Blog: QI (Chi) Pig
by Wrenn

Almond Milk recipes

Dairy or soy milk alternatives
for healthier ways to prepare foods.

Date:   3/25/2005 6:24:04 AM   ( 14 y ) ... viewed 3780 times

Nut Milks
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Nut Milk
--------
1 cup Nuts
2 cups Water
1 Banana
1/2 tablespoon raw honey

Liquify in blender
Adapted from: www.rawtimes.com

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Almond Milk
-----------
1 Part Almonds
4 Parts water

Blend. To activate almonds, soak overnight, pour off water, follow recipe
above. For a delicious smoothie add: frozen fruit or pure maple syrup.
Courtesy of RAW Restaurant, San Francisco, from www.rawtimes.com

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Nut Milk
--------
A milk made from raw nuts can often be used in place of dairy milk. To make
a nut milk, liquefy one cup of blanched almonds with 4 cups of water in a
blender. Add 2 Tablespoons raw honey or pitted dates for sweetness;
decrease water for creamier milk.
From: Natural Foods Cookbook by Maxine Atwater

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Almond Milk
-----------
Start with whole almonds and soak them overnight in water. Next day,
blanch the almonds (dip in boiling water) and remove the skins (they come
right off). Puree in blender with water and maybe some sweetener and
vanilla if you like. Filter out the grit and you have almond milk. Easy!
From: Malcolm J. Sickels via rec.food.veg.cooking
Alternate:
I don't bother blanching the almonds after soaking overnight. I just put
them right into the blender with water and 1/2 a banana. Delishes! More
almonds and banana = thicker milk.
From: Rona@rona.com ("Rona H. Halpern, Ph.D.")

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Almond Milk (candida directory and cook book)
---------------------------------------------
This delicately flavored milk is a great addition to many foods. It
brings competing flavors into a state of detente. Made thickly, it can be
used as a spread or thickener for soup. The ratio of almonds to water
varies in our recipe to allow you to choose between a spread or milk-like
consistency.

1 cup of almonds, freshly roasted
2 1/4 to 4 cups water.

Place the almonds and water (2 1/4 cups for topping or spread, 4 cups for
drinking) in a tightly closed jar and store in the refringerator for 1 to
2 days at the most. Pour into a blender and blend until the mixture is
smooth. To use it as a drink, strain first. The remaining almond paste is
delicious and can be tossed on cereal, vegetables or rice.
From: Kate Sholl via the Yeast-L List

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Almond Milk
-----------
Blend 1/2 cup almonds with skins removed with 1 cup water. Blend for a
couple of minutes, strain through cheese cloth and sweeten to taste with
maple syrup.
From: a vegetarian

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Almond Milk
-----------
No, don't boil it! Just put about 1/2 cup of almonds in a blender and
grind them up. Add about 3 cups of water, blend for about 2 minutes.
(It will be very white and creamy.) Then strain it and refrigerate. It
tastes better if you also add about a tablespoon of maple syrup.
From: smb@eznets.canton.oh.us (Steve) via sci.med.nutrition

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Nut Milk
--------
This can be used to replace milk in recipes that taste odd when made with
commercial soy or rice milks. I use this for custards and puddings, since
soy milk can take on a nutty taste when used in these. It is fine to drink,
also. The fat content depends upon the type and quantity of nuts used. More
nuts in proportion to water gives a richer milk. This is somewhere between
whole milk and half-and-half in richness.

1 cup + approx. two tabls. almonds (blanched*)
------- use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water

Put nuts and water in a blender. Blend approximately 2 minutes
(more or less, depends on your blender. The nuts should be
pulverized.) Strain the resulting stuff to remove the nut chunks.
(I use a mesh coffee filter [ex. Melitta gold filter] and a rubber
spatula to force the liquid through. Paper coffee filters are too
fine, and kitchen seives are too coarse.) This makes 2 cups,
approximately.

*blanching the almonds (dipping in hot water for 30 seconds then
removing the brown skins) results in a much prettier milk. The
little brown flecks don't filter out so well.
Yield: 2 cups
From: the Allergy and Asthma FAQ
http://www.cs.unc.edu/~kupstas/FAQ.html

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Worry Free Milk
---------------
I got tired of worrying what milk has gluten or casein in it so here's a
solution I got from The Yeast Connection Cookbook. I make nut milk--you can
rotate the nuts and, therefore, rotate the type of milk you use everyday. I
use it for baking, shakes and cereal, but I don't know if it would be good
to drink on its own. Oh, and it's much cheaper than buying other types of
milk.

Here's a basic recipe. Take 1/2 cups of nuts. Blend them to a fine meal.
Add two cups of water (optional 1 teaspoon of liquid sweetener...pure maple
syrup, raw honey, etc). Blend. Strain through a fine mesh strainer.
From: Tammy Glaser via bit.listserv.autism

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Nut Milk
--------
Put 1/2 cup raw pecans, almonds, walnuts, Brazil nuts, etc., into a blender
container. Process until ground. Add 1/2 cup water and process at low speed
for a few seconds, then turn blender to high. Blend for a couple of
minutes, then add 1 1/2 cups water. Blend well.

If milk is grainy (almonds and some other nuts and seeds are, but none on
the above list), strain through a few layers of cheesecloth. Use the pulp
in your next batch of bread.

Store in the refrigerator.
From: Marilyn Gioannini, Author of "The Complete Food Allergy Cookbook"

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Almond Milk
-----------
You need:
a simple blender or Vita-Mix
one medium-size fine strainer
cheesecloth to line the strainer (optional)
a large bowl
a pitcher with lid, for storage

Blanch almonds by placing them in 1 cup boiling water. Allow them to
stand until the water has cooled slightly, and then peel off skins, or
prepare milk with unblanched almonds. (Milk from blanched almonds will be
slightly whiter in color and smoother in consistency with no difference
in flavor.) Dry almonds well.

1/2 cup shelled raw almonds
1/2 tablespoon pure maple syrup (optional)
2 cups water

1. Place almonds in blender and grind to a fine powder. Add sweetener and
1 cup water. Blend again for 1 to 2 minutes to form a smooth cream.
2. With blender running on high, add remaining cup of water slowly
through opening of blender lid. Blend 2 minutes.
3. Place the strainer over a large bowl; to ensure a smooth milk, line
the strainer with cheesecloth. (If you do not have cheesecloth, you can
simply strain your milk twice, using an even finer strainer the second
time.)
4. Pour almond milk slowly into strainer and allow to filter through. Add
liquid to strainer in increments and just let it drain naturally, or stir
the milk in the strainer with a spoon to encourage it to pass through
more rapidly.
5. When all the milk has passed through the strainer, there will be
approximately 1/2 cup of almond fiber accumulated. If you have used a
cheesecloth liner, you can pull the edges together and gently squeeze the
remaining milk out of the fiber, or use a spoon to gently press the
remaining milk through the strainer. (The fiber can be stored in the
refrigerator for a few days and used as a moisturizing body scrub when
you shower.)
Makes about 2 cups.
Note: The amount can be doubled if you need a quart of Almond Milk.
Almond Milk will keep in the refrigerator for 4 or 5 days. Store it in a
jar or pitcher with an airtight lid.

Other Nut and Seed Milks
Using the same equipment, ratio of ingredients, and procedure, you can
make wonderful milks from sesame seeds, sunflower seeds, or cashews.
From: The American Vegetarian Cookbook by Marilyn Diamond.
Via: Cathy Flick on Yeast-L list

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Pure and Sweet Almond Milk
--------------------------
1/3 c. organic raw almonds
1 Tbs. raw honey
3- 3 1/4 c warm water

1. In a one- to two- quart saucepan, heat approximately four cups of pure
water to desired temperature. Turn stove off and allow to sit while you
prepare the other ingredients.

2. Place approximately one fourth to one third cup of nuts in the grinder.
Cover to activate grinding blades. Press and release a few times to grind
the nut mixture, which should resemble a fine powder within about fifteen
to twenty seconds. Transfer the ground mixture to a blender.

3. To your blender add a sweetener of your choice. Then add one half to
three fourths cup of the warm or hot water (from your stove top) and blend
on medium speed to a smooth, pudding like puree. Add the remaining water
suggested in the recipe and re-blend on high speed until creamy.

Use approximately three cups of water per recipe for extra creamy nut
milks, and use as much as one half to three fourths cup more for a
thinner version. Amounts are suggested in the recipes; you may choose to
vary them, as well as the water temperature.

4. Pour the contents of the blender through a fine mesh strainer into a
bowl or pitcher. Use a spoon to stir the milk while you pour, since it
will be slightly too rich to flow through the strainer without a bit of
mashing. (Food fibers strained from drinks may be used in baked goods
recipes)

Serve immediately or bottle and refrigerate for up to seventy-two hours.

From "Not Milk...Nut Milks!" Candia Lea Cole via Piper on LOWCARB-LIST

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Basic recipe for nut milk
-------------------------
1/2 cup chopped nuts (almonds or other nut is your choice, unroasted)
2 cups water, best if warm
1 tsp. raw honey or pure maple syrup

Blend nuts and all other indredients in a blender until smooth. Strain
mix and refrigerate for up to 3 days. You can use the strained material
as a thickener for a soup or stew as long as its not too sweet. It is a
shame to throw it out so find a way to use it.

If you are on a rotation diet you can vary the cooking liquid that you
use by the day by using different nuts. I use nut milk for cooking and
baking.
Adapted from: Larissa Blechman via No-Milk Mailing List

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http://www.panix.com/~paleodiet/list/nmilks.htm
____________________________________________________________

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