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DIY Breakfast: The Secret Life of Granola and Almond Milk
Yes, You Can Make Great Non-Dairy Yogurt at Home
Tasting: Coconut and Almond Milk Yogurts have Room for Improvement
Start Your New Year’s Diet Off Right with Homemade Nut Milks
Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios
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But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.","status":"publish","parent":0,"modified":1516393883,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1067},"headData":{"title":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal? | KQED","description":"Yellow-pea milk might sound odd, but the founders of Ripple Foods think their protein-rich dairy alternatives could give cow's milk a run for its money and open the door to more plant-based products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","datePublished":"2018-01-19T20:31:23.000Z","dateModified":"2018-01-19T20:31:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124458 https://ww2.kqed.org/bayareabites/?p=124458","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/19/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal/","disqusTitle":"A Peas Offering for the Dairy Aisle: Can This Milk Alternative Rival the Real Deal?","nprImageCredit":"Caitlin Maddox-Smith","nprByline":"Whitney Pipkin, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Ripple Foods","nprStoryId":"578880390","nprApiLink":"http://api.npr.org/query?id=578880390&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/19/578880390/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-dea?ft=nprml&f=578880390","nprRetrievedStory":"1","nprPubDate":"Fri, 19 Jan 2018 12:34:00 -0500","nprStoryDate":"Fri, 19 Jan 2018 12:34:00 -0500","nprLastModifiedDate":"Fri, 19 Jan 2018 12:35:07 -0500","path":"/bayareabites/124458/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The nearly \u003ca href=\"https://www.marketsandmarkets.com/PressReleases/dairy-alternative-plant-milk-beverages.asp\">$8 billion\u003c/a> dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.\u003c/p>\n\u003cp>That's the problem Adam Lowry and Neil Renninger — Silicon Valley-based scientists who previously founded \u003ca href=\"https://methodhome.com/\" target=\"_blank\" rel=\"noopener\">Method\u003c/a> cleaning products and \u003ca href=\"https://amyris.com/\">Amyris Biotechnologies\u003c/a>, respectively — set out to solve when they launched a line of \u003ca href=\"https://www.ripplefoods.com/\" target=\"_blank\" rel=\"noopener\">Ripple Foods\u003c/a> milks made not from nuts or soybeans, but from split yellow peas. Their goal: a plant-based milk that could rival the real deal in both nutrition and taste while using a fraction of the natural resources.\u003c/p>\n\u003cp>\"Depending on the study, anywhere from 20 to 40 percent of carbon emissions globally come from the food system — and a quarter of all food emissions come from the dairy industry,\" says Renninger, an MIT-educated biochemical engineer. \"If we could make a change here, we could have a massive impact.\"\u003c/p>\n\u003cp>Ripple's \u003ca href=\"https://www.ripplefoods.com/products/\" target=\"_blank\" rel=\"noopener\">lineup\u003c/a> of pea-based milks was the first of its kind when it hit the market in 2015. They milks are now available at 10,000 stores nationwide, including Kroger, Target and Whole Foods Market. The plant-based beverages boast 8 grams of protein per cup — the same as a cup of cow's milk — compared with 1 gram of protein in a cup of almond milk. Ripple's original milk also has half the sugar and twice as much calcium as a cup of 2-percent cow's milk.\u003c/p>\n\u003cp>The pea's nutritional punch has other dairy-alternative brands adding it to their recipes. WhiteWave Food's Silk brand launched a \"\u003ca href=\"https://silk.com/products/protein-nutmilk\">protein nutmilk\u003c/a>\" in late 2016 that leans on peas for 10 grams of protein per serving while leaving other nuts in the mix. And Bolthouse Farms, owned by Campbell Soup Company, launched its own \"\u003ca href=\"https://www.bolthouse.com/products/beverages/plant-protein-milk/\">plant protein milk\u003c/a>\" made from peas last year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Ripple's founders say they have something the others do not: a pea milk that leaves behind the legume's funky flavor. Their secret sauce is a patent-pending process that extracts the protein isolate from the pea without any of the taste that accompanies many plant-based proteins in their final products.\u003c/p>\n\u003cfigure id=\"attachment_124460\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d.jpg\">\u003cimg class=\"size-large wp-image-124460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg\" alt=\"Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk.\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ripple-cereal_vert-25580ec96d4795beae7106681f5f2dc412d7886d-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ripple's pea-based milk contains 8 grams of protein per cup, the same amount as in a cup of cow's milk. \u003ccite>(Whitney Pipkin/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They call the flavorless, protein-packed ingredient \"\u003ca href=\"https://www.ripplefoods.com/ripptein/\" target=\"_blank\" rel=\"noopener\">Ripptein\u003c/a>\" — and it could have uses far beyond the dairy section. Already, the company has expanded its offerings to include a creamy half-and-half and, this month, a Greek-style yogurt.\u003c/p>\n\u003cp>Renninger says they developed the technology while breaking down the parts that make up cow's milk — proteins, fats, sugars — and replicating them with plant sources in a lab. Those sources can often mimic milk while containing less fat and sugar, and many also have the protein needed to bond the disparate parts together. But there's more to the equation.\u003c/p>\n\u003cp>\"The problem with most plant proteins is they taste like the plants they come from,\" Renninger says. Protein molecules, however, \"are too big to hit the taste receptors on your tongue. Really, what we're tasting is not the protein; it's all the other stuff that's coming along for the ride.\"\u003c/p>\n\u003cp>Using a combination of pressure, temperature and salt, Renninger found a way to untangle the plant protein from its flavor-carrying parts. He describes it as a several-step process in which the protein molecule is mined from the others until it's all that remains.\u003c/p>\n\u003cp>The resulting protein powder is combined with ingredients such as sunflower oil, cane sugar, algal oil (for omega-3 fatty acids) and vitamins and minerals to create a beverage that resembles milk. In its lab, Ripple is working on recipes to take over more of the dairy aisle, with nutritional shakes, cheese and ice cream products.\u003c/p>\n\u003cp>\"It's great for people who have to avoid cow's milk or nut-based milks like almond and cashew to be able to have another alternative for a beverage,\" says Alexia Beauregard, a registered dietitian who specializes in food allergies in Greenville, S.C.\u003c/p>\n\u003cp>But she cautions patients dealing with food allergies against seeing any one plant-based product as a cure-all for their sensitivities. Plant proteins, for example, are \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=129137062\">not considered \"complete\u003c/a>,\" meaning they do not contain the same combination of essential amino acids — those our bodies cannot produce on their own — as meat and eggs.\u003c/p>\n\u003cp>\"Variety is the key to a healthy diet, no matter what diet,\" Beauregard adds.\u003c/p>\n\u003cp>Still, having a dairy alternative with eight times the protein of almond milk could be a boon for parents trying to funnel nutrition into their children with allergies or aversions — especially if it passes muster on taste. (In a \u003ca href=\"http://www.cookinglight.com/eating-smart/smart-choices/what-is-pea-milk\">taste test\u003c/a>, three out of four editors at \u003cem>Cooking Light\u003c/em> gave Ripple's original milk the green light.)\u003c/p>\n\u003cp>\"We still have people who look at the product and think, 'Oh, milk from peas. I don't like peas,'\" says Renninger, who says his two boys, ages 9 and 11, aren't fans of the green orbs but \"guzzle\" Ripple. \"A lot of the marketing we've done is just to get people to try the product.\"\u003c/p>\n\u003cp>Though taste and nutrition are the deciding factors for most consumers, the pea has an impressive sustainability portfolio, too. Peas are good rotational crops for farmers that fix nitrogen into the soil and often can be grown without irrigation. Making milk from them uses six times less water than making milk from almonds, which are a water-intensive crop.\u003c/p>\n\u003cp>For Ripple, peas are just the beginning. The same protein-extraction process behind its milk could, for example, be used to turn waste products such as flaxseed meal and spent brewer's yeast into protein-rich ingredients.\u003c/p>\n\u003cp>\"Having this really clean protein allows us a lot of space,\" Renninger says, \"We can do a lot of things that haven't been done before.\"\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington, D.C. You can find more of her work \u003ca href=\"http://www.whitneypipkin.com\">here\u003c/a>. Follow her on Twitter at \u003ca href=\"http://www.twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124458/a-peas-offering-for-the-dairy-aisle-can-this-milk-alternative-rival-the-real-deal","authors":["byline_bayareabites_124458"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_10480","bayareabites_1621"],"featImg":"bayareabites_124459","label":"bayareabites"},"bayareabites_114244":{"type":"posts","id":"bayareabites_114244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114244","score":null,"sort":[1482343388000]},"guestAuthors":[],"slug":"soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk","title":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?","publishDate":1482343388,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3\u003c/p>\n\u003cp>Beth Briczinski has been keeping a list of all the things companies are turning into products labeled as a kind of milk. \"There's soy and almond and rice,\" she says. \"Hemp, pistachio, macadamia nut, sunflower.\"\u003c/p>\n\u003cp>Briczinski is highly annoyed by these products. She's vice president for dairy foods and nutrition at the \u003ca href=\"http://www.nmpf.org/\">National Milk Producers Federation\u003c/a>, which represents the original milk producers: dairy farmers.\u003c/p>\n\u003cp>These other \"milk\" products, she says, are confusing consumers. She recalls a recent conversation in which one of her friends, who is trained as a food scientist, thought a plant-based product can be called milk \"because it has the same nutrients\" as milk.\u003c/p>\n\u003cp>This is exactly what those companies want you to think, Briczinski says. It's why they label their products \"milk\" and place them in the dairy aisle at the supermarket. But the products are not the same at all. Some milk-like drinks contain very little protein or calcium.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, a group of 32 members of Congress, many of them from big milk-producing states, came to Briczinski's aid. They wrote a \u003ca href=\"https://welch.house.gov/media-center/press-releases/welch-leads-bipartisan-effort-stop-illegal-branding-fake-milk-real-milk\">letter\u003c/a> to the Food and Drug Administration, calling on the FDA to order manufacturers of plant-based drinks to find some other name. Democratic Vermont Rep. Peter Welch, a co-author of the letter, points out that the FDA already has a legal definition of milk, and \"the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation.\"\u003c/p>\n\u003cp>Nancy Chapman, executive director of the \u003ca href=\"http://www.soyfoods.org/about-us\">Soyfoods Association of North America\u003c/a>, responds to this with a question. \"If you break open a coconut, what's inside? Coconut milk.\"\u003c/p>\n\u003cp>\u003cstrong>Updated at 10 a.m.:\u003c/strong> Several alert listeners wrote to inform us that what's found inside a coconut is coconut water, not coconut milk. Coconut milk is a product that's made from the meat of the coconut.\u003c/p>\n\u003cp>Chapman says the word \"milk,\" in practice, has a very broad meaning. \"It's just a liquid that is taken from a particular protein source — a coconut, a soy[bean], a cow, a goat, a whatever.\"\u003c/p>\n\u003cp>This week's letter is only the latest round in a long-running battle over the milk label. In 2000, the National Milk Producers Federation filed a formal \u003ca href=\"http://www.dairynetwork.com/doc/milk-producers-sack-soy-beverages-0001\">complaint\u003c/a> with the FDA, asking the agency to crack down on the labeling of plant-based drinks as \"milk.\" Three years earlier, in 1997, the Soyfoods Association of America had \u003ca href=\"http://www.soyfoods.org/wp-content/uploads/SANA-Citizen-Petition-No.-97P-0078-2-28-97.pdf\">asked\u003c/a> the FDA to recognize that \"soymilk\" is the common and accepted name for a product derived from soybeans and water.\u003c/p>\n\u003cp>So far, the agency has declined to take a stand, and there's little sign that this week's letter from Capitol Hill will change things. An FDA spokesperson told The Salt in an email that the agency \"plans to respond directly to the lawmakers on their letter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some members of Congress are calling on the government to crack down on food labels like soy milk or hemp milk. They say the \"milk\" label is legally reserved for only one beverage source: cows.","status":"publish","parent":0,"modified":1482343470,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":512},"headData":{"title":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk? | KQED","description":"Some members of Congress are calling on the government to crack down on food labels like soy milk or hemp milk. They say the "milk" label is legally reserved for only one beverage source: cows.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?","datePublished":"2016-12-21T18:03:08.000Z","dateModified":"2016-12-21T18:04:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114244 http://ww2.kqed.org/bayareabites/?p=114244","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/21/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk/","disqusTitle":"Soy, Almond, Coconut: If It's Not From A Cow, Can You Legally Call It Milk?","source":"Marketing, Advertising & Labeling","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprImageCredit":"Bob Chamberlin","nprByline":"Dan Charles, NPR Food","nprImageAgency":"LA Times via Getty Images","nprStoryId":"506319408","nprApiLink":"http://api.npr.org/query?id=506319408&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/12/21/506319408/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk?ft=nprml&f=506319408","nprRetrievedStory":"1","nprPubDate":"Wed, 21 Dec 2016 11:07:00 -0500","nprStoryDate":"Wed, 21 Dec 2016 04:56:00 -0500","nprLastModifiedDate":"Wed, 21 Dec 2016 11:07:00 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3?orgId=1&topicId=1006&d=138&p=3&story=506319408&t=progseg&e=506391625&seg=3&ft=nprml&f=506319408","nprAudioM3u":"http://api.npr.org/m3u/1506401504-501f1f.m3u?orgId=1&topicId=1006&d=138&p=3&story=506319408&t=progseg&e=506391625&seg=3&ft=nprml&f=506319408","path":"/bayareabites/114244/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3?orgId=1&topicId=1006&d=138&p=3&story=506319408&t=progseg&e=506391625&seg=3&ft=nprml&f=506319408","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/12/20161221_me_soy_almond_coconut_if_its_not_from_a_cow_can_you_legally_call_it_milk.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beth Briczinski has been keeping a list of all the things companies are turning into products labeled as a kind of milk. \"There's soy and almond and rice,\" she says. \"Hemp, pistachio, macadamia nut, sunflower.\"\u003c/p>\n\u003cp>Briczinski is highly annoyed by these products. She's vice president for dairy foods and nutrition at the \u003ca href=\"http://www.nmpf.org/\">National Milk Producers Federation\u003c/a>, which represents the original milk producers: dairy farmers.\u003c/p>\n\u003cp>These other \"milk\" products, she says, are confusing consumers. She recalls a recent conversation in which one of her friends, who is trained as a food scientist, thought a plant-based product can be called milk \"because it has the same nutrients\" as milk.\u003c/p>\n\u003cp>This is exactly what those companies want you to think, Briczinski says. It's why they label their products \"milk\" and place them in the dairy aisle at the supermarket. But the products are not the same at all. Some milk-like drinks contain very little protein or calcium.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, a group of 32 members of Congress, many of them from big milk-producing states, came to Briczinski's aid. They wrote a \u003ca href=\"https://welch.house.gov/media-center/press-releases/welch-leads-bipartisan-effort-stop-illegal-branding-fake-milk-real-milk\">letter\u003c/a> to the Food and Drug Administration, calling on the FDA to order manufacturers of plant-based drinks to find some other name. Democratic Vermont Rep. Peter Welch, a co-author of the letter, points out that the FDA already has a legal definition of milk, and \"the FDA regulation defines milk as something that comes from a mammary gland. So we're asking the FDA basically to enforce its own regulation.\"\u003c/p>\n\u003cp>Nancy Chapman, executive director of the \u003ca href=\"http://www.soyfoods.org/about-us\">Soyfoods Association of North America\u003c/a>, responds to this with a question. \"If you break open a coconut, what's inside? Coconut milk.\"\u003c/p>\n\u003cp>\u003cstrong>Updated at 10 a.m.:\u003c/strong> Several alert listeners wrote to inform us that what's found inside a coconut is coconut water, not coconut milk. Coconut milk is a product that's made from the meat of the coconut.\u003c/p>\n\u003cp>Chapman says the word \"milk,\" in practice, has a very broad meaning. \"It's just a liquid that is taken from a particular protein source — a coconut, a soy[bean], a cow, a goat, a whatever.\"\u003c/p>\n\u003cp>This week's letter is only the latest round in a long-running battle over the milk label. In 2000, the National Milk Producers Federation filed a formal \u003ca href=\"http://www.dairynetwork.com/doc/milk-producers-sack-soy-beverages-0001\">complaint\u003c/a> with the FDA, asking the agency to crack down on the labeling of plant-based drinks as \"milk.\" Three years earlier, in 1997, the Soyfoods Association of America had \u003ca href=\"http://www.soyfoods.org/wp-content/uploads/SANA-Citizen-Petition-No.-97P-0078-2-28-97.pdf\">asked\u003c/a> the FDA to recognize that \"soymilk\" is the common and accepted name for a product derived from soybeans and water.\u003c/p>\n\u003cp>So far, the agency has declined to take a stand, and there's little sign that this week's letter from Capitol Hill will change things. An FDA spokesperson told The Salt in an email that the agency \"plans to respond directly to the lawmakers on their letter.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114244/soy-almond-coconut-if-its-not-from-a-cow-can-you-legally-call-it-milk","authors":["byline_bayareabites_114244"],"categories":["bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_15705","bayareabites_1621","bayareabites_15704"],"featImg":"bayareabites_114245","label":"source_bayareabites_114244"},"bayareabites_99849":{"type":"posts","id":"bayareabites_99849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99849","score":null,"sort":[1441926123000]},"guestAuthors":[],"slug":"two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","title":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","publishDate":1441926123,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n","blocks":[],"excerpt":"Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.","status":"publish","parent":0,"modified":1441991118,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1426},"headData":{"title":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor | KQED","description":"Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","datePublished":"2015-09-10T23:02:03.000Z","dateModified":"2015-09-11T17:05:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99849 http://ww2.kqed.org/bayareabites/?p=99849","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/10/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor/","disqusTitle":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","path":"/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","authors":["5567"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_8770","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_91","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_8624","bayareabites_11813","bayareabites_14774","bayareabites_1621","bayareabites_14813","bayareabites_14814","bayareabites_1344"],"featImg":"bayareabites_100280","label":"bayareabites"},"bayareabites_97198":{"type":"posts","id":"bayareabites_97198","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97198","score":null,"sort":[1435018181000]},"guestAuthors":[],"slug":"diy-breakfast-the-secret-life-of-granola-and-almond-milk","title":"DIY Breakfast: The Secret Life of Granola and Almond Milk","publishDate":1435018181,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\n\u003cp>https://www.youtube.com/watch?v=CkuWZ6VoAts\n\u003c/p>\u003c/ul>\n\n","blocks":[],"excerpt":"Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.","status":"publish","parent":0,"modified":1481593122,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1182},"headData":{"title":"DIY Breakfast: The Secret Life of Granola and Almond Milk | KQED","description":"Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Breakfast: The Secret Life of Granola and Almond Milk","datePublished":"2015-06-23T00:09:41.000Z","dateModified":"2016-12-13T01:38:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97198 http://ww2.kqed.org/bayareabites/?p=97198","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/","disqusTitle":"DIY Breakfast: The Secret Life of Granola and Almond Milk","path":"/bayareabites/97198/diy-breakfast-the-secret-life-of-granola-and-almond-milk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/CkuWZ6VoAts'\n title='//www.youtube.com/embed/CkuWZ6VoAts'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97198/diy-breakfast-the-secret-life-of-granola-and-almond-milk","authors":["5404"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_1245","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_1802","bayareabites_14073"],"featImg":"bayareabites_97200","label":"bayareabites"},"bayareabites_95173":{"type":"posts","id":"bayareabites_95173","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95173","score":null,"sort":[1429374226000]},"guestAuthors":[],"slug":"yes-you-can-make-great-non-dairy-yogurt-at-home","title":"Yes, You Can Make Great Non-Dairy Yogurt at Home","publishDate":1429374226,"format":"standard","headTitle":"Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15149,"site":"bayareabites"},"content":"\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EUk4uxeb06slZgwOzmrCsVucYCGRW7ab\"]\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"bQihUmfaYfyfkPBX20kC7y0nC70qtKqH\"]\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.","status":"publish","parent":0,"modified":1556668995,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1361},"headData":{"title":"Yes, You Can Make Great Non-Dairy Yogurt at Home | KQED","description":"Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Yes, You Can Make Great Non-Dairy Yogurt at Home","datePublished":"2015-04-18T16:23:46.000Z","dateModified":"2019-05-01T00:03:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95173 http://ww2.kqed.org/bayareabites/?p=95173","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/18/yes-you-can-make-great-non-dairy-yogurt-at-home/","disqusTitle":"Yes, You Can Make Great Non-Dairy Yogurt at Home","path":"/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95173/yes-you-can-make-great-non-dairy-yogurt-at-home","authors":["5485"],"series":["bayareabites_15149"],"categories":["bayareabites_2638","bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_16398","bayareabites_16399","bayareabites_2890"],"featImg":"bayareabites_95177","label":"bayareabites_15149"},"bayareabites_94654":{"type":"posts","id":"bayareabites_94654","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94654","score":null,"sort":[1428429210000]},"guestAuthors":[],"slug":"tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","publishDate":1428429210,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","status":"publish","parent":0,"modified":1554326915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1400},"headData":{"title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement | KQED","description":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","datePublished":"2015-04-07T17:53:30.000Z","dateModified":"2019-04-03T21:28:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94654 http://ww2.kqed.org/bayareabites/?p=94654","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/","disqusTitle":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","path":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","authors":["5485"],"categories":["bayareabites_1245","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_2397","bayareabites_3581","bayareabites_2890"],"featImg":"bayareabites_94662","label":"bayareabites"},"bayareabites_92145":{"type":"posts","id":"bayareabites_92145","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92145","score":null,"sort":[1421516059000]},"guestAuthors":[],"slug":"start-your-new-years-diet-off-right-with-homemade-nut-milks","title":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","publishDate":1421516059,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481593773,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":989},"headData":{"title":"Start Your New Year’s Diet Off Right with Homemade Nut Milks | KQED","description":"The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","datePublished":"2015-01-17T17:34:19.000Z","dateModified":"2016-12-13T01:49:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92145 http://blogs.kqed.org/bayareabites/?p=92145","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/","disqusTitle":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","path":"/bayareabites/92145/start-your-new-years-diet-off-right-with-homemade-nut-milks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92145/start-your-new-years-diet-off-right-with-homemade-nut-milks","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_8841","bayareabites_987","bayareabites_11449","bayareabites_14073"],"featImg":"bayareabites_92150","label":"bayareabites"},"bayareabites_40898":{"type":"posts","id":"bayareabites_40898","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40898","score":null,"sort":[1333129441000]},"guestAuthors":[],"slug":"super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios","title":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios","publishDate":1333129441,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ","status":"publish","parent":0,"modified":1333129441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":861},"headData":{"title":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios | KQED","description":"Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios","datePublished":"2012-03-30T17:44:01.000Z","dateModified":"2012-03-30T17:44:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40898 http://blogs.kqed.org/bayareabites/?p=40898","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/","disqusTitle":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios","path":"/bayareabites/40898/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40898/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios","authors":["5072"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_4084","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_10274","bayareabites_10276","bayareabites_10275","bayareabites_814","bayareabites_9090","bayareabites_1699","bayareabites_10277"],"featImg":"bayareabites_40893","label":"bayareabites"},"bayareabites_26798":{"type":"posts","id":"bayareabites_26798","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26798","score":null,"sort":[1304002842000]},"guestAuthors":[],"slug":"vegan-almond-milk-ice-cream-3-recipes","title":"Vegan Almond Milk Ice Cream: 3 Recipes","publishDate":1304002842,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli> In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ","status":"publish","parent":0,"modified":1496878616,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1090},"headData":{"title":"Vegan Almond Milk Ice Cream: 3 Recipes | KQED","description":"I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version "This is better than store-bought ice cream! It's my favorite!" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Vegan Almond Milk Ice Cream: 3 Recipes","datePublished":"2011-04-28T15:00:42.000Z","dateModified":"2017-06-07T23:36:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26798 http://blogs.kqed.org/bayareabites/?p=26798","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/28/vegan-almond-milk-ice-cream-3-recipes/","disqusTitle":"Vegan Almond Milk Ice Cream: 3 Recipes","path":"/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli> In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_49","bayareabites_9225","bayareabites_8231","bayareabites_312","bayareabites_1871"],"featImg":"bayareabites_26800","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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