Guest guest Posted March 8, 2012 Report Share Posted March 8, 2012 Can I freeze almond milk? I have too much to use in a short space of time and don't want to throw it away. Will I just have to use it for smoothies/ice cream or can I thaw it and use it to drink again? Also how much vanilla would I add if I wanted to make vanilla almond milk? Thanks Debbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 I love almond milk. Have been making it with the skins on the almonds but was thinking of trying it with blanched almonds. Is there an advantage to using the whole almonds as opposed to the blanched? Sherry > > I love my Vitamix, I use all the time. The problems is that I like Almond > Milk. Just plain almonds and Apple Juice, I throw some ice in for a really cold > drink. The Vita mix grinds the Almonds but they all settle to the bottom. I am > drinking and mixing up a storm, love watermelon with spinach. Does anyone have > a way of making Almond milk with out everything settling to the bottom? Anyone > also have any fiery chunky salsa recipes? Any help would be great. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 Maybe you can try adding stevia instead of splenda? Splenda really isn't very healthy for anyone. http://www.naturalnews.com/024302_aspartame_Splenda_diet.html Pat On May 28, 2012, at 8:48 AM, mikein03 wrote: > Almond milk is incredible. I add a bit of vanilla extract and some splenda. I would like to thank whoever originally posted the idea. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 I just read something about how you can double the antioxident power of almonds if you leave the skins on. This is becasue the Vit. E in the meat of the almonds works in synergy with the skin flavonoids to boost the benefits. Robin > > > > I love my Vitamix, I use all the time. The problems is that I like Almond > > Milk. Just plain almonds and Apple Juice, I throw some ice in for a really cold > > drink. The Vita mix grinds the Almonds but they all settle to the bottom. I am > > drinking and mixing up a storm, love watermelon with spinach. Does anyone have > > a way of making Almond milk with out everything settling to the bottom? Anyone > > also have any fiery chunky salsa recipes? Any help would be great. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 ok. Then if you leave the skins on but strained after making the milk would those extra antioxidents be taken away? Sherry > > > > > > I love my Vitamix, I use all the time. The problems is that I like Almond > > > Milk. Just plain almonds and Apple Juice, I throw some ice in for a really cold > > > drink. The Vita mix grinds the Almonds but they all settle to the bottom. I am > > > drinking and mixing up a storm, love watermelon with spinach. Does anyone have > > > a way of making Almond milk with out everything settling to the bottom? Anyone > > > also have any fiery chunky salsa recipes? Any help would be great. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 I saw that someone asked about almonds settling to the bottom in almond milk. After blending the nuts and water, you are supposed to strain the mixture through a nut bag or a strainer lined with cheesecloth.Then you can make almond flour with the remaining nut pulp or check out these recipes: http://almondpulp.com/You can buy a nut milk bag online (amazon has them as well as lots of places) or you can make one. I made one using fabric I got for $1.50 a yard, which will make many nut milk bags if this one wears out. :-) Store in the fridge and use within 7 days.Now to find a reasonable source of TRULY raw almonds...-- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 That is what I do. And I guess if you want you don't have to strain it. I read someone said they don't strain it. And then someone else said that using the blanched almonds that there is alot less fiber left and you don't need to strain it. Sherry > > I saw that someone asked about almonds settling to the bottom in almond > milk. After blending the nuts and water, you are supposed to strain the > mixture through a nut bag or a strainer lined with cheesecloth. > > Then you can make almond flour with the remaining nut pulp or check out > these recipes: > > http://almondpulp.com/ > > You can buy a nut milk bag online (amazon has them as well as lots of > places) or you can make one. I made one using fabric I got for $1.50 a > yard, which will make many nut milk bags if this one wears out. :-) > > Store in the fridge and use within 7 days. > > Now to find a reasonable source of TRULY raw almonds... > > -- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 Good question!I sat there for a minute and thought about it. I think the mixture is blended enough to not have all of the skins strained out. But , I don't know, I'm a newbie! =] Robin > > > > > > > > I love my Vitamix, I use all the time. The problems is that I like Almond > > > > Milk. Just plain almonds and Apple Juice, I throw some ice in for a really cold > > > > drink. The Vita mix grinds the Almonds but they all settle to the bottom. I am > > > > drinking and mixing up a storm, love watermelon with spinach. Does anyone have > > > > a way of making Almond milk with out everything settling to the bottom? Anyone > > > > also have any fiery chunky salsa recipes? Any help would be great. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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