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Note: Youll also need a new, clean pair of nylons or tights (for straining the almond milk).
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I just cut the foot off and use it for this purpose.
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First, measure the almonds and place in a glass jar.
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Add the water so that the almonds are covered and soak for 6-8 hours.
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After they have soaked, rinse the almonds and drain the water a couple of times to clean the almonds.
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Next, place the soaked almonds and the filtered water in a blender.
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Blend thoroughly until almond pieces are small and froth appears on the surface, usually 1-2 minutes.
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Then, pour 1/2 the contents of the blender into the end of the nylon/tights to strain it, holding the top over a medium sized bowl.
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While holding the top of the nylon, squeeze from the top to the base (toe), expelling the liquid from the fabric.
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Empty the almond pieces from the nylon into a separate bowl.
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Repeat until all of the liquid is strained.
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Store the milk in the fridge for up to 4 days, and you can even use the almond pieces for salads, in oatmeal or breads...be creative!
