You guys are hilarious 😅 and you remind me of my husband and I when we cook and do anything together. Bravo! Great job breaking it all down. I've made my own almond milk but I'm usually lazy and buy the refrigerated brand from Blue diamond. I've never tried the shelf brands. However, I've come to the conclusion that there is definitely more almond taste to my home-made version. All the refrigerated brands are clearly watered down. I've also used the Leftover almond meal in place of almond flour (which was the reason why I decided to make the almond milk in the first place). I couldn't tell the difference between the regular store bought almond flour and the almond meal byproduct I produced by making the almond milk. I make a variety of yummy vegan desserts using almond milk, almond flour and meal. I just find time to be a big factor so I've never figured out the cost difference. Love you guys ❤️ keep up the amazing videos
Usually you guys introduce me to new things, but this time you showcased something I've been trying for myself for about a month. I was bothered by all the additives in the store bought almondmilk (I mainly used silk and almondbreeze, unsweetened unflavored). I was inspired by you guys months ago to buy a vitamix (life changing!) and I have transitioned to making my own almondmilk from raw whole almonds. I use 1/4 cup almonds per 4 cups water (so one quarter as much as you used, and also that much cheaper and lower cal), 2-3 dates, and a few teaspoons of vanilla. It tastes like watered down homemade ice cream before you turn the mix into ice cream. It's so good. With the Vitamix, you do not have to soak the almonds, though it does help. Usually I just soak the almonds in warm water for at least half an hour to two hours if I don't have time to wait, and it works just fine. Also, I've been using that exact same nut bag, and it does a wonderful job and is easy to wash out. I've been collecting the almond "paste" - it's probably more accurately called almond meal - in my freezer and I use it whenever I make baked goods like recently pumpkin muffins ☺. I find everything about making my own almondmilk to be well worth the bit of extra time in the kitchen. Let's not forget that it also reduces trash and transportation emissions and I'm sure a host of other factors. I've also made oatmilk, oatmilk coffee creamer, and soymilk, so far, with plans for more experimentation. Thanks for the joy and light you bring us all, Krocks!! You crack me up 🤣🥰
More almonds is much, much better. After making it for nearly thirty years, the creamier, the better. You can always water it down but you can't make it thicker and richer once you've made it.
@@VisualizeHealing I don't dispute that at all. But as someone still working to lose weight, I compromise by making diluted almondmilk, and it tastes plenty good enough for my purposes. And it's the same consistency as store bought types. But yeah, absolutely more almonds is better - I'd eat almond butter all day if I could get away with it 😂
@@l.j.2043 I've been trying different recipes, but the gist is: 2-3 cups water 1/4 cup oats 1/4 soaked raw nuts 3-4 dates 1-2 teaspoons vanilla Cinnamon, cocoa powder, mint extract, and/ or any flavoring you can think of Blend in the Vitamix and refrigerate for upwards of a week. I don't bother straining it. It's not gonna fool a person looking for the sugar rush of the store bought crap, but it's totally delicious for anyone WFPB.
@@l.j.2043 One cup of oats, two cups of water, two large or three medium dates, one teaspoon of vanilla, soaked for about an hour and then blended. I do use a nut milk bag and strain it for a creamier texture. Some people add a pinch of salt and even a small amount of coconut oil but I try to maintain the greatest healthfulness so don't add those. Enjoy!
You guys make me smile😁 I make almond milk but pinch off skins before blending. I dry the pulp in dehydrator, then blend the dry pulp to make almond flour and use the flour for baking many things. I live in Fairbanks Alaska and buy almonds in bulk. They last long time on shelf but I keep them in freezer to make sure they don't go rancid. I prefer plain milk but hubby likes it better when blended with a couple of medjool dates.
Did anybody else notice that when they fast forwarded with the subtitle that said they were arguing, Brian never spoke a word 😉😂? Loved the video - and the breakdowns. It pushed me to a decision to make my own almond milk which I have been procrastinating about. But I will do 1/4 cup almonds at a time. Thanks for doing all this and saving us the trouble. Much appreciated.
I just started doing this last week! So much better than store bought. I even used the almond pulp in my banana oatmeal pumpkin pancakes and they were AWESOME!
When in a pinch, you can always blitz some oats and and have oat milk. Much cheaper, too. As for the almond meal, just add some oats, vanilla and date paste and bake some cookies!!!
I did the "overfill the bottle with a funnel" thing with oil yesterday, messy! Take this from an old lady: Jessica a little momentary mess is OK when you're playing in the kitchen. We don't mind. Stress less, enjoy more!
I love to make almond milk! I add a dash of sea salt, it helps it last a couple days longer, and then add a 1/4 tsp of zanthan gum. It just gives it that thick creamy feel in your mouth! Great in coffee too. Sometimes I add vanilla bean! Yumm.
No zanthan gum for me. Even though it’s made in a lab, it’s a soluble fiber. Soluble fibers are carbs that your body cannot breakdown. Instead, they absorb water and turn into a gel-like substance in your digestive system, which slows digestion.
@@VisualizeHealing Both soluble and insoluble fiber have their own benefits. Soluble fiber can help improve digestion and lower blood sugar, while insoluble fiber can soften stool, making it easier to pass.
I have been making raw almond milk for years and it’s so much more creamy and delicious than store bought! I add dates, vanilla and a little salt. I used my Vita mix blender and the nut bag but now I have a Almond Cow blender which I love and don’t have to strain out the pulp. The pulp is great in cookies or hot cereal.🥰
I love the Elmhurst milks. I know they are on the pricey side but there are no added thickeners or preservatives and are still shelf stable due to the aseptic packaging. No added thickeners/emulsifiers is a big deal if you have any sort of GI issues from those ingredients. When switching from store bought almond milk (my go-to was Blue Diamond), it is a short adjustment period because they do taste different but Elmhurst uses more nuts to make the milks creamier...thus the higher calorie content. This show encouraged me to try making my own but it is just me drinking the almond milk and I don't go through it fast enough for 3-4 day shelf life. Will try it at least once though!
I really enjoy all your videos. And have made several of your recipes. They are always good. I always make my own almond milk. I don't think it ever takes me more then 10 or 15 minutes unless I boil them. You don't have to soak the almonds with a vitamix blender although I usually boil mine then blend. Of course there might be a reason that you soak the almonds that I don't know about. I also use about 8 to 10 cups of water with about one and a quarter cups of almonds so mine is mostly water, but I really like it that way for most things. If I want more of a cream then I just use the 4 cups of water or less. What I like most about making my own is that I know what is in it. Keep making up new recipes. They are so good. I love all that you do. The time and trouble to put all of this together . Thank you both. Hope you enjoy your vacation time.
Wondering if you need to strain the almond butter one too. Loved the music, narration, faces behind the blender, and getting results before the data. Another fun and informative video!!
I make my own almond milk. I like the flexibility of flavors it gives me and I can avoid all of the chemicals in the store bought. I have eczema and this helps me. I really enjoyed this video! Can you maybe share with us what you do with the almond pulp?
Do you juice? I have a friend with eczema and I suggested that she juice once a day for two months, and eat whole plant based foods. The juice was celery, green apple, leafy greens, cucumber, a small piece of ginger, and about 1/3 of a lemon. Her eczema cleared up and hasn't come back for two years. She used to have outbreaks constantly and she's in her 60's. She still juices periodically as a preventive. I don't know if this would help you but I thought I would share her story for you.
I have been drinking and making almond milk for twenty five years or more. I used to get Silk in a pinch and it would do if I were making a smoothie but to drink it plain or on cereal, not so good. I tried the expensive brand that you tested and not only did it taste horrible to me, but I got a very upset stomach. I bought two and dumped the second one. I did try once, the almond butter and water and yuck! But, and here's where you may want to experiment. I soak two cups of almonds and then add three to four cups of water (after rinsing), and it is so creamy and delicious and if you want it a bit thinner you can add a bit of water after you make it but once you try it creamy, you likely won't want to. A couple of tips too. When I squeeze the almond milk, I do it in batches so that I can get as much of the milk out as possible. I found that if you pour the entire amount in, it doesn't get as dry as if I do it in batches. If you want a sweet drink which I rarely do, you can add a date or two when you put it in the Vitamix and then stir in a little vanilla extract when it's finished. Kids love it that way, I prefer it plain. Lastly, although I typically soak my almonds overnight, if I forget and run out, I rinse them well, add water and blend away. I make almond milk three times each week so after all of these years, I've probably made more almond milk than an average cow produces milk in a lifetime. Hope this helps.
In our area of California we have access to fresh almonds are great prices. So making our own is easily doable. But in some areas of the states almonds can be expensive. We use the homemade almond milk pulp in cooked cereal, baked goods, and smoothies. As for Brian making a mess. The men in my family noted one reason some of their male friends don't want to cook is because of the grief they get from spouses/partners. In our family we are overjoyed when someone wants to make something.
Loved this show! Thank-you. And, I do feel good about the fact that you also didn't like the almond butter milk...I thought it might have been just me. LOL! It sort of works in a pinch when cooking, but I don't even like it when cooking. So, I started just throwing in the almond butter directly into the dish I wanted to add the milk, or cream, to. Particularly when I'm making a pot of greens, I use the almond butter as my fat, and I like the little bit of creaminess it adds. I have been using the same ratios 1 part nuts to 4 parts water. This is how I have my home set up regarding almonds. I buy a big bag from Sam's Club of raw almonds, (or from the nut stall in our local flea market on the weekends). At home I pour the nuts into a big stainless steel bowl, and cover with water to about a couple of inches over the level of the dry nuts. That I let sit 8 hours, or over night. This process helps the nuts become more digestible for me. I always suffered from tummy aches eating plain almonds, raw or roasted. Soaking gets rid of whatever it was that did that. You may notice some oils floating on top, I have no way of knowing how many calories that has shaved off the nuts, not much, that is for sure. I rinse the nuts well. Then I plunk them onto my dehydrator trays, and dry them for ever. I lower the setting to about medium once the dampness is gone from the nuts. I know when the nuts are done by the sound of them when I pick up a handful and drop them back onto the tray, or pour from hand to hand. The nuts ended up actually dryer than when I purchased them. More like a roasted nut, but dehydrated at a lower temperature so as not to destroy any nutrients. I do rotate the trays during the day, put the dehydrator on just air, or the lowest setting overnight - (In Florida, the nuts might get moldy if I let them sit overnight with no air blowing over them.) Those dried nuts taste sweeter, with no bitter after taste. I really love eating them this way. When the nuts are dry, I put them into a gallon size freezer baggie usually, (or a "recycled" plastic container with a lid - such as those containers our pop corn comes in. I zip up the baggie, date the nuts and let the nuts cool down. When cooled I plunk the freezer baggie into the freezer. To use, I do one of two things. I keep a container in my fridge with the soaked and dehydrated nuts in it. I will refill that container as needed. It is handy to grab a few from the fridge for a little snack, when they are frozen, they can be harder to chew when you fist bite into them. For milk, I will either grab the ones from the fridge or the freezer, it doesn't mater. I throw them into the vita mix and make my milk, (straining the milk). I do wonder if perhaps I should just soak the nuts for an hour or so, if it might make the milk creamier. I have not really paid attention. I tend to make soy milk lately because almonds are a high oxalate food. Also refrigerated almonds are easier to start chopping, the first few chops of frozen almonds can be a bit difficult. As to the almond pulp. I tried freezing it, using it as is, or dehydrating it. It is easier to spread it out on a sheet on a dehydrator tray, and dehydrate it. I will occasionally break it up as it is drying. If I remember to do so, that is. Once it is good and dry, it will be very hard and lumpy. At this stage, I have two choices. I put it into my nutri bullet and blitz it to break it up to more or less the texture of fine bread crumbs. Or, I blitz it till it is similar in texture to almond meal. This goes into a plastic jar container, (yep, another empty pop corn jar), and into the fridge, way at the back. I like to use this to mix with any bread crumbs for a topping on a baked mac and cheeze or make vegan parm from it; the almond meal one, well, replaces store bough almond meal, (plus I got the milk out of it...so I'm a happy camper, almond meal here is expensive). More often than not I use it to make vegan parm! The second way to process the dehydrated pulp is to put in, in batches, into your spice grinder, and make a fine flour out of it. It's great to use as a thickener in soups, making it a bit creamy at the same time...and well, you know you are getting a good dose of fiber - less of a guilt trip over using only regular unbleached flour. Sorry for the wall of text.
Making nut milk from raw nuts has an additional benefit of being zero or low waste if you buy the nuts in bulk without packaging. :) I'm currently buying packaged fortified nut milks and have to deal with so many cartons... definitely making my own milk from raw nuts after I get myself a Vitamix! Love this Krocks experiment format! So much details and info. Good job nerds!!
I just started using addjoi almond milk but i am going to purchase a vitamix and make my own. I really appreciate you both and enjoy watching too!!!🎁🙏🏻🤗
Thanks for all the time you took to test and calculate the almond milk, I've been wanting to try making it myself and now I know the homemade tastes the best and is worth the effort. If you leave the almonds to soak overnight while you're sleeping that part is effortless, and straining it didn't seem too difficult...of course Brian is much stronger than I am so it might take a bit of work for that part. * One might think that the homemade almond milk would be zero calories since the leftover almond 'flour' was the exact same weight as the whole almonds, used to produce it, but there must be some calories from the almond oils that are extracted and stay in the milk. Either way it's much nicer knowing the exact ingredients you're consuming as well as knowing the homemade is the freshest by far. You've done a great job with all your videos, I always enjoy watching and feel like we're having a visit. Keep up the good work. 🌻
I just got the JOI. I love it! I am happy to not have the carton garbage. I use to make my own from whole almonds, but this is so much easier. I have to admit I have not figured out the cost factor. Saving the garbage is worth it to me
I use the almond pulp to make crackers and bliss balls. It freezes well if you are not going to use it straight away. I prefer homemade cashew milk but buy and use oat milk the most.
Hi Crocks! I'm both plant-based and run a low-waste household, so making my own milks is important to avoid trash and recycling (which also usually ends up in landfill). Until the 'virus' hit, I was regularly making Cashew milk. The benefit being there is NO need to strain or soak. My recipe is 1/3 cup raw cashews to 4 cups water (optional: 2 dates, 1 tsp vanilla, 1 pinch salt). Excellent flavour and texture for baking, cereal, etc. BUT with the closure of bulk bins in our area, I have not been able to find raw cashews. When I finally found them in tiny plastic bags, they were so expensive, and wasteful. Fortunately, I found raw almonds in large plastic bags (similar to the size of the TJ one you show) and that, at least, is better because I can reuse the bag, and it lasted longer. FINALLY, I was thrilled to find a refill service They are called Moo Free Beverages, and they deliver pantry items in mason jars... all VEGAN and locally made -- and also deliver nut milks in glass bottles, just like the old-fashioned 'milk man'. I am taking the extra step to soak and strain, now, but honestly, it's worth it. It helps me look after our health, and the planet. NO WASTE -- and some bonus pulp to throw in muffins, cookies, or in my granola (which I make in the air fryer). Love the comparison videos -- especially the cost and nutrition elements. Keep them coming!
Really enjoyed this test. I mostly prepare my own almond milk, I often add few old fashioned oats for creamier consistency. Pulp: Use it mostly for preparing muffins or pancakes (substituting flour). The pulp freezes well, making collecting sufficient pulp for recipies easy.
From my research raw almond homemade almond milk has about 60 calories per cup. I really like the TJ's or the Silk ones that have about 30 calories per cup ... in fact, my favorite is the cashew milk from Silk which has 25 calories per cup! The vanilla flavored ones are great with cereal.
Sherry Ann Yes I wish they had included the half gallon cartons of refrigerated almond milk - Silk or Almond Breeze. I'm getting those for $2.50 to $3.29. They taste creamier than the shelf stable version and it's hard to beat the price.
There is a product called JOI that you mix with water to create either almond or cashew milk. The tub is good for 1 year on the shelf. longer in the refrigerator. You can make your milk normal or creamier depending how much product you mix in the water. It also can be used directly in recipes without having to mix it first. Check it out.
Excellent video! I really enjoyed watching it. I always wanted to make oat milk. I have never tried it. I don’t have a high speed blender, lol. I did some research on it. A lot of people said it’s slimy. I read different tips.. don’t blend it too long.. some say keep it around 15 seconds, don't squeeze it out of the nut milk bag..let it drain. Someone else said they soak their oats, and rinse them a few times before blending. I wouldn’t go through all that trouble... especially if the previous steps worked lol. It would be awesome to see you guys do a video of the oat milk process. For the almond pulp, I bet it would be great in a cracker recipe, maybe in bliss balls, cookies, or any recipes that you might add nuts. Maybe it would be good as a thickener or add to oats, pizza crust. I have too many ideas for someone with no almond pulp lol.
I do like almond milk, but switched to oat milk for environmental reasons (oats need far less water) and found that I liked the taste even better. And when making it from scratch, it does cost a lot less than almond milk.
For a strainer I fined the pore over coffee filter from IKEA Overst works relay well with a spatula. If making smoothies just put the raw almonds in no straining. The ends stuff in muffins add cookies as an extra.
I don't drink milk but only buy almond milk for my family. But, I make almond milk creamer and have for about a year. It's a process and I don't always enjoy it, but now that I'm used to it, I love it. You just use more almonds and less water, dates and when I fill my jars, I put a few drops of vanilla and almond extract. I fill lots of little jars and freeze them because if you don't use it within 3 days, they will go bad. Very creamy and I know exactly what's in it. I do soak my almonds for about 24 hours
fun video, nice comparison video. i don't strain my nut milks because i can't be bothered, it's all the same to me. and i don't have a high speed blender, my blender is forty years old, the trick is that i freeze my soaked/drained almonds in bulk and then i dump the frozen almonds in the blender with a few dates, add half the amount of -hot- water and blend until it's smooth and gradually add the rest of the water (cold) as it blends. the water in the nuts' cells will swell in the freezing process and shatter the cell walls, blending in hot water will make it easier for my poor old blender motor to work. the milk comes out creamy (it will separate and just like all nut milks, you need to shake it). ...there are no weird chunks in the milk, it comes out pretty fine and you don't notice.
I wonder how they work with coffee. Can you whip them? there are a lot of differences between the storebought ones as well. Alpro is very good with coffee, however the one I bought in Aldi cannot be whipped at all.
You rock. I love your recipes, especially the chili. You guys should have a commercially sponsored show on cable. Am I showing my age? You guys are great.
I have made my own in the past. And this video today has encouraged me to get back to doing it! TY I believe the buy product is called almond meal. I have dehydrated it on a tray in the oven. Then you utilize it in baking quick breads or cakes. And a quick bread can be savory. Now as far as calories go. The other one that has the nuts and water only was high in calories. The homemade almond milk probably would be also. Because you are keeping all of the oils and fats in that water. So if I were to take an educated guess I would say it’s about 130 cal per cup? Because it’s just fiber and nonfat byproducts that you’re leaving behind.
I've never made almond milk before, and it was interesting to watch... also interesting how the taste of homemade was superior - great to know! I always buy unsweetened original almond milk, and often drink it as is. The reason I use almond milk over cow's milk is for the calorie savings, and I think the unsweetened original tastes most like fat free cows milk to me. One benefit to the store-bought versions is that they try to replicate the nutritional profile of cows milk (except for the protein), and you don't get that with homemade.
Thanks for doing this. We also buy the plain almond milk. I have often wondered about making my own. I think I would rather just eat the almonds. It was interesting to watch the cost comparisons. I think the almonds mush leftover could be used in lots of things too.
I always like to have some shelf stable milks on hand usually soy or almond. I'd like try some oat milk one of these days but I can never seem to find it, so it would be great if you could do a video on that! Thanks to both of you for a great video
Darling!! You two are informative and darling!!! What are Brian's thoughts on the almond leftover? Toast it up and make a topping? Savory or sweet? Pie crust maybe? Who loves pie!! Thanks guys. This was a super fun vid
I use the pulp in dehydrator cookies.... yum. Also, when you make the milk, add one medjool date and a pinch sea salt. You will be amazed at the flavor.
Great video as always! I make my own normally, but like to keep a shelf stable plant-based beverage on hand in case I forget to soak overnight. I LOVE to make cookies using the leftover almond pulp (actually have some in the fridge to make today). The recipe I make uses oil and sugar, but I bet you two creative people can figure out a way to do an oil free version
Would enjoy if you would do a comparison of making different nut milks, such as pecan, walnut, cashew, etc. And maybe a combination of two, such as almond milk with cashew milk.
I use the almond residue/meal in lentil or bean burgers. Once I threw it in the soup and it made the soup all white. You could put it in biscuits or pancakes.
Fun and interesting demo. I'm guessing you haven't seen Chef AJ's intro to JOI (Just One Ingredient). It's a concentrate of raw almonds or cashews. You dilute it as much or as little as you want, based on your intended use. I have both the almond and cashew, and use it to make coffee creamer (two tbsps JOI to one cup water). It does a great job. For plant milk in recipes, I just make my own oat milk. It's dirt cheap and convenient.
I say the raw almonds are calorie free HAHA! Thank you for doing this. I make my own coconut milk because I can't have all the additives in the premade stuff. Using almonds looks much easier. Sending endless blessings and well wishes xo
Very entertaining video. I'm in the food industry so I'm curious how/why people are choosing their plant based milks. Taste, Cost, Clean Label/Ingredients, Nutrition, Calories, Convenience, etc.
We have mostly shelf-stable almond milk in the shops the prices do range and I get the organic almond milk from a supermarket because it is 1€70 as opposed to the named brands which start at 2€70 These are for a litre ( just over 35 fl oz) I think an American quart is 32 fl oz.
Thanks for this video! I made "It doesn't taste like chickens" Vegan almond pulp #crackers. Also tried a couple other recipes. Didn't like any of them well enough to make again. Maybe Brian can come up with something tastier. Only problem with home made almond milk that I've encountered is that it doesn't keep very long in refrigerator, 3-4 days at most so better to make in smaller batches. I'm like you and don't drink glasses of it, mostly use as coffee creamer and in cooking.
Your videos are entertaining and informative, thank you! You’re also just a darn cute couple ❤️. I’ve made my own almond milk w/almonds/water too. The pulp can be dried in the oven on low temp. It is a yummy crunchy treat! I’ve also used the dried ‘meal’ in lasagna. Mixed in with the red sauce, it makes it more ‘meaty’, just be careful not to add too much. The meal absorbs moisture from the tomato sauce. Not sure how it would work but perhaps one could make almond milk cubes to have it on hand?
I have been thinking....the T.J. Almond milk must be crazily watered down to make it ONLY 30 calories per 8oz serving. I wonder how much water you could add to the whole raw almond recipe to make it still taste good, but lower the calories ? ALSO.....on a side note I LOVED the Oat groats in my chili THANK YOU
Your right there Susie! Almonds have x amount of calories so if you put them into 8 ounces of plain water the one with 30 calories will have half the amount of almonds as the one with 60 calories
Great video! You should compare oat milk. That's my favorite milk🙂 After I found oat milk, I don't drink anything else. Oatly is the best, in my opinion. I've never made my own because I don't have a high powered blender.
Homemade almond milk is so delicious! The only downside is it only keeps for a few days. Then there is all that pulp..I have dehydrated it and used in baked goods but I won’t lie..it’s a pain 😂 I haven’t tried this but one of the doctors has a recipe for using almond meal/flour to make the milk. Good luck getting those bottles clean. I also find it so funny the bags are called nut bags 😂 enjoy drinking that all up. Lattes anyone ☕️
Remember this technique works with all nuts and seeds. I also make my own oat milk for pennies. 1 cup oats to 1 quart ice water, blitz for 30 seconds, and strain. It does separate but you just give it a quick shake. (I usually add a pinch of salt when making). I also make my own soy milk. I always hated drinking soy milk and only used it for cooking but homemade OMG. I like 1/4 cup blitzed into my ice water before adding the ice water for rich-tasting oat milk.
You could always pre-soak a bunch of almonds, drain, and put in the freezer so you have them when you need. That's what I do with cashews and it makes it so much easier.
The oils in things like nuts tend to go rancid and develop unpleasant flavours over time. It's best to keep them in the freezer if you have the space, unless you're going to vacuum seal them.
Want to make your own? Check out the blog post for details on both homemade methods & more info: bit.ly/KrocksAlmondMilk
I really enjoyed, and appreciate all the trouble, time, and expense you put into this “Krock’s Try.” Nice job Brian and Jessica 🙂
Thank you Mary Jo!!
I’d love to see an oat milk experiment! This was great though!
You both get kudos, but Brian’s old fashion announcer voice and music did it for me!!
Thank you, Rob! I'm quite proud of that part. 😀
You guys are hilarious 😅 and you remind me of my husband and I when we cook and do anything together. Bravo! Great job breaking it all down. I've made my own almond milk but I'm usually lazy and buy the refrigerated brand from Blue diamond. I've never tried the shelf brands. However, I've come to the conclusion that there is definitely more almond taste to my home-made version. All the refrigerated brands are clearly watered down. I've also used the Leftover almond meal in place of almond flour (which was the reason why I decided to make the almond milk in the first place). I couldn't tell the difference between the regular store bought almond flour and the almond meal byproduct I produced by making the almond milk. I make a variety of yummy vegan desserts using almond milk, almond flour and meal. I just find time to be a big factor so I've never figured out the cost difference. Love you guys ❤️ keep up the amazing videos
Usually you guys introduce me to new things, but this time you showcased something I've been trying for myself for about a month. I was bothered by all the additives in the store bought almondmilk (I mainly used silk and almondbreeze, unsweetened unflavored). I was inspired by you guys months ago to buy a vitamix (life changing!) and I have transitioned to making my own almondmilk from raw whole almonds. I use 1/4 cup almonds per 4 cups water (so one quarter as much as you used, and also that much cheaper and lower cal), 2-3 dates, and a few teaspoons of vanilla. It tastes like watered down homemade ice cream before you turn the mix into ice cream. It's so good. With the Vitamix, you do not have to soak the almonds, though it does help. Usually I just soak the almonds in warm water for at least half an hour to two hours if I don't have time to wait, and it works just fine. Also, I've been using that exact same nut bag, and it does a wonderful job and is easy to wash out. I've been collecting the almond "paste" - it's probably more accurately called almond meal - in my freezer and I use it whenever I make baked goods like recently pumpkin muffins ☺. I find everything about making my own almondmilk to be well worth the bit of extra time in the kitchen. Let's not forget that it also reduces trash and transportation emissions and I'm sure a host of other factors.
I've also made oatmilk, oatmilk coffee creamer, and soymilk, so far, with plans for more experimentation.
Thanks for the joy and light you bring us all, Krocks!! You crack me up 🤣🥰
I’ll have to try this with less almonds! I was following the nut bag recipe but I can see just a bit less creamy might even be better👍🏼
More almonds is much, much better. After making it for nearly thirty years, the creamier, the better. You can always water it down but you can't make it thicker and richer once you've made it.
@@VisualizeHealing I don't dispute that at all. But as someone still working to lose weight, I compromise by making diluted almondmilk, and it tastes plenty good enough for my purposes. And it's the same consistency as store bought types. But yeah, absolutely more almonds is better - I'd eat almond butter all day if I could get away with it 😂
@@l.j.2043 I've been trying different recipes, but the gist is:
2-3 cups water
1/4 cup oats
1/4 soaked raw nuts
3-4 dates
1-2 teaspoons vanilla
Cinnamon, cocoa powder, mint extract, and/ or any flavoring you can think of
Blend in the Vitamix and refrigerate for upwards of a week. I don't bother straining it. It's not gonna fool a person looking for the sugar rush of the store bought crap, but it's totally delicious for anyone WFPB.
@@l.j.2043 One cup of oats, two cups of water, two large or three medium dates, one teaspoon of vanilla, soaked for about an hour and then blended. I do use a nut milk bag and strain it for a creamier texture. Some people add a pinch of salt and even a small amount of coconut oil but I try to maintain the greatest healthfulness so don't add those. Enjoy!
I love how organized Jessica is. Her planning makes me sooooo happy.
You guys make me smile😁 I make almond milk but pinch off skins before blending. I dry the pulp in dehydrator, then blend the dry pulp to make almond flour and use the flour for baking many things. I live in Fairbanks Alaska and buy almonds in bulk. They last long time on shelf but I keep them in freezer to make sure they don't go rancid. I prefer plain milk but hubby likes it better when blended with a couple of medjool dates.
Did anybody else notice that when they fast forwarded with the subtitle that said they were arguing, Brian never spoke a word 😉😂? Loved the video - and the breakdowns. It pushed me to a decision to make my own almond milk which I have been procrastinating about. But I will do 1/4 cup almonds at a time. Thanks for doing all this and saving us the trouble. Much appreciated.
😂👏🏾
I just started doing this last week! So much better than store bought. I even used the almond pulp in my banana oatmeal pumpkin pancakes and they were AWESOME!
@Ann C My husband likes to put some raspberry jam on top
When in a pinch, you can always blitz some oats and and have oat milk. Much cheaper, too. As for the almond meal, just add some oats, vanilla and date paste and bake some cookies!!!
I made oat milk once. It was slimy and gross
@@camillecali2 - too much oats.
@@camillecali2 look up the video on the whole food plant based cooking show site for a great video how to
You two are adorable! I love your humor and the music you add and the way you edit!
I’ve always wondered about making almond milk in the Vitamix. Now I’m totally going to try it. Thanks for the experiment and the great analysis!
I did the "overfill the bottle with a funnel" thing with oil yesterday, messy! Take this from an old lady: Jessica a little momentary mess is OK when you're playing in the kitchen. We don't mind. Stress less, enjoy more!
I love to make almond milk! I add a dash of sea salt, it helps it last a couple days longer, and then add a 1/4 tsp of zanthan gum. It just gives it that thick creamy feel in your mouth! Great in coffee too. Sometimes I add vanilla bean! Yumm.
Thanks for the tips!
Zanthan gum helps keep it from separating.
No zanthan gum for me. Even though it’s made in a lab, it’s a soluble fiber. Soluble fibers are carbs that your body cannot breakdown. Instead, they absorb water and turn into a gel-like substance in your digestive system, which slows digestion.
Actually it’s more like a 1/8 teaspoons
@@VisualizeHealing Both soluble and insoluble fiber have their own benefits. Soluble fiber can help improve digestion and lower blood sugar, while insoluble fiber can soften stool, making it easier to pass.
You should make "the krocks experiment making....." a series
I have been making raw almond milk for years and it’s so much more creamy and delicious than store bought! I add dates, vanilla and a little salt. I used my Vita mix blender and the nut bag but now I have a Almond Cow blender which I love and don’t have to strain out the pulp. The pulp is great in cookies or hot cereal.🥰
I love the Elmhurst milks. I know they are on the pricey side but there are no added thickeners or preservatives and are still shelf stable due to the aseptic packaging. No added thickeners/emulsifiers is a big deal if you have any sort of GI issues from those ingredients. When switching from store bought almond milk (my go-to was Blue Diamond), it is a short adjustment period because they do taste different but Elmhurst uses more nuts to make the milks creamier...thus the higher calorie content. This show encouraged me to try making my own but it is just me drinking the almond milk and I don't go through it fast enough for 3-4 day shelf life. Will try it at least once though!
Elmhurst is what I buy too. My favorite store bought because no added junk to it.
Brian I want to see your recipes for the leftover almond flour
I really enjoy all your videos. And have made several of your recipes. They are always good. I always make my own almond milk. I don't think it ever takes me more then 10 or 15 minutes unless I boil them. You don't have to soak the almonds with a vitamix blender although I usually boil mine then blend. Of course there might be a reason that you soak the almonds that I don't know about. I also use about 8 to 10 cups of water with about one and a quarter cups of almonds so mine is mostly water, but I really like it that way for most things. If I want more of a cream then I just use the 4 cups of water or less. What I like most about making my own is that I know what is in it. Keep making up new recipes. They are so good. I love all that you do. The time and trouble to put all of this together . Thank you both. Hope you enjoy your vacation time.
I nuke water in the microwave for 2 minutes, add my almonds and I’m good to go in an hour to make the milk. Enjoyed ur video.🤗
Wondering if you need to strain the almond butter one too. Loved the music, narration, faces behind the blender, and getting results before the data. Another fun and informative video!!
This was great, guys! I appreciate the fact that Jessica decided to complicate the experiment. Cheers.
I make my own almond milk. I like the flexibility of flavors it gives me and I can avoid all of the chemicals in the store bought. I have eczema and this helps me. I really enjoyed this video!
Can you maybe share with us what you do with the almond pulp?
Do you juice? I have a friend with eczema and I suggested that she juice once a day for two months, and eat whole plant based foods. The juice was celery, green apple, leafy greens, cucumber, a small piece of ginger, and about 1/3 of a lemon. Her eczema cleared up and hasn't come back for two years. She used to have outbreaks constantly and she's in her 60's. She still juices periodically as a preventive. I don't know if this would help you but I thought I would share her story for you.
I have been drinking and making almond milk for twenty five years or more. I used to get Silk in a pinch and it would do if I were making a smoothie but to drink it plain or on cereal, not so good. I tried the expensive brand that you tested and not only did it taste horrible to me, but I got a very upset stomach. I bought two and dumped the second one. I did try once, the almond butter and water and yuck! But, and here's where you may want to experiment. I soak two cups of almonds and then add three to four cups of water (after rinsing), and it is so creamy and delicious and if you want it a bit thinner you can add a bit of water after you make it but once you try it creamy, you likely won't want to. A couple of tips too. When I squeeze the almond milk, I do it in batches so that I can get as much of the milk out as possible. I found that if you pour the entire amount in, it doesn't get as dry as if I do it in batches. If you want a sweet drink which I rarely do, you can add a date or two when you put it in the Vitamix and then stir in a little vanilla extract when it's finished. Kids love it that way, I prefer it plain. Lastly, although I typically soak my almonds overnight, if I forget and run out, I rinse them well, add water and blend away. I make almond milk three times each week so after all of these years, I've probably made more almond milk than an average cow produces milk in a lifetime. Hope this helps.
In our area of California we have access to fresh almonds are great prices. So making our own is easily doable. But in some areas of the states almonds can be expensive. We use the homemade almond milk pulp in cooked cereal, baked goods, and smoothies.
As for Brian making a mess. The men in my family noted one reason some of their male friends don't want to cook is because of the grief they get from spouses/partners. In our family we are overjoyed when someone wants to make something.
Good ideas for the pulp!! Brian does make a lot of messes but cleaning can be kinda therapeutic for me... we still like to be silly though :D
Fresh almonds are so much better than long-stored ones!
Loved this show! Thank-you. And, I do feel good about the fact that you also didn't like the almond butter milk...I thought it might have been just me. LOL! It sort of works in a pinch when cooking, but I don't even like it when cooking. So, I started just throwing in the almond butter directly into the dish I wanted to add the milk, or cream, to. Particularly when I'm making a pot of greens, I use the almond butter as my fat, and I like the little bit of creaminess it adds. I have been using the same ratios 1 part nuts to 4 parts water.
This is how I have my home set up regarding almonds. I buy a big bag from Sam's Club of raw almonds, (or from the nut stall in our local flea market on the weekends). At home I pour the nuts into a big stainless steel bowl, and cover with water to about a couple of inches over the level of the dry nuts. That I let sit 8 hours, or over night. This process helps the nuts become more digestible for me. I always suffered from tummy aches eating plain almonds, raw or roasted. Soaking gets rid of whatever it was that did that. You may notice some oils floating on top, I have no way of knowing how many calories that has shaved off the nuts, not much, that is for sure.
I rinse the nuts well. Then I plunk them onto my dehydrator trays, and dry them for ever. I lower the setting to about medium once the dampness is gone from the nuts. I know when the nuts are done by the sound of them when I pick up a handful and drop them back onto the tray, or pour from hand to hand. The nuts ended up actually dryer than when I purchased them. More like a roasted nut, but dehydrated at a lower temperature so as not to destroy any nutrients. I do rotate the trays during the day, put the dehydrator on just air, or the lowest setting overnight - (In Florida, the nuts might get moldy if I let them sit overnight with no air blowing over them.) Those dried nuts taste sweeter, with no bitter after taste. I really love eating them this way.
When the nuts are dry, I put them into a gallon size freezer baggie usually, (or a "recycled" plastic container with a lid - such as those containers our pop corn comes in. I zip up the baggie, date the nuts and let the nuts cool down. When cooled I plunk the freezer baggie into the freezer.
To use, I do one of two things. I keep a container in my fridge with the soaked and dehydrated nuts in it. I will refill that container as needed. It is handy to grab a few from the fridge for a little snack, when they are frozen, they can be harder to chew when you fist bite into them. For milk, I will either grab the ones from the fridge or the freezer, it doesn't mater. I throw them into the vita mix and make my milk, (straining the milk). I do wonder if perhaps I should just soak the nuts for an hour or so, if it might make the milk creamier. I have not really paid attention. I tend to make soy milk lately because almonds are a high oxalate food. Also refrigerated almonds are easier to start chopping, the first few chops of frozen almonds can be a bit difficult.
As to the almond pulp. I tried freezing it, using it as is, or dehydrating it. It is easier to spread it out on a sheet on a dehydrator tray, and dehydrate it. I will occasionally break it up as it is drying. If I remember to do so, that is. Once it is good and dry, it will be very hard and lumpy. At this stage, I have two choices. I put it into my nutri bullet and blitz it to break it up to more or less the texture of fine bread crumbs. Or, I blitz it till it is similar in texture to almond meal. This goes into a plastic jar container, (yep, another empty pop corn jar), and into the fridge, way at the back. I like to use this to mix with any bread crumbs for a topping on a baked mac and cheeze or make vegan parm from it; the almond meal one, well, replaces store bough almond meal, (plus I got the milk out of it...so I'm a happy camper, almond meal here is expensive). More often than not I use it to make vegan parm! The second way to process the dehydrated pulp is to put in, in batches, into your spice grinder, and make a fine flour out of it. It's great to use as a thickener in soups, making it a bit creamy at the same time...and well, you know you are getting a good dose of fiber - less of a guilt trip over using only regular unbleached flour. Sorry for the wall of text.
Making nut milk from raw nuts has an additional benefit of being zero or low waste if you buy the nuts in bulk without packaging. :)
I'm currently buying packaged fortified nut milks and have to deal with so many cartons... definitely making my own milk from raw nuts after I get myself a Vitamix!
Love this Krocks experiment format! So much details and info. Good job nerds!!
I just started using addjoi almond milk but i am going to purchase a vitamix and make my own. I really appreciate you both and enjoy watching too!!!🎁🙏🏻🤗
Thanks for all the time you took to test and calculate the almond milk, I've been wanting to try making it myself and now I know the homemade tastes the best and is worth the effort. If you leave the almonds to soak overnight while you're sleeping that part is effortless, and straining it didn't seem too difficult...of course Brian is much stronger than I am so it might take a bit of work for that part. * One might think that the homemade almond milk would be zero calories since the leftover almond 'flour' was the exact same weight as the whole almonds, used to produce it, but there must be some calories from the almond oils that are extracted and stay in the milk. Either way it's much nicer knowing the exact ingredients you're consuming as well as knowing the homemade is the freshest by far. You've done a great job with all your videos, I always enjoy watching and feel like we're having a visit.
Keep up the good work. 🌻
I just got the JOI. I love it! I am happy to not have the carton garbage. I use to make my own from whole almonds, but this is so much easier. I have to admit I have not figured out the cost factor. Saving the garbage is worth it to me
We really enjoy our homemade almond milk - thanks for another great video!
I use the almond pulp to make crackers and bliss balls. It freezes well if you are not going to use it straight away. I prefer homemade cashew milk but buy and use oat milk the most.
Ooooh good ideas!!
Hi Crocks! I'm both plant-based and run a low-waste household, so making my own milks is important to avoid trash and recycling (which also usually ends up in landfill). Until the 'virus' hit, I was regularly making Cashew milk. The benefit being there is NO need to strain or soak. My recipe is 1/3 cup raw cashews to 4 cups water (optional: 2 dates, 1 tsp vanilla, 1 pinch salt). Excellent flavour and texture for baking, cereal, etc. BUT with the closure of bulk bins in our area, I have not been able to find raw cashews. When I finally found them in tiny plastic bags, they were so expensive, and wasteful. Fortunately, I found raw almonds in large plastic bags (similar to the size of the TJ one you show) and that, at least, is better because I can reuse the bag, and it lasted longer. FINALLY, I was thrilled to find a refill service They are called Moo Free Beverages, and they deliver pantry items in mason jars... all VEGAN and locally made -- and also deliver nut milks in glass bottles, just like the old-fashioned 'milk man'. I am taking the extra step to soak and strain, now, but honestly, it's worth it. It helps me look after our health, and the planet. NO WASTE -- and some bonus pulp to throw in muffins, cookies, or in my granola (which I make in the air fryer). Love the comparison videos -- especially the cost and nutrition elements. Keep them coming!
Really enjoyed this test. I mostly prepare my own almond milk, I often add few old fashioned oats for creamier consistency. Pulp: Use it mostly for preparing muffins or pancakes (substituting flour). The pulp freezes well, making collecting sufficient pulp for recipies easy.
From my research raw almond homemade almond milk has about 60 calories per cup. I really like the TJ's or the Silk ones that have about 30 calories per cup ... in fact, my favorite is the cashew milk from Silk which has 25 calories per cup! The vanilla flavored ones are great with cereal.
Sherry Ann Yes I wish they had included the half gallon cartons of refrigerated almond milk - Silk or Almond Breeze. I'm getting those for $2.50 to $3.29. They taste creamier than the shelf stable version and it's hard to beat the price.
You two are so funny today. Enjoy the creativity in this video,
There is a product called JOI that you mix with water to create either almond or cashew milk. The tub is good for 1 year on the shelf. longer in the refrigerator. You can make your milk normal or creamier depending how much product you mix in the water. It also can be used directly in recipes without having to mix it first. Check it out.
Excellent video! I really enjoyed watching it. I always wanted to make oat milk. I have never tried it. I don’t have a high speed blender, lol. I did some research on it. A lot of people said it’s slimy. I read different tips.. don’t blend it too long.. some say keep it around 15 seconds, don't squeeze it out of the nut milk bag..let it drain. Someone else said they soak their oats, and rinse them a few times before blending. I wouldn’t go through all that trouble... especially if the previous steps worked lol. It would be awesome to see you guys do a video of the oat milk process.
For the almond pulp, I bet it would be great in a cracker recipe, maybe in bliss balls, cookies, or any recipes that you might add nuts. Maybe it would be good as a thickener or add to oats, pizza crust. I have too many ideas for someone with no almond pulp lol.
I do like almond milk, but switched to oat milk for environmental reasons (oats need far less water) and found that I liked the taste even better. And when making it from scratch, it does cost a lot less than almond milk.
You two get funnier every video. Think I'll be making my almond milk from now on at least some of the time.
For a strainer I fined the pore over coffee filter from IKEA Overst works relay well with a spatula. If making smoothies just put the raw almonds in no straining. The ends stuff in muffins add cookies as an extra.
The left over almonds can be used in oatmeal or baked goods. Just don't waste them!!
Love your channel.
I don't drink milk but only buy almond milk for my family. But, I make almond milk creamer and have for about a year. It's a process and I don't always enjoy it, but now that I'm used to it, I love it. You just use more almonds and less water, dates and when I fill my jars, I put a few drops of vanilla and almond extract. I fill lots of little jars and freeze them because if you don't use it within 3 days, they will go bad. Very creamy and I know exactly what's in it. I do soak my almonds for about 24 hours
fun video, nice comparison video.
i don't strain my nut milks because i can't be bothered, it's all the same to me.
and i don't have a high speed blender, my blender is forty years old, the trick is that i freeze my soaked/drained almonds in bulk and then i dump the frozen almonds in the blender with a few dates, add half the amount of -hot- water and blend until it's smooth and gradually add the rest of the water (cold) as it blends. the water in the nuts' cells will swell in the freezing process and shatter the cell walls, blending in hot water will make it easier for my poor old blender motor to work. the milk comes out creamy (it will separate and just like all nut milks, you need to shake it). ...there are no weird chunks in the milk, it comes out pretty fine and you don't notice.
Thanks for demonstrating the almond butter to milk idea. Hi Peef!!
That was really interesting!
Great video and I love how you are so truthful about the products. Thank you for sharing♥
I wonder how they work with coffee. Can you whip them? there are a lot of differences between the storebought ones as well. Alpro is very good with coffee, however the one I bought in Aldi cannot be whipped at all.
You rock. I love your recipes, especially the chili. You guys should have a commercially sponsored show on cable. Am I showing my age? You guys are great.
I love you two! Keep up the great work.
I have made my own in the past. And this video today has encouraged me to get back to doing it! TY I believe the buy product is called almond meal. I have dehydrated it on a tray in the oven. Then you utilize it in baking quick breads or cakes. And a quick bread can be savory.
Now as far as calories go. The other one that has the nuts and water only was high in calories. The homemade almond milk probably would be also. Because you are keeping all of the oils and fats in that water. So if I were to take an educated guess I would say it’s about 130 cal per cup? Because it’s just fiber and nonfat byproducts that you’re leaving behind.
I've never made almond milk before, and it was interesting to watch... also interesting how the taste of homemade was superior - great to know! I always buy unsweetened original almond milk, and often drink it as is. The reason I use almond milk over cow's milk is for the calorie savings, and I think the unsweetened original tastes most like fat free cows milk to me. One benefit to the store-bought versions is that they try to replicate the nutritional profile of cows milk (except for the protein), and you don't get that with homemade.
Totally agree with you guys. Homemade almond milk is absolutely the best.
I like making almond milk .I do add a little vanilla and sometimes I add a couple of dates and vanilla and that's a special treat 😋
Thanks for doing this. We also buy the plain almond milk. I have often wondered about making my own. I think I would rather just eat the almonds. It was interesting to watch the cost comparisons. I think the almonds mush leftover could be used in lots of things too.
I always like to have some shelf stable milks on hand usually soy or almond. I'd like try some oat milk one of these days but I can never seem to find it, so it would be great if you could do a video on that! Thanks to both of you for a great video
We love Suzie’s oat beverage,just water and oats. In Canada Costco sells it in Saskatoon or Regina.
Trader Joe's sells shelf-stable oat milk
Darling!! You two are informative and darling!!! What are Brian's thoughts on the almond leftover? Toast it up and make a topping? Savory or sweet? Pie crust maybe? Who loves pie!! Thanks guys. This was a super fun vid
I use the pulp in dehydrator cookies.... yum. Also, when you make the milk, add one medjool date and a pinch sea salt. You will be amazed at the flavor.
Love the voice over. 😃
Brian was SUPER proud. Lol.
Great video as always! I make my own normally, but like to keep a shelf stable plant-based beverage on hand in case I forget to soak overnight. I LOVE to make cookies using the leftover almond pulp (actually have some in the fridge to make today). The recipe I make uses oil and sugar, but I bet you two creative people can figure out a way to do an oil free version
I make peanut butter cookies with the okara left over from making tofu. Should be similar with the almond pulp... I'll look for the recipe.
Would enjoy if you would do a comparison of making different nut milks, such as pecan, walnut, cashew, etc. And maybe a combination of two, such as almond milk with cashew milk.
I use the almond residue/meal in lentil or bean burgers.
Once I threw it in the soup and it made the soup all white.
You could put it in biscuits or pancakes.
Fun and interesting demo. I'm guessing you haven't seen Chef AJ's intro to JOI (Just One Ingredient). It's a concentrate of raw almonds or cashews. You dilute it as much or as little as you want, based on your intended use. I have both the almond and cashew, and use it to make coffee creamer (two tbsps JOI to one cup water). It does a great job.
For plant milk in recipes, I just make my own oat milk. It's dirt cheap and convenient.
I say the raw almonds are calorie free HAHA! Thank you for doing this. I make my own coconut milk because I can't have all the additives in the premade stuff. Using almonds looks much easier. Sending endless blessings and well wishes xo
Almond pulp in a cookie recipe!! By the way yesterday my hubby and I passed thru St Louis, I thought of the both of you!
Thanks! This was really informative and fun.
I think the almond paste in the bowl is pretty much marzipan! Cool!
Thanks for a great experiment. Looks like soaked almonds and water in the Vitamix is the answer. I always wear ear protectors when I run mine too,
Very entertaining video. I'm in the food industry so I'm curious how/why people are choosing their plant based milks. Taste, Cost, Clean Label/Ingredients, Nutrition, Calories, Convenience, etc.
The almond pulp can be dehydrated (or oven dried) and made into almond flour becoming shelf stable. I still keep in the freezer for longer shelf life.
Loved this video!! Very helpful!! I’m the person you described at the end😂. 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
❤️❤️❤️
How much is the sifting bag? Is it significant to be factored in to the pricing?
We have mostly shelf-stable almond milk
in the shops
the prices do range and I get the
organic almond milk from a supermarket
because it is 1€70 as opposed to the
named brands which start at 2€70
These are for a litre ( just over 35 fl oz)
I think an American quart is 32 fl oz.
Thanks for this video! I made "It doesn't taste like chickens" Vegan almond pulp #crackers. Also tried a couple other recipes. Didn't like any of them well enough to make again. Maybe Brian can come up with something tastier. Only problem with home made almond milk that I've encountered is that it doesn't keep very long in refrigerator, 3-4 days at most so better to make in smaller batches. I'm like you and don't drink glasses of it, mostly use as coffee creamer and in cooking.
Use the pulp in scones, Seitan or other dishes like meatless loaf.
Thanks for the info!
leftover almond pulp: almond based cheese? mix with oatmeal? hide in a veggie loaf or neat balls? almond oatmeal cookies for the holidays.
Muffins?
Interesting! Thanks for the detailed video as usual . Any alternatives to the nut bag?
You could try a cheesecloth or towel maybe?? Possibly a SUPER fine mesh strainer? Anyone have any ideas?
I would buy it! It is reusable. I have the same one. Never use it because I don’t have a high power blender!
I like to add a pinch of salt to bring out the flavor.
Your videos are entertaining and informative, thank you! You’re also just a darn cute couple ❤️. I’ve made my own almond milk w/almonds/water too. The pulp can be dried in the oven on low temp. It is a yummy crunchy treat! I’ve also used the dried ‘meal’ in lasagna. Mixed in with the red sauce, it makes it more ‘meaty’, just be careful not to add too much. The meal absorbs moisture from the tomato sauce. Not sure how it would work but perhaps one could make almond milk cubes to have it on hand?
I have been thinking....the T.J. Almond milk must be crazily watered down to make it ONLY 30 calories per 8oz serving. I wonder how much water you could add to the whole raw almond recipe to make it still taste good, but lower the calories ? ALSO.....on a side note I LOVED the Oat groats in my chili THANK YOU
Your right there Susie! Almonds have x amount of calories so if you put them into 8 ounces of plain water the one with 30 calories will have half the amount of almonds as the one with 60 calories
I love you both so much!! Thanks for all your inspiration!!🌱🌻💚
Thank you Anita!
This was really helpful. Thanks
Can you freeze the homemade almond milk? I was thinking you could make up ahead and freeze. Just wondering
Like your stuff that you show me how to make it I like it
I usually make oat milk as it is really easy to make but I will give almond milk a try now.
How long does last?
Love you both !❤️❤️
"Will it blend?!?" LOL I say that most times I use my blender too btw.
Great video! You should compare oat milk. That's my favorite milk🙂 After I found oat milk, I don't drink anything else. Oatly is the best, in my opinion. I've never made my own because I don't have a high powered blender.
What about oats and oat milk? I’d love to see that comparison!
Homemade almond milk is so delicious! The only downside is it only keeps for a few days. Then there is all that pulp..I have dehydrated it and used in baked goods but I won’t lie..it’s a pain 😂 I haven’t tried this but one of the doctors has a recipe for using almond meal/flour to make the milk.
Good luck getting those bottles clean. I also find it so funny the bags are called nut bags 😂 enjoy drinking that all up. Lattes anyone ☕️
Do you have a dehydrator? Maybe you could dehydrate the almond bits and then weigh it to see how much went into the milk.
Remember this technique works with all nuts and seeds. I also make my own oat milk for pennies. 1 cup oats to 1 quart ice water, blitz for 30 seconds, and strain. It does separate but you just give it a quick shake. (I usually add a pinch of salt when making). I also make my own soy milk. I always hated drinking soy milk and only used it for cooking but homemade OMG. I like 1/4 cup blitzed into my ice water before adding the ice water for rich-tasting oat milk.
"And the misses may not like that...." LMAO
But seriously I always forget about the almond butter hack!
😂😂😂 Brian was REALLY into that voiceover he recorded at like 1am last night.
You could always pre-soak a bunch of almonds, drain, and put in the freezer so you have them when you need. That's what I do with cashews and it makes it so much easier.
I do this too, really helps with time! Some have stated you don’t need to soak at all. I’m going to try that method today
This is a such great episode, thanks for all your hard work. 🧪 science! I bet the TJ eating almonds are a sweeter variety.
Thank you Patty!
PS: almonds are shelf stable. Just say'n.
The oils in things like nuts tend to go rancid and develop unpleasant flavours over time. It's best to keep them in the freezer if you have the space, unless you're going to vacuum seal them.
@@HexusoftheSheep very true...