How to Milk an Almond (fresh homemade almond milk, easy)

I'd suggest omitting the cheesecloth step and just going straight to the muslin cloth, squeeze through that, then after rinsing the blender pour the strained almond milk back in, add a half dozen FRESH dates, a cup of FRESH coconut water and enjoy the best coco-date-nutshake you've ever had!

For those with sugar intake concerns, you may find the Barhi an exception:
http://www.youtube.com/watch?v=QiQu7M3pS7w

Do you drain the water out of the soaked almonds? I saw you said to add water in one of the later steps. Could you clarify?
Thanks!

Will you be able to make marzipan with the ground leftovers? I can imagine it won't be the same.

Is there any way to use roasted, salted almonds instead of raw almonds?  I thought about rinsing them in water before putting them to soak.  Kind of like how you shower before you go in the hot tub.  Also, I really wanted to reserve the water for vegetable stock.  I'm willing to take the squirrel's risk.  But, outside of earlier arguments, would there be any additional reason for not using almonds that have been heavily processed like the ones I'm planning on using?  And I was hoping to use my slow cooker instead of the oven (less electricity).  The only advice I've found on curing or drying in a slow cooker has come from cannabis-related sites.  I guess it's reliable, though.  I'm asking all of this because of this asinine scheme I've been literally cooking up all week.  If you want to read about it, feel free.  But also feel free not to.  I just typed it to get it out of my system.

Okay.  I'm hoping this doesn't sound stupid.  I've challenged myself to make a week's menu plan using a soy-free, gluten-free version of eco-Atkins.  I want to spend less than $100 and feed my family of four with three daily meals and an additional snack.  (Eco-Atkins is a high protein diet that relies on plant protein instead of animal protein.  It differs from Atkins in that you are allowed up to 130 net carbs per day-- closer to the "Maintenance" or final phase of Atkins, whereas the initial phase of Atkins keeps net carbs at 20 or less.)  I eat seitan, but just wanted to create a bigger challenge for myself.  I normally keep soy-free because I developed soy sensitivities most likely from overconsumption.  My fault.  I ate soy in every over processed form at every meal.  If I'd done the same with Stevia, I'd probably have gotten cancer, too.  (Somewhat kidding.  Just referencing earlier comments about supposedly cancer-causing Stevia.  But only somewhat kidding because who knows how much Stevia I could inhale if left to my own devices.  Any gluttonous consumption can lead to consequences.  And my soya love was gluttonous.)  Anyhow, eco-Atkins has gotton a lot of criticism from vegans just for reminding them of the Atkins diet (where you can eat an all-you-care-to-eat buffet's worth of bacon, but need to refrain from the forbidden fruits of carb-ridden apples).  Atkins' loyalists have given the plan criticism because it's not Atkins-y enough (too many carbs), people might think it implies that this version is healthier than their version, and it relies too much on soy and gluten.  And, of course, the usual criticisms about any plan that cuts out an entire food group like dairy, how veganism is too restrictive for people to follow, and any implementation would be too costly.  This is so long because I'm just so excited!  It was really just a study conducted by David Jenkins, who helped develop the Glycaemic Index.  He was just exploring if vegans could follow the Atkins diet.  He also wanted to see if there were any benefits to relying on plant-based protein as opposed to animal-based protein.  I'm just doing this to prove something to myself.  I have no idea why.  But I'm having fun, and that's all that matters.  And my six-year old daughter acted like the spaghetti squash was magic when we de-seeded and de-pulped "the plant that grows noodles inside of it."  I avoided calling it a squash, but did say it was in the pumpkin family.  She said "that pumpkin's cousin is really creative."

Congrats with the lifehacker thing!

I've heard that the almond skin has something in it that keeps the almonds from sprouting. I don't think the skin is 'poison', but I've made almond milk with the skins and it's kind of a brownish tan color, not as appetizing as the pure white color.

maybe I didn't soak mine the time I tried it. I'd rather make the milk w/o taking the skins off, it's a PITA.

Unless you have your own almond trees, or buy almonds wholesale, I think it's actually *cheaper* to buy almond milk than to make it from purchased almonds- which have been sorted and selected for appearance, size, etc. Almond milk is under $2/quart here.

Hate the double post, but i'm a little confused at the long replies?

Would the flavor change in any way if you used blanched almonds?

I don't think the skins are unhealthy.
Look here:
http://jn.nutrition.org/cgi/content/abstract/135/6/1366

Of course, you are right. Like Stevia has been banned in some countries for beeing carzinogenic, if fed to mice by half of their life weight daily. (This research has been sponsored by the producer of Nutrasweet....)
Most things are poisonous, you could even die from drinking water. But then, wouldn't live be boring without it?
I'm a milk drinker, a cheese lover, beer brewer and occasional meat eater.
I loved almonds directly from the trees in Greece and i just made some almond cookies as a beta version for Christmas. They are delicious, even out of season.

Life is deadly, in the end. But it can be so sweet until then ;-)

first, i have to say--ilove your title (and love making nut milks)

"how to milk a hazelenut...I haven't tried, but hear it's delicious. and what about oats? The store-bought oat milk is very expensive and really nice. How much better some organic steel-cut oats..?

not sure if you mentioned it, but the water you soak the almonds in should be discarded, or added to youir compost, or garden edge...

the skin of the nut contains anti-enzymes whose job it is to keep the *tree*  from sprouting where the *ground* will not sustain it-- when you think abou it, it's a lovely, elegant system! But these compounds are bitter, and naturally, are anti-nutrient to people.

So, best to discard the rather dark water, after soaking.

According to the book, Nourishing Traditions, whole grain is superior but should be soaked at least over night, then drained and used, to neutralize the phytic acid. Sprouted grains are even better, such as found in Ezekiel Bread.

Thanks for the instructions. A bit different from mine and I'll try it.

oooh that sounds delicous. i want to try it and then make homemade icecream out of the milk i wonder how that would taste.

my mom doesnt want me to do it. she thinks i will break the blender

I wonder why there aren't any almond milk based ice-cream commercially available?     They sell rice milk and soy milk based ice-cream...  

really? where?

Here's a tasty RICE milk ice-cream that they sell at my local supermarket:
http://www.goodkarmafoods.com/organic-rice-divine/carrot-cake

Soy Milk Ice-Cream::
http://www.turtlemountain.com/products/purely_decadent.html

Coconut Milk:
http://www.turtlemountain.com/products/purely_decadent_Coconut_Milk.html

Almond Milk Ice-Cream:
????

OMG I cannot believe you people are eating almonds that you haven't insured were gathered during the last full moon of even numbered months and a quarter (waning) moon in odd numbered months except for July, which needs to gathered at the New Moon (but only in a white shirt or blouse!)

Doing otherwise is VERY unhealthy and can cause goiters, hemorrhagic halitosis, and really excessive earwax!

Also, make sure you (or the people that gathered the nuts) do not wear any silver during the gathering process, as it's widely known that the reflected light off of silver will react with the bioflavinoids in the almonds to create creepy little warts with blonde hairs extruding from them.  ICK!

I know all this because I've read it on the internet.  Honest.

Oh, I forgot, you can wear silver in July, since it's the New Moon and there is no moonlight to convert the bioflavinoids.

Be Healthy!

Yum yum yum!

I personally don't like almonds for their texture, but I LOVE the taste, especially that in extract. I MUST try this!!

Looks delicious, tons of protein too!

hope it's not against the terms of service to post this--re: GABA rice. It just amazed me; the ramifications.

Researchers find health benefits

As reported at the 2004 Rice Conference held by the United Nations Food and Agriculture Organization, GABA rice is nutritionally enhanced by the germination process. GABA increases significantly, but so do a number of other nutrients such as the amino acid lysine, tocotrienols, magnesium and zinc. For more information, you can review some of the findings that are posted on the web site www.fao.org/rice2004.

Japanese researchers have found that an intake of GABA over time helps to lower blood pressure, improve kidney function, and reduce sleeplessness. Additionally, GABA rice improved the learning ability of mice and there is speculation that it may be helpful in preventing the onset of Alzheimer’s disease. Yet another study has found that germinated brown rice extract inhibited leukemia cell proliferation and stimulated cancer cell apoptosis (cell death).

How to germinate GABA rice

The process of germinating GABA rice consists of placing the desired amount of brown rice in a container and cover with 1 to 2 cm (about ½ to ¾ inches) of water. You then let it soak at a temperature of 30 to 40 degrees Celsius (86 to 104 Fahrenheit) for 8 to 20 hours.  A cooler temperature takes longer.

The water may become slightly smelly and should be changed every 4 to 6 hours.

The part of the seed that germinates is the embryo on the tip of each grain of rice. It doesn't necessarily sprout, but you can see it become fuller and larger. After the seeds have started to germinate, you can then rinse the rice and cook it. You will find that it needs slightly less water because it has soaked up water during the germinating process.

Maintaining soaking temperature

To keep the rice at 30 to 40 degree Celsius while soaking, I used a basking light which is commonly used to warm a cage for pet reptiles. I bought a 100-watt basking light bulb which is sold under the brand name All Living Things®.

I placed the bulb in an 8.5 inch clamp light fixture, also sold in the pet store for use with the basking light bulb. To achieve the proper temperature you will need a thermometer and will have to experiment with the light at various heights above the rice. A distance of 6 to 12 inches above the rice kept my container at around 100 degrees Fahrenheit.

Summary

GABA rice is germinated brown rice that contains a greater amount of the naturally-occurring gamma-aminobutyric acid. Researchers have found that GABA rice has many health benefits. It is made by soaking the brown rice in water for an extended period of time before cooking it. A basking light bulb can be used to heat the rice during the germination process.

so, I'm thinking making rice milk with GABA rice might be something very wholesome...

(not cooking it)

very interesting food for thought, about squirrels. I am sure they must have been granted a dispensation  :-) ! as far as the anti-nutrient effect goes, since they also hide a lot of nuts that they forget!!! Nice synergy there. thus they are friends to trees and the divine will of trees to go forth and multiply, as it were.

Anastasia, of the Ringing Cedars, (of Siberia) fame, says the squirrels naturally bring her nuts, berries, and dried mushrooms, saving her a lot of work such as shelling the cedar (or pine) nuts, which is a huge task. They do seem to store up far more than they use--maybe they were meant to help humans, and have only lately become more and more "squirrely"?

well, we are so far removed form such'naturalness, and edenic poenderings, when it comes to buying whole grain flour from supermarket shelves. Whole grains though are something else. Wheat berries, soaked and sprouted, and then cooked, are something wonderful. Nothing like what passes for wheat. But yes, the packaged 'whole grain flours'--probably more rancid than anything.
As far as 'raw' almonds go, it's easy enough to tell if they are alive, or radiated, by peeling one, after their soak. If no little sprout, then no life.

So-called 'activated nuts', if you are going to toast them, are best soaked first to remove the bitterness, and then for eight hours or so in water to which you add a little real salt ( himalayan, "celtic" and so on...) They then have come to life and retain much of that, energy as well as some wondrous effects not entirely physical from the vibration of the sea salt, over and above the mineral bath.

this was a very good instuctrable. So many thoughtful comments!
thanks

as far as the nutritional profile of rice milk, I would have agreed, that is, until I read about GABA rice. I've forgottten the specifics of it, but it becomes a complete food...this kind of blew my mind when I thought of how it might effect those in countries where they routinely just cook the rice. What would it do for the millions upon millions of poor?!!!  Seems like a crime that  the helping ageniceis haven't made it  worldwide basic knowledge. Well, let's spread the word here!  This has become such a postive and wholesome thread.

It involves soaking the rice at length ( you'll have to look it up, sorry ) and then cooking it. I was so excited to learn about it. The funny thing is, when I followed the directions, and we ate it, I was so tired. It made me very sleepy. Maybe it's a lot like how some people feel after a traditional thanksgiving meal. It was odd. I'll have to try it again. It was a very different experience to the usual brown basmati.

I'm wondering if anyone has experience making oat milk?
I found the store-bought tetra-pak stuff kind of wonderful. For a change. But do not wnat to buy that, nor can really afford it.

Hmm, this conversation has inspired me to try out an idea I've had stored away for awhile-nut cheese using nettles for the herbal rennet part. My son is a vegan, and I and my partner are mostly so.

oh, and up here in Ontario we say "sick", "wicked cool" "nice, NICE!" and "suh-weet!"

Nice, NICE! is our  favorite at home.

congragulations on being featured on lifehacker http://lifehacker.com/5387661/how-to-make-almond-milk-at-home

WARNING!!!
DO NOT use bitter almonds (not really a problem in the US because there are refined and are generally not sold at all) but in other countries bitter almonds mixed/blended with water and release cyanide and can put you in the hospital or even kill you (this is why you hear people say that if you smell almonds where there are none you have probably been poisoned) if you dont believe me look at wikipedia.

anyways i still plan on doing this i just wanted to let everyone know that

Unfortunately almost all almonds sold in the US are not actually raw. Recently it was mandated by the USDA  that all almonds are pasteurized, which is literally cooking (unless they fumigate the almonds with propylene oxide, a chemical theU.S. EPA has classified as a probable human carcinogen). Furthermore the regulation still allows pasturized/fumigated almonds to be called raw on product packaging.

What I wonder . Is why if something has been classified as a probable Carcinogen , then why can they still use it ? Its like they tested it for safety and then , forgot to warn everybody or restrict it . Whats the point of even testing if they don't do anything?