Why is the bottom of my almond milk thick?

The thick layer at the bottom of your almond milk occurs naturally due to settling and separation. Almond milk is an emulsion of finely ground almond particles, insoluble fiber, and fat suspended in water.

Over time, gravity causes the heavier insoluble almond pulp and solids to settle at the bottom of the container. This is normal and does not mean the milk has gone bad. To restore a smooth, consistent texture, simply shake the carton vigorously before every use. If the milk smells sour or forms clumpy curds that won’t blend, it has spoiled.