1. Soak 2 cups almonds for 24 hours. Change the water at least twice throughout the day.
2. Pop off the skins. If the almonds are new they should come off a bit easier. You might need to soak them in warm water for 10 minutes- NOT HOT water. (You can skip this step if you plan to use the milk within 24 hours.)
3. Put almonds and 4 cups filtered water in a blender and blend for about 1 minute. You can add a dash of honey or agave if you wish to sweeten it. I like to add nutmeg and cinnamon.
4. Strain into a bottle with a strainer and funnel. (If you have a dehydrator you can bake the almonds and make granola, to use with your milk! I will post a cheese recipe you can use with the remaining almond meal.)
5. Refrigerate for up to 3-4 days if you use almonds without the skins and one day if you use almonds with the skins on.
I use one part raw almonds to two parts water, however you can use one part almond to one part water if you want a stronger milk, or if you want a more diluted milk you can use one part almonds to three or four parts water. Also, adding additional agave or honey can make a delicious sweet milk that you can drink as dessert.