Comments on: Homemade Almond Milk Take 1

By: S.E. Lyons

S.E. Lyons — Sun, 28 Feb 2010 18:31:33 +0000

44sarah, did he substitute almond meal for 100% of the flour in the cookies?

By: sarah

sarah — Mon, 22 Feb 2010 20:13:54 +0000

I make my own chocloate almond milk that is delicious!

1 cup raw almonds soaked overnight then rinsed and blended with 3 cups of spring water. I strain it with a muslin sac that my laundry soap nuts came in. I then toss the strained milk back in the blender, add a pinch of salt, a dash of vanilla extract, 4 stevia packets, and 1 tablespoon of pure cocao powder. I give it a quick blend and store it in a glass bottle. My VERY picky 3 yr old loves it and thinks its his chocolate cows milk.

I am also curious about the calorie count.

Oh, and I save the almond meal and put it in a fryin pan. I cook it on medium for about 5 minutes to toast it and dry it out. I store it in the fridge and have been adding it to various things. My husband used it in place of flour to make sugar cookies-soo light and good. they almost had a cake like texture.

By: roni

roni — Mon, 01 Feb 2010 12:10:24 +0000

Andy – Sorry, I’m as confused as you. I just use the plain almond milk NI as a guide… http://www.calorieking.com/foods/calories-in-nut-drinks-almond-milk-almond-breeze_f-Y2lkPTM4MjUmYmlkPTEmZmlkPTk4NDE1.html

By: Andy

Andy — Sun, 31 Jan 2010 17:55:52 +0000

Please help clear up the Calorie Count Confusion! My entire family has fallen in love with homemade almond milk and we’re drinking a lot, so much that calories are a concern. There seems to be a range of calorie counts given for 1 8 oz. cup of the milk:
40, 70 or 228. Similarly, there is a range of fat: 2.5 grams all the way up to 178 grams of fat. Can anyone please clear the air? This could wreak havoc on a weight watching program. Thanks very much.

By: liz

liz — Thu, 14 Jan 2010 12:48:43 +0000

thanks! i went to hyvee yesterday and they were out of almonds in the bulk natural foods section, boo. maybe they are restocked by now.

By: roni

roni — Thu, 14 Jan 2010 00:12:43 +0000

I know we emailed but just wanted to let you know you are more then welcomed to link. It’s what makes the web go round! :)

By: liz

liz — Tue, 12 Jan 2010 00:41:20 +0000

i love vanilla almond milk, especially on the high fiber uncle sam cereal. i will try this and report back! roni, do you mind if i link to this post and/or the one where you try the almond milk again, from my blog?

thanks for the recipe!

By: Yoga Goddess

Yoga Goddess — Wed, 06 Jan 2010 22:56:31 +0000

Have been making almond milk for about a year. Simple no frills. I use a white pillow case to strain it. Just found a recipe in The Thrive Diet book for almond burgers, raw or cooked, a cool way to use the left over meal. Also dehydrate the almond meal if you like in a dehydrater, then run it throught the food processor and use the flower in your baking.
Glad to know you all are out there doin’ the same stuff I’m doin. Love the way I feel with this way of eating.
Be Well

By: Laura

Laura — Sun, 29 Nov 2009 20:00:05 +0000

I recently physically discovered the joys of excluding all dairy. I haven’t felt this good ever, the inflammation caused by osteoarthritis has subsided and in 10 days I have dropped 5kg. Of course I really miss the dairy and set out to try every known brand of milk substitute (oat, rice, soy etc). To say I was unhappy was an understatement because no matter what I tried I could not get past the fact that each and every type of substitute although tasting sort of okay (some were completely yuk) had so much crap done to it to make it drinkable (including loads of sugar which is even worse) that it turned me off completely. I kept saying to myself none of this stuff is live food. There is no nourishment to my body because its been treated so much that nothing is left.
I then discovered homemade almond milk. Its the most wonderful beverage especially on my gluten free muesli breakfast to which I add bits of different fresh fruit and pour fresh ice cold almond (sorry here in Australia its summer). The almond meal residue I get after I strain the milk out I use in cakes and biscuits for the family. It makes a great wheat substitute.

Its wonderful.

By: roni

roni — Thu, 19 Nov 2009 14:53:38 +0000

Hi Jen! Thanks so much.. this is GREAT!

By: Jen

Jen — Tue, 17 Nov 2009 19:31:38 +0000

Hi Gang!

Here’s my recipe that does not use cheesecloth or sieves:
1.Soak your almonds overnight.
2. BUY from any fabric or craft section 1/2 yard of UNBLEACHED MUSLIN. Cut it into a square about the size of a bandana, wash it (no detergent, water only).
3. Next morning, peel the almonds, then ROAST them at 350 for 10 or 12 min. (This helps to warm and release the tasty almond oil and gives the milk a flavor kick).
4. Using a food processor, grind the nuts to a thick paste that is still somewhat grainy. Adding a little water can help the process, but keep the mixture very thick.
5. Now the fun part – dampen your muslin in clean filtered water, and spread it over a large cake bowl. Spoon your nutpaste into the center of the square. The sides of the muslin should be long enough not to collapse into the bowl – if they do, get a bigger piece of muslin.
6. Add your filtered water to the paste, stiring to combine the water and nutpaste. Carefully gather up all the edges of the muslin, give it a twist to lock the nutpaste into the cloth so that it doesn’t squeeze out the top anywhere, and start twisting and squeezing the ball of almondpaste until you get all the liquid out.
7. Flavor according to taste – we like it with 1T of vanilla and 8 Tbsp sugar to a half gallon of milk. For an extra tasty treat, add 1/2 can of organic coconut milk too.

By: roni

roni — Mon, 19 Oct 2009 19:31:06 +0000

Deborah – Thanks for the tips! I’ll try that formula next time!