Doesn't it tell you how long on the package?

E

don't know....haven't looked? wanted to make muffins...but I can't drink milk...however it's OK in the little I get in baked goods...but I do long for cereal and almond milk works well....but I can't use up 2 quarts very fast.
My choice is buy half a pint for the muffins, or 2 qts for having around.
Guess I will read the carton.....

I found a reference on a website for almond milk: good 7 days after opening. Refrigerated of course.

Here is a link that might be useful: Blue Diamond

It actually has a fairly long shelf-life, even several days or a week after the sell-by or use-by date, as long as it's kept cold. But if you leave it at room temperature for a prolonged period of time, all bets are off. It will go "off" more quickly the more often and the longer it's left at room temperature.

If you are only needing almond milk as a substitute for a small amount of cow's milk in muffins, you could use water or juice instead.

Another option is to make an alternative milk as needed, which could mean a small amount of almond milk, oat milk (made with oatmeal and water), rice milk, cashew milk, whatever you have on hand.... All you need is a blender, water and a strainer or a Nut Milk Bag. But homemade almond milk has a very short storage life - two to three days.

I keep powdered coconut milk on hand (Wilderness Family Naturals), and that would also be a time saver for a milk alternative - it mixes in warm water and you can make it as weak or rich as you need it. I use reconstituted powdered coconut milk to ferment homemade coconut milk kefir, which is a great substitute for yogurt. Reconstituted powdered coconut milk also works for making pudding, added to smoothies.....

-Grainlady

I make steel cut oats every morning (actually, every evening by putting oats + water + seasonings in a 1.5 qt slow cooker and putting it on low overnight) and use a little almond milk in it in the morning. I use almond milk because it keeps longer than cow milk. I've taken 3 or more weeks to use up a half gallon carton and never detected any 'off-ness'.

I make oat milk with oat flour and water. I never thought that steel cut oats needed milk - I only add a bit of cinnamon and some honey when I make oatmeal.

Lars

Thanks......guess I will opt for a carton of almond milk....because I really want milk on my cereal....and am currently suffering from my inability to say "no thanks" to a double scoop of home made rum raisin ice cream set before me yesterday....
Will almond milk freeze?...Or rather will it thaw well?

Grainlady, I always love your tips! Very interesting. And I've been meaning to try overnight oats for what seems like forever... don't know why I haven't gotten around to it yet. While we're on the subject of almond milk- has anyone noticed that the brand "PureAlmond" milk's version is anything but pure? But then again, none of the ones I found at my local grocery store were.

ynnej-

Doesn't it make you wonder about commercial almond milk products if they keep so long (3+ weeks) while fresh homemade almond milk only keeps 2-3 days? You're right - "anything but pure"! Not to mention the outrageous price compared to making your own.

Delicious Almond Milk in Minutes
(source: The New Whole Foods Encyclopedia)

3 T. organic almonds
1 c. water
1 t. honey or maple syrup (optional)

Soak the almonds overnight in water to cover. Strain and discard the soaking water. Rub the almonds between your hands to remove the skins. Place in a blender, add the water and sweetener if desired. Blend at high speed until smooth. Pour through a strainer for a smooth consistency.

I love almond milk use it in my cereal and have frozen it into popsicles. I also love oatmeal but do not like hot foods for breakfast in the summer. While "surfing" one day came across this blog and have been making her overnight oats everyday since. They are great. I did change her recipe a bit by using 1/2 cup oats, 1 cup almond milk, 1 tsp honey, and 1 tablespoon chia or flax seeds. Mix well in a jar, bowl, or other container, put a lid on and let sit in fridge overnight. Eat cold in the morning. Some times I add fruit, chopped peaches, blackberries, blueberries whatever I have on hand. Amazingly good, healthy, filling, and perfect for my current body reduction plan.:)
I have used the 1/2 cup oats mixed with yogurt and a bit of almond or skim milk to thin, honey, seeds and it is also yummy. Stoneyfields Underground chocolate yogurt makes it like a big ole serving of pudding without the guilt.

Here is a link that might be useful: http://www.skinnytaste.com/2012/06/skinny-overnight-oats-in-jar.html

I have found that it will still be good at 10 days.