I was gong to try to make some almond milk today. A recipe I saw said to blend raw almonds with water and then strain thruugh a cheesecloth. I do not have one yet. for today can I used an unbleached coffee filter?

sure that should work might be a bit slow though ..give it a whirl ! let us know if it worked

...Jodi, the banana eating buddhist

I hopped on my bike and went to the dollar store and bought a cheesecloth

Hi.

I blend my almonds with water and then pour through a fine mesh strainer. I have to tap it with my hand a bit to help the milk strain through. When all that's left is mostly pulp, I pop it into a cloth cotton coffee filter and squeeze the rest of the milk. I'm always surprised at how much is left in the pulp.

the best to you,
Smile

Well its in the fridge, we'll see how it tastes. I never used a cheesecloth before...interesting a bit of a mess. hehe

How was it, Shubby?

Betty

"Don't believe everything you think."

--Bumper Sticker

Delicious!!!!!!!!

My wife came home and asked me what I did today. I replied "made milk". She looked at me rather confused and said "Do we have a cow I dont know about??!!"

I had it in a bowl with some banana slices. mmmmmmm


As for the fat content. Not that it worries me, but my wife had an operation and mut eat low fat for a while. I know about good fats and bad fats. But 1 cup of almonds has something like 60 grams of fat. Since I strained the almonds through a cheesecloth I assume some of the fat was left behind? What do you thnk?

Almond milk


Almond milk may sound like a 21st-century product, but references to almond milk date back to the Middle Ages.
Sam Cunningham, Ph.D., Cunningham Consulting, Folsom, CA, says: “Almond milk is a good alternative to dairy and soy beverages for everyday use. Almond milk is very mild in flavor, and thus can become the vehicle to which flavors and nutrients are added in development of nutrition beverages. There are no off-flavors to cover up, so it makes for a very wide range of possible flavor profiles.”

Among consumers, almonds have an upscale, healthy image. Like soymilk, almond milk has no saturated fat, no cholesterol and no lactose. What sets almond milk apart is its high vitamin E content. According to Blue Diamond Growers’ specifications, one cup of almond milk (240 ml) contains 14.99 IU of natural vitamin E (d-alpha-tocopherol). In contrast, the USDA nutrient database reports one cup of soymilk has 3.31 mg alpha-tocopherol and 1.35 mg vitamin E added.

FDA allows the following qualified health claim for almonds: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

Almond milk has 60 calories per 240 ml serving, compared to 121 calories for 2% milk. Rice milk has 120 calories; plain soymilk has 100 calories. Almond milk has 2.5 grams of fat. Rice milk has 2 grams; soymilk has 4 grams, and 2% milk has 4.4 grams of fat.

...Jodi, the banana eating buddhist

Cool...thanks.

What is your ratio of almonds to water? I used to know, but can't remember now.

The recipe I used was 1 cup of almonds to 3 cups water, it is a little thick, next time I will use 3.5 cups of water.

Thanks

Do we leave the almonds to soak for some hours before blending and straining? I'm going to try making some tonight..my first batch.

Love,
Prism

Cover with 2x the water and soak them over night in water. The next day, drain off the water, rinse and then put in the blender with fresh water.

A ratio that works well for me is 1/4 cup nuts or seeds (before being soaked) to 1 cup water.

Anyone have a recipe for the almond residue?

I've mixed the leftover almond pulp with other ingredients to make salad dressing in the past. I can't say exactly what ingredients, but I've used lemon juice, spices, I forget what else. I haven't made almond milk in a while, though.

I have a recipe that uses the pulp left over from sunflower seed milk for making a cookie. Mixed with carob, and agave, its supposd to make a raw oreo. I wonder if you could substitute the almond pulp?

I made my almond milk and it looks really cool..and tasted good too! I also need to find something to do with the almond mix left over. At times like this having a dehydrater would be good.

Love,
Prism

I mixed the raw almond powder with some grated carrots, celery . onions peppers and made a veggie paste. I put a little Dijon mustard to spice it up.

Is mustard raw? I am thinking probably not.

i think you could certainly make raw hot mustard ..the mustard itself is just dehydrated mustard seed ground into a powder ..easy enough to do ..

an asian receipe for mustard is

Place 1/4 cup dry mustard powder in a bowl.
Gradually stir in 1/4 cup of cold water.
Stir in 1/8 teaspoon of salad oil.
Cover the mustard and let stand for at least one hour.

Use immediately.
To store: transfer the mustard to a small jar, cover, and place in the refrigerator

some mustards have a bit of vinegar taste so you could splash a little applecider vinegar in or some other raw vinegar or wine whatever fancys yer tastebudds

...Jodi, the banana eating buddhist




Edited 1 time(s). Last edit at 08/18/2007 04:37PM by Jgunn.

Would walnuts work too? There are no raw almonds in Romania...only roasted and salted. Would the milk be still as nutricious? I don't know much about almonds, they are too expensive and not raw here.

All the raw nuts we have here are peanuts, walnuts and hazelnuts (the latter not widely available and I suppose pretty expensive).

walnuts would work yes not sure what the taste would be ..hmm gonna try this season when ours are ready

cricri when are you coming to canada? do you where abouts you are gonna live? im in b.c. just outside of vancouver

...Jodi, the banana eating buddhist

My friend makes the best nut milk!
she uses a combination of almonds, walnuts and macademia nuts.
Then she blends in some dates and some soaked irish moss
to thicken it. Sometimes she adds some raw cacao and agave
and makes chocolate milk, or some vanilla bean to make vanilla milk.

you can use panty hose to strain it too!
as long as it's not panty hose that you wear!

What is Irish Moss? And is there anything else you could use to thicken the milk a bit?

And I know I saw somewhere about getting the skins off of the almonds (I can't get skinless here) to make a less bitter milk. I really don't mind it in most things, but I still drink a little coffee every day and it doesn't work in that. I know i could give up the coffee completely, but I'm not there yet!

Melissa

That is right. I make almond milk twice a week and that is how I do it. To sweeten it up a bit you can mix a banana in with it or try some dates. I prefer a banana and it is soooo gooood. I use almond milk with smoothies in the morning or I have it with sprouted cereal I get from the local market.