Homemade almond milk separates because it lacks the emulsifiers found in commercially produced almond milk. These emulsifiers bind the water and fat (from the almonds) together, preventing separation.
Understanding the Separation
The separation you see in homemade almond milk is a natural process. It's simply the fat content of the almonds rising to the top while the water settles at the bottom.
- Natural Fats: Almonds are rich in healthy fats. These fats are lighter than water.
- No Emulsifiers: Unlike store-bought almond milk, homemade versions typically don't contain artificial emulsifiers (like carrageenan or sunflower lecithin) to keep the fat and water mixed.
- Gravity's Role: Over time, gravity causes the heavier water to sink, leaving the fat on top.
Is Separated Almond Milk Safe to Drink?
Absolutely! Separation is a sign that your almond milk is natural and doesn't contain unnecessary additives.
- Not Spoiled: Separation does not indicate that the almond milk has gone bad.
- Just Shake It: Simply shake the almond milk vigorously before each use to recombine the water and fat.
How to Reduce Separation in Homemade Almond Milk
While separation is normal, here are a few ways to minimize it:
- Lecithin: Adding a small amount of lecithin (soy or sunflower) during blending acts as a natural emulsifier. Start with about 1/4 to 1/2 teaspoon per batch.
- Thickening Agents: A tiny bit of a thickening agent, such as xanthan gum or arrowroot powder (less than 1/8 teaspoon), can help stabilize the milk and reduce separation.
- High-Speed Blending: Using a high-powered blender can help create a finer emulsion, though it won't eliminate separation entirely.
- Strain Thoroughly: Ensure you thoroughly strain the almond pulp after blending. Excess pulp can contribute to a grainy texture and potentially more separation.
- Proper Storage: Store your homemade almond milk in an airtight container in the refrigerator.
Summary
The separation in homemade almond milk is a natural phenomenon due to the lack of emulsifiers. It doesn't mean the milk is spoiled; simply shake it before using. If you desire less separation, consider using lecithin or a tiny amount of thickening agent during the preparation process.
