Ask an Expert: Your Scientific Almond Cow Questions, Answered!

When it comes to making fresh plant-based milk with your Almond Cow, it’s only natural to have a few questions about the science behind your creations. Since we believe an informed customer is a happy customer, today, we’re diving into some of the most common and thought-provoking questions from our Almond Cow community. Ready to ask our Milk Making experts? Let’s explore the science side of plant-based milk!

1. Why does my milk only last 3-7 days in the fridge, especially when my raw nuts last months?

Great question! The main reason fresh plant-based milk spoils more quickly than raw nuts is due to oxidation and microbial exposure.

Nuts spoil primarily because the fats they contain oxidize. When nuts are chopped, blended, or processed to make milk, their surface area increases significantly. This exposes more of the nut’s fats to oxygen. Without the protective layer of the nut’s skin, oxidation occurs more rapidly.

Additionally, when you add water to make milk, you introduce microbes. Even deionized water isn’t completely sterile, so the combination of water, oxygen, and exposed nut particles creates an environment where spoilage happens much faster.

2. Why does fresh plant milk separate while store-bought doesn’t appear to?

Separation is totally normal and a natural occurrence with homemade plant milk. Just give the closed jug a good shake to enjoy! But why does this happen? Fresh plant milk separates because it’s actually a mixture, not a solution. When you make plant milk, you’re suspending tiny nut or seed particles in water through blending. Unlike salt or sugar, these particles don’t dissolve into the water. Over time, gravity works its magic, causing heavier particles to settle at the bottom and lighter fat particles to float to the top.

Store-bought plant milk, on the other hand, often contains stabilizers and emulsifiers. These additives thicken the liquid and help keep the particles suspended for a longer period. Fun fact, even store-bought milk separates to some degree—you just don’t notice it because it comes in opaque cartons!

3. How are stabilizers, emulsifiers, preservatives, and other chemicals found in store-bought plant milk bad for you?

Many commercial plant milks rely on additives like stabilizers, emulsifiers, and preservatives to enhance texture, shelf life, and appearance. While these ingredients may make the milk more convenient, they can have downsides:

• Stabilizers (e.g., carrageenan): Linked to digestive inflammation in some studies.

• Emulsifiers (e.g., lecithin, mono- and diglycerides): May alter gut microbiota or impact metabolic health when consumed in excess.

• Preservatives: Prolong shelf life but can introduce chemicals your body doesn’t need.

Homemade plant milk avoids these additives, providing you with a cleaner, more natural option.

4. Why does my homemade plant milk sometimes taste different from batch to batch?

The flavor of your homemade plant milk can vary due to the natural variability of nuts and seeds. Factors like the origin, harvest conditions, age, and storage of the nuts or seeds can influence their flavor profile.

Small differences in preparation, like water-to-nut ratios, blending time, or water quality, can also play a role. Store-bought milk often has the same variables. However, they tend to masks these natural variations with added sweeteners, artificial flavors, and processing methods.

5. Why doesn’t homemade plant milk foam like store-bought options when steamed for coffee?

Foaming requires specific proteins and emulsifiers to stabilize the bubbles created during steaming. While plant milk contains natural proteins, they don’t behave the same way as dairy proteins like casein.

Store-bought plant milk often includes added stabilizers like lecithin, carrageenan, or dipotassium phosphate to improve foaming. Homemade plant milk, free from these additives, may have variable foaming abilities depending on the type of nut or seed used. We recommend you check out our blog, "Best Plant-Based Milk for Frothering: Find Your Favorite," to find the plant milk that best suites your need. 

6. Why does fresh plant milk have a different texture than store-bought?

Homemade plant milk is made with whole ingredients and doesn’t go through processes like ultra-filtration or homogenization. These industrial processes thin out commercial milk to create a uniform texture but often reduce creaminess. Thickening agents are then used to give it a heavier consistency.

Homemade milk usually has a higher nut-to-water ratio, resulting in a richer and more satisfying flavor. And if you're looking for creaminess, there's more than one way to get it! At Almond Cow we've mastered the art of creamy milk. Take a look at our video below for creative ways you can make your homemade plant-milk as creamy as ever. 

7. Why does the color of my homemade milk vary?

The natural pigments in nuts and seeds can affect the color of your milk. For instance, the tannins in almonds or the chlorophyll in pumpkin seeds can influence the milk’s appearance.

These pigments vary based on factors like nut variety, whether they’re raw or roasted, and the preparation method. Store-bought milks often include whitening agents to create a consistent, uniform look.

Have more questions about plant-based milk? Let us know in the comments below! We’re always here to help you make the most of your Almond Cow experience.