Wow that seems like a fair bit of work, I've previously been advised to get a soya maker machine - you can use almonds or other types of beans - which would prove healthier (and cost effective after a few months). Any one have experience with this sort of machine? soya maker link
tom6195
29 Mar 161#4
Are there any brands of almond milk that contain more almond content?
ukdoctor
29 Mar 161#6
Most brands are 2-3% almonds AFAIK..
The reason why supermarket almond milk is low cal is because its mostly water..You are better off eating a couple of almonds along with a multivitamin tab and a glass of water.
ukdoctor
30 Mar 16#7
13 Cals and 0.4 grams of protein, Fat 1.1grams in 100 mls of almond milk
35 Cals , 0.1 gram fat and 3.4 grams protein in skimmed milk.
I suspect that most of the calories in this milk are from the additives rather than the almonds.
sul
30 Mar 16#8
as mentioned, almond content is just far too low in this junk. make it yourself at home. much more fulfilling
hbarnes60
30 Mar 16#9
But oh so boring lol
konkywonky
30 Mar 161#11
There are approx 576 cals per 100g of almonds which means 11.5 cals per 100ml of almond milk come directly from the almonds.
Therefore very few of the cals come from the additives :wink:
jamgin
30 Mar 16#12
Blimey. Even as a long term veggy everyday is a schoolday. Never seen that product before. Looks like positive reviews too.
mjr600
30 Mar 161#13
I make almond milk every day having stopped consuming cows milk a few months ago, it is quick easy and above all the method I use is very cheap.
You need a blender or Nutribullet type device, some smooth 100% almond butter, vanilla essence and a small amount of salt.
In the case of a Nutribullet, two heaped tablespoons of almond butter needs the water level filling to the black line, then a few drops to a teaspoon of vanilla essence to taste and a little salt (Low Salt is just as good). Blast it for a minute and you have creamy Almond milk which needs no straining.
Add a few ice cubes to the blender if you need some cold almond milk quickly and the ice also gives it a nice milkshake like froth.
I then decant it into some Kilner milk bottle I got off fleabay and it keeps for up to three days, you get a little settling of very fine almonds but a shake before use mixes them back in.
As a consequence of cutting out cows milk my acid reflux has gone and my asthma has improved to the point I could reasonably say I am no longer an asthmatic, yes in my case the difference has been so great, I wish Drs would advise on diet rather than just hand out pills and inhalers !
You will get 25 to 40 pints from a 1kg tub of almond butter depending on your taste and certainly one tub will last a month, it's great on cereal and in coffee but not in tea.
No reason not to give it a go, unless you have a nut allergy of course.............
Dogeared
30 Mar 16#14
Thanks for that info. I'm experimenting with different milks at the moment, oat, rice, hemp etc. Dislike rice milk as it is too sweet. Due to peanut allergy I looked into making my own cashew butter... far too labour intensive for me. Would the almond butter be a good alternative? Is it a peanut butter replacement or more of a butter replacement?
mjr600
30 Mar 161#15
I have found cashew butter tasteless, hazelnut butter and hazelnut milk taste odd to my palate. Smooth Almond Butter is simply 100% roasted almonds pulped to an ultra fine paste. If you have seen organic peanut butter where the natural oil separates to the top then it very like that, butter just by name, not in any way like Lurpak.
It needs mixing before use and then looks a bit like quicksand !
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Opening post
All comments (17)
Better to make your own
http://m.instructables.com/id/How-to-Milk-an-Almond-fresh-homemade-almond-milk/
soya maker link
The reason why supermarket almond milk is low cal is because its mostly water..You are better off eating a couple of almonds along with a multivitamin tab and a glass of water.
35 Cals , 0.1 gram fat and 3.4 grams protein in skimmed milk.
The ingredients of this milk is interesting
Ingredients:
Water, Almond (2%), Calcium (Tri-Calcium Phosphate), Sea Salt, Stabilisers (Locust Bean Gum, Gellan Gum), Emulsifier (Sunflower Lecithin), Vitamins (Riboflavin (B2), B12, E, D2)
I suspect that most of the calories in this milk are from the additives rather than the almonds.
Therefore very few of the cals come from the additives :wink:
You need a blender or Nutribullet type device, some smooth 100% almond butter, vanilla essence and a small amount of salt.
In the case of a Nutribullet, two heaped tablespoons of almond butter needs the water level filling to the black line, then a few drops to a teaspoon of vanilla essence to taste and a little salt (Low Salt is just as good). Blast it for a minute and you have creamy Almond milk which needs no straining.
Add a few ice cubes to the blender if you need some cold almond milk quickly and the ice also gives it a nice milkshake like froth.
I then decant it into some Kilner milk bottle I got off fleabay and it keeps for up to three days, you get a little settling of very fine almonds but a shake before use mixes them back in.
Having tried a few almond butters the most cost effective and the cheapest by far is http://www.myprotein.com/sports-nutrition/almond-butter/10575082.html which can be had for as low as £9 a kg if you buy in bulk and make best use of their offer codes.
As a consequence of cutting out cows milk my acid reflux has gone and my asthma has improved to the point I could reasonably say I am no longer an asthmatic, yes in my case the difference has been so great, I wish Drs would advise on diet rather than just hand out pills and inhalers !
You will get 25 to 40 pints from a 1kg tub of almond butter depending on your taste and certainly one tub will last a month, it's great on cereal and in coffee but not in tea.
No reason not to give it a go, unless you have a nut allergy of course.............
It needs mixing before use and then looks a bit like quicksand !
is cheaper