Comments on: Homemade Almond Milk

By: Lorelei

Lorelei — Mon, 15 Jun 2009 17:05:52 +0000

I’ve been blending 1 cup of milk with about 1/3 cup slivered almonds and cooking steel oats for breakfast. No need to strain as the milk has a nice texture for cereal. I take a little of the milk and use it as a morning face wash most mornings and my skin looks much better. I don’t like using commercial products any more. There’s enough in the refrigerator to keep skin clean, soft and moisturized.

By: Monica

Monica — Wed, 25 Mar 2009 15:46:25 +0000

Greetings Joy et al…

Thanks for posting this, just wanted to let you know that you don’t need to toast the almonds before using them for milk. I just made some with raw almonds…now I’m going to try raw cashews. Also thanks everybody for giving suggestions for the “dry almond remains” I was wondering what I could do with it.

Monica

By: Andie Paysinger

Andie Paysinger — Fri, 20 Feb 2009 20:39:48 +0000

I have been preparing almond milk, as well as other nut milks, for many years. I’ve had a series of Vita Mix blenders for the past 35 years and they did an excellent job. However, I was always looking for a better product so when I read about the Soyabella appliance early last year, I ordered one. It has taken my nut milk efforts to an entirely new level and I am very happy with the results.
The nut pulp that remains in the integral strainer (there is a separate one for rice milk) is much finer than I was ever able to achieve in the Vita Mix and I have found that I can dry it on a sheet pan in my oven or in my dehydrator on one of the “fruit leather” sheets, sieve it through a coarse tamis and use it in baking for adding both flavor and fiber.
I don’t have any connection with the manufacturer or the vendor but this makes the process so much easier that I think it is worth it. I have recommended it to a few friends and two (both have children with allergies to bovine milk) have found it very helpful.
I was never a “hippie” but I was an SCA member for several years and interested in medieval recipes and almond milk was one such. I’m fortunate in that I live in an area where almonds are grown and can buy direct from the local growers. I also make my own marzipan using a recipe from the 17th century.

By: Willa

Willa — Fri, 13 Feb 2009 22:38:36 +0000

I tried to raise my kids with a little bit of Hippie in them too!

The smoothie sounds delicious- I need to root around in the freezer for those blackberries from last summer. Yum!

By: AOK

AOK — Sat, 14 Jun 2008 21:24:14 +0000

I’ve used the leftover almond pulp to make a nice face scrub. Just spread it out to dry, then store it in a sealed plastic bag or a jar. Whenever you want to do a face scrub, mix some of the dried almond pulp with a bit of yogurt and honey, apply to your dampened skin, massage gently, and rinse with lukewarm water.

By: Eli

Eli — Sat, 07 Jun 2008 22:52:21 +0000

Wow never heard of almond milk, but this does look like pure deliciousness (I’ll put my vote in on that being a real word). I’ve just started to drink coffee, but only seem to like it with French Vanilla CoffeeMate. Which seems unhealthy. This looks like a great alternative! And it seems that the leftover pulp has numerous awesome uses. I can’t wait to try it out!.

By: becky

becky — Sat, 07 Jun 2008 18:11:42 +0000

Hehe, your post reminded me of my 9th grade bio teacher. He’d eat cereal with almond milk out of our classroom beakers…yeah. He was weird. The breakfast smoothie looks tasty!

By: Holly

Holly — Sat, 07 Jun 2008 00:01:14 +0000

This sounds very cool to make. I know exactly what I would do with the leftovers though – I’ve been thinking about making homemade body scrub and I think this would be perfect.

By: AppetiteforChina

AppetiteforChina — Fri, 06 Jun 2008 17:30:12 +0000

You can also put the almond pulp in the blender with water for a second time to extract more “milk”.

I love homemade almond milk warm, with a bit of honey and bananas.

By: Amy

Amy — Fri, 06 Jun 2008 16:17:32 +0000

Very interesting! It looks and sounds very refreshing!