Start with whole almonds and soak them overnight in water. Next day,
blanch the almonds (dip in boiling water) and remove the skins (they come
right off). Puree in blender with water and maybe some sweetener and
vanilla if you like. Filter out the grit and you have almond milk. Easy!
From: Malcolm J. Sickels via rec.food.veg.cooking on Jul 28, 1996.
I don't bother blanching the almonds after soaking overnight. I just put
them right into the blender with water and 1/2 a banana. Delishes! More
almonds and banana = thicker milk.
From: Rona@rona.com ("Rona H. Halpern, Ph.D.")
Roman Ivaschenko / 123RF Stock Photo 10693636