Mark Bittman on his new diet book VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health…For Good (well that’s a mouthful), I knew dairy would be my waterloo. I was especially anxious about my morning coffee and cereal. I’m fine with eating muesli instead of more processed cereal, but I’m used to making it with Strauss whole milk. And what do I put in my morning coffee? Yep, there’s more Strauss whole milk. So I dutifully went to the supermarket and bought one of each of the “milks”, thinking the whole time of Louis Black’s screed on soy milk (“there’s no soy tittie is there? It should be soy juice!”).
I came home, lined up a bunch of glasses and proceeded to pour an inch of each: soy, rice, almond, hemp, yuck. First of all I don’t want presweetened anything. I don’t use sugar in coffee or on cereal. And vanilla – must it be everywhere? But the characteristic I like the least in all of these “milks” was the texture. It was like bad 1% milk, which I don’t understand at all. If you’re going to have something fakey, substitutey why go for the lowest satisfaction profile? Why not try to emulate whole milk? Which is what the new wave of almond milk delivery companies do at $16 a quart. There has to be another way.
So I started fiddling around in the kitchen. First I started with almond milk. I made it two ways. First up was the most commonly found method online which went something like this: 2 cups almonds, 4 cups water. Soak, blend strain out all the good part using a sieve. Still yuck. It was too thin and too much a waste of expensive and delicious almond solids. Then I migrated to the Italian method: 2 cups almonds, 2 cups water, soak, blend, strain through muslin dishtowel, squeezing out every last bit of goodness from the almonds. That was definitely better, delicious in fact (much like the high end delivery options) but expensive and still missing a kind of luxuriousness I was looking for.
Then in my prep for Mr. Bittman I read his sidebar on “Milk Without Dairy” and saw the word oat. Hmmm. Oat milk. Oats have that viscous texture when mixed with liquid, if I could tame that down maybe it would work. Then I read “take 1 cup of dried unsweetened coconut, rolled oats, or nuts” and I thought why do I have to choose? What would happen if I mixed them all together? So I did; I mixed almonds, oats and unsweetened dried coconut in equal proportions. I followed Mark’s instructions to use boiling water in a 2:1 ratio. So I put the dried stuff in the blender followed by boiling water. (Careful to put a cloth on the lid and hold it down well and start the blender slowly so I wouldn’t burn myself.) I zapped it all then let it steep for 15 minutes. Then I strained it and refrigerated it. Two hours later when it was good and cold I took a sip. Wow. Could it be? It was actually too thick. I added another 2 cups of cold filtered water and shook the bottle. Incredible. Slightly sweet, complex flavor and a luxurious mouth feel. In coffee it’s extraordinary. And mixed with the raw oats of muesli it’s really rich. With the morning dairy thing licked now I can muscle my way through the rest of my VB6 eating day with no problems at all.
Yummy Not Milk
*Be smart when you make this. Take special care when blending very hot liquid. Make sure the lid on your blender is attached well, cover the lid with an absorbent kitchen towel and keep your hand pressed down on the lid while blending. Start at a low speed and gradually increase it.
1/2 cup almonds
1/4 cup old fashioned oats
1/2 cup dried unsweetened coconut
3 cups boiling water
Place almonds, oats and coconut in the blender. Add hot water. Cover well, using an absorbent dish towel to help hold down the blender lid. Start at the lowest speed and gradually increase it to high if your blender has the capacity. If not, decrease the amount of hot water to 2 cups to start. Blend at top speed for 20-30 seconds. Then let the mixture steep for 15 minutes. Strain the “milk” through a fine sieve placed over a bowl. Press down on whatever solids are left with a rubber spatula. Pour the “milk” into a glass ball jar, cover and refrigerate until cold. Once cold check the texture. If the “milk” it too thick for you then add water in 1/2 cup increments until it reaches the desired texture. The milk stays well refrigerated for up to 4 days. After that the almond has the tendency to separate out into “curds”.
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FAQs
Plan ahead: Raw nuts need to soak for at least 12 hours before blending. This saturates the nut from the inside-out, resulting in a smoother, creamier texture. It also yields more liquid, because fully saturated nuts blend better and leave less "pulp" behind.
How do you fortify homemade almond milk? ›
If you want fortified almond milk that has the same nutrition as milk, you will want to add 8 calcium, magnesium, vitamin d3 tablets. Adding vitamins adds to the cost slightly. These tablets* are $. 07 each and I would need 8 of them to create a homemade nutritional profile comparable to store bought almond milk.
Is it worth it to make your own almond milk? ›
Most store-bought nut milks have only 2.5% nuts and the rest is water, which means that the nut milk isn't really that nutritious. However, if you make it yourself, you will not only get creamier richer milk, but also more nutrient dense plant milk!
Why does homemade almond milk go bad so fast? ›
Store-bought almond milk has preservatives. These make it last longer. In contrast, homemade almond milk lacks these added preservatives. Hence, it goes bad quickly, often within a week.
How long should I soak almonds before making almond milk? ›
Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 8-24 hours at room temperature or in the refrigerator. Drain the soaking water off and discard it. In a powerful blender – Vitamix or similar – combine soaked almonds and 4 cups of filtered water.
How long will homemade almond milk last? ›
We find that on average, DIY almond milk lasts 4-5 days. If it becomes sour before then, make sure to fully sterilize your equipment before use by running it through the dishwasher or pouring boiling water in your jars (make sure the jars aren't too cold when you do this or they may crack).
Why add salt to homemade almond milk? ›
Salt is added to naturally preserve the milk. This way it can be stored in the refrigerator in an air-tight bottle for up to 7 days! Unlike store-bought nut milks, there are no added and unnecessary ingredients like gums.
What can I add to almond milk to make it taste better? ›
You can use the almond milk right away, or add any extra flavorings to taste, such as vanilla, maple syrup, or a pinch of sea salt.
How do you thicken homemade almond milk naturally? ›
One option for thickening almond milk is to use natural thickeners. Ingredients like chia seeds, flaxseeds, or tapioca flour can absorb liquid and create a thicker consistency. These thickeners are not only effective but also add nutritional value to your recipes.
Is there a downside to almond milk? ›
"The biggest drawback to almond milk is that, in most cases, it's not a great source of protein, though the amount varies significantly from brands ranging from as low as 1 gram to as high as 5 grams per cup," shares Sarah Anzlovar, M.S., RDN, LDN, a registered dietitian and owner of Sarah Gold Nutrition, LLC.
If you're purely looking at numbers, the answer is clear: It's mostly cheaper to buy packaged milk than to DIY. This is likely because non-dairy milk producers buy massive quantities of nuts in bulk, which reduces cost significantly.
How many almonds for 1 cup almond milk? ›
Commercial almond milks have about 5 almonds per cup. You can figure that based on either the protein or the fat content. There's a gram of protein, almonds are about 20% protein by weight, and an almond weighs about a gram. Reckoning by the fat calories gives a similar answer.
Why does my homemade almond milk taste sour? ›
Whether it's fresh or commercially made, signs to tell almond milk has gone bad include a sour taste, a thicker texture, and a funky smell. Here are the things to look for so you know when it's time to toss it.
What is better for you almond or oat milk? ›
Depends. If you're aiming to lose weight or are diabetic, almond milk with its lower sugar and calorie content might be right for you. On the other side, oat milk is high in fiber and nutrients, which boosts heart health and immunity, and helps muscle grow.
How can you tell if homemade almond milk is bad? ›
Homemade almond milk can start to separate, and a simple shake-up can bring it back to a normal consistency. But if you start to notice lumps, weird textures, curdling, or a strange consistency that shaking won't fix, your almond milk has probably gone bad. Throw it out!
What happens if you don't soak almonds? ›
The skin of almonds is difficult to digest, and therefore Ayurveda recommends soaking the almonds and peeling the skin to improve the digestibility of almonds. When you eat almonds without soaking and peeling off the skin, it will aggravate Pitta in the blood.
What happens when almonds are not soaked in water? ›
Reduced Anti-Nutrient Impact: Soaking almonds mitigates the impact of anti-nutrients like tannins and phytic acid found in the almond skin. These compounds, when present in excessive amounts, can interfere with the absorption of essential minerals. Soaking acts as a preventive measure against this interference.
Is it okay not to soak almonds? ›
Should you soak almonds? While soaking may lead to some improvements in digestion and nutrient availability, unsoaked almonds are still a healthy addition to your diet. These nuts are a good source of fiber, protein, and healthy fats, as well as an excellent source of vitamin E, manganese, and magnesium ( 15 ).
Is it mandatory to soak almonds? ›
Almonds are a nutritious plant food that can make a healthy addition to many people's diets. While soaking almonds may provide some health benefits, it's not necessary or required before you eat them. Whether or not you choose to soak almonds is up to your preferences, health needs, and goals.
