Almond milk

Yes, I started using almond milk after I gave up soy milk. A couple of years ago, I started buying Wholesome Pantry, a Shoprite brand. It is way cheaper than Almond Breeze and the other name brand. I buy the sweetened and I like it very much. I hadn't drunk cows milk in decades after reading what is done to the cows and what happens during the milking process.
 
I have been reading that adding any kind of milk or cream into coffee ruins the polyphenols we get from coffee. Although I do not like plant milk in coffee nearly as much as I like regular milk, I am once again making my own plant milk. Since i am back to following a whole food plant based (WFPB) way of eating again, real milk is not supposed to be in my coffee anyway.

I am still using the nonfat yogurt in some recipes, but since that is cultured, the lactose is used up during culturing, and the probiotics in yogurt and kefir are important, but they only make up a small part of the food.
I started making the overnight oatmeal, and use a little yogurt in that, but now I will also be using the almond milk.

When I made almond milk this morning, I soaked the almonds overnight, then removed the skins this morning and blended them several times. I didn’t strain out the pulp, and the blender had done a really good job of blending the almonds. It wont matter if there is almond pulp in the overnight oats, which are made in the style of Bircher-Benner muesli, and are supposed to have apples and almonds in it anyway.
 
Nathan said:
Do you use Almond milk?

Do you like it?

Why?
Click to expand...
Yes I use almond milk. I don't like the taste of regular milk anymore and I was having dairy issues with it more. I like almond milk because it tastes better to me. I get the unsweetened vanilla. It's smoother than the unsweetened original and has a nicer flavor to it. The stuff lasts forever. I can have a bottle of the stuff for a month or more. Less waste. Regular milk I was always having to toss it because it expired.
 
The reason that commercial almond milk lasts so long is becasue of the chemical preservatives they put in it. Real almond milk, made fresh, only is good for a few days, no more than a week at best. The reason it has more calcium is because they add calcium and other vitamins and minerals to the almond milk drink that you buy in the store.

You can make almond milk at home with your blender….. any blender. A heavy duty blender like a Vitamix is nice, of course, but any blender will work fine.
Just soak a cup of almonds overnight, rinse out the water and the almonds really well the next day. You can make almond milk with the skin on, and it tastes the same, but the skins will slide off really easily, and then the milk will be a whiter color than if you make it with the skins on.

If you are adding the milk to something , like overnight oats or a bowl of cereal, you do not even need to strain it, and you will never notice the slight residue of almonds in the milk. However, if you put it in coffee or tea, or just drink it plain, you will notice it , and you might want to strain the milk through one of those nut milk bags or a fine sieve to remove the pulp.
I will mainly be using it to make the Bircher-Benner muesli (overnight oats) , so it will all just mix in with the oatmeal and not need strained.

Here is what commercial oat milk has in it.



IMG_1725.jpeg
 
Happyflowerlady said:
The reason that commercial almond milk lasts so long is becasue of the chemical preservatives they put in it. Real almond milk, made fresh, only is good for a few days, no more than a week at best. The reason it has more calcium is because they add calcium and other vitamins and minerals to the almond milk drink that you buy in the store.

You can make almond milk at home with your blender….. any blender. A heavy duty blender like a Vitamix is nice, of course, but any blender will work fine.
Just soak a cup of almonds overnight, rinse out the water and the almonds really well the next day. You can make almond milk with the skin on, and it tastes the same, but the skins will slide off really easily, and then the milk will be a whiter color than if you make it with the skins on.

If you are adding the milk to something , like overnight oats or a bowl of cereal, you do not even need to strain it, and you will never notice the slight residue of almonds in the milk. However, if you put it in coffee or tea, or just drink it plain, you will notice it , and you might want to strain the milk through one of those nut milk bags or a fine sieve to remove the pulp.
I will mainly be using it to make the Bircher-Benner muesli (overnight oats) , so it will all just mix in with the oatmeal and not need strained.

Here is what commercial oat milk has in it.



View attachment 501727
Click to expand...
Getting just a glass of chemicals.
 
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