{"id":6546,"date":"2013-10-28T01:49:43","date_gmt":"2013-10-28T08:49:43","guid":{"rendered":"http:\/\/www.lee.org\/blog\/?p=6546"},"modified":"2018-05-02T21:26:18","modified_gmt":"2018-05-03T04:26:18","slug":"make-your-own-almond-milk","status":"publish","type":"post","link":"https:\/\/www.lee.org\/blog\/2013\/10\/28\/make-your-own-almond-milk\/","title":{"rendered":"Make Your Own Almond Milk"},"content":{"rendered":"<p>I can (and do!) make excellent almond milk at home. Compared with hauling boxes home from the store, mine looks and tastes about the same, is nutritionally the same, costs 1\/10 as much, \u00a0takes literally 30 seconds of effort, has far less container waste, and I get buckets of foodie cred every time I mention &#8220;my home made almond milk&#8221;.<\/p>\n<p>Now pay attention because it&#8217;s really hard to make home made almond milk. Ready?<\/p>\n<ol>\n<li>Put 1 teaspoon of creamy almond butter in your blender<\/li>\n<li>Put 1 cup of water in your blender<\/li>\n<li>Push the button for 15 seconds. Let go<\/li>\n<li>DONE!  \u00a0You now have nose ticklingly frothy, nutty, slightly gritty, home style almond milk!<\/li>\n<\/ol>\n<p>Want store-like almond milk? Proceed!<\/p>\n<ol>\n<li>Let it sit for 5 minutes<\/li>\n<li>Pour it into a glass, easily leaving any foam and sediment behind<\/li>\n<li>DONE and DONE!<\/li>\n<\/ol>\n<p>Seriously. That&#8217;s all.<\/p>\n<p>If you want more notes, read on<\/p>\n<ul>\n<li>Yes, you can double the recipe and stick it in the fridge. Cold milk tastes even more store-bought.<\/li>\n<li>Organic almond butter begets organic almond milk!<\/li>\n<li>Does super-premium roasted almond butter taste better? You decide, it&#8217;s crazy inexpensive!<\/li>\n<li>Does it need salt? Add salt!<\/li>\n<li>Like vanilla almond milk? Add a splash of vanilla!<\/li>\n<\/ul>\n<p><strong>One cup of store bought almond milk costs $0.62<\/strong> ($2.50 for a box with 4 cups milk)<br \/>\n<strong>One cup of home made almond milk costs $0.06<\/strong> ($8 for 138 1 tsp servings).<\/p>\n<p>How I arrived at this recipe: I compared the nutrition facts on a carton of Almond Breeze unsweetened Vanilla Almond Milk with a jar of Mara Natha Almond Butter. I noticed that a 30 calorie, 1 cup serving of almond milk had almost exactly the same nutritional content as a 1 teaspoon serving of almond butter for calories, fat, carbs, fiber &amp; protein (I used simple algebra and a spreadsheet, you can do it too). I saw all kinds of recipes online for almond milk that involved meticulous soaking of dried almonds and long blend times and figured, &#8220;almond butter is easier and I&#8217;ve got it. Let&#8217;s try blending it!&#8221; And darn if it didn&#8217;t come out great.<\/p>\n<p>&nbsp;<\/p>\n<p>I did a blind taste test with my fiancee and her comments were:<\/p>\n<ul>\n<li>Color was roughly the same<\/li>\n<li>Taste was similar except one was more vanilla-y (that would be the vanilla flavored almond milk)<\/li>\n<li>The purchased almond milk was a tiny bit creamier. She didn&#8217;t think it was better or worse. It&#8217;s no wonder she noticed, Almond Breeze adds calcium carbonate, tapioca starch, carrageenan, and sunflower lecithin explicitly to improve the mouth feel<\/li>\n<li>I noticed that the home-made smelled pleasantly nuttier when it was at room temperature<\/li>\n<\/ul>\n<p><strong>Almond Breeze Original Unsweetened Almond Milk has 12 ingredients:<\/strong> (<a href=\"http:\/\/almondbreeze.com\/?navid=334&amp;pid=336\">from their site<\/a>) ALMONDMILK (FILTERED WATER, ALMONDS), CALCIUM CARBONATE, TAPIOCA STARCH, SEA SALT, POTASSIUM CITRATE, CARRAGEENAN, SUNFLOWER LECITHIN, NATURAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D2 AND D-ALPHA-TOCOPHEROL (NATURAL VITAMIN E).<\/p>\n<p><strong>My home made almond milk has 2 ingredients<\/strong>: almonds and water<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I can (and do!) make excellent almond milk at home. Compared with hauling boxes home from the store, mine looks and tastes about the same, is nutritionally the same, costs 1\/10 as much, \u00a0takes literally 30 seconds of effort, has far less container waste, and I get buckets of foodie cred every time I mention [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6546","post","type-post","status-publish","format-standard","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/6546","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/comments?post=6546"}],"version-history":[{"count":1,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/6546\/revisions"}],"predecessor-version":[{"id":6547,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/6546\/revisions\/6547"}],"wp:attachment":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/media?parent=6546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/categories?post=6546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/tags?post=6546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}