Almond milk

[Guest guest]

I've made Almond milk soap (CP) and (HP) also lotion and cream...Ground up

almonds with enough water to cover them water turns to milk HTH>>>

[Guest guest]

No, she's not speedy but I've made note of this in the past. I believe

she lives in a very rural area of Washington State and it's not all

that easy for her to make treks to the post office, so she waits until

she has a several orders to fill. Personally, I'd rather wait a bit

than spend more; I've seen nylon bags (granted, nicer than hers but

still) for $8 apiece, plus shipping. No way will I spend that.

I always leave the skin on raw almonds because I believe even sweet

almonds skins contain some Vitamin B17, plus blanching the almonds

affects the flavor marginally, if at all, and is just more work. Plus,

I don't know that soaking them will remove the skins--very effectively.

Blanching does.

Bear in mind that your almonds, although labeled " raw, " probably aren't

unless you've bought Spanish almonds (very expensive) or direct from a

grower here. If you want to know about how to soak almonds to maximize

nutritional value, I suggest reading this:

http://.com/seed/nuts.html ; these folks have a wealth of

information available.

Almond Milk

 

I made my first attempt at almond milk last night. I was hoping to use

my nut mylk bags but I have yet to get them. I paid for them last

Thursday and yesterday I finally got an email saying they were being

shipped. Not too speedy of a vendor, but that's another story.

I used directions I found that were posted on one of the groups and it

worked out great. The maker happened to use a vitamix. I was a bit

surprised because I had very little residue left after pouring it

through a fine mesh strainer. There was virtually nothing left to save.

Her picture has a strainer full of almond meal. Perhaps I blended mine

for a longer period of time. I did notice this morning that the milk

had separated in the jar but a good shake and it was fine.

My son liked it plain and said it reminded him of the soymilk I used to

make. I ended up peeling off the brown skin after soaking for two days

but it was a bit time-consuming. My son suggested we try it without

taking off the skin next time to compare it. It would certainly be a

lot faster. And it is so much faster and easier to make than soymilk.

Is there some benefit to leaving the skin on or taking it off? It there

was, I could always do it while watching tv or something. But if there

is no benefit, and it tastes the same, I wouldn't bother. I did an

extensive search on homemade almond milk and there are so many

differing opinions, to soak or not to soak, to peel or not.

[Guest guest]

Well, I didn't hear that about Vit B17. I wasn't planning on blanching them,

although I did see that on a website. Soaking them did make the skins loose

enough to peel off easily. But like soybeans, and trying to get off the skins

before blending, it is a pain and I would rather not do it without a good enough

reason. I think you've convince me to leave them on. But I will taste the next

batch to make my final decision. The milk sure does look pretty though, all

white and creamy. Yum.

I am familiar with the whole " raw " vs. pasturized deal with the almonds. I guess

I don't use enough to really care. I'm just glad I splurged on the vitamix. Two

more months and I have it paid off.

>

> No, she's not speedy but I've made note of this in the past. I believe

> she lives in a very rural area of Washington State and it's not all

> that easy for her to make treks to the post office, so she waits until

> she has a several orders to fill. Personally, I'd rather wait a bit

> than spend more; I've seen nylon bags (granted, nicer than hers but

> still) for $8 apiece, plus shipping. No way will I spend that.

> I always leave the skin on raw almonds because I believe even sweet

> almonds skins contain some Vitamin B17, plus blanching the almonds

> affects the flavor marginally, if at all, and is just more work. Plus,

> I don't know that soaking them will remove the skins--very effectively.

> Blanching does.

> Bear in mind that your almonds, although labeled " raw, " probably aren't

> unless you've bought Spanish almonds (very expensive) or direct from a

> grower here. If you want to know about how to soak almonds to maximize

> nutritional value, I suggest reading this:

> http://.com/seed/nuts.html ; these folks have a wealth of

> information available.

>

[Guest guest]

Let us know if there's a taste difference, although I realize there's a

lot to be said for " pretty. "

Do you save your ground soybean pulp? It's called " okara " in Japanese,

is fantastically nutritious, and is a great addition to baked goods.

You can freezer portions of it to use in recipes. Also, are you using

" beans " for your soy milk? They were developed to not taste

" beany, " and they make really good milk.

Re: Almond Milk

 

Well, I didn't hear that about Vit B17. I wasn't planning on blanching

them, although I did see that on a website. Soaking them did make the

skins loose enough to peel off easily. But like soybeans, and trying to

get off the skins before blending, it is a pain and I would rather not

do it without a good enough reason. I think you've convince me to leave

them on. But I will taste the next batch to make my final decision. The

milk sure does look pretty though, all white and creamy. Yum.

I am familiar with the whole " raw " vs. pasturized deal with the

almonds. I guess I don't use enough to really care. I'm just glad I

splurged on the vitamix. Two more months and I have it paid off.

& gt;

& gt; No, she's not speedy but I've made note of this in the past. I

believe

& gt; she lives in a very rural area of Washington State and it's not

all

& gt; that easy for her to make treks to the post office, so she waits

until

& gt; she has a several orders to fill. Personally, I'd rather wait a

bit

& gt; than spend more; I've seen nylon bags (granted, nicer than hers

but

& gt; still) for $8 apiece, plus shipping. No way will I spend that.

& gt; I always leave the skin on raw almonds because I believe even

sweet

& gt; almonds skins contain some Vitamin B17, plus blanching the almonds

& gt; affects the flavor marginally, if at all, and is just more work.

Plus,

& gt; I don't know that soaking them will remove the skins--very

effectively.

& gt; Blanching does.

& gt; Bear in mind that your almonds, although labeled " raw, " probably

aren't

& gt; unless you've bought Spanish almonds (very expensive) or direct

from a

& gt; grower here. If you want to know about how to soak almonds to

maximize

& gt; nutritional value, I suggest reading this:

& gt; http://.com/seed/nuts.html ; these folks have a wealth

of

& gt; information available.

[Guest guest]

Oh, yes. I know about laura beans and okara. I was obsessed with soymilk and was

making it on a regular basis with a soymilk machine. It got to be tedious

because the machine did not make a lot at one time. I wish I could afford to get

one of the new generation soymilk makers on the market now. The cleaning was too

much for the small batches it made where the new ones are easier to clean.

I am not crazy about okara. I used to use it wherever I could and froze what I

couldn't use fresh but always had an over abundance of it. I am now not so in

love with soy. Too much of a good thing is not good. I limit my soy and use a

variety of things. Which is why I am experimenting with other milks. My 3 yr.

old grandson lives with me half the week with his father and I am trying to

start him out right as I did with my son. Unfortunately, he is somewhere else

the other half of the time. On the plus side, he loves my smoothies! He gets

plenty of greens while he's here.

>

> Let us know if there's a taste difference, although I realize there's a

> lot to be said for " pretty. "

> Do you save your ground soybean pulp? It's called " okara " in Japanese,

> is fantastically nutritious, and is a great addition to baked goods.

> You can freezer portions of it to use in recipes. Also, are you using

> " beans " for your soy milk? They were developed to not taste

> " beany, " and they make really good milk.

>

[Guest guest]

Ah! I like my soy milk maker, too--I have a SoyaPower, although the

generation before the current model. I strain my milk and press my

okara through a cloth bag with my juicer to get as much as I can out of

it. I know what you mean about always having too much okara,

though--I'm only willing to bake cookies and muffins so often, no

matter how delicious they are.

Re: Almond Milk

 

Oh, yes. I know about laura beans and okara. I was obsessed with

soymilk and was making it on a regular basis with a soymilk machine. It

got to be tedious because the machine did not make a lot at one time. I

wish I could afford to get one of the new generation soymilk makers on

the market now. The cleaning was too much for the small batches it made

where the new ones are easier to clean.

I am not crazy about okara. I used to use it wherever I could and froze

what I couldn't use fresh but always had an over abundance of it. I am

now not so in love with soy. Too much of a good thing is not good. I

limit my soy and use a variety of things. Which is why I am

experimenting with other milks. My 3 yr. old grandson lives with me

half the week with his father and I am trying to start him out right as

I did with my son. Unfortunately, he is somewhere else the other half

of the time. On the plus side, he loves my smoothies! He gets plenty of

greens while he's here.

& gt;

& gt; Let us know if there's a taste difference, although I realize

there's a

& gt; lot to be said for " pretty. "

& gt; Do you save your ground soybean pulp? It's called " okara " in

Japanese,

& gt; is fantastically nutritious, and is a great addition to baked

goods.

& gt; You can freezer portions of it to use in recipes. Also, are you

using

& gt; " beans " for your soy milk? They were developed to not taste

& gt; " beany, " and they make really good milk.

[Guest guest]

The almonds settle to the bottom because they're heavier than the liquid; there's no way of homogenizing them so that they'll stay suspended. Commercial nut milk is strained to remove the pulp.

I used to make nut milk as part of some of my smoothie recipes; I'd run up the milk first (leaving it unstrained) and then add the other ingredients. After about 20 years of this, I thought to try just adding everything all at once and blending; the results were identical. However, if I'm making nut milk to drink on its own, I always strain the pulp after blending. If you have a look at the Enthusiasts home page, you'll find links to products that members have included; one of them is for the inexpensive nut milk bags that a number of us use that are sold on eBay. They're very handy.

I'm slavishly devoted to two varieties of a local commercial salsa (one of which is quite sharp) and don't have a recipe for my own--sorry!

Almond milk

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.

[Guest guest]

I wonder if you could grind the almonds before adding the liquid. I grind spices

in a coffee grinder. Never tried nuts though.

 Terry Pogue 

My Foodie Photos

http://www.flickr.com/photos/terrypogue/collections/

On Aug 29, 2010, at 8:42 AM, wrote:

>

>

> The almonds settle to the bottom because they're heavier than the liquid;

there's no way of homogenizing them so that they'll stay suspended. Commercial

nut milk is strained to remove the pulp.

> I used to make nut milk as part of some of my smoothie recipes; I'd run up the

milk first (leaving it unstrained) and then add the other ingredients. After

about 20 years of this, I thought to try just adding everything all at once and

blending; the results were identical. However, if I'm making nut milk to drink

on its own, I always strain the pulp after blending. If you have a look at the

Enthusiasts home page, you'll find links to products that members have included;

one of them is for the inexpensive nut milk bags that a number of us use that

are sold on eBay. They're very handy.

> I'm slavishly devoted to two varieties of a local commercial salsa (one of

which is quite sharp) and don't have a recipe for my own--sorry!

>

>

> Almond milk

>

> 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.

>

>

>

>

>

[Guest guest]

Yes, you can and in fact, I've seen recipes that state this. I've never tried it so I can't comment on what, if any, effect it has on the final product. I can guarantee, though, that it's not going to produce an "instant nut powder" that'll stay dissolved/suspended. Even Nestlé's Quik settles on the bottom of the glass.

Almond milk

>

> 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.

>

>

>

>

[Guest guest]

Hello,

Welcome to the list!

Here is my favorite way to make Almond Milk - there are as many variations as there are combinations of sweeteners, straining methods, and potential flavor additives.

Step 1) Soak 1 cup of raw almonds overnight in water that More than covers the Almonds (they expand)

Step 2) In the morning pour off that soak water

Step 3) Put the soaked and drained Almonds in the Vitamix and add water up to the 5 cup line

Step 4) Blend on high

Step 5) Pour into Nut Milk Bag and strain to separate the fiber

Step 6) Pour the liquid back into the Vitamix and add 5-10 dates (depending on desired level of sweetness) and 1-3 tsp of pure Vanilla Extract (I like a lot). Blend again until the dates are dissolved.

You can dehydrate the almond fiber to make almond flour if you have a dehydrator.

Alternate Method: Dates clogg up the Nut Milk Bag. To eliminate Step # 6, don't use dates as your sweetener. I prefer Stevia - it blends really well and is an herb that doesn't affect your blood glucose levels like forms of sugar and of course it doesn't have the chemicals found in sugar "substitutes". You could also use Agave or Honey - they are just not my personal preferences.

If you are trying to wean away from sugars but don't like the taste of Stevia yet, halving your usual sugar and adding drops of Stevia to taste will help you slowly switch from your sweetener to Stevia. Stevia GREATLY sweetens other forms of sugars (allowing you to cut way down) but you can't detect the stevia when mixed with other sugars. One more thing about Stevia - I never use the powders - too hard to measure. I like the liquids - you can control amount you are adding when using drops and discover excactly how many drops equals your personal sweetness level.

There is a good link for all kinds of Salsa recipes on the Recipes page of my http://www.VitamixLady.com website where I give my recipe for salsa. I'll post it here (look towards the bottom).

Salsa:

To get cilantro (my Alzheimer's health insurance policy) into my body frequently, I make salsa as often as possible.

Like so many of my recipes, Salsa, is one that varies depending on what I put in it on any give day. Here are some ingredients that always go in:

Campari Tomatoes (my favorite flavor)

Garlic (small clove)

Cilantro (to taste)

Sweet Onion (about 1/4 of a medium one)

Lime juice (a big squeeze or a thick slice of lime with the skin removed)

"Blend-It-Up Spice Mix" (a shake or two)

Salt to taste

Here are some ingredients that I chop and add from time to time depending on what I have on hand, and what I want to try for that day:

Mango

Pineapple

Yellow Squash

Zucchini

Celery

Carrots

Black beans

Corn

Recently I have discovered that my salsa comes out better if I chop some of the ingredients by themselves to get each one to the size that I prefer. For example, if I try to process a carrot with the tomato, the tomato gets pulverized before the carrot gets properly chopped up.

I put one or two small Campari tomatoes (or a chunk of a different kind of tomato that would make enough liquid to just reach the tips of the blades) in with Garlic, Lime, and Blend-It-Up Spice Mix and process to a liquid consistency.

Then, I add the cilantro and process to a very find consistency.

Then, I add the rest of the tomatoes and chop very lightly so the tomatoes are "chunky".

Then, I put this mixture into a bowl.

Then, I process each of whatever other ingredients I am going to add and I chop each one individually until they reach the size that I want.

Hint: I've noticed that mango chops up better into chunks if it is frozen. Also, I've noticed that if you want firm chunks of tomato in your salsa that Roma tomatos are better for that... Campari have a great flavor but they aren't very firm - sometimes I mix the two kinds of tomatos.

Here is a salsa recipe I found at the Vita-Mix website:

http://vitamix.ahoy.com/recipe/recipe.cgi/1/49/

And this link should have all of the Salsa Recipes you could ever ask for!!!

http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?salsa I would just use the Vita-Mix as a food processor (variable speed from 1 to 4 or so) whenever the recipe says "dice", "chop fine", or "mince"!

Blessings,Lea Ann SavageSatellite Beach, FL321-773-7088 (home)321-961-9219 (cell)www.VitamixLady.comwww..com 13:35 <)))><

Almond milk

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.

[Guest guest]

Ooops, forgot to add the link to our "links page" (where you can find the link to Nut Milk Bags at a very low price)

/links

And if you want to save time, here's the direct link:

http://shop.ebay.com/?_from=R40 & _trksid=p3984.m38.l1313 & _nkw=nut+mylk & _sa

And I forgot to say that If you like apple juice in your Almond Milk, I'd add the apple juice (diluted or full strenth - you're preference) instead of water in step 3.

Blessings,Lea Ann SavageSatellite Beach, FL321-773-7088 (home)321-961-9219 (cell)www.VitamixLady.comwww..com 13:35 <)))><

Almond milk

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.

[Guest guest]

And the verdict is????? Next, try rice and grain milks-super smooth, no preservatives, and WAY cheaper than store bought! I make rice, buckwheat or oat milk most every morning-delish! From: Tony Szpara <tszpara@...>Subject: Almond milk Date: Sunday, March 6, 2011, 7:35 PM

Just tried almond milk for first time in my 5200

1/2 cup almonds soaked 8 hours. Rinsed

1.5 dates pitted (I used 2)

1/4 tsp vanilla

2 cups H20.

Tony

[Guest guest]

Better than a previous recipe I tried.  Plus first time in new

machine.

I'm trying to eat paleo so no rice, grains, pasta. (I still have

pizza as a cheat)

I'll use the milk in my smoothies this week.

No straining needed and it was easy.

Tony

On 3/6/2011 10:33 PM, Berry wrote:

 

And the

verdict is?????  Next, try rice and grain

milks-super smooth, no preservatives, and WAY

cheaper than store bought!  I make rice, buckwheat

or oat milk most every morning-delish! 

From: Tony Szpara <tszpara@...>

Subject: Almond milk

Date: Sunday, March 6, 2011, 7:35 PM

 

Just tried almond milk for first time in

my 5200

1/2 cup almonds soaked 8 hours. Rinsed

1.5 dates pitted (I used 2)

1/4 tsp vanilla

2 cups H20.

Tony

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This message was checked by NOD32 antivirus system.

http://www.eset.com

[Guest guest]

And... what are the rice & oat milk recipes, please???

Thanks yet again,

Beverly

Texas

Re: Almond milk

And the verdict is????? Next, try rice and grain milks-super smooth, no

preservatives, and WAY cheaper than store bought! I make rice, buckwheat or

oat milk most every morning-delish!

[Guest guest]

How are you making yours? My almond milk I buy has jumped 20 cents and it would

be a lot cheaper to make it myself. I don't eat or drink dairy.

>

> > I can't wait to try almond milk in my VM.

> >

> >

>

[Guest guest]

I soak a cup of almonds in water overnight, then in the morning I ditch the soaking liquid, rinse the almonds, and put them in the Vitamix container. I then fill the Vitamix container to about the 6-7 cup line with water - oh, and I add a teaspoon or two of vanilla (I don't measure - I just do it to taste). I flip the machine on (to variable one, walk it up to ten, then flip it to high). I let it run for about 30-45 seconds, then I strain the liquid through a nut milk bag (I got mine from Ebay - just did a search for "nut milk bag" - someone from here pointed me in that direction )... I squeeze the pulp in the bag to get all the goodness out. I love the freshness of the almond milk from making it myself - so much more than the boxed almond milk! I am so happy that I started doing this! Easy peasy!FrannyOn Apr 3, 2011, at 5:55 PM, jaayimee wrote:

How are you making yours? My almond milk I buy has jumped 20 cents and it would be a lot cheaper to make it myself. I don't eat or drink dairy.

>

> > I can't wait to try almond milk in my VM.

> >

> >

>

[Guest guest]

It's probably better to add flavorings and sweeteners AFTER straining/squeezing. No sense in flavoring the pulp. If you plan to use it in something else, then is the time to flavor it.

The link to the bags is found under "Links" on the home page.

Re: Re: almond milk

I soak a cup of almonds in water overnight, then in the morning I ditch the soaking liquid, rinse the almonds, and put them in the Vitamix container. I then fill the Vitamix container to about the 6-7 cup line with water - oh, and I add a teaspoon or two of vanilla (I don't measure - I just do it to taste). I flip the machine on (to variable one, walk it up to ten, then flip it to high). I let it run for about 30-45 seconds, then I strain the liquid through a nut milk bag (I got mine from Ebay - just did a search for "nut milk bag" - someone from here pointed me in that direction )... I squeeze the pulp in the bag to get all the goodness out. I love the freshness of the almond milk from making it myself - so much more than the boxed almond milk! I am so happy that I started doing this! Easy peasy!

Franny

On Apr 3, 2011, at 5:55 PM, jaayimee wrote:

How are you making yours? My almond milk I buy has jumped 20 cents and it would be a lot cheaper to make it myself. I don't eat or drink dairy.

>

> > I can't wait to try almond milk in my VM.

> >

> >

>

[Guest guest]

I've been making almond milk, and it's so quick and easy that it

would be quicker to make then to buy.

Soak 1 cup almonds overnight (if you have to leave them longer,

change the water; I've been putting them in the frig overnight, but

it may not be necessary in winter - not sure)

Next day -

Put half the almonds and 3 cups water into the vitamix. I also add

1 medjool date (pitted) - for sweetness, and the tiniest pinch of

good salt (perhaps 1/16 teaspoon)

Blend until nicely milky - only about a minute.

Strain

Repeat with the other half of the almonds, then pour into bottle/jug

to store in frig.

To strain it - you can buy "nut bags" which I do think are good, and

you could just have one or two to last you for a long time. I have

some bought ones, but also use a double layer of muslin which I've

sewn into a bag and put elastic around the top so I can put it

easily over the top of a jug. I've only started using these nutbags

recently, and they do work well for me, but before that I use to

just use a double layer of muslin to line a strainer of some sort

over a wide jug. I think in the US muslin might mean something a

bit different - I'm talking about a really thin, meshy fabric made

generally of cotton (I get organic cotton) - which is sometimes

called cheesecloth (although that sometimes refers to a loose weave

dress fabric here).

All in all, it's probably a five minute job.

The leftover solids are almost tasteless - not like almond meal.

I've mixed them with mashed beans or veg or other things to make

into veggie burgers or veggie "balls" (like meat balls), or you

could add them to muffins or something - not for taste but more for

the nutrition and not to waste it, or I'm sure worms would love it

if you have a worm farm. You can spread them on a tray and put them

in the oven to dry at a low temp. I've been thinking of trying some

sort of cracker or biscuit with them.

Fiona

On 4/04/2011 8:55 AM, jaayimee wrote:

How are you making yours? My almond milk I buy has jumped

20 cents and it would be a lot cheaper to make it myself.

I don't eat or drink dairy.

>

> > I can't wait to try almond milk in my VM.

> >

> >

>

[Guest guest]

The pulp is wonderful for making protein bars. I just add a bit of raw yogurt and agave nectar (enough to hold it together) then roll it into a "log" (like slice and bake cookies) then freeze it just until barely firm. Then, I slice into rounds and dehydrate, or just eat it as is. You can add fresh fruit, nuts, etc.

How are you making yours? My almond milk I buy has jumped 20 cents and it would be a lot cheaper to make it myself. I don't eat or drink dairy.

>

> > I can't wait to try almond milk in my VM.

> >

> >

>

[Guest guest]

Hi Franny, thanks for sharing. HOw long does this homemade almond milk normally last. And how can you tell if its getting too old?

k

-- Re: Re: almond milk

I soak a cup of almonds in water overnight, then in the morning I ditch the soaking liquid, rinse the almonds, and put them in the Vitamix container. I then fill the Vitamix container to about the 6-7 cup line with water - oh, and I add a teaspoon or two of vanilla (I don't measure - I just do it to taste). I flip the machine on (to variable one, walk it up to ten, then flip it to high). I let it run for about 30-45 seconds, then I strain the liquid through a nut milk bag (I got mine from Ebay - just did a search for "nut milk bag" - someone from here pointed me in that direction )... I squeeze the pulp in the bag to get all the goodness out. I love the freshness of the almond milk from making it myself - so much more than the boxed almond milk! I am so happy that I started doing this! Easy peasy!

Franny

On Apr 3, 2011, at 5:55 PM, jaayimee wrote:

How are you making yours? My almond milk I buy has jumped 20 cents and it would be a lot cheaper to make it myself. I don't eat or drink dairy.> > > I can't wait to try almond milk in my VM.> > > >>

[Guest guest]

I haven't actually had mine sit around long enough to go bad. I make a new batch about every 4 days or so. I suppose when it goes bad it might taste or smell rancid, in the same way that nuts go rancid? But really, I'm not sure. Maybe someone who has been making nut milk longer than I have might be able to chime in...Franny On Apr 4, 2011, at 6:32 PM, K wrote:

Hi Franny, thanks for sharing. HOw long does this homemade almond milk normally last. And how can you tell if its getting too old?

k

-- Re: Re: almond milk

I soak a cup of almonds in water overnight, then in the morning I ditch the soaking liquid, rinse the almonds, and put them in the Vitamix container. I then fill the Vitamix container to about the 6-7 cup line with water - oh, and I add a teaspoon or two of vanilla (I don't measure - I just do it to taste). I flip the machine on (to variable one, walk it up to ten, then flip it to high). I let it run for about 30-45 seconds, then I strain the liquid through a nut milk bag (I got mine from Ebay - just did a search for "nut milk bag" - someone from here pointed me in that direction )... I squeeze the pulp in the bag to get all the goodness out. I love the freshness of the almond milk from making it myself - so much more than the boxed almond milk! I am so happy that I started doing this! Easy peasy!

Franny

On Apr 3, 2011, at 5:55 PM, jaayimee wrote:

How are you making yours? My almond milk I buy has jumped 20 cents and it would be a lot cheaper to make it myself. I don't eat or drink dairy.> > > I can't wait to try almond milk in my VM.> > > >>

[Guest guest]

, you are simply AMAZING! That's all I can say : )

k

-- Re: Re: almond milk

The pulp is wonderful for making protein bars. I just add a bit of raw yogurt and agave nectar (enough to hold it together) then roll it into a "log" (like slice and bake cookies) then freeze it just until barely firm. Then, I slice into rounds and dehydrate, or just eat it as is. You can add fresh fruit, nuts, etc.

How are you making yours? My almond milk I buy has jumped 20 cents and it would be a lot cheaper to make it myself. I don't eat or drink dairy.> > > I can't wait to try almond milk in my VM.> > > >>

[Guest guest]

I just received my kefir grains today from Marilyn. Have put them in raw cows

milk for the moment, but my question is if you can make kefir out of Almond

milk? If so, what is the procedure?

Thanks,

Cathrine