almonds brings out the sweetness that you wouldn't have otherwise.  It's possible that soaking them would do the same thing (I know soaked almonds are sweeter than regular), but I haven't tried it yet.  All I know is that it was fabulous.
Posted by: Chloe, Saturday, September 10, 2011, 1:48am; Reply: 1
Thanks so much for sharing this Ribbit....It's genius! :)

I was peeling the skins off the almonds after soaking them but it took forever....

Can't wait to try this!
Posted by: ABJoe, Saturday, September 10, 2011, 2:21am; Reply: 2
I can imagine the kids chasing naked almonds...  LOL!!! ;D ;D

Great that you found a less labor intensive way to get good milk.
Posted by: Possum, Saturday, September 10, 2011, 2:40am; Reply: 3
That's great - thanks for sharing ;) Love the visual of chasing naked almonds :D Funny thing is I was just thinking about making some almond milk, but came to check mail before I started & here's your post  8) Very timely ;)
Posted by: David, Saturday, September 10, 2011, 2:53am; Reply: 4
Sounds like your kids will always remember almond milk and some good times with Mom.

Many years ago I lived with a couple vegetarians. We quickly went through huge bags of carrots.  we also used to make almond milk by soaking them in water for a day and then processing them through the champion juicer. Delicious! That was before the days of the counter-top dehydrator which allows incorporating the pulp in many wholesome ways. Dehydrators can make so many incredibly delicious raw food items.
Posted by: Possum, Saturday, September 10, 2011, 2:58am; Reply: 5
Quoted from David
Sounds like your kids will always remember almond milk and some good times with Mom.

Many years ago I lived with a couple vegetarians. We quickly went through huge bags of carrots.  we also used to make almond milk by soaking them in water for a day and then processing them through the champion juicer. Delicious! That was before the days of the counter-top dehydrator which allows incorporating the pulp in many wholesome ways. Dehydrators can make so many incredibly delicious raw food items.
You did mean vegetarians eh? I thought I read rabbits lol Oh wait - could be same thing :D

Posted by: David, Saturday, September 10, 2011, 3:32am; Reply: 6
The bags we consumed were so large I could hardly lift them. It's amazing we didn't turn orange.

And

There is a little Rabbit in everybody; well, the many of healthier ones anyway  :)
Posted by: JJR, Tuesday, September 13, 2011, 3:28pm; Reply: 7
Good thread.  


I like carrots.   ;D
Posted by: PCUK-Positive, Tuesday, September 13, 2011, 3:56pm; Reply: 8
We had another thread on this somewhere but anyway..

you may like cooking the almonds for 2 mins if so fine but to skin them or blanch them it only takes 10 seconds, just so you know. drop them in boiling water wait until it bolds again, count to 10 and drain immediately, this stops them getting cooked, wait till cool and pops the slins off.

I think this may be more important after you have sprouted them i.e let them soak in water over night. so avoid totally killing any enzymes, maybe?


Posted by: ruthiegirl, Tuesday, September 13, 2011, 4:11pm; Reply: 9
Why did I somehow get a  visual of you chasing naked kids?  ;D

Here's how I make mine:

Step one: put almonds in small saucepan, cover with water, put lid on pot. Put pot on stove set to "high."

Step two: turn off burner when I see steam coming out of the pot. Let it sit on the burner anywhere from 3 minutes to an hour, depending on how busy I am.

Step three: Drain almonds in colander and rinse in cold water.

Step four: Put almonds in blender and add filtered water.

(I used to pop off the skins before blending, but it's very time consuming. I once skipped this step out of sher laziness and it didnt' make much difference to the final product; so now that's how I do it all the time.)

Step five: put mesh strainer in bowl and line strainer with thin cloth napkin. I usually do this while the almond milk is blending. The point of the strainer is to hold the cloth napkin in place; if you have a nut bag or if your metal strainer is actually fine enough to work for almond milk, you don't need the cloth. I have a few cloth napkins that are threadbare and perfect for straining; cheesecloth or other fabric would work just as well.

Step six: pour almond/water blend into cloth lined strainer, carefully lift edges of cloth and gently squeeze the almond milk into the bowl. (There's no need to put the pulp back in the blender with more water to strain again, not if you blended it long enough the first time.)

Step 7: add vanilla and transfer to storage jars (I rinse out the blender container, pour from bowl into clean container, and from blender container into jars.) If you prefer to add a dash of sea salt or agave, add it here. My kids like it with just vanilla added.
Posted by: Patty H, Tuesday, September 13, 2011, 4:22pm; Reply: 10
Quoted from ruthiegirl
Why did I somehow get a  visual of you chasing naked kids?  ;D

Here's how I make mine:

Step one: put almonds in small saucepan, cover with water, put lid on pot. Put pot on stove set to "high."

Step two: turn off burner when I see steam coming out of the pot. Let it sit on the burner anywhere from 3 minutes to an hour, depending on how busy I am.

Step three: Drain almonds in colander and rinse in cold water.

Step four: Put almonds in blender and add filtered water.

(I used to pop off the skins before blending, but it's very time consuming. I once skipped this step out of sher laziness and it didnt' make much difference to the final product; so now that's how I do it all the time.)

Step five: put mesh strainer in bowl and line strainer with thin cloth napkin. I usually do this while the almond milk is blending. The point of the strainer is to hold the cloth napkin in place; if you have a nut bag or if your metal strainer is actually fine enough to work for almond milk, you don't need the cloth. I have a few cloth napkins that are threadbare and perfect for straining; cheesecloth or other fabric would work just as well.

Step six: pour almond/water blend into cloth lined strainer, carefully lift edges of cloth and gently squeeze the almond milk into the bowl. (There's no need to put the pulp back in the blender with more water to strain again, not if you blended it long enough the first time.)

Step 7: add vanilla and transfer to storage jars (I rinse out the blender container, pour from bowl into clean container, and from blender container into jars.) If you prefer to add a dash of sea salt or agave, add it here. My kids like it with just vanilla added.


Ruthie, what is the ratio of almonds to water?  Funny that this thread is up now.  I bought almonds last week and plan to make almond milk for the first time, so I could use all the help I can get!  ;D
Posted by: ruthiegirl, Tuesday, September 13, 2011, 5:20pm; Reply: 11
A one pound bag of almonds makes about 3-4 batches of almond milk, with each batch being a quart. I don't really measure the almonds that carefully, so some batches of almond milk come out creamier than others.
Posted by: Frosty, Wednesday, September 14, 2011, 7:19am; Reply: 12
I make my almond milk in my Omega VRT.  I soak them overnight at least a good 10 hours and run them through my VRT.  My juicer skins them for me.  My thought was that boiling or cooking the nuts I would lose some of the nutrients that I want from the "fresh" almond milk.  :-/

I sweeten mine with agave and a titch of vanilla and it is just yummy!!!

Some nuts like cashews aren't raw, they are cooked before they ever get to the store.  However, almonds are not cooked.  I wonder how much of the nutrients are blanched out of the nuts.  There has to be some loss being put in boiling water.

I do roast my snacking nuts sometimes to give me a different flavor, knowing that I am losing the nutritious value of my nuts.
Posted by: Serenity, Wednesday, September 14, 2011, 8:03am; Reply: 13
Any ideas for almond "cream"? Maybe less water after the soak, or put it through the champion juicer with a blank plate?? Any ideas most appreciated :)
Posted by: PCUK-Positive, Wednesday, September 14, 2011, 11:52am; Reply: 14
I use
1 cup of almonds
2-3 Cups filtered Water.
1/16 teaspoon seasalt
tiny dash vinilla essesnce (naughty but makes it)
Posted by: JJR, Wednesday, September 14, 2011, 3:08pm; Reply: 15
Quoted from Frosty
I make my almond milk in my Omega VRT.  I soak them overnight at least a good 10 hours and run them through my VRT.  My juicer skins them for me.  My thought was that boiling or cooking the nuts I would lose some of the nutrients that I want from the "fresh" almond milk.  :-/

I sweeten mine with agave and a titch of vanilla and it is just yummy!!!

Some nuts like cashews aren't raw, they are cooked before they ever get to the store.  However, almonds are not cooked.  I wonder how much of the nutrients are blanched out of the nuts.  There has to be some loss being put in boiling water.

I do roast my snacking nuts sometimes to give me a different flavor, knowing that I am losing the nutritious value of my nuts.


Actually, from what I understand and have read, the process of soaking and dehydrating,  and to a degree roasting or some kind of heat, will strip nuts of some of the antinutrients.  So, you're better off heating them.  From my understanding.

Posted by: Jane, Wednesday, September 14, 2011, 3:16pm; Reply: 16
I've always thought it sounded like a lot of work - but really not too bad.  Has anyone used a Magic Bullet for small quantities?  
Posted by: PCUK-Positive, Wednesday, September 14, 2011, 3:32pm; Reply: 17
I have a magic bullet type attachment our food mixer, no reason why it wouldn't work for very small amounts but only one cup of almonds only makes about a pint of milk and that's too much for a bullet.
Posted by: Ribbit, Wednesday, September 28, 2011, 2:44am; Reply: 18
Quoted from PCUK-Positive
count to 10 and drain immediately, this stops them getting cooked, wait till cool and pops the slins off.

I think this may be more important after you have sprouted them i.e let them soak in water over night. so avoid totally killing any enzymes, maybe?




That's why I always did it raw before---so I wouldn't kill the enzymes.  But maybe 10 seconds in boiling water wouldn't kill them.  At any rate, cooking them like that  made them sweet, and the kids chugged the milk down.

Posted by: Pixu, Thursday, September 29, 2011, 8:00am; Reply: 19
What if you used the water you boiled/soaked them in??? Thanks for the tips, I'll definitely give it a go :)
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