Almond Milk?

[Autumn]

Do a lot of you make almond milk regularly? I've never made it/had it. I imagine you have to use a lottalottalotta almonds for a relatively small amount of milk. I don't know if I could afford such a pricey beverage! I imagine it tastes heavenly though. I am an almond nut. Get it? A nut for ...... never mind.

[Sharon in Colorado]

Last raw stint I was making it on a regular basis, then I'd save the pulp for those dehydrated and crust recipes. My friend made me some great nut bags so I could squeeze out every ounce of liquid and it wouldn't get wasted in a metal sieve.

It does take quite a few almonds, but if you are already making the recipes, it's a better value on your dollar.

[Allison]

When we make it we use 1/2 c. almonds to 1 qt. water. When we used more almonds than that, we all got stomach aches.

[Curtis]

From what I have seen/read and use myself 3 or 4 cups of water to one cup of almonds. Hmm Allison never had that problem, maybe just getting used to it?

[SamL]

I like almond milk, does anyone who makes it ever find a bitter aftertaste? Maybe I need to rinse the soaking water more often.

I can usually make it taste nice with a bit of honey and vanilla.

I was going to try some soaked dates in my next lot to see if I could stop the aftertaste.

[vegangelist]

I soak them of course, but I try to stretch them as much as possibly b/c hubby has a tendency to gobble down a quart of milk in no time flat (like 24 hrs or less). I use 1 cup of nuts to 5 cups water with a pinch of sea salt, couple teaspoons or so of honey and for fun sometimes cinnamon. I still think this has good almond flavor but less pricey that way.

Also, another thing I do to stretch the budget is to mix almonds in with other things, such as seeds (which as you know are much less expensive). For example I will do half sunflower (really really cheap...so, i recommend learning to like this) and half almond or 2/3 almond and 1/3 sesame. these are all ways to get in the taste/benefits of almonds without anihilating your pocketbook!!

kristi

[heatkins]

I think I read on Shazzie's web page, to make the first batch of almond milk with 1/2 (presoaked) almonds to 4 cups of water. Then pour out the almond milk and add 3-4 more cups of water to the blender and make a second round. I think the second round is just as good as the first. So, you get twice as much milk!

I have a question. Does anyone know how many calories, fat almond milk has? I am sure it depends on how you make it, but I am looking for a ballpark. Just curious. I know I'm not supposed to concern myself with things like calories...but I just can't help it. Ugh!

[Allison]

Just figure out the calories and fat in the amount of almonds you use and divide it by how many servings of milk it makes. For example, if you use 1 cup of almonds in 1 quart of water, you would probably have (I'm guessing, but you can look it up on fitday.com) around 800 calories. If you divide that by four servings, you would have 200 calories per serving.

Allison

[caramba]

I think I read on Shazzie's web page, to make the first batch of almond milk with 1/2 (presoaked) almonds to 4 cups of water. Then pour out the almond milk and add 4 more cups of water to the blender and make a second round. I think the second round is just as good as the first. So, you get twice as much milk!

Just made almond milk and thought exactly that...so next time I'll do it...thanks for the tip.

[heatkins]

You are welcome!

Thanks for the advice, Allison!

[Autumn]

Thanks all for your advice and recipes. I made some yesterday. YUMMM-MMMY!!! Oh my, I could get used to this! :D

[Elizabeth]

Hi All...

I usually make it by the half-gallon..and I use about 1 -1.5 cups almonds. I do blend it for a while to make sure I am extracting as much from the nuts as I can. I make it in 2 batches..re-using the same pulp, and mix them together. It is plenty rich to me..especially since I use it mainly in smoothies and soups.

[rawpriestess]

Hi,

I make almond milk about every day or every other day. I make it three ways.

first I always soak the almonds at least 24 to 48 hours, and rinse 4 to 5 times a day with fresh water.

When I make almond milk, I use 1 cup almonds, to 3 cups water, then I pour it into a sprout bag, in a bowl, then I rinse out the Vita mix with one more cup water, to get any extra pulp, and pour that into the sprout bag also.

I squeeze the bag until all the milk is out, so the almond pulp is crumbly, and not juicy at all, I use this in facials, cookies, crackers, whatever, I simply feeze the almond pulp.

Now I take the almond milk and pour it into a pitcher, to keep in the fridge covered, but before I wash the bowl, I rinse it out with some more water, about 1/2 cup to get all of the almond milk out of the bowl.

If I am using it in corn chowder, I do nothing to it.

If I am using it in a smoothie, or nutmilk shake, I add a dash of salt and some dates, and blend them up.

If I am using it as a cheese, or cream of some type, I don't use all the extra water.

I do not blanch the almonds, and I do not pull off the brown outside skin from the nut.

I know this makes it a little more bitter, but it always tastes so sweet to me anyway.

I drink it plain, or if I have a sweet tooth that day, I may add a dash of salt and some dates and just put it in the blender.

I could add some fruit, but I love it plain.

Rawpriestess

[tracyinfo]

I also make almond milk about every other day. I don't really measure, but it seems that I don't use that many almonds in the blender. I fill the blender with water, and swirl away. It is super easy.

I will have to try, thinning it out with the addition of more water, and see if I can taste the difference.

-Tracy