Why Does Homemade Almond Milk Go Bad After 2 Days?

Homemade Almond Milk and Its Shelf Life

Homemade almond milk typically has a shorter shelf life than store-bought versions for several reasons. Unlike commercial almond milk, it lacks preservatives and stabilizers that significantly extend its shelf life. Understanding these factors can help you manage and maintain the quality of your homemade almond milk.

Lack of Preservatives

Store-bought almond milk often contains preservatives and stabilizers that extend its shelf life. These additives work by inhibiting the growth of harmful bacteria and preventing the separation of the milk. In contrast, homemade almond milk relies solely on the natural environment and handling, making it more susceptible to spoilage.

Bacterial Contamination

The process of making almond milk can introduce bacteria, especially if the equipment or ingredients are not properly sanitized. This can lead to quicker spoilage, as bacteria thrive in conditions where they can grow without interference.

Storage Conditions

Homemade almond milk should be stored in an airtight container in the refrigerator to maintain freshness. Improper sealing or exposure to air can accelerate the spoilage process, making it essential to ensure that the container is tightly sealed.

Including Ingredients and Temperature Fluctuations

Adding sweeteners, flavorings, or other ingredients can also affect the shelf life of homemade almond milk. For instance, natural sweeteners can ferment over time, leading to off-flavors and spoilage. Similarly, temperature fluctuations can promote bacterial growth, which is why it's crucial to keep the almond milk at a consistent, cool temperature.

Tips for Extending the Shelf Life of Homemade Almond Milk

To extend the shelf life of your homemade almond milk, consider the following tips:

Use clean equipment: Ensure all utensils and containers are thoroughly washed and sanitized. This includes the blender and the storage container. Store properly: Use airtight containers and keep them in the coldest part of the refrigerator. This can significantly reduce the risk of bacterial contamination and spoilage. Consume quickly: Try to use your homemade almond milk within 2-3 days for the best quality. If you need to keep it longer, consider freezing it, as frozen almond milk can last up to 3 months.

The Role of Enzymes in Homemade Almond Milk

Simply put, almonds contain an enzyme that must be neutralized during processing. This is something major food producers like Diamond Foods do very well. Most nuts have this enzyme, and it's important to note that “milk” cannot be made from cashews or brazil nuts because this enzyme is too strong and cannot be neutralized. However, you may see these “milks” at smoothie bars and health food stores because they can be consumed on the spot.

In my attempts to make almond milk, it's not difficult really. I find that if I add a little lime juice and vanilla extract, the milk will keep for up to 4 or 5 days.