Fawn: Making almond milk for my son - Page 3

Kamalam · 06-18-2009, 01:42 PM

PMoon, just curious - I think the description of those almonds says they're "Carmels" - you mentioned they taste a little drier. I found another almond supplier here in California that sells the nonpareil variety for $6.50 a pound. They use a "nearly ogranic" process and the almonds are un-pasteurized. I don't know how great a deal it is - but it's just something to consider if you end up wanting that nonpareil taste again. LINK

From the website one is not better than another, but the Carmels have a bolder taste (at least from what I've read).

I think your ebay almonds still have the best price going - less than $3 a pound? Hope you let us know how the almond milk turns out!

miboje · 06-18-2009, 06:17 PM

[QUOTE=PMoon;12121556]YUM! We have a part of the yard that we want to turn into a nut grove eventually. Pecans are very popular here in MS and we love them. I would also like to try some of the more "exotic" types like you have. And for sure will throw a few almond trees in there to see how they do. I wonder if we have too many freezing nights for them, though.

One day I want to make a thick Pecan milk, then turn that into a LC Pecan ice cream. Pecan milk would taste good to me! Any nut or seed can be made into milk. Some are much more savory than others, though.
Almonds will grow in zones 7,8, and 9.
I am also looking forward to sprouting and using my almonds. I'm sure they are fine, though.

BikerAng · 06-19-2009, 09:50 AM

I found raw almonds at Trader Joe's (from Spain). They were expensive though, $6.99 for a smallish bag. I'm going to try the sprouting experiment again with these to see if they are truly raw (their CA almonds didn't say raw on them). I've cut down on snacking on nuts, but I'd like to make my own sprouted almond milk. I think you can dehydrate the meal too and use (which I'll do if I can get the almonds to sprout). I'll be back with updates.

Kamalam · 06-19-2009, 11:12 AM

Quote:

Originally Posted by BikerAng

I found raw almonds at Trader Joe's (from Spain). They were expensive though, $6.99 for a smallish bag. I'm going to try the sprouting experiment again with these to see if they are truly raw (their CA almonds didn't say raw on them). I've cut down on snacking on nuts, but I'd like to make my own sprouted almond milk. I think you can dehydrate the meal too and use (which I'll do if I can get the almonds to sprout). I'll be back with updates.

Whoo Hoo, another Ang experiment! I saw those almonds at TJ's... I think I have some in my cupboard, but wondered at their "rawness" as well. I use almonds in so many recipes - homemade cereal and energy bars, the a-milk, etc... I only recently discovered how tasty soaked almonds are for pure snacking! Now I'm in trouble...

BikerAng · 06-19-2009, 11:45 AM

I also wondered about the rawness factor but I figured why not since the bag was small and they are organic too. Soaked almonds are very yummy, if you dehydrate them they get crispy again but have all the goodness of soaked. For me, it would just be nice to have a local place to pick up real raw almonds w/o having to store 10lbs of them! Wish they weren't from Spain (I like to eat as much local as I can, or at least US), but oh well.

PMoon · 06-19-2009, 01:17 PM

Quote:

Originally Posted by Kamalam

PMoon, just curious - I think the description of those almonds says they're "Carmels" - you mentioned they taste a little drier.

I think your ebay almonds still have the best price going - less than $3 a pound? Hope you let us know how the almond milk turns out!

Yes, I believe they are caramels. I love the taste! Much prefer it to the green tasting blue diamonds. And yeah, $2.85 a pound is the cheapest I have found them. I will make some of the milk this weekend and see how it is.

NurseMonkee · 06-21-2009, 02:15 PM

I just ordered my raw shelled almonds.

I have a few questions.

1) Can I freeze shelled almonds?

2) When you make almond milk, are you supposed to blend until all the almonds are smooth and mixed together or will I be left with almond bits/pulp?

3) Can you use the leftover almond pulp to make almond butter? Would that work?

4) What do you guys do with what is left after you strain?

PMoon · 06-21-2009, 03:26 PM

Quote:

Originally Posted by NurseMonkee

I just ordered my raw shelled almonds.

I have a few questions.

1) Can I freeze shelled almonds?

2) When you make almond milk, are you supposed to blend until all the almonds are smooth and mixed together or will I be left with almond bits/pulp?

3) Can you use the leftover almond pulp to make almond butter? Would that work?

4) What do you guys do with what is left after you strain?

1. Mine are frozen. I have read that it's ok. But I haven't tried this long term.
2. I blend for about two minutes. There are little bits left in. Strain it through a cheese cloth (or cloth napkin, which is what I use.)
3. I found the pulp to be sort of tasteless and not very good. I haven't been able to do anything edible with it yet.
4. I feed it to my chickens who love it.

Kamalam · 06-21-2009, 03:32 PM

PMoon hit all the main points - I would just make sure you soak your almonds the night before you blend them for almond milk. After straining (I use a nut bag), you put back into the blender and add any of the following (if desired - some folks prefer plain almond milk): vanilla bean, agave nectar, or there is a rooibos almond blend listed above...

It isn't rocket science, but there are tastier versions than others.

Experiment and have fun!

BikerAng · 06-22-2009, 09:41 AM

The organic TJ almonds sprouted! YAY! Now to make almond milk!

Kamalam · 06-22-2009, 10:06 AM

Ang, that is awesome! Quick question - I am looking at a bag of TJ almonds right now - Mine just say, " Raw Almonds." I don't see the word "organic" so was wondering what your bag says? I thought I looked for organic there, but just going by memory, didn't see any. I could easily have missed it though.

NurseMonkee · 06-22-2009, 10:53 AM

Thanks for the helpful information everyone.

I am really excited.

I just received an email from Jasper that my almonds are on the way. Woohoo!

BikerAng · 06-22-2009, 11:59 AM

Quote:

Originally Posted by Kamalam

Ang, that is awesome! Quick question - I am looking at a bag of TJ almonds right now - Mine just say, " Raw Almonds." I don't see the word "organic" so was wondering what your bag says? I thought I looked for organic there, but just going by memory, didn't see any. I could easily have missed it though.

The bag is 12 oz and it has an orange and cream colored logo. It says Trader Joe's ORGANIC on the top of the label, then in a white box on the bottom it says RAW VALENCIA ALMONDS and it has the USDA Organic logo on it. The ingredients are organic almonds (product of Spain). The almonds are really big, wide and flat.

ETA: I must have spent 5 minutes looking at all their almonds/nuts.

There was just one little row of these almonds, and I think they get jumbled in with the others.

Kamalam · 06-22-2009, 12:20 PM

Quote:

Originally Posted by BikerAng

The bag is 12 oz and it has an orange and cream colored logo. It says Trader Joe's ORGANIC on the top of the label, then in a white box on the bottom it says RAW VALENCIA ALMONDS and it has the USDA Organic logo on it. The ingredients are organic almonds (product of Spain). The almonds are really big, wide and flat.

ETA: I must have spent 5 minutes looking at all their almonds/nuts.

There was just one little row of these almonds, and I think they get jumbled in with the others.

Perfect - that's exactly what I needed to know. I've got to look better next time!

BikerAng · 06-24-2009, 08:54 AM

I made milk with the sprouted almonds. I peeled the skin off the almonds (just because I wanted to use the almond meal for cookies or something and didn't want brown specs from the skin) and tossed them into a blender with 3 cups of water. Let it blend for about 2 minutes or so. Then I poured through a tea towel and set the almond meal aside (it's extremely fine). I then pureed a date and some vanilla (just eyeballed it) and poured that into the milk. This is very yummy (not very sweet though)! I really like the taste of sprouted nuts/seeds, they taste so different!

NurseMonkee · 06-24-2009, 08:59 AM

How do you sprout almonds? Just soak?

I think my almonds will be coming in today.
I want to give almond milk a try.

Kamalam · 06-24-2009, 09:41 AM

Quote:

Originally Posted by BikerAng

I made milk with the sprouted almonds. I peeled the skin off the almonds (just because I wanted to use the almond meal for cookies or something and didn't want brown specs from the skin) and tossed them into a blender with 3 cups of water. Let it blend for about 2 minutes or so. Then I poured through a tea towel and set the almond meal aside (it's extremely fine). I then pureed a date and some vanilla (just eyeballed it) and poured that into the milk. This is very yummy (not very sweet though)! I really like the taste of sprouted nuts/seeds, they taste so different!

I would add some agave nectar if you want just a touch more sweetness.... I am so impressed by how smooth and un-honey/ un-sugary agave is. That's what Brendan Brazier recommends for his almond milk, but I know a lot of people use dates as well.

Good to hear that you enjoy the taste! I saw the organic TJ almonds, but egads, $6.49? for just 12 ounces! Argh.... what I really need to do is bite the bullet and order the 20 pounds off of ebay to get the discount. We used almonds in everything it seems. Also dates... Brendan's vegan nutrition book, Thrive, is very date heavy! I need to find a good source for those puppies.

My curiosity does have me wondering if there's any way you can qualify the taste difference between sprouted almond milk and regular soaked almond milk... More earthy tasting maybe?

BikerAng · 06-24-2009, 10:48 AM

I know, the price at TJ's really is EXPENSIVE.

I think it tastes really fresh and clean, very mild too. I think it's more mild tasting than regular almond milk. I just added the date to mellow it out a bit - not really sure if it even needed it (I should have tasted it before adding the date). I was going for a neutral "milk", one that could be used for savory or sweet. Oh, I forgot, I also added about 1 TBS chia gel to it (blended) for some omega 3's and to give it a bit more body.

I used agave for a while, but it is mostly all fructose and I'm trying to avoid refined fructose products. Fructose is mainly metabolized in the liver and may cause lipid accumulation (hypertriglyceridemia) and fatty liver, and at later stages hypertension, resistance to insulin, diabetes and obesity. I agree though, that is is very tasty.

Kamalam · 06-24-2009, 02:29 PM

Hey Ang,

Your comments about Agave intrigued me so I did a bit of Internet sleuthing on it...

From The health benefits of agave nectar I learned:

Agave contains saponins and fructans. According to Dr. Sahelian, saponins, which are found on quinoa and many plant roots, including ginseng, have anti-inflammatory and immune system-boosting properties, including antimicrobial capability. In fact, the Aztecs used agave syrup to treat wounds because of its antibacterial properties.

Inulin is a type of fructan or fiber that has many health benefits. Studies suggest that inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite. Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers, and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium. Inulin can also be found in some varieties of yogurt.

In addition, Dr Sahelian says fructans are not destroyed in the stomach and may be a delivery system for drugs to treat colon diseases such as ulcerative colitis, irritable bowel syndrome and Crohn's disease.

That said, this blog was awesome in pointing out some of the pros and cons of agave - the main determining factor seeming to be how the agave is processed...

Overall... I think the benefits outweigh the potential negatives, but it's a very individual choice and I think it's key to listen to your body and see how it responds. For me, I notice a big difference between honey, sugar, and agave. The agave is milder, smoother, and I don't have nasty energy spikes.

BikerAng · 06-24-2009, 05:19 PM

Thanks for posting that Kamalam. Sweeteners are a tough one for me (they all seem to have some controversy), I wish I could just curb the sweet tooth for good and just be satisfied with fruit - maybe one day.

I made a strawberry smoothie with the almond milk today, super yummy!

NurseMonkee · 06-24-2009, 06:54 PM

I just made almond milk for the very first time and wow!!

It is sooooo good.

Almond Breeze doesn't even compare.

Kamalam · 06-24-2009, 08:03 PM

Quote:

Originally Posted by NurseMonkee

I just made almond milk for the very first time and wow!!

It is sooooo good.

Almond Breeze doesn't even compare.

Whoo Hoo!! Yep I totally agree... Almond Breeze tastes so anemic in comparison.

Oh, and Ang... I had strawberry almond milk about a week ago. You're so right... delicious!

NurseMonkee · 06-25-2009, 01:56 PM

Woke up this morning and my almond milk was separated.
It looked white, then watery in the middle, then white. Like 3 layers.

Is that OK?
I just shaked it up before pouring.

Also, what are you girls using to strain it?

BikerAng · 06-25-2009, 02:44 PM

NurseMonkee - mine separated too, I just shake it up before using. I'm using a tea towel lined collander to strain the almond milk. I usually grab the edges of the tea towel (after pouring the milk) and gather them up and twist to extract all the milk.

Kamalam · 06-25-2009, 02:51 PM

Quote:

Originally Posted by NurseMonkee

Woke up this morning and my almond milk was separated.
It looked white, then watery in the middle, then white. Like 3 layers.

Is that OK?
I just shaked it up before pouring.

Also, what are you girls using to strain it?

Mine separates also... Totally natural (since we're not homogenizing it, there is nothing to keep the fat mixed in... just shake and you're good to go!)

As far as straining - I use a nut bag that I bought from Amazon ( LINK

LINK ). It makes the process so easy. At night, I throw a cup of almonds into my bag and place in a bowl of water. Put into refrigerator.

In the morning, I rinse the almonds (since they're already in the bag, this is super easy) and put them in the blender. Add three cups or so of water, blend for about a minute. Pull out a big bowl, hold my nut bag over it, and pour the almond milk into the bag. I squeeze the bag to extract all the milk and leave behind the almond meal. I pour the strained milk back into the blender, add some agave, one vanilla bean, and save into a bottle.

Yummm!

NurseMonkee · 06-25-2009, 04:54 PM

I bought some nut bags yesterday. It won't ship out till Monday though. I wanted to head out and purchase something else that I can find locally. I'll look for tea towels.

Blend for only 1 minute? I blended for about 5. I wanted to get the most out of my almonds.

I ended up with very little meal. and I strained it twice, just to make sure it was smooth.

Kamalam · 06-25-2009, 06:37 PM

Quote:

Originally Posted by NurseMonkee

I bought some nut bags yesterday. It won't ship out till Monday though. I wanted to head out and purchase something else that I can find locally. I'll look for tea towels.

Blend for only 1 minute? I blended for about 5. I wanted to get the most out of my almonds.

I ended up with very little meal. and I strained it twice, just to make sure it was smooth.

Reeeally... . That is so interesting. Ususally I don't even make it to the one minute mark.

Next time I will go longer and see if I can reduce the amount of almond meal.

Ang, PMoon (anybody, lol)... how long do you blend?

PMoon · 06-25-2009, 08:33 PM

Two minutes! And I only use half a cup of nuts and four cups of water. Yes, I am being intentionally frugal with them. It doesn't taste like much on its own, but we wouldn't drink it by itself anyway. It makes great smoothies and with a bit of honey in it, my little will use it in place of anything you might use milk for.

BikerAng · 06-25-2009, 11:10 PM

I blended about 2 or 3 minutes. I used a cup of sprouted almonds to 3 cups of water.

NurseMonkey - to sprout almonds just add a cup of almonds to a wide mouth mason jar. I use a piece of screen and put it over the top and secure with the ring top. Fill the mason jar with filtered water and soak overnight. In the morning just pour the water out of the jar (through the screen) and rinse and drain the almonds throughout the day (at least 3 times a day, I just rinse and drain as I pass through the kitchen or whenever I remember). Make sure to keep the jar at an angle so any residual water can drain out. Do this for about 2 days and a small white sprout will appear at the pointy end.

NurseMonkee · 06-27-2009, 01:25 PM

I made more almond milk and had a lot of meal left this time.
I didn't use the highest setting on my blender this time. I only used the chop/grind setting. Hmmm. Maybe I'll just go full power from now on. LOL.

What setting do you all use on your blender when making almond milk?

06-18-2009, 01:42 PM	#61
Kamalam Senior LCF Member Join Date: May 2008 Location: Central Coast, California Posts: 244 Blog Entries: 8 Gallery: Kamalam WOE: Moving toward a plant based diet Start Date: February 2007	PMoon, just curious - I think the description of those almonds says they're "Carmels" - you mentioned they taste a little drier. I found another almond supplier here in California that sells the nonpareil variety for $6.50 a pound. They use a "nearly ogranic" process and the almonds are un-pasteurized. I don't know how great a deal it is - but it's just something to consider if you end up wanting that nonpareil taste again. LINK From the website one is not better than another, but the Carmels have a bolder taste (at least from what I've read). I think your ebay almonds still have the best price going - less than $3 a pound? Hope you let us know how the almond milk turns out! Last edited by Kamalam; 06-18-2009 at 01:44 PM..

06-19-2009, 11:45 AM	#65
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I also wondered about the rawness factor but I figured why not since the bag was small and they are organic too. Soaked almonds are very yummy, if you dehydrate them they get crispy again but have all the goodness of soaked. For me, it would just be nice to have a local place to pick up real raw almonds w/o having to store 10lbs of them! Wish they weren't from Spain (I like to eat as much local as I can, or at least US), but oh well. Last edited by BikerAng; 06-19-2009 at 11:46 AM..

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06-18-2009, 06:17 PM	#62
miboje Senior LCF Member Join Date: May 2009 Location: Central PA Posts: 163 Gallery: miboje Stats: 147/134.1/133 WOE: Stella Style Start Date: Feb. 2009	[QUOTE=PMoon;12121556]YUM! We have a part of the yard that we want to turn into a nut grove eventually. Pecans are very popular here in MS and we love them. I would also like to try some of the more "exotic" types like you have. And for sure will throw a few almond trees in there to see how they do. I wonder if we have too many freezing nights for them, though. One day I want to make a thick Pecan milk, then turn that into a LC Pecan ice cream. Pecan milk would taste good to me! Any nut or seed can be made into milk. Some are much more savory than others, though. Almonds will grow in zones 7,8, and 9. I am also looking forward to sprouting and using my almonds. I'm sure they are fine, though.

06-19-2009, 09:50 AM	#63
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I found raw almonds at Trader Joe's (from Spain). They were expensive though, $6.99 for a smallish bag. I'm going to try the sprouting experiment again with these to see if they are truly raw (their CA almonds didn't say raw on them). I've cut down on snacking on nuts, but I'd like to make my own sprouted almond milk. I think you can dehydrate the meal too and use (which I'll do if I can get the almonds to sprout). I'll be back with updates.

06-21-2009, 02:15 PM	#67
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	I just ordered my raw shelled almonds. I have a few questions. 1) Can I freeze shelled almonds? 2) When you make almond milk, are you supposed to blend until all the almonds are smooth and mixed together or will I be left with almond bits/pulp? 3) Can you use the leftover almond pulp to make almond butter? Would that work? 4) What do you guys do with what is left after you strain?

06-21-2009, 03:32 PM	#69
Kamalam Senior LCF Member Join Date: May 2008 Location: Central Coast, California Posts: 244 Blog Entries: 8 Gallery: Kamalam WOE: Moving toward a plant based diet Start Date: February 2007	PMoon hit all the main points - I would just make sure you soak your almonds the night before you blend them for almond milk. After straining (I use a nut bag), you put back into the blender and add any of the following (if desired - some folks prefer plain almond milk): vanilla bean, agave nectar, or there is a rooibos almond blend listed above... It isn't rocket science, but there are tastier versions than others. Experiment and have fun!

06-22-2009, 09:41 AM	#70
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	The organic TJ almonds sprouted! YAY! Now to make almond milk!

06-22-2009, 10:06 AM	#71
Kamalam Senior LCF Member Join Date: May 2008 Location: Central Coast, California Posts: 244 Blog Entries: 8 Gallery: Kamalam WOE: Moving toward a plant based diet Start Date: February 2007	Ang, that is awesome! Quick question - I am looking at a bag of TJ almonds right now - Mine just say, " Raw Almonds." I don't see the word "organic" so was wondering what your bag says? I thought I looked for organic there, but just going by memory, didn't see any. I could easily have missed it though.

06-22-2009, 10:53 AM	#72
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	Thanks for the helpful information everyone. I am really excited. I just received an email from Jasper that my almonds are on the way. Woohoo!

06-24-2009, 08:54 AM	#75
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I made milk with the sprouted almonds. I peeled the skin off the almonds (just because I wanted to use the almond meal for cookies or something and didn't want brown specs from the skin) and tossed them into a blender with 3 cups of water. Let it blend for about 2 minutes or so. Then I poured through a tea towel and set the almond meal aside (it's extremely fine). I then pureed a date and some vanilla (just eyeballed it) and poured that into the milk. This is very yummy (not very sweet though)! I really like the taste of sprouted nuts/seeds, they taste so different!

06-24-2009, 08:59 AM	#76
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	How do you sprout almonds? Just soak? I think my almonds will be coming in today. I want to give almond milk a try.

06-24-2009, 10:48 AM	#78
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I know, the price at TJ's really is EXPENSIVE. I think it tastes really fresh and clean, very mild too. I think it's more mild tasting than regular almond milk. I just added the date to mellow it out a bit - not really sure if it even needed it (I should have tasted it before adding the date). I was going for a neutral "milk", one that could be used for savory or sweet. Oh, I forgot, I also added about 1 TBS chia gel to it (blended) for some omega 3's and to give it a bit more body. I used agave for a while, but it is mostly all fructose and I'm trying to avoid refined fructose products. Fructose is mainly metabolized in the liver and may cause lipid accumulation (hypertriglyceridemia) and fatty liver, and at later stages hypertension, resistance to insulin, diabetes and obesity. I agree though, that is is very tasty.

06-24-2009, 02:29 PM	#79
Kamalam Senior LCF Member Join Date: May 2008 Location: Central Coast, California Posts: 244 Blog Entries: 8 Gallery: Kamalam WOE: Moving toward a plant based diet Start Date: February 2007	Hey Ang, Your comments about Agave intrigued me so I did a bit of Internet sleuthing on it... From The health benefits of agave nectar I learned: Agave contains saponins and fructans. According to Dr. Sahelian, saponins, which are found on quinoa and many plant roots, including ginseng, have anti-inflammatory and immune system-boosting properties, including antimicrobial capability. In fact, the Aztecs used agave syrup to treat wounds because of its antibacterial properties. Inulin is a type of fructan or fiber that has many health benefits. Studies suggest that inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite. Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers, and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium. Inulin can also be found in some varieties of yogurt. In addition, Dr Sahelian says fructans are not destroyed in the stomach and may be a delivery system for drugs to treat colon diseases such as ulcerative colitis, irritable bowel syndrome and Crohn's disease. That said, this blog was awesome in pointing out some of the pros and cons of agave - the main determining factor seeming to be how the agave is processed... Overall... I think the benefits outweigh the potential negatives, but it's a very individual choice and I think it's key to listen to your body and see how it responds. For me, I notice a big difference between honey, sugar, and agave. The agave is milder, smoother, and I don't have nasty energy spikes.

06-24-2009, 05:19 PM	#80
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	Thanks for posting that Kamalam. Sweeteners are a tough one for me (they all seem to have some controversy), I wish I could just curb the sweet tooth for good and just be satisfied with fruit - maybe one day. I made a strawberry smoothie with the almond milk today, super yummy!

06-24-2009, 06:54 PM	#81
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	I just made almond milk for the very first time and wow!! It is sooooo good. Almond Breeze doesn't even compare.

06-25-2009, 01:56 PM	#83
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	Woke up this morning and my almond milk was separated. It looked white, then watery in the middle, then white. Like 3 layers. Is that OK? I just shaked it up before pouring. Also, what are you girls using to strain it?

06-25-2009, 02:44 PM	#84
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	NurseMonkee - mine separated too, I just shake it up before using. I'm using a tea towel lined collander to strain the almond milk. I usually grab the edges of the tea towel (after pouring the milk) and gather them up and twist to extract all the milk.

06-25-2009, 04:54 PM	#86
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	I bought some nut bags yesterday. It won't ship out till Monday though. I wanted to head out and purchase something else that I can find locally. I'll look for tea towels. Blend for only 1 minute? I blended for about 5. I wanted to get the most out of my almonds. I ended up with very little meal. and I strained it twice, just to make sure it was smooth.

06-25-2009, 08:33 PM	#88
PMoon Senior LCF Member Join Date: Mar 2009 Posts: 404 Gallery: PMoon	Two minutes! And I only use half a cup of nuts and four cups of water. Yes, I am being intentionally frugal with them. It doesn't taste like much on its own, but we wouldn't drink it by itself anyway. It makes great smoothies and with a bit of honey in it, my little will use it in place of anything you might use milk for.

06-25-2009, 11:10 PM	#89
BikerAng MAJOR LCF POSTER! Join Date: Jul 2008 Location: Duvall, WA Posts: 1,834 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I blended about 2 or 3 minutes. I used a cup of sprouted almonds to 3 cups of water. NurseMonkey - to sprout almonds just add a cup of almonds to a wide mouth mason jar. I use a piece of screen and put it over the top and secure with the ring top. Fill the mason jar with filtered water and soak overnight. In the morning just pour the water out of the jar (through the screen) and rinse and drain the almonds throughout the day (at least 3 times a day, I just rinse and drain as I pass through the kitchen or whenever I remember). Make sure to keep the jar at an angle so any residual water can drain out. Do this for about 2 days and a small white sprout will appear at the pointy end.

06-27-2009, 01:25 PM	#90
NurseMonkee MAJOR LCF POSTER! Join Date: Aug 2008 Posts: 2,441 Gallery: NurseMonkee WOE: Low-Carb Start Date: Summer 08	I made more almond milk and had a lot of meal left this time. I didn't use the highest setting on my blender this time. I only used the chop/grind setting. Hmmm. Maybe I'll just go full power from now on. LOL. What setting do you all use on your blender when making almond milk?