How To Make Thicker Almond Milk Without Additives

[@1sava]

Most entertaining almond milk recipe on KZbin hands down!!! This guy is FUNNY!!!

[@doloresdrury8018]

I love this man..

[@ramonac.7512]

I absolutely agree! Love this! 🥳👏🏽I’m going to try this! I’ve been making my own almond milk but I want it thicker!

[@EileenMRyan]

Or add some (a tbl or two) raw organic almond butter to the finished milk and blend again. Instantly thicker! Enjoy

[@lllin526]

Thanks for this video! I did try this, this morning, with a variation. Since I cook soup in the Vitamix it occurred to me that I could heat the portion of the almond milk that is being heated in the Vitamix as well. It came out perfectly! The texture and taste are both far superior to commercial almond milk. It nicely coats the glass and has a really good mouthfeel. And for those who are pointing out that the almond milk has been pasteurized by this process: not really. Pasteurization requires a much higher temperature than this process is obtaining. Has the milk been cooked to a degree? Yes. But, for me, that improves the digestibility. If it doesn't for you, then don't do it! Having the knowlege to make individual choices is a good thing. :)

[@MrMickshan]

That's what I do too. My recipe is 3/4 c almonds to 3.5-4 c water. The heating keeps the almond from separating from the water better, though I don't really mind shaking the bottle before I use it. This fella's process probably feels very satisfying to him, but is a waste of time for most of us.

[@annettehachey7909]

@@MrMickshan this is for those that don't have a vitamix.

[@kimlongley3300]

great idea!

[@sandramb836]

Did you use the hot soup option which is about 6 minutes?

[@lllin526]

@@sandramb836 , it's not a preset on my Vitamix, but, yes I used the same speed and timing (about 6 minutes) that I would for hot soup. That said, I'm more cued to the visual of steam rising and the feel of heat from the container than to strict timing. Does that give you the info for which you asked?

[@ginduf]

i don't strain my almond milk at all. i have a thirty+ year old oster blender that i use. the trick is to keep your nuts in the freezer (any moisture inside them will swell and shatter the cell walls) and i put the frozen nuts in my blender and add a couple cups of very warm water which will shatter the cell walls even more as it blends adding water as it gets thick. what comes out needs to be shaken and is like cream, smooth and is great in coffee. sometimes i do hazelnuts too (they're the best and costco has them now). soak the nuts, drain them and freeze them in bags. good stuff.

[@CATRYNA49]

Loved the "keep you nuts in the freezer." I'm following your advise. Sounds great and I want more of a "cream" than milk.

[@ginduf]

@@CATRYNA49 that way you can soak/strain them in bulk and use them as you need them. for sweetened milk, soak some dates to sweeten it in some of the water for blending (boil water, add dates and allow to sit for ten minutes) add dates to blender with frozen nuts and gradually add water (make sure it's not too hot/boiling if using a glass carafe on your blender).

[@ginduf]

@@Luva_-_ yes, to get the maximum effect of the shattering effect of the way water inside the cells will shatter the cells when it freezes, more is better... the enzymes from soaking are an added benefit.

[@Psalm_27.4]

@kokomo nagomu I am not sure if you said that you SOAK the nuts FIRST and THEN freeze them, and then add thr very warm water to make almond milk, OR just use UNSOAKED frozen almonds to make almond milk. Would you please clarify?

[@ginduf]

@@Psalm_27.4 either way works, soaking them will cause the cell walls to shatter more, making a smoother consistency. it doesn't matter to me much, we just put all of our nuts in the fridge when we put away groceries so i usually don't soak mine, i don't mind the consistency either way.

[@ChrisTina-ix1ig]

I love how focused you were on keeping your workspace clean. Very satisfying!!!

[@RestrictedTWO]

Mate, you're a joy to watch. Got yourself an Aussie fan.

[@aevinstax]

This man is such a blessing. Such a kind heart. Thank you for your almond milk tutorial. God bless you sweet and kind sir!💙🙏🏽

[@carolynkosin6256]

I really like this guy he goes into explaining everything very clearly watching the whole process makes everything so much easier and it's not too fast so you can comprehend everything really well

[@leelunk8235]

ALMONDS ARE POISON TO THE BODY..HIGH IN OXOLATES

[@peterpiper487]

This is great! Thank you! My two pet peaves are that almond milk from the store is water with an almond and some additives. Now I can make REAL almond milk! Your're the best!

[@francesjohnson7959]

I have one cup of almonds, soaked overnight and added to 3 cups of water plus one or two dates, blended and strained through a nutmilk bag. That is all.

[@patsycav]

I bought four white cotton squares for less than the price of one nut bag. They were so cheap, I had to buy them, even though I didn't know what I was going to do with them. Now, they are my oat milk strainers. Such a happy ending ...

[@bevyh1]

Hey Peter if you want easy delicious almond milk here is what you do. Make almond butter in a good quality food processor using 1 # raw almonds , 10 Brazil nuts and one teaspoon of sea salt. Blend til smooth. At least 5 minutes or more. The fat in the Brazil nuts helps it blend easier.In a vitamin mix put 4 pitted mejool dated, 4 generous tablespoons of almond butter, 1 qt water, 1/2 teaspoon of sea salt and 1/2 teaspoon of good quality vanilla. Blend on low for 30 seconds or so, then blend on 5 for 2 minutes. No straining needed and it is delicious. Using cold water makes the milk get colder quicker or leave it set in frig til it gets good and cold. Easy Peasy.

[@moladhdodhia1580]

Thank you, sounds great.

[@lalaland51]

Is 1# means 1lb ? Thank you so much

[@bevyh1]

@@lalaland51 Yes that is the pound sign meaning 1lb. It's nice to see that this comment was read even though it's been 2 years. Thanks for your comment.

[@jennifersteel4636]

Thank you - appreciate this 4 years later!

[@johannebeerbaum1546]

You are a life saver….the thing with normally mad3 almond”tea” and almond milk without added thickeners makes me so happy!

[@suzannta2827]

OMG you are a pleasure to watch and learn from. I just bought 6 Almond Milk Pack today. But, I also bought almonds bc I want to learn how to do it. Looking at so many videos of how to make almond milk I accidentally ended up here with YOU at 1:30 am. Your are fully of Joy and Happiness. I could probably sit and talk with you for hours. I will do my Almond milk like you did and will let you know how it came out. Warm Regards! I'm in Mexico and Almond milk is very expensive here.

[@chrismiksworld]

LOL It is 1:50am for me Now started watching at 1:30 too and came across him the same way to funny

[@johnkearns4790]

Yes almond milk is quite expensive here in Ireland 🇮🇪 as is all foods gone up so expensive

[@sheikelapersaud2517]

Thank you for helping us to make almond milk

[@kateharrington7403]

Any fresh product brought in from overseas is radiated. Best option is local farmers.👍🏼 Great video! Thanks for sharing. 😃

[@ewelambb10]

The Almonds linked to on Amazon, were grown in the USA, and according to reviewers are pasteurized. The bag also does not say 'raw'. It is possible that the source was recently changed. I prefer pasteurized to irradiated myself.

[@ewelambb10]

Correction: there are 2 links to Almonds on Amazon. There is one for Organic and Raw, as well as the one I described at first.

[@MySkyLibra]

To get a thicker milk, just use less water

[@leelunk8235]

TRUE BUT THEN YOU GET LESS ALMOND MILK😂 NO WIN WIN

[@Maleezza]

First of all thanks for the video on making Almond milk. 2nd of all you have the best clearest camera video and clear audio sound quality. You did an excellent job finding, buying & using that equipment! Keep up the GREAT work!!!

[@Pattythomas5]

I add a healthy pinch of organic non-sweetened shredded coconut. I don't measure it. It adds an extra flavor where you can't taste the coconut, but it tastes super creamy.

[@jumaricupaine760]

That is such a great idea, thanks for sharing, Patty!

[@dana102083]

Thats how i make coconut milk for recipes!

[@moladhdodhia1580]

Never thought of coconut, thank you.

[@ladyevei6010]

So the shredded coconut you soak in water as well?

[@robertareid8949]

Just a pinch Patty?

[@mrsjonse]

You can also add a banana for additional sweetness and thickness and flavor before straining. Have fun.

[@kopec82]

Douglas Wood exactly

[@jjaniero]

the most pleasant tasting nicest texture almond milk i ever made at home had a couple of medjool dates and a bit of celtic sea salt added to it when blending

[@kathrynstone8940]

You are funny. Love your delivery. Nice to see almond milk home made, they put so much crap in with the bought stuff. Thank you

[@katiie7]

Adding macadamia nuts or sunflower seeds and less water can help add thickness and richness. I add a soaked date for sweetness and sometimes a pinch of cinnamon with the sea salt

[@moladhdodhia1580]

Thank you, would never have thought to add cinnamon or dates.

[@SN-qd9qw]

Raw or roasted macadamia nuts?

[@OceanFrontVilla3]

@@SN-qd9qw Raw

[@ATLFinn]

I love this technique, especially if all you have is almonds and are allergic to other nuts. But, you can also, try soaking 1/4 cup cashews with the almonds and blending them together. The cashews are creamier.

[@Cumbanba6]

God Idea, Thank you .

[@SkiBroTheHeBro]

🤤 Yum

[@rachaelflores3810]

I make pure cashew milk recently it is soooo good. 🤤

[@AOLMoMo]

You can add seamoss gel to thicken without heat so preserving the nutrients, plus the seamoss adds a ton of added nutrients.

[@Nuani7]

Yeeessssss! I LOVE SEA MOSS!!! 🤗😋

[@dana102083]

Where does one get seamoss? Ty

[@tanieshabrackett7295]

I had this same idea! That's crazy! I wondered about how much it would alter the taste, tho. Have you tried it?

[@AOLMoMo]

@@tanieshabrackett7295 Seamoss gel has no flavor. I add it into everything I can.

[@tanieshabrackett7295]

Oooooh, this excites me greatly! I just ordered some!

[@KymsueBrown]

Great video, Peter... You are a joyful person to watch. Keep up the great work.

[@rautsai_00pm23]

Hi from Connecticut 🙏 🙏, You're such a sweet person! ❤️ Thank you for making this video 📹 to us.. God bless you Peter.. 👍

[@DanielTrillos]

I enjoyed all the video, very entertaining and also a learning experience, I liked it, big thanks from Colombia South America.

[@kiriaioulia]

Thank you for sharing! I never buy Almond Milk because of all the added sugar! This is excellent!

[@MakeoverSpecialist]

I no longer buy almond milk - especially if it's from the US. California almonds are pasteurized. The cheapest way to pasteurize them is with a product called PPO. It's a jet engine fuel additive that's used for motorcycles and racing cars and a known carcinogen.

[@KathyCBacso]

Unsweatned almond milk, in store to, whics is no sugar aded, thank you.

[@melindakay0815]

I buy the same brand he showed from his fridge. Unsweetened, vanilla (low cal) almond milk. Tastes great!

[@AsYouLikeIt_Zendi21]

I watched to the end because i enjoyed your sense of humor. Also I like to experiment. But i do soak my almonds and peel them because i use the pulp as a filler for baked stuff. I added dates and honey for sweeteners. Now that i am on keto i use stevia and also add vanilla extract. I warm it up to thicken it. Tried blending with an emulsifier to keep the water and milk from separating. Its really nice to make your own food when you can. Thanks for sharing your video sir.

[@agingintobeauty]

Homemade almond milk gives almond fiber which makes great baking flour! A 2 for 1. No waste is wonderful.

[@kdcruz75]

Can one use coconut flour or oat flour as baking flour... From makingnmilk from them..m

[@moladhdodhia1580]

Never thought of that, thank you.

[@agingintobeauty]

@@kdcruz75 Absolutely. You can grind down oats into powder in a blender easily. I do it all the time for baking. You can buy coconut flour, almond flour, even green banana flour in the store now! But to gather the fibers and dehydrate from milk waste... that might be more effort than it's worth... but that's what the industry does - dehydrates left over fiber. These flours do not contain gluten so no stretch and cling factor. Quick breads, cakes work great. If want to make bread, have to add gluten free style binding agents. Enjoy!

[@sanjeetsingh3854]

Man this guy is great!

[@tiffanybriley6256]

I made almond milk with salted mixed nuts had to pick out the almonds, boiled them so the brown skins would come off and unsalted them too. Blended 2 cups nuts they went white but after the straining and I added 1/4 sea salt 1/2 tea agave nectar. It was perfect!! But storing in the fridge it settled but it didnt matter shake it up I wasted nothing! My ground nuts went into a bread sure it was a little tan it made it tastier! Terrific on cereal! 👍 Boyfriend told me not to make it again but it if I want almond milk just buy it. I'd rather make it more fulfilling & healthier!

[@ericgreen7846]

You should use 1 cup almonds to 3 cups of water. The reason its watery is because you didn't use enough almonds.

[@BritishJamaican777]

Hi Peter, Carrageenan gum is just Irish Moss which is a type of seaweed. This will add the thickening without heating it up and the seaweed also has a lot of vitamins and minerals without the calories and low carbs and causes no allergies. It is not a 'bad' thing to have. The calcium and potassium are not dangerous either, they are electrolytes with help with muscular health. Nice videos :-)

[@unhushable2265]

Carrageenan causes inflammation for many people, which causes other issues.

[@rachaelflores3810]

Usually the nutrients added are synthetic and unfortunately carrageenan gum can trigger GI problems for some people (more food intolerances developing each year it seems…) so I like the other options

[@rayhunt8487]

They can be,like most things, over done,and people with bad kidneys have to limit both potassium and phosphorus!!! Listing the amounts of both should be required to save lives of our citizens!!!

[@mayamachine]

Don't throw away your ground almond meal, dry it for almond flour. I make mine thick and creamy by adding a neutral flavoured oil in the blender, really makes it creamy.

[@lindamcbridemiller5390]

Awesome experiment dude! Gonna try it; I feel the trade off of losing enzymes, etc. in 50% of the total to reach milk mouth feel and sensory satisfaction is worth it. Thanx!!

[@joannlakes]

It's super easy to remove the skins off the almonds after they've been soaked. Just squeeze the almond between your thumb and index finger and the blanched almond just pops out.

[@michellekrugman7786]

Joann Lakes Brilliant Tip! Cheers!

[@allaboutmycats454]

... then dehydrate them and then grind for blanched almond flour!

[@scullyfbi4196]

Tried it. Didn't work 😭😭😭

[@beatrixxkiddo4584]

@@scullyfbi4196 It is much easier if you blanch them. (Bring a pot of water to a boil. Place your raw almonds into the boiling water. Let them boil for exactly one minute. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. With your fingers squeeze the almonds and the loosened skin will pop right off.) The only downside is that you may lose a few to the floor or they go flying across the room bc of how fast they pop out of the skins. I consider it a worthwhile loss though bc of how fast it gets done.

[@lisasaunders4835]

I tried this yesterday. I made almond milk once before and it was like water. I also soaked the almonds for 48 hours and it tasted like the almonds were fermenting. This time I let the almonds soak only 8 hours instead. I made it exactly the way that you did and (OH MY GOODNESS!) It was out of this world delicious! Super Creamy and it stayed creamy even after refrigerating! I added three pitted dates for sweetness instead of sugar, a couple pinches of pink Himalayan salt and 1/4 teaspoon of real vanilla at the end and made sure that the dates were totally dissolved in the milk via the blender. This is so good it is like drinking a smoothie! With just the right sweetness too. Not too sweet. My husband loved it too and he is going to start putting it in his coffee instead of store-bought almond milk! Thank you so much for teaching us this technique!!! You are the best!

[@leelunk8235]

OATMILK IS WAY CHEAPER AND GIVES YOU MORE..CREAMY AND TASTE THE SAME AS ALMOND MILK

[@Shuggies]

​@leelunk8235 please tell me how you make your Oatmilk. Mine goes slimey and gross .

[@tracyblack1509]

I came across PettersKitchen by accident. This guy is funny-cute. I’m going to try making some almond milk. I like your video Peter.

[@zerababe]

Tracy Black me too. I was watching rice milk soap video and this video came up next. Well this is one of the videos that I’m glad they suggested me 😄

[@stephiburgess]

This is the most amazing video ever. Thank YOU!!!!!! You rock!!

[@sharminferdous2388]

He is the funny and caring grandpa everyone wants

[@chelastrayer7433]

Good tip on warming up the homemade almond milk to thicken it up. The thing with homemade almond milk is that it has four or more times the amount of calories than the unsweetened store bought milk which has only 30 per cup; homemade almond milk may contain anywhere from one hundred to two hundred calories depending on how many almonds you use. Sure, homemade is healthier.

[@HayateAzekura]

I dont care about the calorie intake,. Its the fact that i dont want all that chemicals they put in it. Fake sugars and what not.

[@chelastrayer7433]

@@HayateAzekura There is the Unsweetened variety which I always buy; the brand with no chemicals is Simple Truth 30 calories per cup. I tried to make it my own but it was a hassle; did not blend well; always had to stir it.

[@rachaelflores3810]

Personally higher calorie is better for me I struggle to get enough nutrients on my restricted diet. Plus the nutrients in homemade are probably a lot higher quality rather than from synthetic nutrients and processed thickening agents…empty calories.

[@pharbottle]

This video may be 4yrs old yet new to me, it’s a fantastic video! I love you !

[@PetersKitchen]

Glad you enjoyed it!

[@doresca1634]

Love your video. I watched many on nut milks and came across yours (Sep 2020). Your excitement at the end reminds me of myself after discovering the many things that I could do during this pandemic. It has been like a continual bonding session. Thanks for making me laugh out loud as well. I love such clean humour. Thanks from London 🇬🇧

[@fogoodnessake1957]

Great video even better sense of humor loved it thanks for sharing watching in 2019

[@markhaynes8124]

Couldn't go to work today, had to stay home and make 2 quarts of almond milk.

[@earthangel2522]

Mark Haynes 🙄😀😁😆😂🤣😉🙏

[@scullyfbi4196]

PMSL!! 🤣🤣🤣👍🏼

[@seabell475]

It's these palavers that stop me going vegan

[@lindaferrell6644]

@@seabell475 Then DON'T watch!!!!

[@neiloppa2620]

Taking out half, heating it and putting it back in to make a thicker almond milk is an awesome tip!

[@mrsjonse]

Hi Peter. Thanks for the great and entertaining video. I got some great tips. I have been making almond milk for years. You can create thicker milk without having to heat it by simply using less water. Use 1 cup of almonds to 2 cups of water and see if you like it. You can always add more water if desired. Thanks again.

[@rachaelflores3810]

I like getting more volume out since I use non dairy milk everyday in the morning for a protein shake so it gets costly and tedious. I like to make it thicker without having to use too much product.

[@carolemccarthy7728]

I'm going to cook it further and use it like evaporated milk in pumpkin pie! wish me luck...

[@benjaminseng4271]

you are the bob ross of cooking :) and i mean that as the highest compliment

[@gladysmartinez522]

I will try it some day when I have nothing to do 😴

[@jiwbink]

DO YOU EVEN KNOW WHO BOB ROSS IS?

[@benjaminseng4271]

@@jiwbink That tree right there, that'll be our little secret.

[@calgal8308]

This came out perfectly! I just finished making the milk. I heated a little over half of the milk to 200 degrees, let it cool and added it to the remaining milk. Mine started getting thicker at 190 degrees but I continued on. I thought it was going to separate but it didn't. I am going to drink this batch but I will be making another batch tomorrow. I found the raw unpasteurized almonds on Amazon and ordered them. The next batch I will try to make almond yogurt with. I have had great success making thick soy yogurt so I want to try with almond milk next time. I also saved the pulp to make almond flour in my dehydrator tonight. Thank you so much, love the video!

[@leelunk8235]

ALMONDS ARE POISON TO HUMANS LOOK IT UP

[@simonpeter5032]

"I'm gonna tell you a particular story while the almonds blend." >skips story

[@PetersKitchen]

Yes, i saw that when I was editing. What can I tell you - I am not as smart as I look lol :) Make sure to watch the video on my channel where I do an almond milk smoothie. I do that the most so I just get quick fresh almond milk the easiest way.

[@lcogan65]

I'm really glad I found this video. I was wondering whether or not I could use my juicer so I was really happy when you bought it up. I'll be making almond milk over the weekend!

[@jc4food]

Nope...not too excited ☺ It IS big news. THANKS for testing, demonstrating, and sharing the info you found.

[@idraziLT]

I soak my almonds overnight and i remove the peel by just pinching the almond between my fingers and the almond skin slides right off!

[@deejay8403]

Me too! There’s something therapeutic about that

[@mikepublic111]

Two questions: 1. Have you tried adding chia seeds or flax seeds to thicken the almond milk? 2. Could you remove the skins by putting the soaked almonds in a big jar and shaking them really hard? Thanks for the video. It made me realize that I'm too lazy to make my own almond milk.

[@carolynkosin6256]

Mike Public Great idea

[@cheezheadz3928]

I use flax meal for thickening milk and salad dressings.

[@rachaelflores3810]

I’ll be trying both flax gel and chick pea water/aquafaba to thicken

[@TheKentuckylady717]

I wondered about that also.....

[@ruthhernandez2922]

I am in the process of preparing my own recipe for nut milk. I soak 1/2 cup of almond and 1/4 cashews over night. I pinch off the peel; blend that in 2cups of filtered waters. Next I take 1/2 cup of rolled oats, rinse those very well and blend with 1 cup of cold water and 1/2 cups ice cubes. Blend that for 30 seconds or enough for the ice to mix in. Yes, all that goes through a nut bag. I add 1/4 tsp salt 1/2 tbsp of maple syrup a few dashes of vainilla. The result is a delicious almond drink/milk.

[@robertareid8949]

Thanks Peter for the informative video. Does it taste any creamier?

[@tinamarafioti2485]

Very entertaining. Also would it not be thicker if you add less water to start with. I made half cup of cashews and half cup of macadamia's soaked over night then blended with 2 cups of water and oola I had beautiful full creamy milk, very delicious added teaspoon of 100% maple syrup. So nice in my expresso.

[@ibolyatoth7205]

What you do, reducing the water is a great idea! Thank you, I've been looking for the way to make thick almond milk.

[@akhamp1943]

Do you drain off the soaking water and rinse?.... then add the 2 cups of water...blend then just refrigerate?

[@lunavanbutterfly1594]

​@@akhamp1943 That's just what I do , works great. Also, I haven't tried this yet but I saw a tip for using a French Press to strain rather than a nut milk bag.

[@ApexHerbivore]

@@lunavanbutterfly1594 Nice! I have a spare one of those - trying that :) ty

[@ApexHerbivore]

@@akhamp1943 I've just put my first batch of nuts ever on to soak for the night. I was just reading that the bulk of the almond's phytic acid is in the skin, so it makes sense to throw the water and use fresh. That's how I'm going to do it tomorrow, I just bought a new water filter too so I'm quite excited!

[@tekguyphoto]

Thanks Peter. We just started making Almond milk. Glad I checked your other channel. Different from camera gear talk.

[@evelynvega1730]

Thank you Peter, a lot of dishes to wash and the floor is wet. I’m going to try it!

[@earthspirit516]

Thankyou so much. The gums are slimy.feeling and the calcium carbonate is like Tums !

[@SimplyLesa]

Thank you for experimenting on camera. I appreciate you.

[@mya5980]

Peter I put my almond milk in my frother. Its creamy in my coffee and delicious. Frother's range from $35- $200.

[@yvonnethornton1433]

Well done. I have never added that much water before, but I can see you get more bang for your buck. I'll heat it in the Vitamix though because it works well for me when I'm making mayonnaise and puddings. Thanks again.

[@reneeubry9065]

Heating it in the blender whips a lot of air into it and creates more oxidation so grinding it fine is all i want for air being whipped into it.

[@lawrencemoss4164]

You are a genius, thank you. As I was watching your video, I was eating my oatmeal with the almond "water" I made the other day trying to not puke and the universe brought me to your channel. Now I'm about to make my yogurt. Thank you so much for the informative video, be well.

[@rubyinthesnow7101]

Thanks !.. I just tried this whilst watching and it's a game changer !

[@TheJeanette53]

This has given me a great idea. I’m going to try it and do a coconut milk as well. So much cheaper than what I’ve been buying. Thanks heaps.

[@kellysheridan4064]

I believe the heat released the natural pectin . Figuring from my canning days .

[@greatnation4328]

Thanks for sharing. Love the fact that it can be thickened. Also like the heat added to reduce bacteria.

[@purpletipslive4love680]

Thanks Peter, I like your way of making Almond milk. I WILL be trying it.💜

[@xino_z]

If you ask me, there's noting better than a fresh almond straight from the tree a little under ripe 😍😍

[@beatrixxkiddo4584]

Great video.👍I believe I have also read the article you refer to. It did say to constantly stir while it's heating and it was smart of you to cool it back down before adding it in with the original. I lost a batch to curdling when I didn't cool it back down first.

[@mythicalpuma]

My world is changed! So easy!!! Thanks!

[@rose8662]

FYI, when I soak store-bought raw almonds the skins pop off easily and I do it every time. When I soak unpasteurized raw almonds the skins are much harder to get off...to the point that I don't bother. I also use less water so my almond milk is thicker, but will try this anyway to see if the cooking it makes an even better difference. 👍🏻💖😀🌹

[@mykarma2]

Will allow you to get more bang for the buck. Almonds are expensive.

[@DeIicateFynn]

I actually read about this about a year ago. The first time I tried it I removed the skins, so it didn't work. But life happens and I haven't tried again since it was a bit of a mess. I just made almond cresmer be dash of salt and just enough maple syrup to make it more like the real thing. It with you on the nit cooking it all. The ladt time i did it I only cooked half too. I believe raw is better. Infact I loce raw milk too, but I'm going to try cutting dairy for awhile. It's so far not been something I love but i can't wait to try this creamer I just made in my coffee tomorrow.

[@Calgenonlaw]

I agree that an augur juicer makes this easy. I made cashew milk, less steps, quicker, with a Kuvings whole slow juicer. I probably made mine too thick, 1 cup nits to 1.5 cups of water No bag,just used expresses cashew pulp in soup.

[@AWanderingEye]

My latest attempt: oat milk based on organic (oats only infant cereal) and while it does come in packaging it thickens easily depending on how much you add and no heat needed. Less nuts, too for those who are tree nut averse.

[@moladhdodhia1580]

Brilliant

[@lucianafitch]

You sure have a good mic and camera! Thanks for the video!

[@girlygirlwoman]

I thought so too!

[@satinroses569]

girlygirlwoman Me too..

[@Bella-to2en]

I try it it very good .better than the regular method

[@Presso99]

Thanks Peter for the wonderful video. May i know what is the best mix of water ratio for achieving the best latte art result?

[@MsPinkPudel]

Hi Peter... I just came across your video... and it made me smile... you have a special way to deliver your information. Its great! I was making a batch of almond milk while you spoke, and then turned it into almond panna cotta. You kept me company. Thank you!

[@MsSaka100]

The original almond milk is thin because the water-to-almond ratio is too high. 1 cup almonds and 3-4 cups water would make a thicker milk to begin with.

[@moladhdodhia1580]

When I put one cup almonds to 4 cups of water,I don't strain it, just shake it up before I drink it.

[@robertareid8949]

@@moladhdodhia1580 1 cup of almonds before or after the soaking?

[@moladhdodhia1580]

@@robertareid8949,I didn't soak them and I didn't strain it,I mainly used it in smoothies.

[@toniyoung5131]

@@robertareid8949 before

[@ninameas5393]

I did 4 cups water and 1 cup almonds and it seems watery.

[@Misano-Red]

Peter; what a delightful surprise!!! Whether it's watching you demonstrating the Olympus OMD-E5 or the making of almond milk, your style is a joy to behold. All good things to you.

[@patsycav]

I like to use vanilla flavored almond milk with my oats, instead of water. I bought the vanilla flavored almond milk before learning about making oat milk. Now, I will just make the almond milk and include the oats and add vanilla. !!!!! I am also planning on making cashew milk. When you make your own, it's better because it isn't as watery.

[@susannminall7456]

This was the first video I've watched. You were informative and entertaining. I subscribed and hit the bell for further notifications. GREAT VIDEO!

[@mizzkathryn7]

Thank you this was big for me I am trying to heal my body with all organic and greens as well as plant based milk..

[@Shuggies]

Mr. Peter... Several uears late i am back again watching tgis video and now it applies to what i am doing.. making yogurt .. but.. im wondering doe it still separate overnight after cooking this way ?? Or does this heat process stop that... Asians say NOT to add salt till you serve because it causes separation so i would imagine sugar does this also.. and ypur half portion that is cooked and the other half in raw form makes me wonder about the separation also.. And Thank you for sharing this w us... im glad ive found it again after 5 yrs. 😊👍👍👌

[@carleneryder4360]

Thank you Peter I really appreciate I think I would like my almond milk a little bit thicker. Thank you for taking the time and thank you for making almond milk better and better for us. Blessings!

[@mimiaskew6114]

Ooh my....I love this guy🤣🤣🤣 he is soooooo funny 🤩 I can watch him everyday 🤗

[@vijayanu83]

What a lovely presentation , and I do agree with my follow commentator Tracy Black that Peter is really funny happy person.

[@katieschueller6984]

"if your already gone, goodbye" 😂 this was great!!

[@fireme347]

Can't the vitamix obliterate the almonds into thickening the milk like a smoothy? I always wanted to buy one for that reason to eliminate the need for straining in other types of recipes?

[@taffythegreat1986]

I made almond milk, it tasted lovely cold. I found it didn’t really go well with tea and coffee. Video was a pleasure to watch. 👍👍

[@johnkearns4790]

Wait a minute or two before you add your almond milk and it won't curdling in your tea or coffee

[@pheotonia]

I use my Brewista Nutra Milk machine. Raw unsoaked almonds. Coconut Water. No grit! Super rich, thick & creamy.

[@AWanderingEye]

What amounts of each?

[@pheotonia]

@@AWanderingEye Eight ounces of almonds and 1 liter of coconut water. I also drain after first mix and add back into the center bowl for a second mix cycle. I find that you get less foam that way! Remember even though the machine will make 2 liters at a time, this milk will have no preservatives and go rancid in about three days in the fridge. Only make what you can use by then!

[@AWanderingEye]

@@pheotonia thanks!

[@pheotonia]

@@moladhdodhia1580 That is why I only make what I can use in that time.

[@melissaculpepper7663]

Oh, boy! I can’t wait to try this! Thank you!!!

[@VeeOgulu]

Great fun teaching......I am surely going to make almond milk. However, i'll do the soaking but use a masticating juicer (Green Star) instead, that way, I end up with milk and not water. Great job Peter!!

[@joannebenith500]

Awesome fun way of milkin almonds :D Love from the Philippines 😊😇. Saving up for a processor! Cant wait to make my own homemade almond milk! ❤

[@rebeccayoung4803]

? Does it separate after doing all that you be done where stirring is required. Just a question

[@miriamschiro1773]

Thx for the tutorial. What if we add almond flour while its cooking? Wouldn’t it get thicker faster?

[@StyleSensePlus]

Can you freeze batches of almond milk, and it tastes and acts the same way as fresh?