almondmilk   46

De opmars van zuivelvervangers: planten worden de nieuwe melkkoe |
Bevat minder calorieën en minder eiwit dan koemelk. Door de vlokkerige textuur minder geschikt voor in de koffie.

Smaakt lichtelijk naar noten en is geschikt om mee te koken

In calorieën vergelijkbaar met magere koemelk, geschikt om mee te koken

Bevat meer calorieën en minder eiwitten dan andere notenmelk, wel veel vezels die goed zijn voor de spijsvertering.

Heeft een notige smaak en bevat veel Omega 3-vetzuren die beschermen tegen hart- en vaatziekten.

Niet breed verkrijgbaar en bevat erg weinig eiwitten en koolhydraten. Naar verluidt lekker in desserts.

Heeft meer vezels dan andere plantendrinks maar ook veel meer suiker. Geldt als een van de voornaamste koemelkalternatieven.

Bevat geen gluten, soja en noten en is dus geschikt voor consumenten met een allergie.

Lijkt van samenstelling het meest op koemelk en is breed verkrijgbaar in varianten met smaken als vanille en chocola. De teelt van sojabonen geldt als tamelijk milieuonvriendelijk.

Zoet van smaak maar niet geschikt voor mensen met een glutenintolerantie.
milk  almondmilk  vegetarian 
august 2018 by dominomaster
Plant-Powerful Dairy-Free Milks - YumUniverse
All about making Almond Milk or lots of other non-dairy milk along with recipes on what to do with the pulp. Really good!
AlmondMilk  AlmondPulp  Dairy  alternatives  Recipe  GOOD  OneToRemember 
may 2015 by mstmorris
Hopps & Woolf Milk Maker - Review - Dietitian without Borders
Don’t throw the leftover pulp away. It’s high in fibre and contains plenty of nutrients that you want to use. Last month when we still had some sunshine I was drying the almond/hazelnut meal in my flat with the help of the sun. Once it was dry I stuck it in Ziplock bags to save for another day and stored them in the freezer to use in cooking. I also had a few experiments with the leftover soy pulp (known as okara) making crackers and pastry which turned out surprisingly well!
AlmondMilk  Dairy  alternatives  GOOD 
may 2015 by mstmorris
Good Food - How to make almond milk
While almond milk is available at health stores and supermarkets nationally, aficionados recommend making it at home; it's fresher, tastier, more nutritious and in some instances cheaper than store-bought versions.

Making almond milk is simple. Raw almonds are blended with water and then the solid particles are separated out with a nut bag or metal sieve.

Almond milk can replace dairy milk in most recipes. It's delicious when used in biscuits, cakes and slices and can also be flavoured with chocolate, dates, vanilla or coconut.

Is it good for you?

Almonds are a good source of protein and mono-unsaturated fats. They also contain fibre, antioxidants and minerals such as magnesium, manganese, phosphorus, calcium and iron. However, some commercial brands of almond milk contain as little as 2 per cent almonds. Almond milk also contains less protein, calcium and vitamin D than cow's milk.

Most tetra-pack varieties contain between 2-10 per cent almonds and many are pasteurised for a longer shelf life. Many also contain added sugar and preservatives.

Making your own (see recipe below) boosts the proportion of almonds to about 15 per cent, resulting in a richer, creamier milk. This explains why many cafes go to the trouble of sourcing the freshly made product from a growing number of boutique suppliers.

Activated almonds

Some commercial producers are activating their almonds by pre-soaking them prior to blending them into milk. Sheila Lazzaro of brand Pure Harvest says this method makes the nuts easier to digest and also helps your body to absorb the nutrients. Activation is easily done at home - simply place them in water to soak the night before you make your milk.

How to make almond milk


1 cup raw almonds
2 cups water
pinch of sea salt

1. Pre-soak the almonds in room-temperature water overnight with a pinch of sea salt. Rinse clean the next day (optional)

2. Remove skin (optional)
You can remove the almond skins, which results in a lighter-coloured milk and also removes a slightly bitter flavour. Simply pour boiling water over the almonds and let them sit for five minutes. Drain. Skins should peel off easily.

3. Blend
Make your almond milk by puring the almonds and 2 cups of water into a food processor or blender. Blend well for 3-5 minutes so that the almonds form a fine meal.

4. Drain
Using a fine mesh sieve strain the milk to remove the solid particles (almond meal). Alternatively, you can use a cheesecloth or nut bag to strain the milk, but this can take as long as three-to-five hours. If using the cloth method, you can squeeze at the last dregs of milk using your hands.

5. Storage
Fresh almond milk can be kept in the fridge for up to three days. You can also freeze it.
recipes  almondmilk  almondmeal  useful  howtos 
july 2014 by timberwolfoz

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