Almond milk has become a popular alternative to dairy milk, especially for those who are lactose intolerant or follow a vegan diet. But with its rise in popularity comes questions about its shelf life and storage.
One of the most common questions is whether or not almond milk needs to be pasteurized. The answer is not as straightforward as you might think.
In this article, we’ll explore the different types of almond milk, their shelf life, and whether or not they need to be pasteurized.
So, grab a glass of your favorite almond milk and let’s dive in!
Does Almond Milk Need To Be Pasteurized?
The short answer is that it depends on the type of almond milk.
If you’re making your own almond milk or buying it fresh from a small producer, it will only last about five to seven days before it starts to spoil. This is because it doesn’t contain any additives to preserve it.
However, commercially made almond milk is usually ultra-pasteurized, which means it undergoes a heating process that kills bacteria and extends its shelf life. If it’s refrigerated, it’s generally recommended that once you open it, you should consume it within seven days. If it’s shelf-stable almond milk, which can be stored at room temperature until it’s open, you have about seven to 10 days to drink it once open (as long as the open container is kept in the fridge).
It’s important to note that unpasteurized almond milk may carry a small risk of bacterial contamination. Unpasteurized products in the US like almond milk have to state this on the label, so be sure to check before buying.
What Is Almond Milk And How Is It Made?
Almond milk is a dairy-free alternative to cow’s milk that is made by blending almonds with water. It’s a popular choice for vegans, lactose intolerant individuals, and those who are looking for a healthier milk option.
To make almond milk at home, you’ll need high-quality, organic, fresh almonds. The taste of the almond milk will reflect the taste of the almonds used, so it’s important to choose good quality nuts. Raw almonds are best, as roasted almonds are dry and brittle, making for less creamy milk. Additionally, blanched (peeled) almonds work well and produce a less intense almond flavor and an even brighter white color.
After soaking the almonds in water for about 12 hours, drain and rinse them before blending them with fresh filtered water. You can also add optional ingredients like sunflower lecithin, salt, cinnamon, and vanilla for added flavor and creaminess.
Once blended, the mixture is strained through cheesecloth to remove any pulp or solids. However, some people prefer not to strain the almonds and consume the whole nut for added fiber and nutrients. If you do strain it, you can use the leftover almond pulp in other recipes like baking or smoothies.
It’s important to note that California law requires almonds to be pasteurized due to outbreaks of salmonella bacteria traced to almonds in 2001 and 2004. This means that even though they may be labeled as “raw,” they are not truly raw. However, it is possible to find truly raw almonds from small producers or countries that don’t require pasteurization.
Types Of Almond Milk
There are two main types of almond milk: commercially made and homemade.
Commercially made almond milk is usually ultra-pasteurized, which means it undergoes a heating process that kills bacteria and extends its shelf life. It’s also available in shelf-stable form, which can be stored at room temperature until it’s open. Once opened, it needs to be refrigerated and consumed within seven to 10 days.
On the other hand, homemade almond milk and milk that’s chilled at the grocery store must be refrigerated from the moment you get it home until it’s all used up, whether the container has been opened or not. It’s important to note that homemade almond milk doesn’t contain any additives to preserve it, so it will only last about five to seven days before it starts to spoil.
It’s worth noting that unpasteurized almond milk may carry a small risk of bacterial contamination. Unpasteurized products in the US like almond milk have to state this on the label, so be sure to check before buying.
Shelf Life Of Almond Milk
The shelf life of almond milk can vary depending on the type of almond milk and how well it is stored. Homemade almond milk or almond milk from a small producer doesn’t contain any additives to preserve it, so it will only last about five to seven days even if properly stored in the refrigerator.
On the other hand, store-bought refrigerated almond milk tends to be ultra-pasteurized, which is a heating and cooling process that kills bacteria and extends shelf life. Once opened, it should last up to seven days when properly stored in the refrigerator.
Shelf-stable almond milk has the longest shelf life. If properly stored, it will typically last one to two months unopened and up to 10 days once it’s opened and refrigerated. However, keep in mind that these are only guidelines, as the shelf life of almond milk varies from brand to brand and depends on how well it’s stored.
Unopened almond milk that has been pasteurized and stored in Tetra Pak or aseptic carton can sit at room temperature for 6-8 weeks or until the use-by date on the package. Shelf-stable almond milk will stay fresh for up to a year when unopened.
It’s important to remember that while these time frames are helpful, the real test of whether almond milk has gone bad is its appearance, smell, and taste. If the milk appears thicker or clumpy, smells sour or off, or tastes different than usual, it’s likely gone bad and should be discarded.
Why Is Pasteurization Important?
Pasteurization is an important process for ensuring the safety of dairy products, including almond milk. The process involves heating the milk to a specific temperature for a certain amount of time to kill any harmful bacteria that may be present. This helps to prevent the spread of diseases and illnesses that can be caused by consuming contaminated milk.
In the past, milk-borne illnesses were responsible for causing millions of deaths every year. However, thanks to Louis Pasteur’s pasteurization process, the number of foodborne illnesses attributed to dairy products has greatly reduced. Pasteurized dairy products are much less likely to cause illnesses than their unpasteurized counterparts.
Ultra-pasteurization is a more intense process than regular pasteurization and allows milk, including almond milk, to have a longer shelf-life. This is especially important for commercially produced almond milk, which is often ultra-pasteurized to extend its shelf life and ensure its safety for consumption.
While some people argue that raw or unpasteurized milk is healthier, it comes with a higher risk of bacterial contamination and can potentially lead to serious illnesses. Pasteurization also helps to preserve the nutrient content of the milk, making it a safer and more nutritious option for consumers.
Pasteurized Vs. Unpasteurized Almond Milk
The pasteurization process involves heating the almonds to a high temperature to kill any surface bacteria that may be present. Steam-pasteurized almonds are heated for less than 60 seconds, which means that while the surface is heated, the internal almond “meat” is not. The Almond Board of California conducted extensive testing to see what effect this treatment has on pasteurized almonds and determined that it does not change the nutritional value at all. Other independent third parties have also confirmed that pasteurization doesn’t change almond nutrition. However, some experts argue that steam-pasteurization can cause the omega-3 fatty acids to oxidize, producing free radicals.
Raw, unpasteurized almonds are preferred when making almond milk because the nutritional content is superior and the pasteurization process hasn’t compromised the almonds. Currently, the vast majority of US-grown almonds are pasteurized, either through high-heat steam processing or a highly toxic fumigation treatment with propylene oxide (which the EPA has categorized as a probable human carcinogen). It is estimated that 68% of US almonds have been treated with propylene oxide.
If you’re making almond milk at home and drinking it freshly made, then unpasteurized almonds may not be an issue as there’s little time for bacteria to grow. However, any almond milk that has been pressed and NOT heat-treated (i.e., ‘raw’) may carry a small risk of bacterial contamination. Unpasteurized products in the US like almond milk have to state this on the label (source: FDA), so take a look before buying.
Is Homemade Almond Milk Safe To Drink Without Pasteurization?
Homemade almond milk doesn’t go through the pasteurization process, which means any bacteria found in the ingredients aren’t killed. This makes it more susceptible to spoilage and can lead to a shorter shelf life of about three to seven days. Oxygen also gets into the container right away, creating a perfect environment for bacteria to grow.
Ingredient separation is also more noticeable in homemade almond milk. However, if it’s still fresh, giving the carton or bottle a quick shake will usually mix the milk right up. It’s important to note that while homemade almond milk may taste better than commercial brands, it takes a lot of water to produce just one almond. Additionally, because almond trees depend on bees to pollinate them, billions of bees are killed by the pesticides used in almond farming each year.
