Nut Milk (almond, cashew, soy, etc) - In House Made?
We're wanting to switch to making all of our nut milks in house, as it's a huge growing trend, and when done right, a much better product at a much lower overall cost.
For those of you already doing it, what size batches are you making at a time, and what equipment? Seems the typical Vitamix/straining method could be a bit tedious and labor intensive for the quantities ultimately needed!
Thanks for any advice!
Replies to This Discussion
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Permalink Reply by Katherine on
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I'm giving this conversation a bump. I'd like to see some input on this subject. :-)
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Permalink Reply by Chris Hamm on
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Thanks! Surprised we haven't seen any comments as of yet...
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Permalink Reply by Branden Ashton on
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Yes, I agree with that the nut milk can be easily made in house at low cost. Before doing that you must be well known about all the steps which used in this, because everyone wants a good taste of nut milk and in modern world nothing is impossible with the help of the internet you can do it easily.
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Permalink Reply by Dan Coppola on
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I'd love to hear more about this as well - if anyone has experience in making their own nut milks. We have a fair share of customers who order drinks with a milk alternative and we offer Almond milk (Calefia's Barista Blend OR Blue Diamond / Almond Breeze) and Oatley Oat Milk. Though both of these milk alternatives are fairly expensive, I can't imagine I could make an Almond Milk that costs less.
If anyone out there has some personal experience making their own for a cafe, I'd love to hear about it.
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Permalink Reply by Lisa B on
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Nut milk is quite simple and videos are avail. Soak some nuts overnight to soften, add to water in a blender and blend thoroughly. Squeeze through a nut milk bag. The more nuts, the milkier. Keep refrigerated. I find it is best used within 3 days, taste testing daily. Give a good shake before each use. Voila!
I do not make large batches in order to stay on top of quality.
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