Updated how-to:
1 teacupful of almonds (250g dry weight) to soak in the same amount of cold water for 4-24 hours.
Almonds need to be fresh, and either non- or lightly roasted, and checked for worm-holes.
Change water a few times over the course of the soaking period.
Do NOT remove the brown shells, else the resulting milk will be less sweet, more bitter.
Divide original amount into three equal parts (wet weight now is about 90g each batch).
One-batch at a time into high-performance blender/mixer.
Each time fill up to 900 ml with at least filtered, preferably also boiled, cold water.
Blitz almonds and water for 2-3 minutes at max speed - longer time results in "creamier" milk.
Do NOT add any salt or vanilla, those just limit the uses of the final milk.
Place a large colander into an even larger tray (with high sides) or bowl.
Cross two 50cm long pieces of dense cloth in the colander. (Or use a fancy nut milk bag.)
Pour in the blended almond-water mix as slowly as needed to avoid overflow.
Gater up the sides of the cloth and press the milk trough the cloth into the tray.
Pour milk into bottles (funnel recommended), refrigerate, use within a week.
Left-over "dry" almond mass from the cloth is for other cooking.
(Either right away as wet; frozen, used later; or dried in a low-temperature oven, used asap.)
Cheers,
Hedi
