I really like the taste of sprouted almonds that I bought in bulk at Whole Foods, but boy are they expensive. So I tried making them, soaked raw almonds at room temp in plenty of water for 2 days, changing the water once. They definitely sprouted- I saw little sprouts when I opened them. But they were not as sweet as the WF ones and had very little flavor. So that also translated to not very good almond milk, which I like having around.
What am I doing wrong? Is it something with the almonds themselves? I used raw, but not organic almonds. I think the store bought sprouted are also not organic. Thanks for any tips!
"Raw" almonds in the U.S. are often pasteurized; oddly, it's the imported ones that aren't subject to this (or ones bought direct-from-farmer). Do you still have the packaging?
When I soak almonds I do use organic and truly raw, and they are sweet and flavorful. Plus I just soak only overnight, then rinse and drain every 8-12 hours until I'm pleased with taste. Only usually a day and a half.
I recommend Sproutpeople's almonds:
I am fairly certain the ones you are talking about from whole foods are sprouted and then dehydrated at a low temp for hours (below 180degrees is still "raw")
After soaking and sprouting fully dry off and "bake" in oven approx 8-10hours at 150degrees. Check and flip occasionally.
sorry i didn't see this sooner..
your sprouted almonds were probably soaked with a bit of salt, then dehydrated under 118 (not 180 as another poster suggested) for up to 24 hours. I have found that it is now impossible to get truly raw almonds in california. However, trader joe's sells whole almonds which they label as raw. I've been using these lately and they do taste sweeter to me - I think it is the variety of almond.
Also, I've been going to the trouble of slipping the skins off after they've been soaking about 4-8 hours, then changing the water until they sprout. This seems to help with the sweetness as well - the skin has a bit of bitter flavor.
If you don't have a good dehydrator, I'd say splurge on the WF ones once in awhile: it's going to take a lot of experimenting and effort to get the same product as what you already love!
feel like expiramenting? if the almonds will still sprout and you want to get some sweetness, you could try to do a malting (sprout then dry with a certain level of control) and then a sugar conversion step. If you read about brewing beer, you take sprouted grains (malt) and heat to a temperature where the internal amylase converts the starch into sugar. it takes about 2 hours to convert ALL the starch in malt into sugar. I think the temp range is between 148f-158f and it has to be done in a soupy/wet condition. Maybe before you start trying to perfect the malting process, start by assuming there is not any amylase left over for any number of reasons. in this case, you could prbly just get some amylase and do a partial conversion to create some sugars in the sprouted almonds. raise the temp above 175f to inactivate the amylase. in order for the amylase to have access to the starch, you should crack the almonds a bit. Maybe I'll try this later and see if I can ferment the sweet milk :P