The Secret Ingredient For Keeping Nut Milk Fresh For LongerFor A Creamy Nut Milk With Longer Shelf Life
For A Creamy Nut Milk With Longer Shelf Life
If you have ever tried to make homemade nut milk you would understand how therapeutic and nutritious the process is.
Since starting to make my own nut milk a few years ago, I haven't had to go back to the store-bought varieties.
Let's be honest, not only is it more affordable but the taste and benefits of homemade nut milk are amazing.
Unfortunately, most of the store-bought nut milk products contain about 2–10% maximum of nuts while the rest of the ingredients are a mix of water, additional sweeteners, thickeners, and preservatives.
Who wants this nasty blend when you can make it on your own in under 5 minutes and it lasts in the fridge for up to 5 days or in the freezer for 3 months?
The best part is you are able to control the flavorings and add sweeteners of your choice such as honey or maple syrup or opt for a sugar-free alternative such as stevia or erythritol.
Since starting to make nut milk, I have faced one challenge that made it hard for me to continue making this nutritious drink: lower shelf life.
Within two days of placing it in the fridge, the fat and water started to separate.
Now, this is a normal natural process because you just blended and strained fatty nuts with water.
Unless you drink it within the first day, by day two in the fridge it will start to form small lumps and the fat will separate to the bottom leaving you with an ugly sight.
Technically there is nothing wrong with it, you can just mix it up and drink away, but I wanted to create a product that stores well and looks visually appealing while not sacrificing the nutrient value.
After doing hours of online research, I came across a forum that recommended adding lecithin to the nuts and water before blending.
The lecithin can be from soy or sunflower, although the latter is more nutritious and free from side effects.
By adding lecithin, it helps bind fats with the water and create a creamy consistency that stores beautifully well for up to 5 days in the fridge. It has a wonderful emulsifying effect like no other.
Lecithin comes in different ways, in liquid syrup consistency as well as pellets and ground powder. From many of my trials, using the pellets are the best way to have the creamy emulsifying effect. All you need is one tablespoon per 500ml of liquid and blend away.
Make sure to use a cloth strainer to strain the milk after blending and store it in an air-tight glass container in the coldest area in the fridge.
If you access sunflower lecithin, it will also add further nutrition to your nut milk.
Sunflower lecithin is high in choline, potassium, phosphorus, and fatty acids and helps with digestion, skin health, and boosts brain function according to studies.
Here is a video I made a few years ago on my Youtube channel that shows how to make homemade almond milk. Simply add 1 tablespoon of lecithin pellets to the recipe for extra shelf life, nutrition, and creaminess.
I also talk about the importance of soaking your nuts before consuming as that has been proven through studies to aid in digestion and promote better nutrition absorption. You can access this video below.
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About The Author
Noor is a second-year business student at Tredu. She is also studying for Diploma in International Smart Industry at Tampere University. She is passionate about marketing and content creation. She recently launched her YouTube channel specializing in holistic healing.