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Almond milk

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Title: Almond milk  
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Subject: Medieval cuisine, Peanut milk, Milk, Silk (plant milk), Muhallebi
Collection: Almonds, Medieval Cuisine, Milk Substitutes, Plant Milk, Vegan Cuisine
Publisher: World Heritage Encyclopedia

Almond milk

Almond milk

Almond milk is a plant milk with a creamy texture and nutty taste. It contains neither cholesterol nor lactose, and is often consumed by the lactose-intolerant and others who want to avoid dairy products, including vegans. Commercial almond milk comes in sweetened, unsweetened, plain, vanilla and chocolate flavors, and is usually enriched with vitamins. It can also be made at home using a blender, almonds and water.[1]

In the US sales of almond milk overtook soy milk in 2013 and in the UK in 2014, where sales increased from 36 million liters in 2011 to 92 million in 2013.[2]


  • History 1
  • Nutrition 2
  • Health 3
  • Production 4
  • References 5
  • Further reading 6
  • External links 7


In the Middle Ages, almond milk was known in both the Islamic world and Christendom. As a nut (the "fruit of a plant"), it is suitable for consumption during Lent. Almond milk was a staple of medieval kitchens because cow's milk could not keep for long without spoiling.[3]

Historically, almond milk was also called amygdalate after the Latin name for the almond. It was consumed over a region extending from the Iberian Peninsula to East Asia.[4] Le Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.[5]

In the United States, almond milk remained a fairly niche health food item until the early 2000s, when its popularity began to increase. In 2011 alone, almond milk sales increased by 79%.[6] In 2013, it surpassed soy milk as the most popular plant-based milk in the U.S.[7] Popular brands of almond milk include Blue Diamond's Almond Breeze and WhiteWave Foods' Silk PureAlmond.[7]


Almond paste, used as a quick base to prepare almond milk

Almonds are rich in nutrients including fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper, and calcium.[1][8] "The UK Institute of Food Research found finely ground almonds contain potential probiotic properties that could help boost digestive health by increasing the levels of certain beneficial bacteria in the stomach".[9]

Commercially-sold almond milk has less protein than cow's milk and other animal milk substances.[9] For children with atopic dermatitis under two years of age, almond milk is not a suitable replacement for breast milk, cow's milk, or hydrolyzed formulas due to the low protein.[10]


Almond milk is a popular alternative to dairy milk. It contains less protein than dairy milk. Some commercial almond milks contain added calcium. Features of almond milk include:

  • low in calories compared to dairy milk;
  • no cholesterol or saturated fat;
  • low sodium content;
  • high calcium levels, which may reduce the risk of developing arthritis and osteoporosis;
  • 50 percent recommended daily value of vitamin E;
  • unsweetened almond milk has a low glycemic index, reducing risk of diabetes, and
  • no lactose, making it suitable for lactose-intolerant people.[11]


The basic method of modern domestic almond milk production is to grind almonds in a blender with water, then strain out the almond pulp (flesh) with a strainer, cheesecloth,[12] or nut milk bag. Almond milk can also be made by adding water to almond butter.[13]

In commercially-produced almond milk, 1 liter has approximately the same nutritional content as 16 almonds.[14]


  1. ^ a b Larmer, Christina (2011-01-09). "The pros and cons of almond milk".  
  2. ^ Rebecca Burn-Callander, "How the UK is going crazy for almond milk", The Daily Telegraph, 17 November 2014.
  3. ^ Bynum, W.C. (1988), Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women, University of California Press, p. 41,  
  4. ^ "Vegetarians in Paradise/Almond History, Almond Nutrition, Almond Recipe". Retrieved 2014-10-14. 
  5. ^ Chiodo, Tony (2004-05-04). "Nuts-and-bolts brekkie".  
  6. ^ David Sprinkle (2012-01-19). "With Almond as the New White Milk, Dairy Alternatives Make Further Inroads". Marketwire. Retrieved 2014-10-14. 
  7. ^ a b Wong, Venessa (2013-08-21). "Soy Milk Fades as Americans Opt for Drinkable Almonds".  
  8. ^ "Nuts-and-bolts brekkie". Retrieved 2014-10-14. 
  9. ^ a b Larmer, Christina. "Almond Milk". Retrieved 2014-10-14. 
  10. ^ Keller MD, Shuker M, Heimall J, Cianferoni A. (Jan 2012). "Severe malnutrition resulting from use of rice milk in food elimination diets for atopic dermatitis". Isr Med Assoc J 14 (1).  
  11. ^
  12. ^ Christensen, Emma (2013-05-28). "How to Make Almond Milk at Home". Retrieved 2014-10-14. 
  13. ^ "Make Almond Milk Using Almond Butter". August 2013. Retrieved 2014-10-14. 
  14. ^ Philpott, Tom. "Lay off the almond milk, you ignorant hipsters". Mother Jones. Retrieved 2015-10-25.  The calculation is 1 oz (28g) of almonds in 48 oz (1.42 liters) of almond milk. At 1.2g per almond, that translates to about 16 almonds per liter.

Further reading

  • G. H. Docena; R. Fernandez; F. G. Chirdo; C. A. Fossati (June 1996). Thomas Bieber, ed. "Identification of casein as the major allergenic and antigenic protein of cow's milk". Allergy (Hoboken, NJ: John Wiley & Sons). 51 (6): 412–416.  

External links

  • Karen Knowler (2007-05-13). "The Raw Food Coach: Almond Milk".  
  • James L. Matterer (2000). "Almond Milk". Gode Cookery. Archived from the original on 6 April 2009. Retrieved 2009-04-12. 
  • Zel and Reuben Allen (February 2001). "[ The Bittersweet Almond Saga]". On the Highest Perch ( 
  • Make your own DIY Almond Milk in Two Minutes
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