homemade almond milk, almond milk recipe (2024)

Testimony of the Day

“Dear Maria, My husband was diagnosed with metabolic syndrome (aka Type II Diabetes) ten years ago. The diabetic counselors gave him a meal plan for 60 carbs/meal, including a 60 carb snack at night to keep his blood sugars from spiking throughout the day. Eight years later, he suffered a heart attack, survived the ordeal with two stents placed. Fast forward to 2013. A visit to the cardiologist in February 2013 was a disaster. The doctor did not like his blood pressure, his weight, his cholesterol numbers, his blood sugar. John was despondent for weeks.

In March, we had an appointment with our holistic physician who encouraged us to read “The Wheat Belly” by Dr. Davis. That opened our eyes to the evils of grain. Within a month, John’s blood pressure and blood sugars were much improved, triglycerides had gone down 500 points. But while there was some weight loss, he wasn’t seeing the results he had hoped for.Via Dr. Davis’ blog, we found a link to your site. While Dr. Davis put us on the grain-free path, you opened our eyes to the low carb, medium protein, high-fat diet. John’s insulin intake has dropped from 120 units/day to around 30 – 35 on a bad day.

I can’t wait to see his lab numbers, as well as the reaction from the cardiologist at his December appointment. We learned that not all fruit is created equal, and we were previously equating fruit to vegetables. The weight is coming off, joint pain is non-existent, our skin looks and feels healthier. John noticed that he had forgotten to take his inhaler (he is an asthmatic) for weeks, it just wasn’t necessary. He is down 30 lbs currently from his March weight. What I’ve discovered is that even though I’m only down about 10 lbs, I’ve gone down at least 2 sizes in slacks, soon to be 3.

Anti-Aging Tips:Fructose and Glycation

Do you complain of sagging skin or cellulite? One of the big contributors to the aging process and development and perpetuation of degenerative diseases is Advanced Glycation End Product (AGEs) glycation. Glycation is where a chemical reaction occurs between proteins and either sugars, lipid peroxidation products (free radicals from oxidative damage), or the breakdown products of sugar. So sugar plays a big role in glycation as does oxidative damage (think PUFA oils and sugar inflammation).

Glycation is the forming of sort of a crust around our cells. Many different studies have shown that this crust contributes to a wide range of diseases including diabetes, Alzheimer’s, heart disease, asthma, stroke, cataracts, glaucoma, PCOS, autoimmune disease, and much more.

So what role does fructose play here? Studies have shown that fructose enables glycation reactions ten times more rapidly than glucose!

FAQs

How is almond milk made from scratch? ›

Making homemade almond milk starts with soaking almonds overnight in cool water. The water is then drained out and the almonds are added to a blender along with fresh water, salt, and any additional add-ins (such as dates for sweetness or vanilla, cacao powder, or berries for flavor variations).

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How long will homemade almond milk last? ›

Homemade almond milk stored in the refrigerator will last about five days. Almond milk bought from the refrigerated section of your market will last in your fridge for about seven to 10 days. Shelf-stable almond milk will last one to two months in your pantry and up to 10 days in the fridge after opening.

Why do you soak almonds before making almond milk? ›

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.

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How many almonds do I need to make almond milk? ›

Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk. If you'd like a thinner milk, use more water next time; for thicker milk, use less.

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Why does homemade almond milk go bad? ›

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.

Is it cheaper to make almond milk at home? ›

So, in this case, it does usually work out cheaper to make your own – especially if you buy the seeds in bulk. I didn't go out and buy any almonds – they cost about $12 for a 10oz (280g) bag – as I felt using what I had in the cupboard was in the true spirit of sustainability.

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Why is my homemade almond milk spoiling so fast? ›

Modell says that homemade almond milk or a fresh bottle from a local purveyor will typically go bad sooner than its store-bought counterparts since it doesn't contain any additives to help preserve it. Expect a lifespan of five to seven days, max.

How to stop homemade almond milk from separating? ›

All you need to do is add some lecithin powder which helps to create emulsions, as it contains both hydrophobic (water-hating) and hydrophilic (water-loving) groups. The lecithin will also help prevent the almond milk from separating into two distinct layers.

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.

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How many almonds for 1 cup of 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.

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Should I peel my almonds for almond milk? ›

Ha! The process works pretty much exactly with raw unpeeled almonds as well. Almond milk from blanched almonds works so much better in chai (Spiced milk tea/chai latte) or coffee. The blanched almonds give a less intense almond flavor to the milk.

How to make homemade almond milk taste better? ›

Flavor boosters: if you love vanilla almond milk like I do, you'll want to add some vanilla extract, honey and a pinch of sea salt. You don't need much but it gives the almond milk such a delicious flavor.

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How much milk does 1 pound of almonds make? ›

Another easier way to measure if you want to make 2 quarts or 2 liters at a time, is that 1 lb (or roughly a half kilo) of raw almonds out of the shell, makes a half gallon or 2 quarts or roughly 2 liters of creamy, rich almond milk when sufficient water is added after squeezing, to equal that volume.

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What is the healthiest milk to drink? ›

Dairy milks typically have the most nutritional value. Among the plant options, soy milk comes closest to the nutritional profile of cow's and goat's milks. Many plant-based milks are lower in saturated fat and calories than cow's milk.

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Is homemade almond milk good for you? ›

Nut milk is delicious and nutritious, which is reason enough to incorporate it into your diet. Milks made from almonds, cashews, hazelnuts, and pecans, for example, are rich in antioxidants, such as vitamin E, and provide a brain-friendly supply of mono- and poly-unsaturated fats.

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Is almond milk healthier than regular milk? ›

Compared to animal milk, unsweetened almond milk – but not the sweetened kind – is low in sugars and carbohydrates. It has 50% to 80% fewer calories than dairy milk. It's considered a low glycemic index food. This means it's less likely to cause blood sugar spikes.

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Is homemade almond milk healthier? ›

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!

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