Can you freeze silk almond milk?

In the following text, we will be answering the question,” can you freeze silk almond milk?” We will also discuss how to freeze the silk almond milk properly. We will also be discussing the health benefits of almond milk along with the factors responsible for the spoilage of almond milk.

Can you freeze silk almond milk?

Freezing almond milk can effectively extend its shelf life, although it’s important to note that the texture may undergo changes upon thawing. During the defrosting process, the liquid and milk solids in almond milk can separate, resulting in a slightly altered consistency.

While the thawed almond milk may not be ideal for consuming as a beverage or in frozen desserts, it remains suitable for various cooking and baking purposes. Its altered texture should not deter its use in recipes, as the flavor and functionality of almond milk can still be preserved.

It’s worth understanding that vegetable milks, including almond milk, are complex colloidal systems composed of dispersed particles such as oil droplets, solid particles derived from raw materials, proteins, and starch granules. 

The presence of these components can pose challenges in maintaining product stability. Issues like sedimentation and creaming may arise, potentially compromising the overall quality of food products that rely on almond milk as an ingredient. (1)

How long is almond milk good for?

Unpackaged or homemade almond milk, whether fresh or pasteurized, has a limited shelf life. At room temperature, it typically lasts only a few hours, while under refrigerated conditions (4°C–5°C), it can stay fresh for approximately 2–3 days.

In contrast, almond milk that undergoes pasteurization and is aseptically packaged remains stable for a longer period. When stored in refrigerated conditions, it can maintain its quality for around 12–30 days.

For almond milk that has undergone ultra-pasteurization and aseptic packaging, its shelf life significantly extends. When stored at room temperature, it can remain suitable for consumption for approximately 90–170 days.

The overall shelf life of almond milk is influenced by various factors, including the quality of the raw materials used, the specific manufacturing process employed, the stability of the emulsion, any thermal or nonthermal treatments applied.

The packaging method utilized, and the storage temperature maintained throughout its lifespan also has great influence.(2)

Almond milk is a colloidal dispersion created by combining water with powdered or blended almonds. 

The typical process involves soaking and grinding the almonds in an excess of water. After filtration, a milky white liquid is obtained, with the concentration of solids varying based on the ratio of nuts to water.

In commercial processing, the milky white liquid undergoes additional steps for enhanced stability and shelf life. 

High-pressure homogenization is commonly employed to achieve a uniform texture and prevent separation. Subsequently, pasteurization is carried out to ensure the product’s safety and extend its shelf life.(3)

The utilization of emerging process technologies in almond milk production has yielded several benefits, including enhanced emulsion stability, reduced particle size, inactivation of enzymes responsible for off-flavors, and decreased microbial presence.

By implementing these innovative techniques, almond milk manufacturers can improve the overall stability of the product. These advancements, when combined with appropriate packaging methods, effectively extend the shelf life of almond milk. (2)

How to store almond milk?

Almond milk can be stored similarly to oat and soy milk, whether in unrefrigerated or refrigerated form. When dealing with unrefrigerated almond milk, it is advisable to handle it as you would unrefrigerated coconut milk or dairy milk.

For unopened cartons of unrefrigerated almond milk, it is recommended to store them in a cool and dark place, away from sources of heat such as direct sunlight or stovetops. Suitable storage options include pantry or kitchen cabinets.

Once the carton of almond milk is opened, it should be consistently refrigerated with a tightly sealed container. Refrigeration is essential for maintaining the freshness and quality of almond milk. 

However, it is important to note that keeping the almond milk carton in the refrigerator door is not ideal, as this area experiences greater temperature fluctuations.

Homemade almond milk, lacking preservatives, should always be stored in the refrigerator to prevent spoilage. Ensure it remains refrigerated at all times to maintain its freshness and prevent the growth of harmful bacteria. (2)

How to tell If the almond milk has gone bad?

If you detect a sour or rancid odor, a clumpy texture, mold growth or discolorations, or if the carton appears swollen, it is crucial to recognize these as clear indications that the almond milk has spoiled and should not be ingested.

It’s worth highlighting that almond milk provides an environment conducive to the growth of both spoilage and pathogenic microorganisms. 

Moreover, due to its high concentrations of polyunsaturated fatty acids, almond milk is prone to oxidative and hydrolytic rancidity. This can lead to the development of undesirable volatile compounds and off-flavors. 

Therefore, it is essential to exercise caution when consuming almond milk that has exceeded its recommended shelf life or exhibits signs of spoilage.(4)

In typical vegetable milk processing facilities, thermal-based operations like pasteurization and ultra-high temperature treatment are employed to minimize or eradicate microbial activity. 

Nevertheless, great care is taken to optimize the time-temperature parameters to ensure that the essential phytonutrients in the milk remain intact. This enables effective microbial control while preserving the nutritional integrity of the product. (5)

Can you use almond milk after the expiration date?

The “best by” or “best before” date printed on almond milk cartons primarily serves as an indicator of the product’s quality rather than its safety. Therefore, almond milk does not necessarily spoil immediately after reaching its best before date.

The shelf life of colloidal foods, such as almond milk, is significantly influenced by the stability of their emulsion. Almond milk, functioning as an oil-in-water emulsion, consists of a dispersed phase comprising complex protein dispersions and oil droplets.

Emulsions, due to their inherent nature, are thermodynamically unstable systems, and over time, they are susceptible to deterioration caused by various physicochemical mechanisms that can occur concurrently. 

These mechanisms include creaming (separation of liquid and solid particles), flocculation (clustering of particles), coalescence (merging of droplets), and phase inversion (alteration in emulsion structure). (4)

What are the risks of drinking spoiled almond milk?

Almond milk is a nutrient-rich medium that provides favorable conditions for the growth of both spoilage and pathogenic microorganisms. 

Consuming spoiled almond milk can potentially result in symptoms like nausea, vomiting, diarrhea, or a combination of these digestive issues. 

Such symptoms are commonly caused by mycotoxins, which are toxins produced by molds that can contaminate almond milk. (2,4)


In the above text, we answered the question,” can you freeze silk almond milk?” We also discussed how to freeze the silk almond milk properly. We also discussed the health benefits of almond milk along with the factors responsible for the spoilage of silk almond milk.


  1. K. Briviba et al. Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chemistry 192  82–89, 2016
  2. Reyes-Jurado, F., et. al. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. Food Reviews International, 1–32, 2021
  3. Vanga SK, Raghavan V. How well do plant based alternatives fare nutritionally compared to cow’s milk? J Food Sci Technol.;55(1):10-20.2018
  4. Nor Aishah Hassan. Almond milk production and study of quality characteristics  Journal of Academia 2, 1-8, 2012
  5. Kehinde, B. A., Panghal, A., Garg, M. K., Sharma, P., & Chhikara, N.  Vegetable milk as probiotic and prebiotic foods. Advances in Food and Nutrition Research. 2020.