My wife makes the most delicious almond milk I have ever had.
“I take about a pound of almonds and soak them over night, they plump up. The next day I blanch them (this part is optional, but to tell you the truth, its worth blanching them, otherwise the peel gets caught up in the cheesecloth and it also gives it a different taste) So I blanch them, boil for 1 and half minutes, then put them in ice water, then immediately drain them. You can just push with your thumb and forefinger and the skin pops right off. Super easy, I did a pound in about 15 minutes. Then I put 1 1/2 cups of almonds into the blender, fill up the blender the rest of the way with bottled water, blend on high for about a minute. Then you strain it through a cheese cloth (I also put a little wire strainer under the cheese cloth) then you just move it around and the juice comes through, there will be a big bunch of dry almond, I squeeze the cheese cloth and get every bit of juice out of it. You’ll do a bunch of batches like this, a little time consuming, about an hour total time for everything. I keep rinsing out the cheesecloth and do another little bit. I bought some of those milk jugs from Surfas (restaurant supply store) You can also get those at the container store. I buy my cheesecloth at surfas too. Its seriously the most delicious almond milk ever.”