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THis is cool


about a pound (or roughly half a kilo) of fresh raw almonds out of the shell
A blender or food processor
A large bowl to strain into
A mesh bag or cheesecloth for first straining
A reusable fine wire mesh coffee cone or fine muslin bag for second straining
A half gallon or 2 liter refrigerator jug to keep it in
A few pinches of salt (optional)
Sweetener of your choice, to taste (optional)


http://www.instructables.com/id/How-to- ... mond-milk/

either that or you need really small fingers and hands to find the nipples...

I just started doing this last week. So good! A few things I would add:

1. Some people soak the almonds overnight. I haven't tried not soaking yet, so I'm not sure how much difference it makes.

2. I've tried removing the skin and leaving it on. Didn't seem to make much difference.

3. A cup of almonds and 2-3 cups water is a good ratio if making smaller batches. 2:1 is super good, but 3:1 lasts longer and is still very tasty.

4. 3 dates per cup of almonds makes a great sweetener. That said, it's still delicious without.

5. I used a flour sack cloth to do the straining and didn't really need a second straining. I tried pushing some through my Aero press with a filter and it was SUPER clean and really good, but ultimately too hard to push.

6. The leftover pulp can be put on a cookie sheet and baked at 175degF until dry, then ground up into almond meal. Works pretty well in place of flour in cookies, etc.