Also, I found the instructions in one recipe particularly funny. It involved sterilising the glass containers for the finished milk, but made use of raw almonds and did not involve any pasteurization process afterwards. Struggling to make sense of that…
The only time this makes sense is for deliberately fermenting something. But that’s not at all what they’re doing, unless they’re trying to cultivate listeria without letting those pesky mold spores compete
The recipe also said that their raw almond milk only lasts for two to three days in the fridge. Yeah, there might be a reason for that lol.
I also just find the whole set up perplexing. If you’re going through all the effort of sterilising glass jars in hot/slowly boiling water or in an oven, surely you could pasteurise the final product yourself? It would just invoke heating the milk to 72C/162F for 10-30 seconds, and then cooling it quickly until the temperature drops below 20C/68F. You can do that with the milk in the sealed containers themselves if you know how long it would take to heat and cool to the appropriate temperatures. Or just use a smaller pot containing the milk, and place it inside a bigger pot, first a bigger pot with hot water and secondly a bigger pot with ice water. And then place the milk inside the sterilised containers after the pasteurization. Do raw milk people think that the pasteurization process changes the taste or kills nutrients somehow? I just don’t understand it.
Hundreds, if not thousands, of years of food safety, science and germ theory goes out of the window because cranks believe that heating milk for less than half a minute at moderate heat kills nutrients…
