Almond milk

[Guest guest]

In a message dated 9/10/01 10:21:14 PM Eastern Daylight Time,

oxyplus writes:

> << 1 Part Almonds

> 4 Parts water & Blend, Strain and ENJOY!>>

When my son was small, I used to make almond " milk " for him to drink or use

for what ever(oatmeal). It was quick/easy to make and kept in the refrig. I

did not keep reg. milk in the house as my mom use to tell us that milk was

for newborn mammals... period. After you were weaned you shouldn't be

drinking milk. My father told use that milk and ice cream would bring up

allergies to grass and such. Not sure why both felt that way, as it was so

long ago and against all the rules of life at the time. Mom was also the

head of the nursing program at the college, I know she would tell her

students the same. She saw too many children in the emer. room at the

hospital for ear/throat infections which I'm sure only furthered sealed her

thoughts on milk. I would tell my friends mom that we didn't drink milk...

they thought she was nuts. Some how my siblings and I survived with no milk

and none of us drink it today.

My son liked this type of milk and I used the left over almond pulp for

facial(a little ruff) or body scrub. BTW, my teenage son has suffered no

ills by not drinking reg milk... 6 ft, 165 lbs and growing... : )

Terri L.

[Guest guest]

> Has anyone tasted this? How would you describe the taste?

Hehehe like liquid almonds without the pulp... ;-)

If you have ever made almond cookies and used almond flavoring in

them you'd know how almond milk kinda tastes. Its not really what I

would call a a natural taste .. hehehe not like sucking a bunch of

almonds, altho you can make your own 'milk' by soaking almonds in

water for a few days and then blenderizing it all. Kind of yucky, go

for the commercial brands.

So I would rate it in the classification of an 'aquired taste' like

soy milk. Note taste/cost differences between brands too. I like the

Blue Diamond chocolate brand:

http://www.bluediamond.com/shop/natural/almondBreeze32.cfm

joni

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*We are what we repeatedly do ~ success, therefore is not an

accident, but a habit*

[Guest guest]

we've been making and perfecting out almond milk for years as my kids don't

drink dairy ;-) My husband loves it now too.

There are varying methods to use- some of are course rated as more nutritious

(ie. soaking) but sometimes in pinch you work with what you've got.

I use an old vitamix and it does a superb job. I always used a strainer and

cheesecloth but that was messy. I have a nylon sprout bag and it is 'ok'...then

I found a lady online who sells organic cotton nut milk bags!!!!!!!!!!! These

are cheap and by far the best thing I've ever used. Our milk comes out white as

milk, thick and creamy and well...awesome! LOL What a huge difference they make.

With the price of almonds I've also been trying to use less almonds in the milk

and yet not resort to a watery consistency. ;-)

If going from dry:

I will grind 1/2 cup of almonds in a coffee grinder- add 4 cups water, honey

from our bees and that is it. If it's just almond milk for porridge I leave it

plain and skip the honey as we put honey on our cereal.

Soaking overnight definately produces a better milk IMO. Shelling them gives you

just superb milk, but we only do that when we want to have some fun because it's

a time consuming process.

I use about a cup or 2 of soaked almonds depending on your consistency

preference. I fill up the vitamix with 1/2 water, process, then add the honey

and more water until it is totally full- well past where you are supposed to-

almost so it's coming out the top. Honestly 4 cups of almond milk doesn't last

long for porridge and smoothies with 4 of us. So it makes I would say about 7-8

cups. I use the cotton nutmilk bag and hang it from the cupboaard door over a

bowl. I have pics that show how yummy it looks LOL

There is also a Not Milk ... Nut Milks! book for all kinds of nut milks, from

pecan milk, sesame seed, almond, sunflower etc. This book does not call for

soaking, but you could soak them anyway since it is better for you ;-)

hth

wendy

[Guest guest]

- When you say " shelling " do you mean blanching or skinning???

Almonds have to be shelled to be made into nut milk.

Also, where can you get the Not Milk book? I Googled it and nothing

came up except soymilk makers (yuck!)

Thanks

Suze

Shelling them gives you just superb milk, but we only do that when we

want to have some fun because it's a time consuming process.

>

>

> There is also a Not Milk ... Nut Milks! book for all kinds of nut

milks, from pecan milk, sesame seed, almond, sunflower etc. This book

does not call for soaking, but you could soak them anyway since it is

better for you ;-)

>

> hth

>

> wendy

>

[Guest guest]

Actually, I save and either freeze or dehydrate the almond pulp to put in raw

bread and crackers. has a fantastic recipe for raw bread that we

call " Pizza Bread " in my house because of how good it tastes-reminiscent of

pizza. I don't have the recipe at hand, but if you google his name and bread it

is easy to find on his website www.therawchef.com

When we make almond milk, we soak organic raw almonds in purified water

overnight, blend with purified water and don't strain.

Unless I am going to use what gets strained out in cereal or bread, it seems a

waste of the rest of the nut. But the milk is a tiny bit grainy depending on

what kind of blender you have. Some folks do like it strained. The leavings can

be added to all sorts of foods, but it ia nice addition to homemade bread. Just

increase the flour some.

Happily sprouting.

Diane

[Guest guest]

Almond milk is incredible. I add a bit of vanilla extract and some splenda. I

would like to thank whoever originally posted the idea.

[Guest guest]

What a great resource - thanks for the link! I posted it here:Links > 1 -RECIPES > Milks or "Mylks" (Almond Milk, Rice Milk, Other Nut Milks, Coconut Milks, etc.)/links/Recipe_Links_001298558025/Milks__Nut_Milks__Coconut_Milks__etc___001327151721/Under, "What to do with Almond Pulp"

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On May 28, 2012, at 4:55 PM, Bikfalvy wrote:

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...--