Skip to main content

For Find Out Friday - How Do You Milk An Almond?


Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free. 

During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above. 

Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”?

Logically I am aware that no actually “milking” is taking place. 

I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen.

So, what is the actual process? 

How long does it take? 

When / where / who was the first to successful develop this product?

When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth century as well as an Egyptian cookbook from the fourteenth century. It was first mentioned in the England in 1390.

By the fifteenth century, almonds and almond milk were prevalent in most recipes and cookbooks. 

Almonds themselves were originally, naturally found in the Middle East, India, and North Africa. They were first brought to Southern Europe over a thousand years ago and America in the beginning of the nineteenth century. 

Just like in modern times, cultures who have historically been known for making almond milk use it for the same reasons we do today; namely that it is more easy to digest. 

But there are other pros. 

During the thirteenth and fourteenth centuries, almonds were plentiful and their milk didn’t spoil in the heat, as there were obviously no refrigeration.

Almond milk was also useful for during times of religious celebrations when animal products are limited or prohibited like Lent or Ramadan.

Those who could not afford cattle or their milk, might have more access to plentiful almonds in their native regions. 

Despite the centuries old tradition and popularity of almond milk, it seems to have gone to the waste side during much of the nineteenth century. As more modern inventions for storing fresh meat and dairy became more readily available, those who could afford it and digest it, didn’t seem to need to focus on the more stomach friendly beverage. 

That all stopped in 2008, when a company called “Blue Diamond” decided to bring back a blast from the past. These almond growers began promoting almond milk as a viable alternative for anyone who used milk. They argued that the health benefits and taste were by far better than that of soy milk which was really the only other popular non-milk on the shelves at the time. Now as you know, you can find many other non-milks such as oat, rice, or coconut, just about anywhere you shop. 

As for the actual process of making almond milk, it is relatively simple. Since almonds naturally have a lot of healthy fats, the juice they produces is creamy. The almonds are soaked in water to produce that juice. Essentially the longer you soak the almonds the creamier the milk will be. Once the almonds are drained and rinsed, after being soaked, they are ground with fresh water. The result is almond milk. 

I am a fan of using almond milk in everything from my cereal, coffee, and have even been known to make a yummy Mac and cheese with it. I suppose I will continue to do so until avocado milk becomes a thing. 


For More Information:





Comments

Popular posts from this blog

For My Madness During Migraine Awareness Month

Last weekend as I sat staring at the blank page in front of me, I was still surprised and elated that I had an entire day to myself and unlike past experiences it was filled with what I wanted when I wanted it. There were a few rough moments but when I consider the previous twelve hours (and the days to come) have been better than the last week. Especially this last week even though I had braced myself ahead of time, I just didn’t know I should have braced for a more serious episode. I am a chronic migraine sufferer for so many years I don’t quite remember when they started exactly which is ironic because I can remember every special event they have ruined. I remember plays or dinners I was at where I don’t remember what happened but I could tell you what I felt minute by minute. It amazing how the mind works, especially when it’s operated by a migraine brain. In the last few years, specifically the last few years since I have been going to the Montefiore Headac

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For a New Chain of Mexican Fast Food: “Dos Toros Taqueria”

When it comes to fast food there are the names we are familiar with: McDonald’s, Burger King, Wendy’s, and Chipotle.  In you live in New York City, there is a new kid in town: Dos Toros.  Dos Toros is relatively new to this area but with any hope there might be one in your town soon.  Started by two brothers, Leo and Oliver Kremer, from Berkeley, California, the Mexican food you find here is inspired by food they loved growing up.  In California, the brothers grew up worshipping Gordo Taqueria, a favorite of Bay Area residents since 1977 (now promptly added to my San Francisco to eat list). Much of the recipes and even decor found at Dos Toros has been modeled on Gordo. Before moving to NYC in 2008, the brothers were living very different lives. Leo was the bassist for the band “Third Eye Blind”. Oliver fresh out of college, considered working in the technology or finance industry. Both disillusioned with their lives, they decided to pursue something they have l