Almond Milk (without soaking)

[SamuelWilson]

I have been making almond milk without soaking. I just blend 1 cup of almonds with 3 cups of water until it is liquified. I then strain it and that is my almond milk. I sweeten it with raw agave.

Is this ok to make it this way? Is it better for digestion to soak the almonds overnight?

The reason I ask is because, sometimes when I have guest, they may request milk at our dinner table. I need to be able to make it right then and I have to bypass the soaking part.

[Sweet lips]

I have done it both ways and if you have guest - be the perfect host and serve them as soon as it is possible. I have done it both ways - however, while researching some information for a friend, I came across this:

Almonds should be soaked to improve their digestibility and nutrition profile. Soaking also removes harmful tannic acid and enzyme inhibitors. Soak in cool water and if possible drain the soaked water after 20-40 minutes. Add fresh water and continue the soaking for another 8-12 hours. If you want to continue and sprout them you can (they make one of the best sprouts) though it is not essential. Being that the almond skin is potentially irritating to the lining of the stomach and intestines the almonds should be blanched (following the soaking).

Best to soak, but when in need, better than cow or soy, however you do it. One of the ways Rawkinlocs suggested to me, was to soak them, and dehydrate them for storage - that way you have a stash available when the crunch or pinch time comes.

[rawpriestess]

PLEASE PLEASE SOAK YOUR ALMONDS.

But if the ONLY reason you are NOT soaking them is to have immediate almond milk for guests, then I have a solution for you.

Freeze them in ice cube trays, and then when they are frozen, place in a ziplock freezer bag, when a guest drops in, take out a few cubes, place them in that double boiler you have, until they are melted,then plop into a glass, with a couple of the almond milk ice cubes, and you have a wonderful drink.

OR make a almond milk shake from them, mmmmmmmm

There you have it, I make almond milk every morning, as I soak nuts every night. I love this stuff and so does my hubby, so we always have it in the house.

That and cantaloupe, those are our two staples, oh yes, and basil, basil, basil, any thing with pesto, we have, stuffed mushrooms, stuffed tomatoes, stuffed squash, stuffed everything. We've got it.

[SamuelWilson]

How long can I freeze almond milk in zip lock freezer bags?

[rawpriestess]

I never do that, because I always have fresh, but I would think as long as anything, about 1 to 3 months, depending on your freezer etc.

I always use zip lock freezer bags, and double them, then I wash them and reuse, haven't bought any in about 10 years, still using the same old ones over and over and over. They last forever.

[Cinnamon]

I don't have a bag for straining nut milks, can I use a metal strainer that is very fine?

[sweetgoddess]

Cinnamon, I often use a metal strainer to strain my nutmilk. I have also used cheesecloth and unbleached coffee filters. :)

[VeggieMel]

You could also soak them and dehydate them. Then you'll always have some on hand that are ready to be used for nut milk.

[rawpriestess]

I don't like metal to touch my food, unless necessary, like in the blender or food processor, but if SG does it, it must be okay. :o)

You can also buy a very inexpensive nut milk bag at the paint store, just ask for a paint strainer bag, they come in a pack of 2 for about $3.00 or so.

I've never tried them, but I hear they work fine.

I bought mine from Victoria Boutenko, about 5 years ago, and I bought 2 just in case. they are about 10 by 10 and have a draw string, which is not necessary, but nice, because when I use them to sprout with, I hang them from my kitchen cabinets, they are made out of nylon, so you could certainly make your own, for pennies. If you sew.

[Cinnamon]

Thank you SG and RP for this information on the bags and other alternatives... I had thought to buy some for sprouting because it seemed to be such an easy method.

But how do you clean the bags after straining the nut milk through, turn it inside out and wash it and let it dry? Seems an odd question but one I've been wondering about!

[Kris]

I use paint straining bags from the hardware store...I think they were less than $1 each and they work fabulously. They don't have a drawstring, but if I were more ambitious, I could certainly sew one in.

To answer the cleaning question, I squeeze the pulp to get all the milk out and then scoop the almond pulp out of the mesh bag. I usually save the pulp for mixing with apples, raisins, and cinnamon for raw apple pie...mmm! After the big chunks of pulp are out, I just turn the bag inside out over my sink and rinse it under warm running water until the bag is clean, rubbing the bag with my hands to help get the pulp out. The first time I made almond milk this way, I thought that cleaning the bag would be a huge hassle, but the mesh actually washes very quickly and easily.

Love the paint straining bags. Best two bucks I ever spent! :)

[rawpriestess]

As far as cleaning I do the same as Kris,

just turn inside out and rinse with warm water, I then just lay it over an appliance or something until it is dry, so easy.

I also thought the little almond pieces would stick in the fibers of the bag, and it might be a real hassle to wash, but not so, rinse, and that's it.

PS, you can also make a double batch of almond milk by adding more water the the pulp you've already used, then blending again for a minute or so, then restraining, I've tried this and although the almond milk is much less thick and creamy the second time it certainly worked great in soups and smoothies, etc.

So, Now I put my pulp through twice, the first I call cream, the second I call milk. LOL

But it's always good.

[tvillemom]

OK...I'm hitting the hardware store on my next trip out! ;) Cinnamon, I'm glad you asked the cleaning question. I have often thought that all that blending, straining, rinsing, (not to mention you have to remember to SOAK them the night before) just seemed like alot of trouble, and maybe I could just live without it. Now I'm ready to give it a try!! Now here's another dumb question, what do you use your milk for? Do you drink it straight? recipes that you put it in?? You guys are a wealth of info, and I've learned sooooo much here. Thanks!
Wendi

[sweetgoddess]

mmm I love almond milk, chopped bananas and gRawnola!

paint straining bag, grand idea!

[rawpriestess]

This is how I use almond milk

As milk straight, luke warm is great, so is ice cold from the fridge.

As a nutmilkshake

1 cup almond milk
1 medjool date (pitted)
1 " vanilla bean (scraped) or 1 tsp vanilla extract
1 tsp cinamon
you can also add, fresh ginger, allspice, cloves, and make it into an eggnog, or add some soaked cashews to make it thicker

You can add frozen bananas and lemon and it makes a fantastic drink,

you can add some fresh coconut, and orange, and have a pina' colada

I also use it it raw gravies, sauces, spreads, and soups,

You can use it in anything that you want smooth and creamy, salad dressings, sauces, etc. There is no end to the uses of fresh creamy almond milk. YUMMMMMY

[Kris]

My favorite thing right now is a strawberry milkshake.

I am still used to that super-sweet, vanilla soymilk flavor, so when I make almond milk, I throw a handful of dates, some vanilla, and a pinch of salt right in with the almonds and strain it all out at the same time. I then rinse the blender and put the sweet milk back in, throw in a big handful of frozen strawberries, and whiz it all together for the most delicious strawberry milkshake I have ever tasted.

It's almost a daily thing now because it's so easy and SO good. I may even be addicted to these delicious shakes. But who cares??? It's raw and so good for me! :D

[rawpriestess]

Kris, I used to like mine super sweet too, I used 5 large Medjool dates to 1 cup almond milk, now I use 1, but
to save on the dates,

Make your almond milk without dates, then put it back in the blender, add your dates, and strawberries, and blap all up together, then try it, the dates will be even sweeter, because there is the whole date in he milkshake instead of sweetening the pulp, unless of course, you are using the sweet pulp for something else.

Anyway, yes, I like strawberry, and lemon is good too, also pineapple, and oranges in there are great. So is raspberry and blueberry, balckberry, I could go on and on.

YUMMMMMMY

[Kris]

Thanks for the tip, RawPriestess. I will put in whole dates from now on instead of sweetening the pulp too. I do find myself going through inordinate quantities of dates. I just love them -- better than any candy I've ever tasted!

[rawpriestess]

Kris, yes, dates are soooooooo good. I love them

Just a question, are you eating tons of dates? The only reason I ask, is that Victoria Boutenko, said she used to really crave dates, and that meant she had a calcium deficiency, so she started drinking sesame milk, which has loads of calcium, she would add lots of dates to it, to make it sweet, then she started cutting back on the dates, pretty soon, she couldn't eat a date by itself, because it was too sweet.

I've noticed this too, I used to put 5 dates in 1 cup of almond milk, now I use 1 date to one cup of almond milk, and it still tastes, very sweet to me now.

Just a thought, in case this is your situation.

[twinyoga]

I've been craving dates like crazy. I eat a couple handfuls for breakfast or sometimes before bedtime.

So, how would I make sesame milk? By soaking sesame seeds and blending with water (like almond milk)? Would raw tahini work.

Thanks for sharing, RP.