The debate about if blanched or peeled almonds for making almond milk is one that many people feel strongly about. For those of you who are yet to make up your mind on which method you prefer, this post will give you the background you need to made some more educated decisions. If you are curious about this specific detail in homemade almond milk production, let’s discuss it.
So what does it mean to blanch almonds? Put simply, its boiling the almonds in water for a few minutes to loosen the skins and then removing the almond skins with your hands. Blanching is just a method for removing the skin of the almonds. You can purchase almonds without skin on also.
Soaking and Peeling Almond Skins.
This involves soaking almonds for six hours to overnight and then manually removing the almond skins with your hands. This has the same effect as blanching to remove the almond skins except that it does not involve hot water, of course, and it takes more time.
To be clear, to uncover the almonds you don’t do both. You either blanch with hot water the almonds or you can soak and peel. Or if you don’t want to take the effort of blanching or soak/peeling the almonds yourself you can buy blanched or peeled almonds locally or here.
But Why Would You Do This? The whole point of blanching or peeling the almonds, or acquiring blanched almonds, is to remove the brown almond skins. Skinless, whitish almonds is the desired point of blanched or peeled almonds.
Is it common to remove the almond skin before making almond milk?
If you look around and different almond milk recipes online, you will find that not many suggest removing the skin. This would seem to indicate that it is not essential or necessarily beneficial to uncover the almonds or remove the skins.
The argument for using blanched or peeled almonds goes like this – removing the skins makes the almonds easier to digest and any potentially harmful aspects of the almonds are in the skin which is removed. We haven’t seen any real scientific proof of this being the case, but some people seem to be very convinced of this fact.
Others would suggest that removing the skin makes for a smoother and easier to strain almond milk. This can sometimes be true, if you are using the right equipment then this argument doesn’t really stack up either.
Obviously a good reason to blanch or peel off the almond skins, or acquire them as such, would be if you are using another cooking recipe that specifically calls for blanched almonds! Now that makes sense. For example, if you were making almond butter at home and prefer almond butter without skins then it makes sense to blanch or soak/peel the almonds or acquire them skinless. You could then with that almond butter make some almond milk. Otherwise, if there is no specific need to have skinless almonds, then using blanched or peeled almonds just seems to add another unnecessary step to making homemade almond milk.
Of course, another possible reason to blanch or soak/peel the almond skins could be for experimentation. Maybe you are just curious about how, if at all, blanched or peeled almonds will make your almond milk taste differently. We all know that nothing last forever. If you make almond milk once and you like it, you will have to make it again. So why not do it differently the next time? Since as with most things in life there are a variety of ways of doing one particular thing, you could just decide to make your next batch of almond milk differently than the previous one by using blanched or peeled almonds. There is nothing wrong with that!
The Conclusion and Summary.
Really it is up to you. That’s the final answer to this question and discussion. It’s your almond milk that you are making. It’s your time and your taste. People blanch or peel almond skins for different reasons – some for taste and some for health.
On the other hand, do we really want to make the process more complicated?
In reality it isn’t necessary. It is not that serious folks. As mentioned in some of the other posts, one does not even have to soak the almonds prior to making almond milk!
Rather than reading and researching isn’t it better to just get to making the almond milk? But for the sake of experimentation, if you have the time, you could try making a batch with blanched almonds and another with soaked and peeled almonds. Then after trying those, you could try one without either by using a basic recipe for almond milk. In the end, do what you like.
Do what works best for you. You don’t need anyone to tell you best on this aspect of making almond milk.