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”.
Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.
Here's how:
- Sign-up for our newsletters.
- Become a KCRW member.
- Subscribe to our Podcasts.
- Donate to KCRW.
- Download our App.
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.
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!
What is the life of homemade almond milk? ›
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 is my homemade almond milk spoiling so fast? ›
In contrast, homemade almond milk lacks these added preservatives. Hence, it goes bad quickly, often within a week.
Why is my homemade almond milk bitter? ›
Soaking roasted nuts brings out their bitterness, and because they're drier to begin with, they yield a gritty milk. (Soaking nuts also won't remove any flavors, so unless you want Thai chili- or salt & vinegar-flavored almond milk, use unseasoned almonds.)
Is there a downside to drinking almond milk? ›
Risks Associated With Almond Milk
Almond milk has health benefits, but there are also some drawbacks to keep in mind: Nut allergies. Don't drink almond milk if you're allergic to tree nuts, as it can cause a reaction. Low protein content.
Is making almond milk cheaper than buying almond milk? ›
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.
Is almond milk actually healthier than cow's milk? ›
Although almond milk is not nearly as nutritious as cow's milk, enriched products come close. They frequently contain added vitamin D, calcium, and protein, making them more similar to regular milk in nutritional content. However, almond milk is naturally rich in several vitamins and minerals, especially vitamin E.
What are the side effects of drinking unsweetened almond milk? ›
Side Effects of Almond Milk:
Almonds might induce an allergic reaction in some individuals. As almond milk is made out of almonds, it might also cause allergies. Around 1-2% of the people in the world are known to have food allergies and nuts have the potential to cause severe allergic reactions (anaphylaxis).
Should you pasteurize homemade almond milk? ›
Homemade almond milk only lasts a few days in the fridge, so make just what you think you will drink in this time period. You could heat your almond milk on the stove to pasteurize it and extend the shelf-life, but this somewhat defeats the purpose of making it yourself.
Freeze almond milk in a container
Almond milk contains mostly water, and water expands in the freezer, so you will need to leave some space in the container. Close the container tightly and make sure that it is well sealed. Only an airtight container will work for this.
What are the best almonds for almond milk? ›
The best almonds for homemade almond milk are organic, raw almonds. You don't want almonds that are roasted or salted, as that oil and salt will end up in your milk, altering the flavor. But you can always add a pinch of sea salt to your milk, if that's your preference.
How do you preserve homemade almond milk? ›
Store the almond milk in a glass container in the refrigerator for up to 7 days. As the almond milk sits, the fat from the nuts will separator from the water. Just give the bottle a quick shake before pouring.
What happens if you don't soak almonds? ›
Removes phytic acid: When we do not soak almonds, the phytic acid in them is not removed which ultimately hinders nutrient absorption. So if you are having raw almonds, the zinc and iron in them are not properly utilized by the body.
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 mandatory to soak almonds? ›
Both dry and soaked almonds are good for your health. However, unsoaked almonds are better for people with digestive issues or those of an older age.
Is it necessary to soak almonds? ›
Soaking almonds helps to improve their flavor and texture. It also makes them easier to digest and absorb nutrients. Soaked almonds are a good source of vitamins, minerals, protein, and fiber. They also contain healthy fats, including omega-3 fatty acids.
