My kids like it better than rice milk... they're lactose intolerant so they can't drink regular milk and I'm not a big fan of refined sugars, however I've never tried it straight like my kids drink it. I would say that if you're looking for something that is more sweet without the refined sugars and you're not allergic to milk, just intolerant, I would suggest drinking a "lactose free" milk, it's sweeter than even regular milk due to the lactase enzyme that helps break down the lactose, which is what most people react to, the process of breaking down the lactose creates a sweet sensation (glucose).
If that was too confusing (I get that way) here it is simply put: If you're going the unsweetened route to avoid refined sugars but still want a sweet drink, try lactaid. However if you are going for less calories and sweet, I would probably look into how many calories are in coconut milk.
My milestones: Babies in 4/05, 12/06, 1/08, 2/10 Abdominal surgeries - (5/08)x2, 2/10, 6/10, 8/10, 9/10, 4/12, and 10/12 March 2010 - 226 (highest non-pg) Oct 2011 - 165 (only 10 lbs away from goal!) Broke foot - Oct 2011 Nov 2012 - 165 Feb 2013 - Knee Injury: meniscal tear(healed) w/painful meniscal cyst(atm) Sept 2013 - 177 Heart surgery - Sept 2013 Jan 2014 - 186
I've kept almond and coconut milks in my fridge for quite a while. Since they're not truly "milk," they don't go like animal-based products. Also, since they have nut particulates, they will settle a bit, and need shaking to resuspend those particles. That isn't spoilage, it's just the nature of the product. Consider: they make smaller containers now which are sold at room temp in the grocery aisles. I buy those and, once opened, keep them in the fridge. Haven't had any problem so far. The only "iffy" instance was when I bought a half-gallon carton in the refrigerated section and didn't use it very quickly.
I wouldn't fret overmuch about it. Keep opened containers in the fridge, and if you can't get it to resuspend upon shaking, *then* discard it.
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We did not create the web of life; we are but a strand in it. ~attributed to Chief Seattle
We don't have souls. We ARE souls. We have bodies. ~C.S. Lewis
9/25/13 9:47 A
You should use it within 7-10 days of opening. I usually keep it for 10 days. It is a little difficult to tell if it's turning or something sinsce it doesn't have the same tell tale smell as dairy milk. But it definitely can go rancid.
“I shall stay the way I am because I do not give a damn.”
9/25/13 8:30 A
Does the almond milk sour and how do you know when it is sour? I had some in my refrigerator and threw it out because I was unsure.
All things are possible if you only believe, even losing 15 pounds
9/25/13 1:29 A
I use the Unsweetened Vanilla in smoothies. Helps to cut down on the calories, plus I'm lactose intolerant so using a bunch of dairy products in my smoothies doesn't go. I also use the regular to replace milk in various recipes.
“I shall stay the way I am because I do not give a damn.”
Fitness Minutes: (0)
42 9/25/13 1:12 A
good in smoothies too with berries and whey powder and maybe avocado...
9/20/13 9:02 P
I drink it straight, but also use it on cereal, oatmeal and in my coffee. I love it, and don't touch cow's milk anymore.
Edited by: CLOBBERELLA at: 9/20/2013 (21:04)
37½ y/o. - 7 yrs. smoke free!
Fitness Minutes: (2,155)
9/19/13 1:49 P
We use it on cereal since our son can't eat dairy. Besides baking, the only other use we have for milk generally is in coffee and we don't use almond milk for that --- tastes nasty to me and sometimes separates. I do love it on cereal, though. Yummy.
Height 5'8 1/2" SW: 190+ CW: 141.0 Woohoo!
5K 4/21/11: 31:55
9/18/13 4:27 P
There are additives in the Almond Breeze almond milk. Tapioca starch (a thickener derived from the manioc plant), calcium carbonate (a calcium supplement), sea salt, potassium citrate (an alkaline salt used to balance acidity), carageenen (sulfated polysaccharides that are extracted from red seaweeds,emulsifier, stabilizer) sunflower lecithin(emulsifier and lubricant, generally though of as safe) and natural flavour (?) I decided to avoid all that and make my own Almond milk. There are loads of videos on you tube that demonstrate how easy it is and it is just almonds and water. https://www.youtube.com/watch?v=zWrut3ObtE c
suejenn Ontario Canada
9/18/13 3:03 P
I drink it straight - and very cold. To me, it tastes better than regular milk.
Fitness Minutes: (70)
9/18/13 2:32 P
I mainly use it in coffee mixed with a splash now of flavored creamer. I like it in cereal and in smoothies so far. I have not tried to cook with it yet.
Fitness Minutes: (34,744)
171 9/18/13 2:05 P
I love love love almond milk but if you are intending the use for puddings, it won't thicken. Otherwise, I use it in my mash potatoes, oats, etc. love
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Fitness Minutes: (9,224)
9/16/13 12:01 P
I started using this in most of my baking, not as much in cooking. I also use in my coffee and tea drinks, Chai latte with almond milk, yummy. I also use as a replacement in my smoothies, saves a little fat as well as calories (my hubby buys whole milk, he likes it better for cooking).
9/16/13 12:00 P
I use it instead of dairy milk which makes me feel bloated
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I use it all the time instead of cow's milk because I had breast cancer and regular milk has too much estrogen and other things in it that cause cancer... anitbiotics.. and for those in the states human growth hormone...good for calves not good for people..also almond milk saves on calores... one variety is only 30 a cup.
Fitness Minutes: (85,382)
9/16/13 7:29 A
You just use it like regular milk. I'm lactose intolerant and it makes a good substitute for cow's milk. It's also lower in calories than regular milk.
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9/16/13 7:19 A
you can use it in anything that calls for regular milk, if you wish. you can drink it, too. I find it one of the better tasting ones, but each person seems to have individual preferences.
I often use it instead of water (either all, or a portion thereof) when cooking oatmeal (steel cut oats, usually)
Fitness Minutes: (13,387)
9/15/13 9:02 P
I have never used this before, but see it in several recipes. Has anyone had luck with this? When would you use it besides baking?
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