Does almond milk have to go in the fridge?

[Vegan Princess]

I finally made some almond milk. So easy and soooo good! I was just wondering if it needs to go in the fridge or not? Thanks.

BTW, I made a divine shake with a banana, some almond milk, a small spoon of cocoa powder and a touch of agave. Mmmm mmmm. As thick and good as any milk shake I'd ever had.

Cindy

[salsababy]

I would think almond milk would most definately need to be refridgerated. At least I personally keep mine cold.

Hmmm...an easy chocolate shake?? I think this inspired my dessert tonight. :D

[klomasius]

Hi Vegan Princess,

when I first started making almond milk, I found that, to my surprise, it went off quite quickly if not refrigerated!

I was so used to soy milk not being to volatile and staying drinkable for ages (I'm also a vegan) that it was a bit if a shock.

It's especially important to keep it in the fridge when it's warm, weather. I generally keep mine in the fridge for about 2-3 days before I can start to taste that it needs to be drunk soon.

Don't know if this is anyone elses experience, but thought it might help if I wrote mine here!

Cheers.

p.s. I have used almonds for ages, but I've just made my first batch of brazil nut milk, it will be interesting to see how long that lasts.

[GlimR]

Without a doubt...almond milk is highly perishable...even in the fridge I try to use it within 2 days.....three at the max and even then it is already tasting slightly weird and "unfresh"......but boy is it good stuff~ :D

[Vegan Princess]

Thanks everyone. I had no idea it went bad so quickly. I've got it in the fridge now. But I only made a single batch so I'm sure I'll have no problem finishing it. I need to make some grawnola and then the next batch will be gone in an instant. I just love how thick it is. Worlds better than from the box. Actually, maybe it's not supposed to be so creamy? My vitamix blended it up so well I didn't really have any pulp to strain out.

Cindy

[klomasius]

It can be as thick or as thin as you like!

I do strain out the pulp, but I have a pretty crappy food processor at the moment. I use the pulp in dehydrated biscuits. I like my milk with no grainy bits! just a tea strainer will do, or if I want super fine milk, I strain it through some thin cotton I cut from an old sheet (I reckon the nut milk bags are just not worth the price when an old sheet does the trick fine!).

I usually make it fairly thick (i.e. not too watery looking/tasting) and if I feel like it, I'll thin it out a bit after it's been strained.

[RawTruth]

The standard recipe is 1 cup of almonds to 3 or 3-1/2 cups of water. If you want it thicker, use less water, of course. Even with my super duper BlendTec, I still strain it.


By the way, are you using cocoa powder (cooked) or cacao powder?

[sport]

I sometimes have a glass of almond milk not long before bed and always make it fresh and drink immediatly so have never put it in the fridge.
If I do not clean the blender thouraghly before bed it stinks when I get up in the morning so I would think that of all the foods that I have encountered it is the one that needs to be refridgerated the most.

[Bobbie]

Yep nut milks always go off if left out.
Today I made my mum a milkshake with brazil nut milk, blackberries and a banana, and she loved it. She always loves smoothies made with nut milk, it seems to really make a difference.

[Vegan Princess]

I used organic cocoa powder b/c I have yet to find cacao powder (I guess I could make my own). I had started off just trying to make chocolate milk but it wouldn't mix in with a spoon so I threw it in the vitamix and made a shake. Next time I know I'm using the vitamix I'll just throw in some cacoa nibs.

Good idea using a sheet to strain!

[RawTruth]

Raw cacao powder is available now. I think it may even be in Alissa' store. If you can't find it, just grind up nibs as fine as possible, then just strain the milk through a -- mesh paint strainer! They're so cheap at Home Depot (or wherever) and work so great.