What happens when you freeze almond milk?
When you freeze almond milk, several changes happen that can negatively impact the texture and taste of the milk:
Separation and Curdling
One of the biggest issues with freezing almond milk is that it tends to separate and curdle when thawed. The oils in the almond milk can start to solidify when frozen, and they have a hard time blending back uniformly into the liquid when the milk thaws. This results in a grainy, curdled texture.
Texture Changes
In addition to curdling, freezing almond milk can cause more subtle changes to the texture as well. It may become slightly slimy or have a chalky mouthfeel after being frozen and thawed. The smooth, creamy texture of fresh almond milk is difficult to regain.
Oxidation
When frozen for longer periods, the oils in almond milk are more prone to oxidation. This causes off-flavors and tastes to develop. The milk may taste rancid or smell unpleasant after being frozen for weeks or months. Even short term freezing can cause subtle taste changes.
Nutrient Loss
Some of the water-soluble vitamins like vitamin C and the B vitamins can be degraded over time when almond milk is frozen for more than a month or two. The freezer doesn’t completely stop chemical reactions from slowly taking place over time.
Why is almond milk prone to texture changes when frozen?
To understand why almond milk has trouble with freezing, it helps to look at its composition:
Low Fat Content
Almond milk is very low in fat compared to dairy milk. It contains only about 1 gram of fat per cup versus 8 grams in cow’s milk. This low fat content means there is less emulsification happening from the small amounts of fat droplets suspended in the milk. Emulsification helps stabilize mixtures from separating. With less fat, almond milk is more prone to separating when disturbed by freezing temperatures.
Lack of Stabilizers
Dairy milk contains natural emulsifiers like casein and whey proteins. Almond milk lacks these stabilizing molecules. Most brands add gums, lecithin, and vegetable oils like sunflower or canola oil to try to better emulsify the almonds and water. However, these formulated stabilizers still can’t prevent all separating and curdling when frozen.
Low Protein Content
Almond milk contains very minimal protein compared to cow’s milk. Fresh dairy milk has around 8 grams of protein per cup versus just 1 gram in almond milk. Proteins are excellent at stabilizing emulsions. The lack of protein also contributes to the poor freezing results.
Settling of Solids Over Time
When fresh, almond milk has a uniform consistency with the solid almond particles evenly dispersed. Over time, some settling can occur in the fridge. Freezing exacerbates this settling, making it impossible to re-blend the solids evenly when thawed.
Tips for freezing almond milk successfully
While not ideal, it is possible to take some steps to freeze almond milk with slightly better results:
Stir Before Freezing
Give the carton or bottle a good shake to evenly mix any settled solids right before pouring into frozen storage containers.
Use Small Containers
Pour almond milk into ice cube trays or small jars instead of one large container. This helps limit separation to small batches you can remix after thawing.
Freeze Rapidly
Quick freeze almond milk by putting it on the coldest part of the freezer, such as the back. The faster it freezes, the less time ice crystals have to disrupt the liquid.
Only Refreeze Once
Don’t let almond milk thaw and refreeze multiple times. Refreezing after the first thaw multiplies texture changes.
Use Within 2-3 Months
For best quality, use frozen almond milk within 2-3 months. After that point, oxidation and vitamin loss start becoming more significant.
Gently Stir After Thawing
When ready to use, thaw frozen almond milk in the fridge overnight. Once thawed, gently stir or swirl the container to help evenly distribute any separated liquid or solids.
Consider Adding Emulsifiers
For improved stability, you can add a pinch of lecithin powder or a teaspoon of vegetable oil before freezing. This may help marginally improve emulsification.
How to use frozen almond milk
While not ideal for drinking plain, frozen almond milk can be used in recipes:
Smoothies
One of the best ways to use frozen almond milk is in blended smoothies. The almond milk is mixed with frozen fruit, helping to disguise any texture issues.
Soups
Frozen almond milk can be handy for making creamy blended soups. Simply thaw the cubes and blend into the finished soup.
Oatmeal
Stir a few cubes of frozen almond milk into hot oatmeal to add creaminess. The oats help smooth out the texture.
Baked Goods
When baking quick breads, cookies, or cakes that call for almond milk, previously frozen milk works well since appearance isn’t important.
Coffee Drinks
While not ideal for adding straight to coffee, thawed almond milk can be used in blended high-calorie coffee drinks or shakes that help mask the texture.
Alternatives to freezing almond milk
If you don’t want to deal with the hassles of frozen almond milk, consider these fridge-friendly alternatives for extending the shelf life:
Tetra Pak Cartons
Look for almond milk in shelf-stable Tetra Pak cartons that don’t require refrigeration until opening. Unopened, they can be stored for months at room temperature.
Powdered Almond Milk
Shelf-stable powdered almond milk is easy to reconstitute with water when you need it. Look for brands with minimal added sugars or gums for the most natural option.
Canned Coconut Milk
For thicker, creamier recipes, canned coconut milk can often be used in place of almond milk with similar results. Shake the can well before opening.
Evaporated Milk
In baked goods, evaporated milk is a convenient substitute for almond milk. It has a creamy texture once reconstituted with water.
Make Your Own Fresh
One of the easiest options is to make your own small batches of fresh almond milk as needed. All it requires is raw almonds and water.
Conclusion
Freezing almond milk can lead to undesirable changes in texture and taste. Curdling, separation, and oxidation are common issues. Almond milk lacks fat and protein to stabilize it during the freezing process. While some steps may improve results slightly, it is often better to use fresh almond milk within a week and utilize other preservation methods for extended storage. If you do freeze it, limit storage time to 2-3 months and use frozen almond milk predominantly in cooked recipes or blended drinks that can disguise texture irregularities. With a few precautions, carefully frozen almond milk can be usable in a pinch. But overall, freezing almond milk is not recommended if you want to retain the smooth, creamy consistency of fresh almond milk.