How to Make Almond Milk & Coconut Milk the Easy Way from scratch

How to Make Almond Milk & Coconut Milk the Easy Way from scratch

Alright!
This is John Kohler with discountjuicers.com!
Today we have another exciting episode for
you.
And what I’m going to do today for you guys
is actually show you guys how to make both
almond milk, we got some raw almonds in here,
as well as fresh coconut milk using some standard
kitchen appliances.
The reason why I wanted to make this video
for you guys is because I want to let you
guys know that, you know, cow milk and other
animals milks are not necessary, we don’t
need to drink them.
But we’ve all been raised on that.
I mean, one of the sayings I have heard is
that, you know, cow milk is basically baby
calf growth formula.
So everything in that milk is designed to
turn a little baby cow, have you ever seen
a baby cow, they’re so cute, into a thousand
pound heifer.
And I, I don’t want you guys turning into
heifers, right.
So we don’t need this cow milk.
But what we do need are we need the nutrients
that are coming from plant foods such as the
nuts and the coconuts, which do contain some
healthy fats in there for us.
Now the thing I want to get into right now
is just how to make this stuff fresh.
Because you might be able to go to the store
and buy like, you know, canned or bottled
almond milk or coconut milk.
But the problem with that is when people start
processing your food and not even people,
it’s big corporations, let’s just cut
to the chase here, they start putting in stabilizers
and all kinds of things that you may not want
added to your food.
Because they need to have it shelf stable.
So they don’t lose their money.
These things may not be so good for you, some
of the things in there like Carrageenan and
you know, potentially artificial colors and
flavors and, you know, excess sweeteners and
all kinds of processed ingredients.
So I want you guys to be able to make your
own fresh broth using whole food ingredients
in your home.
And that’s what I’m going to simply show
you guys today using the, the Vitamix TurboBlend
VS Blender.
This is the blender that I like.
It normally comes with a 64 ounce carafe.
I’m using it today with the 32 ounce carafe,
which I like a lot.
And then we’re going to use the Omega VSJ843
Juicer.
No nut milk bag is necessary when doing the
technique that I’ll share with you guys,
you know.
And here’s the standard nut milk bag.
I mean, the standard way to make nut milks
is the first half is basically blending up
the nuts and the water and then straining
it through a nut milk bag.
It’s kind of like you’re milking the cow
but you’re milking a nut milk bag.
Get your hands all like wet and stuff.
And then you got to like clean this nut milk
bag.
I don’t know if you guys look at that but
there’s a lot of fine little holes in there.
And even, even cleaning it up really good,
I still got some particulates from last time.
And I really hate cleaning nut milk bags.
If there’s one thing that I’d never want
to do again it’s clean a nut milk bag.
And that’s why I was glad the Omega VSJ843
Juicer is the best juicer I’ve found to
extract nut milks.
And, you know, other vertical juicers, I’ve
done it in the past in other vertical juicers,
but the VSJ843 works the best because I find
that on many other vertical juicers, you know,
the pulp will kind of just get stuck inside
the machine and actually won’t flow out,
you know.
Now you’re probably wondering, John can
I do this with my juicer?
Well it depends on the kind of juicer you
got, right.
If you got a centrifugal ejection juicer like
the Breville Juice Fountain, the ones that
spin at high speed, don’t even waste your
time trying to use one of those to make nut
milk.
You’d be better off using a nut milk bag.
Now if you got something like a masticating
juicer like the Champion Juicer, once again,
save your money, save your time, get a nut
milk bag, it’s going to do a bit way better.
But if you have a slow juicer, whether that’s
a vertical single auger juicer like I have
today or whether that’s a horizontal single
auger juicer or whether that’s a dual gear
juicer, all those machines will to some extent
press out the nut milk out of the nut mixture
that we’ll be creating.
And to varying levels of success.
So I do have videos that I’ve done in the
past comparing and showing how to make nut
milk in a twin gear juicer, how to make nut
milk in a horizontal juicer.
I don’t waste my time with those juicers
because I have the one that will do it the
best and that’s what I want.
I want the least amount of hassles and I want
to create the easiest nut milk with the easiest
amounts to clean, you know.
When I’m done, it takes me 30 seconds to
clean out the Vitamix.
It takes me about I don’t know under 3 minutes
to clean out the VSJ843, and I’m done.
No more sitting around and scrubbing nut milk
bags.
So first I want to say if you enjoy this video
and enjoy my work, I would encourage you guys
to support me by making your purchase of your
Vitamix TurboBlend VS, which is the blender
I recommend for making nut milks and if you
want to lead a healthier lifestyle including
way more fruits and vegetables in your diet.
And also that’s where we sell the Omega
VSJ843 Juicer, which is the juicer I use on
a daily basis to not only juice my fruits
and vegetables but also occasionally make
nut milk.
So it will also make things like nut butters
and frozen fruit sorbets.
So you’re going to want to check my other
videos on that.
But yeah, you want to make your purchase at
discountjuicers.com.
This allows me to continue to make these educational
videos for you guys to share with you guys
all the different features of the juicers
that not even the manufacturer is showing
you.
And why do I do this?
I do this because I am passionate about these
kitchen appliances that allow you to maximize
the amount of fruits and vegetables and other
plant foods in your diet.
It’s the plant foods that are given to us
on this earth are the most nutritious foods
in the entire planet with the least amount
of calories, the most amount of vitamins,
minerals and phytochemicals that are the most
healing and regenerative for us.
So that’s what I want you guys to eat.
And yeah, if you guys make your purchase at
Discount Juicers, this allows me to continue
to make videos, you know, sharing with you
guys how to grow your food, why you should
eat fruits and vegetables as well as demonstrate
the machines like I’m doing today.
So thank you guys in advance, for those of
you guys that will purchase your juicer from
me or blender.
And thank you guys that have made your purchase
in the past from Discount Juicers.
It’s much appreciated.
Alright!
So let’s get into this demonstration making
a nut milk.
So as you guys can see we got a little jar
here of almonds today.
These almonds are imported from Spain.
These are organic almonds from Spain.
You know, if you go to buy raw almonds at
your local health food store, and they’re
from California, they’ve been pasteurized.
Yes, even if they are organic.
They could be, you know, chemically pasteurized
or steam pasteurized.
Now I definitely don’t recommend the chemical
pasteurization.
The steam pasteurization is not so bad.
But I prefer not to have pasteurized almonds.
The only reason why they do that is because
they are the almond, you know, farmers and
commission are afraid of E Coli contamination
because of the way in which they process and
grow the almonds.
So if you don’t want to get pasteurized
almonds, I do encourage you guys to get almonds
that are imported.
These ones are actually organic almonds from
Trader Joe’s that are imported from Spain.
I’m not sure if they’re still selling
these.
I’ve had these for a little bit.
Or also the other way to get around this is
to buy almonds direct from the farmers in
California.
Farmers are allowed to sell the almonds direct
if they’re a small business to you guys
without pasteurization.
If they go through normal grocery store channels
and all this kind of stuff then they must
be pasteurized according to law.
So yeah, so we don’t want to use these almonds
just out of the jar.
You don’t want to just put the almonds in
there and add your water and then blend it
up, right.
Bad idea.
You got things like phytates and enzyme inhibitors
that may cause digestive upset for some people,
you know.
It causes me in some instances to like actually
break out on my skin because of some of the
proteins or some of the things in there.
So what you want to do is you want to take
them and you want to soak them.
So what I have done here is I’ve taken one
cup of almonds, you know, just flattened out
one cup, right here.
And I’ve soaked them overnight.
And I don’t know if you guys could see that
but look at this water in there.
That water is like murkily cloudy and nasty.
Like if you don’t soak your almonds, you’re
going to be eating this in your almond milk.
So you’re going to go ahead and soak this
overnight 8 to 12 hours.
I use one cup of almonds and then we’re
going to use between two and four cups of
water.
That’s the normal recommendation.
If you use two cups, it’s going to be a
stronger almond milk, maybe like a 2% milk.
And if you use like 4 cups of water you’re
diluting the fat a little more, then it’s
going to be more like a skimmed milk for you.
I like to go right in the middle, maybe about
3 cups.
So yes, since I’ve soaked my almonds, the
next step I need to do, I’ll do off camera.
I’m going to go ahead and actually drain
this off and rinse the almonds.
Then I’ll come back with just the almonds
that have been drained and rinsed because
we want to throw out the soaked water, or
better yet water your plants with it.
Alright!
I’m back.
So now we’ve got the almonds basically drained
and then I rinsed them off through a strainer,
and then I put them back in here.
So I started off with one cup leveled of almonds
filled with water over the top, soaked it
overnight, and then when they’re done it
will probably expand into maybe one and a
quarter, one and a half cup because the almonds
kind of, kind of start to germinate and start
to basically expand when they fill with liquid.
So the next thing we’re going to do is we’re
going to generally you would add water to
this mixture between two and four cups, like
I mentioned earlier.
And instead of using water, I like to actually
use something that’s going to add flavor
and further nutrition to my almond milk.
And what that is today, that’s simply coconut
water.
So I have some coconut water here.
And we’re going to go ahead and fill this
Vitamix carafe up probably about 3 cups.
So let’s see, let’s go ahead, 3 cups.
Right, three cups right there.
Alright, great.
Of course you could use regular filtered water
but I like to use the coconut water.
And then we’re going to go ahead and add
our almonds.
So once again, you know, normally you would
put two cups of, of water to one cup almonds.
Or you could use three or four, depending
how light or thick you want your milk.
We’re going to then put the top on.
And then we’re just going to go ahead and
blast this up on High.
Alright!
Ran that for a little bit.
Now we turn it off.
We blended all the almonds up.
This is a very important step, you know.
I know there’s some videos online and some
people say once you soak your almonds you
could take your water and your liquid and
your almonds and pour that through the juicer
at the same exact time to make your almond
milk.
Now I don’t recommend this.
And here’s the reason why.
Because when you pour the water and the almonds
into the juicer, basically the juicer has
to crush up the almonds inside the machine
and extract all the rich delicious goodness,
whether that’s the essential fats, the vitamins,
the minerals, the phytonutrients.
And in my opinion they kind of just don’t
really mix well and then the, the milk comes
out and then you got the almond meal come
out.
And when you do it, you know, using the whole
almonds or the whole you know nut, your milk
tastes more skimmed milkish.
And I really like that milk that fatty rich
milky consistency, right.
So that’s why when you do it like this,
you blend and homogenize all the different
nutrients and flavors and, and phytochemicals
and lignins and all these things, in side
there.
And then you pour it through the machine.
So now the machine could easily separate out
the liquid milk from the fiber.
And so you’re going to get a much better
and more complete extraction.
So this is very important.
And today I’m using almonds, but you could
use literally any kind of nut or seed actually.
So once we take this off, oops, once we take
this off you could see we just have a blended
mixture of almonds and water.
Of course you can drink this but it’s pretty
doggone pulpy.
And it actually raised up the level there.
So next thing, easy thing instead of pouring
this through a nut milk bag and strain it
out.
All we got to do is turn this machine on.
The Omega VSJ843 runs at 43 revolutions per
minute.
We’re going to take it and then just pour
this right in the machine.
You want to make sure the machine is set up
properly for juicing.
And as you pour this liquid through that contains
the fiber, what’s going to come out here
is a nice clear milk with no fiber.
And after a little while, you’re going to
start to see on this side some of the pulp
coming out.
Now one of the best juicers for doing this
is actually a Press.
So I show, this is a wells press.
That will get the pulp like sawdust bone dry,
right.
But once again, with the press you got a press
cloth which is pretty much like a nut milk
bag that you will have to clean out.
That’s why I like using this machine because
I’ll show you guys in a second the pulp
coming out is actually super dry and this
milk is light, nice white and clear without
all the particulate.
So this machine is doing an excellent job
of, you know, getting all the delicious milk
out without the fiber.
You might be thinking, John you’re wasting
a lot of stuff, man, there’s nutrients still
left in the pulp.
Well alright, there’s, so there is some
fiber and stuff still left in the pulp and
maybe some other nutrients.
You could use this in baking, you know, you
could use it instead of flour in some recipes.
You could use it to make cookies or other
things.
I’ll probably just mix it in with my dog
for and he’ll end up eating it.
Give him some extra fiber in there.
Alright!
So yeah, as you guys could see, we poured
all this mixture through, all that all through.
And now look at this.
We added 3 cups of coconut water plus the
one cup of soaked almonds.
And on this measuring cup we’re well past
3 cups, three and a quarter cups at this point.
And the machine’s still working.
Let’s see let’s go ahead and scoop this
into the funnel there and this little bit.
So once you’ve poured the last bit of the
almond water mixture or almond coconut water
mixture in this case, into the juicer, you
want to let the juicer run for little bit
more before you turn it off.
Because sometimes it takes a bit to, to work
properly.
And when the pulp stops coming out of the
chute here, then you’re ready to basically
stop the machine.
So looks like no major amounts of the almond
milk are still coming out of the spout.
So let’s go ahead and turn this machine
off.
Let’s go ahead and plug that spout.
And I want to show you guys just for a second,
I mean, this is the almond meal.
Look at that in there.
Can you guys see that?
I’m going to go ahead and pull some out
with my hand.
We’re going to go ahead and take this in
my hand and I’m going to go ahead and squeeze.
And look between my hand, look.
And my, can you see me squeezing out any liquid?
I mean, I’m squeezing quite hard.
All I see is like the pulp patty.
You know, I’d venture to say that this is
even more efficient than some people when
they press out their nut milks in the nut
milk bag.
Also it’s significantly easier to clean.
And it’s done a really excellent job extracting
the nut milk, you know, compared to any other
device that I have ever seen out there.
So if you make large quantities of nut milks,
you know, this is the machine you simply got
to buy.
So finally we’re going to go ahead and pour
out this nut milk.
Let’s go ahead and pour out this nut milk.
Let me show you guys this consistency.
Look at that.
Like very little if any fiber in there.
The VSJ has done an amazing job at straining
it all out.
Wow!
Over 3 cups.
Now I’m going to go ahead and try it.
Mmm!
Wow!
That’s a good, wow!
I really love those almonds from Spain.
They really have that like almond essential
oil.
Like some people add like, you know, whatever
almond essence to their nut milk to make them
taste like almonds because they’re like
California almonds like suck.
This one actually has that really good flavor
built in, like that almond extract flavor.
It’s quite delicious.
There is some fine particulate in there.
And so I would encourage you guys if you don’t
want that in there to strain the milk further
to get that out if that’s not your desired
effect.
Now once you have this, which is your base
milk, you know, I would store this in the
fridge for no more than 3 to 4 days max.
And once you have this base milk, now you
could do anything you want with it.
You could add this to smoothies if this is
not sweet enough for you, which is actually
quite delicious for me.
You could blend it with some fruit, which
I recommend, you know, to make it sweeter.
You could actually blend it with something
like some dates or some raisins to add some
sweetness.
You could put some, add some vanilla bean
in there to make it the vanilla flavor.
You could add carob powder or carob powder
and some vanilla to kind of give it a chocolatey
flavor.
You could add your own probiotics in there
to culture this into a, you know, a cultured
almond milk.
I mean, so many different things.
But it’s only available if you guys make
it fresh at home.
Alright!
So this is the almond milk.
Let me go ahead and put that right there for
you guys.
Next what we’re going to do is we’re going
to go ahead and re-setup and we’re going
to go ahead and show you guys how to make
some coconut milk.
So now I’m ready to make the coconut milk.
And it’s super simple.
Now actually I prefer the coconut milk actually
even over the almond milk.
Number one, coconuts are going to be cheaper
to make the coconut milk.
One coconut like this costs me about a buck.
And the almonds that I used to make that much
almond milk which was about 4 ounces, and
I don’t know if you guys priced organic
almonds lately but it’s sometimes it’s
like $15 a pound.
So I don’t know, what’s that like, $4
or something.
And it’s going to cost you a lot more to
make almond milk unless you dilute it down.
That’s why I just simply like coconut milk.
In addition, the coconut has the medium chain
fatty acids which I like a lot.
And also the almond milk, one of the negative
things is, is that they may imbalance your
omega 6 to 3 ratio or 3 to 6 ratio, however
you want to look at that.
And we want to really maximize the amount
of omega sixes we have.
So the thing I would recommend you if you
are going to make almond milk, you know, add
a couple tablespoons of flaxseeds in when
you soak your almonds, so that gets blended
up in there.
And that will help offset the, all the high
omega sixes from the almonds alone.
So to do this what we’re going to do is
we’re going to go ahead and open up this
coconut.
Now I’ve had many people watch my videos
in the past and say John, can I use like,
you know, coconut flakes to do this, to make
the coconut milk?
And I, I do not recommend that.
You know, coconut flakes, unless you make
them yourself are a processed food product,
you know.
I’m highly confident even though they don’t
list it in the label that they do do some
kind of bleaching to it, because I break out.
I think they’re adding sulphides or something
in there to keep it nice and bright white.
I break out, you know, when I have the coconut
flakes.
So I really don’t like to buy them.
And you just don’t get the same texture
or consistency that you do and it’s not
going to work as well.
Because, you know, you’re losing a lot of
the water content.
I mean, freshest is always best.
So anyways, I got a little fillet knife here
with the nice little fine point.
Now just go through one of the holes on the
coconut.
There’s always two eyes and a mouth on the
coconut.
Looks like a monkey face.
The eyes have a little brow.
So I like to use this little knife.
I could get in there and, and poke out the
one hole.
Then we’re just going to go ahead and, you
know, drain that into our blender carafe.
Alright!
Looks like we’re about drained.
And it looks like we’ve got about 8 ounces
of the coconut water total.
So what I’m going to do is we’re going
ahead and add additional coconut water.
And once again, we’re going to go ahead
and take me up on this one actually I’d
like to do up to about little bit over 3 cups.
And then we’re going to go ahead and next
step is actually crack this coconut open.
So cracking a coconut, it’s not that hard.
If you’re not skilled with the knife, you
could put it in, you know, triple plastic
bag and then smash it against the concrete
ground outside.
I like to use a standard meat cleaver.
And I’m not using the front blade, I’m
using the back of the blade, the blunt end.
And I just basically tap this coconut around
the equator.
Tap it and turn it.
And the shock wave will go on the coconut.
And as you guys could see it was easy to cut
it in half.
Now I want to inspect the coconut, smell it,
you know, looks alright, smells alright.
Sometimes a bad coconut, if you got a bad
one, it’s very important to pick good ones,
is to you know make sure when you shake it,
it’s full of water.
If it’s not shaking and you don’t hear
water inside there, that means it’s probably
a bad coconut.
Also go to a store that sells lots of coconuts.
So like Mexican markets I usually find sells
a lot of coconuts.
Or Asian markets, you know.
Generally supermarkets don’t sell coconuts.
And a lot of the produce guys don’t know
what to look for when there’s a bad coconut.
And they just see the coconut, oh it’s alright,
because they can’t tell it went bad on the
inside.
And yeah, so, and return it if you don’t
get a good one.
Anyways, now we got a special tool to carve
off the meat.
We’re going to go ahead, let me just put
this tool in between the, the shell and the
meat.
And we’re just going to go ahead and simply
pop it out.
Alright!
So there we go.
We got the meat off now.
If you do get some of the, the shell on here,
it’s called the testa, it’s like brown,
you don’t need to sit there with a knife
and cut it off.
It’s alright, it’s like the skin outside
the almonds, right.
You don’t have to like take off the skins
of all the almonds actually.
There’s extra nutrients in here in my opinion.
So we’re just going to go ahead and crack
the coconut meat up into different pieces.
And put it into our blender carafe.
Now I just got to get the meat out the other
half.
Alright!
Got that last bit of meat out the coconut.
I mean, it’s easier to soak almonds, but
man, I really prefer the flavor of the coconut
milk over the almond milk.
So once again, you know, what we really want
to do is once we add the coconut water and
the coconut meat, we really want to be up
at about the 32 ounce mark or a little bit
above that.
That’s kind of like my standard reference
range.
Then once again we’re going to go ahead
and put this lid on the Vitamix.
And we’re going to crank it on High.
So once you’ve blended it up pretty well,
it’s all, you know, homogenized and blended
up in there, no big large coconut chunks,
once again you’re going to go ahead and
take this mixture off.
And, you know, you could totally drink this
mixture.
And this is why the people say John, you should
use a blender not a juicer because you’re
going to keep all the fiber.
Well I don’t know about you but drinking
this mixture with the thick fibrous chunks
in there is not too fun for me.
I want to, you know, extract all the fiber,
feed that to my compost bin, all my beneficial
bacteria in my compost bin, and I want to
drink the delicious coconut milk.
Now much like the same thing with the vegetables
specially when juicing, right, people like
to blend up their vegetables.
And I would, you know, say it’s definitely
better to blend vegetables than to not eat
it at all.
But in my opinion it’s better to juice them
because there’s documented research studies
that show you get higher levels of phytonutrients
when you juice the vegetables, in this case,
broccoli, at a lower rpm than running something
at a very high rpm.
Specially the most valuable phytonutrients
and phytochemicals can be damaged at high
rpm when oxygen is constantly being introduced
into the mixture.
At a low rpm such as 43 rpm, there is much
less oxygen infiltration which is causing
less oxidative damage to the nutrition that’s
being created in the juice.
And so in tests that they’ve done with broccoli
juice made in a slow juicer so much of this,
and broccoli that was processed through a
blender at high speed, they put it in petri
dishes with six different kinds of active
cancer cells.
And the one with the juicer had the least
amount of cancer replication.
So the cancer did not grow as fast.
So it had more inhibition effects than the
blended because in my opinion, based on the
research study that’s been published, it’s
due to the oxidative damage.
So that’s why I like the juicing.
And also it’s very important, specially
with the vegetables, you know, we want to
break open those hard fibrous cell walls to
extract the nutrients out.
And that’s why you guys are doing the same
exact thing with the almonds or the coconut.
Because you want to extract the nutrients,
specially that one called fat.
Now fat is just one of the many different
macro nutrients.
But I want you guys to focus your diets on
the micro nutrients, the vitamins and the
minerals, the phytochemicals, all these kind
of things are much more important than just
the fats, the proteins and the carbs.
Alright.
So let’s go ahead and pour this coconut
mixture through the juicer.
Once again, I did not clean it after doing
the almond milk because we’re just doing
another milk.
And the mixture we just pour it down the chute
there.
This mixture is a lot thicker than the almond
milk mixture was.
But as you guys could see, we’re instantly
getting that creamy, light milk out.
And as you guys could see we got a, a little
bit of the extra almond pulp coming out but
now we got the clear white coconut pulp coming
out.
And let me tell you man, you guys just got
to get one of these juicers to make this recipe,
coconut milk, one of my favorite things ever.
I’ve turned my nose up to all those bottled
coconut packaged junk.
And don’t, when you make this kind of coconut
milk it’s not like that condensed coconut
milk in a can, right.
This is like a totally different thing.
It’s like much more creamy, frothy, rich.
And once again, you know, this is the recipe
I like to use, about, you know, four cups
total.
But feel free to add more liquid or less liquid
based on what you’re doing.
If you want to make a coconut cream, right,
use just the coconut water that came in the
coconut without adding extra coconut water.
And this will allow you to make a really thick
cream.
But make sure once again you’ve blended
first.
Now the problem that you’re going to have
with many slow vertical juicers aside from
the VSJ is when you pour this mixture in like
I did today, it’s basically going to back
up in the chute and it’s actually not going
to eject the pulp and it’s not going to
eject the, the milk out for you guys.
Now the reason why it’s doing that is because
the juicer’s designed to juice not extract
coconut milk.
So I found that this machine extracts the
coconut milk the best.
So in that case what you want to do if it’s
getting backed up, then you want to add something.
Maybe add a piece of carrot to juice at the
same time you’re making the milk.
So then you’re going to have carrot juice
infused milk, you know.
I’ve also just done this technique in the
VSJ with something like cactus fruit or you
know, celery or cucumbers or carrots or beets.
And that’s, that makes an excellent soup
base.
So now I’m making turning your soup into,
turning you milk into even something else
which is amazing.
Plus if your juicer is not working because,
you know, on the VSJ, you know, that’s going
to help it work better.
So I mean, look, we’re already done, stopped,
pulp’s stopped flowing, the milk’s stopped
flowing.
Looks like on this one we made 28 ounces total.
And looks like we made a lot more pulp than
on the almonds.
But we had a lot more, you know, coconut in
there.
So once again, you know, I want to show you
guys this pulp.
That’s the pulp there.
Here’s it in my hand.
I’m squeezing this as hard as I can.
I can’t even get it to get a drop out.
Now, you know, when I juice vegetables in
the VSJ, you know, depending on the vegetable
that I’m juicing, you know, there will be
a drop or two but doing it in this method
gets it completely dry.
And once again, I don’t recommend you guys
pouring the coconut water and put chunks of
coconut meat.
That’s not the same as doing this the way
I did it with the blender.
That’s going to put extra wear and tear
on your screen and it may break your screen.
Plus it’s not going to get the level of
extraction or the level of delicious goodness
that I showed you guys today.
Now I got to try me some coconut milk.
And we’re going to go ahead and pour this
out so you guys can see the consistency on
that.
Look at this.
That’s a nice milk consistency.
We’ve got that froth on the top, which is
some of the fat starting to separate a little
bit.
So you want to shake it up.
Go ahead and pour this out.
Nice coconut milk.
You know, I do recommend you guys drink different
nut milks, whether that’s almond milk or
coconut milk.
Once again, the coconut milk will store in
the fridge 3 to 5 days is what how long I
like to store it maximum.
This stuff’s not going to last more than
a day hanging out in my house.
It’s a treat for me to make the nut milks.
I prefer to, you know, have maybe a handful
of nuts or seeds or a coconut a day.
I don’t generally like to, you know, make
nut milks because I find that if you continue
to make nut milks, you’re going to maybe,
you know, raise the amount of fats that you’re
eating in your diet.
So I like to use it for a special treat on
occasion instead of just the main stay in
my diet like many Americans make cow’s milk
a main stay in their diet.
I would encourage you guys to make fresh vegetable
juices a main stay in your diet.
And use this for treats.
But that’s just my opinion on it.
Let’s go ahead and try this coconut milk
here.
Mmmm!
Now I’m tasting some particulate in there.
You don’t like the particulate you’re
just going to want to go ahead and run this
through a little strainer to get all that
stuff out.
But other than that, I got to say it’s totally
delicious.
I much more prefer the coconut milk over the
almond milk.
You guys see we’re getting some of the separation
in there.
So you just cap this off and shake it up.
It will recombine.
But yeah, store it no more than 3 to 5 days.
And once you have it to this level, you know,
then you could add it to smoothies, you know.
You could use the juicer to juice vegetables
at the same time or fruits to make other kind
of concoctions, you know.
Fruit and coconut milk concoctions.
You could use it to make coconut milk infused
with turmeric and ginger and carrot juice
or carrots for a soup base.
I’ve done it with bell peppers and tomatoes.
I mean, the possibilities are endless when
you guys have the right appliances to do the
best job at home.
And this is what I encourage for you guys.
You know, instead of like playing with stupid
nut milk bags, getting your hands all dirty
and then trying to clean that thing, pick
up these appliances, both the Vitamix TurboBlend
VS and the Omega VSJ843.
Not only will be able to make nut milks, you
will also be able to enable your family to
get healthier by eating and including more
vegetables and fruits in your diet.
Specially the leafy green vegetables.
Because this makes leafy greens much more
easy to eat.
Like I couldn’t just sit there and eat all
the coconut meat out of this.
Some of you guys like to do that.
I don’t like to do that.
I would much rather drink the coconut milk
to get the nutrients from the coconut meat.
And I’m not, this is not coconut oil, you
know.
Coconut oil is a 100% fat.
We do have some fat content in here.
I’m sure some of that went, came out with
the pulp.
But that’s a pretty, you know, low fat pulp
there at that point it tastes horrible.
I tasted the almond meal off camera.
I, I had to spit it out.
It’s like ugh this doesn’t taste good,
so dry.
But I want you guys to get your fats from
whole food sources, you know, such as making
your own almond milk and extracting your own
coconut milk with the machines.
And these what, that’s what the machine
does with the vegetables.
It could take one pound of leafy green vegetables,
you juice them, you make one cup of juice.
Hey that’s a, that’s a cool thing.
You could actually juice your coconut milk.
And then add some, you know, vegetables and
things in it and have a coconut milk vegetable
juice.
And then you’re going to get, guess what?
You’re going to get higher uptakes of the
phytonutrients in the vegetables because when
you’re adding some fat into that, you know,
it hangs out in our digestive system longer
so your body could access more of the nutrition
in there.
So yeah, I love these machines for making
the nut milks.
And now you guys learned the best way to do
it possible.
And if I learn any new ways to do it, I’ll
come out with newer videos.
But at this point I don’t know how this
combination could be beat for making any kind
of nut milks out there.
If you guys enjoyed this episode, hey please
give me a thumbs up.
Also be sure to support me and my work by
making your purchase at discountjuicers.com.
Thank you for supporting me.
Also be sure to check my past episodes.
I have over 450 episodes on this YouTube channel
demonstrating all the different kinds of juicers,
a lot of different things you could do with
it including the VSJ.
I have many different videos on the Vitamix
as well.
And some of the things you can do with the
Vitamix, as well as dehydrators.
Because I’m all about selling you the appliances
that allow you to eat more fresh fruits and
vegetables in your diet so that you guys could
be healthy.
And be sure to click that Subscribe button
right down below, so you don’t miss out
on any of my new and upcoming episodes I have
coming out about every 5 to 7 days.
You never know what I’ll be showing you
guys and what you’ll be learning in the
episode.
Because I always try to pack these episodes
with a wealth of knowledge.
Everything that I have learned over the last
21 years of eating this healthy diet that
I’m on.
Finally be sure to share this video with somebody
that’s still using a nut milk bag, so they
could see how much easier their job could
be and how much more fun and how much of a
better end result they could get, and how
they could also add more phytonutrients and
phytochemicals in their diet as well with
specially the juicer.
So once again, my name is John Kohler with
discountjuicers.com.
Be sure to visit discountjuicers.com/youtube
for special promotional offers for YouTube
visitors.