Almonds v Almond Milk v Lactose Free 2% Reduced Fat Milk

KelleyGirl74
KelleyGirl74 Posts: 182 Member
in Food and Nutrition
Just to start, I never use regular milk. I barely drink it anymore...only in my cereal (and that's the Lactose Free 2%). But don't use the stuff outside of that. If I come across a recipe that requires it, I might use it or I'll find something else to cook.

Second, I have smoothies most every day for breakfast. I use frozen fruit (sugar free), flax, almonds etc... All good stuff, I use water and protein powder as well. I'd like to know if I can sub the Almond Milk for the almonds and water on occasion. I'm having issues with my almonds only breaking down to about the size of peanuts in chunky peanut butter.

What are the differences in using them? I understand the "regular" milk debate. So I don't think I'm looking for that.

Namaste,
Nika

PS ~ My mind is like a wet noodle today so forgive me if I'm unclear. Just let me know and I'll try to clarify something if you don't "get it". My apologies.

Replies

  • chrishunny
    chrishunny Posts: 1,855 Member
    I like almond milk in smoothies. Its 30cals a cup for the unsweetened silk brand. the only problem will be it lacks in protein.

    So Coconut brand has an almond milk that has more protein and while I liked it for smoothies but it would curdle in my coffee :(
  • owieprone
    owieprone Posts: 217 Member
    you can use any 'milk' in cooking/baking that requires it. Coconut is probably your best bet as it comes in different forms, water, milk or creamed (at least it's the easiest to find in these forms in britain), all of which have a different consistency so can be instead of water, milk or cream, surprisingly enough, but give you that little bit extra nutritional value and taste. I use coconut mostly because i can't stand the taste of anything else. I drink normal milk for that same reason. But baking wise it's always coconut. I don't eat cereals cos it's all wheat products, mostly and those that aren't taste like the box they came in to me.

    apparently you can use almond milk in coffee with out it curdling, i however don't drink coffee and don't put milk in green teas so wouldn't know, you could try a 'creamer' like coffee-mate instead?
    btw if you're putting milk in to assuage the bitterness, put a bit of cold water in with the coffee first swill it about till it's all dissolved then put the hot (not boiling)water on it, it won't be as bitter.
  • KelleyGirl74
    KelleyGirl74 Posts: 182 Member
    Ah, I understand. I don't drink coffee either so that's cool to know. Does coconut milk/water actually have that coconut taste? If so, I won't use it. I think I'll give the almond milk a try. Can I still add regular almonds though? They are for the protein right or is it fat? I only use about a quarter cup roasted unsalted.

    Namaste,
    Nika
  • shano25
    shano25 Posts: 233 Member
    I find that coconut milk doesn't really have the taste of coconut to it, but the water does for sure. When I put coconut milk in my smoothies instead of almond milk, I don't notice the taste of coconut at all (I use a lot of canned coconut milk or coconut cream for cooking but I really don't like the taste of coconut milk that you get from brands like So Delicious at all.)
  • KelleyGirl74
    KelleyGirl74 Posts: 182 Member
    Well, this is all good information. Thank you very much.

    Namaste,
    Nika

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