Method

Soak the almonds in a glass or ceramic bowl or large glass jar, and cover with water.

Add 1 teaspoon salt

Cover the container with a kitchen towel, and allow to soak at room temperature for 12 hours.

Drain, and discard the soaking liquid (do not use this to make the milk).

Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.

Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized.

To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug.

Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.

Empty the almond pulp aside. You can dehydrate this for use in smoothies.

Store the milk in a sealed container in the fridge.

Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unsoaked almond milk will keep for about 5 days.