Any suggestions on Almond milk?

SweetPeasMom55

I would like to try almond milk but I noticed it's in the dairy case and in the specialty food section unchilled. What kind is the best?

louise13dunstan

I used to drink it but dont anymore. Look at the ingredients, very little almonds and alot of unpronounceables.

Do u have a dairy intolerance?

If u did try it, I used to get the unsweetened chilled on or the uht one if I was taking it travelling. Its ok,a bit weird in hot drinks to start with but u get used to it. Was always nice with cereal and in porridge

devilwhiterose

I like Silk brand Vanilla Almond milk.

I use it as a milk substitute for everything except baking.

slowrollem

Unsweetened, plain almond milk.

Unknown

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devilwhiterose

Silk vanilla almond doesn't have carrageenan btw. They phased it out of Silk and I believe Horizon.

lulucitron

Any type that's unsweetened. You can make your own as well.

Lynzdee18

Silk. I find the others chalky.

cityruss

Any.

Really, no one type of almond milk is going to make any significant difference to your overall diet.

Need2Exerc1se

I like Silk Light. I find the 'orginial' which is 60 calories per cup a little too sweet, but I don't care for the unsweetened. I think their new Light, which is 40 calories per cup, is just right.

Need2Exerc1se

catscats222 wrote: »

little to no protein, empty calories since it's mostly water
read the ingredients and google careegean (see if you want to eat that)
INGREDIENTS:ALMONDMILK (FILTERED WATER, ALMONDS), EVAPORATED CANE JUICE, CALCIUM CARBONATE, SEA SALT, POTASSIUM CITRATE, CARRAGEENAN, SUNFLOWER LECITHIN, VITAMIN A PALMITATE,
(the fat is not from the almonds)

It's not empty calories if it's supplying calcium.

redwingsfan6712

I use the Silk vanilla light. AMAZING in cereal or smoothies. I also like the coconut/almond blend

TinyTexn59

Homemade almond milk. One cup of almonds soaked overnight in 2 cups of water. Drain. Add the drained almonds to the blender (ninja works great) and add 4 cups of cool water and blend. Run through a mesh strainer. The liquid is almond milk. You can add it back to the blender and run two dates in it to sweeten it if you like or drink as is.

The nuts left in the strainer can be used in cookies, pancakes or whatever after drying in a 200 degree oven.

advisingwench

redwingsfan6712 wrote: »

I use the Silk vanilla light. AMAZING in cereal or smoothies. I also like the coconut/almond blend

Yep, I prefer coconut/almond blend, too. I get unsweetened vanilla.

Need2Exerc1se

TinyTexn59 wrote: »

Homemade almond milk. One cup of almonds soaked overnight in 2 cups of water. Drain. Add the drained almonds to the blender (ninja works great) and add 4 cups of cool water and blend. Run through a mesh strainer. The liquid is almond milk. You can add it back to the blender and run two dates in it to sweeten it if you like or drink as is.

The nuts left in the strainer can be used in cookies, pancakes or whatever after drying in a 200 degree oven.

This sounds like a lot of work and a waste of good almonds to me because it wouldn't provide the same amount of calcium as store bought and calcium is the only reason I drink it.

SweetPeasMom55

Yes I do have a milk allergy and someone suggested the almond milk as a substitute in recipes.

TinyTexn59

Need2Exerc1se wrote: »

TinyTexn59 wrote: »

Homemade almond milk. One cup of almonds soaked overnight in 2 cups of water. Drain. Add the drained almonds to the blender (ninja works great) and add 4 cups of cool water and blend. Run through a mesh strainer. The liquid is almond milk. You can add it back to the blender and run two dates in it to sweeten it if you like or drink as is.

The nuts left in the strainer can be used in cookies, pancakes or whatever after drying in a 200 degree oven.

This sounds like a lot of work and a waste of good almonds to me because it wouldn't provide the same amount of calcium as store bought and calcium is the only reason I drink it.

Almonds have 243 mg of calcium in cup. Milk has 304 mg.

Also, for your reading pleasure:
http://www.motherjones.com/tom-philpott/2014/07/lay-off-almond-milk-ignorant-hipsters

Need2Exerc1se

TinyTexn59 wrote: »

Need2Exerc1se wrote: »

TinyTexn59 wrote: »

Homemade almond milk. One cup of almonds soaked overnight in 2 cups of water. Drain. Add the drained almonds to the blender (ninja works great) and add 4 cups of cool water and blend. Run through a mesh strainer. The liquid is almond milk. You can add it back to the blender and run two dates in it to sweeten it if you like or drink as is.

The nuts left in the strainer can be used in cookies, pancakes or whatever after drying in a 200 degree oven.

This sounds like a lot of work and a waste of good almonds to me because it wouldn't provide the same amount of calcium as store bought and calcium is the only reason I drink it.

Almonds have 243 mg of calcium in cup. Milk has 304 mg.

Also, for your reading pleasure:
http://www.motherjones.com/tom-philpott/2014/07/lay-off-almond-milk-ignorant-hipsters

Calcium in almonds =/= calcium in the water from soaked almonds.

Unknown

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Need2Exerc1se

catscats222 wrote: »

the calcium comes from the calcium carbonate on the ingredients list.
not the almonds.
read the ingredients !
calcium in a women's multi might be plenty for you.

Yes, I'm aware that it's added calcium. That's why you don't get the same when making it yourself.

cocates

TinyTexn59 wrote: »

Need2Exerc1se wrote: »

TinyTexn59 wrote: »

Homemade almond milk. One cup of almonds soaked overnight in 2 cups of water. Drain. Add the drained almonds to the blender (ninja works great) and add 4 cups of cool water and blend. Run through a mesh strainer. The liquid is almond milk. You can add it back to the blender and run two dates in it to sweeten it if you like or drink as is.

The nuts left in the strainer can be used in cookies, pancakes or whatever after drying in a 200 degree oven.

This sounds like a lot of work and a waste of good almonds to me because it wouldn't provide the same amount of calcium as store bought and calcium is the only reason I drink it.

Almonds have 243 mg of calcium in cup. Milk has 304 mg.

Also, for your reading pleasure:
http://www.motherjones.com/tom-philpott/2014/07/lay-off-almond-milk-ignorant-hipsters

^^This. Especially the article. When I drank shakes, I used to buy the Silk brand. The caloric content attracted me (because I was using such a small amount). I've never purchased unchilled milk. Just doesn't seem right, unless I'm getting it straight from the cow's udders. To each, their own. Good luck.

Abby2205

The shelf stable kind has received more heat treatment than the chilled kind (longer time and/or higher temperature). So they will taste different but preference is a personal thing. Cashew milk is also good (Silk or Earth's Own), I think it tastes more nutty and more creamy/less gritty or chalky than almond milk.

emhunter

I prefer WholeFoods 365 plain unsweetened. I cook with it and people who do not even like almond milk like it. But that's my preference. It's just for taste. I have not looked to compare it's nutritional value to another almond milk.

SweetPeasMom55

That's also good to know about the cashew milk. Almonds and cashews are the only 2 nuts I can tolerate.

the_nerdgasm

I like Almond Breeze. Vanilla for straight up drinking, plained/unsweetened for adding to things

RodaRose

It's water. I do not understand the point of it. Some versions have added sugar. So um yeah . . . um no. Not paying money or calories for sugar and water.

kshama2001

TinyTexn59 wrote: »

Need2Exerc1se wrote: »

TinyTexn59 wrote: »

Homemade almond milk. One cup of almonds soaked overnight in 2 cups of water. Drain. Add the drained almonds to the blender (ninja works great) and add 4 cups of cool water and blend. Run through a mesh strainer. The liquid is almond milk. You can add it back to the blender and run two dates in it to sweeten it if you like or drink as is.

The nuts left in the strainer can be used in cookies, pancakes or whatever after drying in a 200 degree oven.

This sounds like a lot of work and a waste of good almonds to me because it wouldn't provide the same amount of calcium as store bought and calcium is the only reason I drink it.

Almonds have 243 mg of calcium in cup. Milk has 304 mg.

Also, for your reading pleasure:
http://www.motherjones.com/tom-philpott/2014/07/lay-off-almond-milk-ignorant-hipsters

From your link:

"What this tells you is that the almond-milk industry is selling you a jug of filtered water clouded by a handful of ground almonds. Which leads us to the question of price and profit. The almonds in the photo above are organic, and sold in bulk at my local HEB supermarket for $11.99 per pound; this one-ounce serving set me back about 66 cents. I could have bought nonorganic California almonds for $6.49 per pound, about 39 cents per ounce. That container of Califia, which contains roughly the same number of nonorganic almonds, retails for $3.99."

Ya, if I were going to use almond milk, I would make it myself. In fact, I have a bag of almonds waiting for me to get around to this. But since I am not much of a cereal eater or milk drinker, they will continue to languish.

Yi5hedr3

Dairy case. Only buy Silk!

withoutasaddle

Almond breeze unsweetened origional (30 cals/cup) refrigerated is what I always get. I just got cashew for the first time and think I like it a bit more though. Almond milk was a bit more 'skim milk' taste than it