Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 You can soak your almonds anywhere from 8 to 24 hours (in hot weather, I refrigerate them, if the house is cool, I leave them out). I soak 1/2 cup dry almonds at a time, and when ready to make the milk, drain the water off, rinse them, and place in a blender with 3 cups distilled water. If you want sweet milk, you can add 3 dates or a little raw honey as well ( I do dates). Blend on high for a couple of minutes, then strain. I find the nut milk mesh bags you can find online work best for this, or you can use a very fine mesh strainer to remove the solids from the milk. some folks leave the solids in the milk, but I can't handle the grit. So I either add it to my compost or make some kind of almond 'cookie' in my dehydrator. (You can collect and refrigerate the pulp for a couple of days if you want to save it to use in a specific recipe.) Hope this helps... Peace, Valerie Stephanie <konacoral wrote: Help I need some good instructions on how to make almond milk. Soak the almonds for a a few hours, where? In the fridge? What do I do next, yelp Steph Check out the new Front Page. www./a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 soak for at least two days outside the fridge. change water twice daily. remove skin and used a handful (maybe about 15 pieces) to a cup of water. more almonds or less depending on how rich you want it. blend in Vitamix. I usually sweeten with maple syrup or dates. Good luck keep left over almonds soaked and in the fridge. Stephanie <konacoral wrote: Help I need some good instructions on how to make almond milk. Soak the almonds for a a few hours, where? In the fridge? What do I do next, yelp Steph Check out the new Front Page. www./a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Bridget, Yes, I just noticed Trader Joes has recently started pasteurizing their almonds, calling them " almost raw " on the label. I noticed they are the only raw nuts that TJs is pasteurizing. We can only wonder what stupidity inspired that decision. Usually almonds are blanched by scalding, at least that's the method I'm familiar with, and of course this would negatively affect their nutrient content. The fact that the ones you've been using are further processed by slivering would also accelerate oxidation. It would be much better to use whole, raw, unblanched almonds. Even better to use them right from the shell, which is an option this time of year. Nora BRIDGET DIETE wrote: > Hi Jeff! > > As a vegan I made almond milk using blanched, slivered almonds. Now that I'm raw I'm questioning if these blanched, slivered almonds have been heated. Do you know if they have been heated? And since I was suspicious of this, I purchased unpeeled raw almonds at Trader Joe's and made almond milk from these. And guess what, these almonds were pasteurized! (And this I discovered after I had made almond milk from them a couple of times. I had failed to read what is listed under 'Ingredients'.) > > Thanks for answering my previous question. > > Bridget > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 This is my guess: http://www.paramountfarms.com/qa_052704.html PCC had the raw, organic almonds available in bulk at their Greenlake location Thursday night. I believe they were around $9.00/lb. What is your favorite source for in shell, Nora? Heather/starrrie Nora Lenz <nmlenz wrote: Bridget, Yes, I just noticed Trader Joes has recently started pasteurizing their almonds, calling them " almost raw " on the label. I noticed they are the only raw nuts that TJs is pasteurizing. We can only wonder what stupidity inspired that decision. Usually almonds are blanched by scalding, at least that's the method I'm familiar with, and of course this would negatively affect their nutrient content. The fact that the ones you've been using are further processed by slivering would also accelerate oxidation. It would be much better to use whole, raw, unblanched almonds. Even better to use them right from the shell, which is an option this time of year. Nora BRIDGET DIETE wrote: > Hi Jeff! > > As a vegan I made almond milk using blanched, slivered almonds. Now that I'm raw I'm questioning if these blanched, slivered almonds have been heated. Do you know if they have been heated? And since I was suspicious of this, I purchased unpeeled raw almonds at Trader Joe's and made almond milk from these. And guess what, these almonds were pasteurized! (And this I discovered after I had made almond milk from them a couple of times. I had failed to read what is listed under 'Ingredients'.) > > Thanks for answering my previous question. > > Bridget > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 In a message dated 11/15/04 7:44:14 PM, seattleponyrides writes: > > Is there any recipes or ideas for what to do with the strained almonds when > you make milk? > > Thanks, > Trish > Yes, mix the strained almonds with raisins and agave nectar or honey, then dehydrate to make cookies. Or mix it with soaked flax meal (as a binder) and sweet or savory seasonings, then dehydrate it to make bread. Jocelyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Hi Heather, I don't eat a lot of nuts anymore but I used to buy lots at PCC when they were available and keep them in the fridge over the winter months. Nora Heather Andersen wrote: > This is my guess: > > http://www.paramountfarms.com/qa_052704.html > > PCC had the raw, organic almonds available in bulk at their Greenlake location Thursday night. I believe they were around $9.00/lb. > > What is your favorite source for in shell, Nora? > > Heather/starrrie > > Nora Lenz <nmlenz wrote: > Bridget, > Yes, I just noticed Trader Joes has recently started pasteurizing their almonds, calling them " almost raw " on the label. I noticed they are the only raw nuts that TJs is pasteurizing. We can only wonder what stupidity inspired that decision. Usually almonds are blanched by scalding, at least that's the method I'm familiar with, and of course this would negatively affect their nutrient content. The fact that the ones you've been using are further processed by slivering would also accelerate > oxidation. It would be much better to use whole, raw, unblanched almonds. Even better to use them right from the shell, which is an option this time of year. > Nora > > BRIDGET DIETE wrote: > > > Hi Jeff! > > > > As a vegan I made almond milk using blanched, slivered almonds. Now that I'm raw I'm questioning if these blanched, slivered almonds have been heated. Do you know if they have been heated? And since I was suspicious of this, I purchased unpeeled raw almonds at Trader Joe's and made almond milk from these. And guess what, these almonds were pasteurized! (And this I discovered after I had made almond milk from them a couple of times. I had failed to read what is listed under 'Ingredients'.) > > > > Thanks for answering my previous question. > > > > Bridget > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Bridget, I didn't realize TJ's had pasteurized almonds. I haven't purchased nuts there, so had no idea. I'd certainly stay away from them for reasons Nora mentioned. Some members of Raw Seattle have gone together on bulk orders, which offered great quality organic almonds and a better price. Perhaps there is someone who would like to organize such an order for the group. Anyone? Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Is there any recipes or ideas for what to do with the strained almonds when you make milk? Thanks, Trish Jeff Rogers [jeff] Monday, November 15, 2004 5:01 PM RawSeattle Re: [RawSeattle] Almond milk Bridget, I didn't realize TJ's had pasteurized almonds. I haven't purchased nuts there, so had no idea. I'd certainly stay away from them for reasons Nora mentioned. Some members of Raw Seattle have gone together on bulk orders, which offered great quality organic almonds and a better price. Perhaps there is someone who would like to organize such an order for the group. Anyone? Jeff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Raw mixed organic nuts in shells are available right now at PCC stores, (I saw last Sunday in Kirkland PCC) Nora Lenz <nmlenz wrote: Hi Heather, I don't eat a lot of nuts anymore but I used to buy lots at PCC when they were available and keep them in the fridge over the winter months. Nora Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Great ideas! Thanks. Trish WORLDLEARN [WORLDLEARN] Tuesday, November 16, 2004 12:26 AM RawSeattle Re: [RawSeattle] Almond milk In a message dated 11/15/04 7:44:14 PM, seattleponyrides writes: > > Is there any recipes or ideas for what to do with the strained almonds when > you make milk? > > Thanks, > Trish > Yes, mix the strained almonds with raisins and agave nectar or honey, then dehydrate to make cookies. Or mix it with soaked flax meal (as a binder) and sweet or savory seasonings, then dehydrate it to make bread. Jocelyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2007 Report Share Posted March 23, 2007 1 cup nuts to 2 - 3 cups of water BL On 3/22/07, sahmomof8 <sahmomof8 wrote: > > And I > apologize, but I don't have an exact recipe for the amounts of nuts to > water. But I > don't think making it is going to be any complicated process requiring a > separate > machine or anything. Marilyn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 Christie, What's your recipe for almond milk? We make almond milk and walnut milk by grinding nuts and mixing them in the Vitamixer with water and honey and then straining. GB , " christie_0131 " <christie0131 wrote: > > I tried making oat milk which was a bit of a failure but my almond milk > has been much more successful. I shall have to try your horchata, Donna. > Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 Hi GB It sounds like much the same method. Here is the recipe I use - I found it on the net somewhere but didn't save the URL so I cannot give credit: Almond Milk Ingredients: 1 quart (950mls) Water, ice cold 1 cup soaked Almonds 2 Tablespoons Raisins or 1 Tablespoon Sweetener(I use date syrup a small handful of dates) Directions: Cover the almonds in water and soak overnight. Put all ingredients in a blender, and blend at high speed for 2 minutes. Strain if desired. I usually put the almonds, sweetener and half the water in the blender , blend and strain that through a yoghurt strainer and then blend the pulp a second time with the rest of the water. I found it a bit gritty if I didn't strain it. I was mindful of your earlier comments about almond skins and have used blanched almonds. I have some tiger nuts with which I was going to make some Spanish-type horchata. Would the same reasoning apply to them? They are plump little sedge root tubers or chufas which are covered in a wrinkly brown covering. I'm not sure if blanching them would be possible. Christie , " Guru K " <greatyoga wrote: > > Christie, > > What's your recipe for almond milk? > > We make almond milk and walnut milk by grinding nuts and mixing them > in the Vitamixer with water and honey and then straining. > > GB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 I wonder....for those of us who have soymilk machines, I bet we could replace the soybeans with almonds....or whatever other nuts.... Anyone tried this? Seems like a good project! On 8/28/07, christie_0131 <christie0131 wrote: > > Hi GB > It sounds like much the same method. Here is the recipe I use - I > found it on the net somewhere but didn't save the URL so I cannot > give credit: > > Almond Milk > Ingredients: > 1 quart (950mls) Water, ice cold > 1 cup soaked Almonds > 2 Tablespoons Raisins or 1 Tablespoon Sweetener(I use date syrup a > small handful of dates) > > Directions: Cover the almonds in water and soak overnight. Put all > ingredients in a blender, and blend at high speed for 2 minutes. > Strain if desired. > > I usually put the almonds, sweetener and half the water in the > blender , blend and strain that through a yoghurt strainer and then > blend the pulp a second time with the rest of the water. I found it a > bit gritty if I didn't strain it. > > I was mindful of your earlier comments about almond skins and have > used blanched almonds. I have some tiger nuts with which I was going > to make some Spanish-type horchata. Would the same reasoning apply to > them? They are plump little sedge root tubers or chufas which are > covered in a wrinkly brown covering. I'm not sure if blanching them > would be possible. > > Christie > > <%40>, > " Guru K " <greatyoga > wrote: > > > > Christie, > > > > What's your recipe for almond milk? > > > > We make almond milk and walnut milk by grinding nuts and mixing > them > > in the Vitamixer with water and honey and then straining. > > > > GB > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 Christie, That's a good idea to make the Almond Milk with raisins. I also think almonds taste better wihout the skins. I have never seen or heard of tiger nuts so I have no idea on how to prepare them. I suppose you could try to blanch them and see for yourself. I did a search and just found this. GB Tiger nut, chufa, earth almond (Cyperus esculentus -- Family Cyperaceae) Tiger nuts are fruits from a perennial which, like the potato plant, sends out underground runners. It is shunned as a weed in the majority of warm countries because of its creeping, rapidly expanding roots. It was the Arabs who brought this Cyprus grass plant from Africa to Southern Europe. It is now cultivated on only a small scale in North Africa and Spain, where it is esteemed for its nutritional content, as well as its nutty almond-like taste. These rhizomes are acorn-sized and chestnut brown to blackish-brown, with a wrinkled skin. , " christie_0131 " <christie0131 wrote: > > Hi GB > It sounds like much the same method. Here is the recipe I use - I > found it on the net somewhere but didn't save the URL so I cannot > give credit: > > Almond Milk > Ingredients: > 1 quart (950mls) Water, ice cold > 1 cup soaked Almonds > 2 Tablespoons Raisins or 1 Tablespoon Sweetener(I use date syrup a > small handful of dates) > > Directions: Cover the almonds in water and soak overnight. Put all > ingredients in a blender, and blend at high speed for 2 minutes. > Strain if desired. > > I usually put the almonds, sweetener and half the water in the > blender , blend and strain that through a yoghurt strainer and then > blend the pulp a second time with the rest of the water. I found it a > bit gritty if I didn't strain it. > > I was mindful of your earlier comments about almond skins and have > used blanched almonds. I have some tiger nuts with which I was going > to make some Spanish-type horchata. Would the same reasoning apply to > them? They are plump little sedge root tubers or chufas which are > covered in a wrinkly brown covering. I'm not sure if blanching them > would be possible. > > Christie > > > , " Guru K " <greatyoga@> > wrote: > > > > Christie, > > > > What's your recipe for almond milk? > > > > We make almond milk and walnut milk by grinding nuts and mixing > them > > in the Vitamixer with water and honey and then straining. > > > > GB > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2007 Report Share Posted August 29, 2007 Hi GB I've never seen any tiger nuts as big as acorns - mine are slightly smaller than chickpeas and rock hard. They have a very sweet nutty taste. When I was a child we would buy bags of tiger nuts and chew on them - I'm not sure that my teeth would be up to the job these days ;-( I shall soak them overnight tonight and see how I get on blending them tomorrow. I suspect that they won't need any sweetening, traditionally horchata de chufas just has added cinnamon. It would certainly be a cheaper option to almond milk for me, as they cost a third of the price of almonds. Christie , " Guru K " <greatyoga wrote: > > Christie, > > That's a good idea to make the Almond Milk with raisins. I also > think almonds taste better wihout the skins. > > I have never seen or heard of tiger nuts so I have no idea on how to > prepare them. I suppose you could try to blanch them and see for > yourself. > > I did a search and just found this. > GB > Tiger nut, chufa, earth almond > (Cyperus esculentus -- Family Cyperaceae) > Tiger nuts are fruits from a perennial which, like the potato plant, > sends out underground runners. It is shunned as a weed in the > majority of warm countries because of its creeping, rapidly expanding > roots. It was the Arabs who brought this Cyprus grass plant from > Africa to Southern Europe. It is now cultivated on only a small scale > in North Africa and Spain, where it is esteemed for its nutritional > content, as well as its nutty almond-like taste. These rhizomes are > acorn-sized and chestnut brown to blackish-brown, with a wrinkled > skin. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2009 Report Share Posted January 25, 2009 almond milk actually used to be very popular in the UK back in the middle ages i read. it was used to make sauces and the like. almonds were used to garnish all sorts of dishes. tho, i'm assuming this was the rich, and not the mainstream of society, who had t o make due with a porridge gruel............ flower child Jan 25, 2009 8:11 AM Re: ahimsa milk yes, it's true. you can make almond milk yourself.A friend of mine makes it and she says it saves her money. She emailed me the exact recepi but I've since lost it. If I remember correctly, it involves buying some almonds, then letting them soak in water for a few hours to soften them up. After that you put it in a blender and voila. "Will we ever get to the point that we realize that we will be more secure when the rest of the world isn't living in poverty just so we can have nice running shoes?" Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 Would someone please tell me the best (easiest!) way to make almond milk at home? Love the stuff but not the price. Fonv fonv Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 And then it is best to strain through a cheese cloth:)Heidi Crawford <heidicrawford Sent: Wednesday, September 2, 2009 12:29:49 PMRe: Almond milk Take 2 cups of water and 1/4 (give or take some depending on how rich or skim milk like you like your milk) and 4 dates and blend in a blender like the vita mix.It's that simple. On Wed, Sep 2, 2009 at 11:44 AM, fonv <fonv wrote: Would someone please tell me the best (easiest!) way to make almond milk at home? Love the stuff but not the price. Fonv fonv Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 I've never strained mineOn Wed, Sep 2, 2009 at 4:13 PM, spence <spenc5 wrote: And then it is best to strain through a cheese cloth:) Heidi Crawford <heidicrawford Sent: Wednesday, September 2, 2009 12:29:49 PM Re: Almond milk Take 2 cups of water and 1/4 (give or take some depending on how rich or skim milk like you like your milk) and 4 dates and blend in a blender like the vita mix.It's that simple. On Wed, Sep 2, 2009 at 11:44 AM, fonv <fonv wrote: Would someone please tell me the best (easiest!) way to make almond milk at home? Love the stuff but not the price. Fonv fonv Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 I bought a set of nutmilk/sprouting bags for this purpose. And I soak the nuts in the water overnight. On Wed, Sep 2, 2009 at 3:13 PM, spence <spenc5 wrote: And then it is best to strain through a cheese cloth:) Take 2 cups of water and 1/4 (give or take some depending on how rich or skim milk like you like your milk) and 4 dates and blend in a blender like the vita mix. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 spence wrote: > And then it is best to strain through a cheese cloth:) I don't bother. I just let it settle to the bottom of the pitcher, and then when I'm near the end of the batch, I toss the sludge in either soup or bread (or if I'm not making either, I freeze it until I am). Serene -- 42 Magazine, celebrating life with meaning. http://42magazine.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 I always strain mine, i hate chunks in my milk-- cheese cloth works perfect --- On Wed, 9/2/09, Heidi Crawford <heidicrawford wrote: Heidi Crawford <heidicrawfordRe: Almond milk Date: Wednesday, September 2, 2009, 5:06 PM I've never strained mine Quote Link to comment Share on other sites More sharing options...
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