|nut milk bag|
Start by soaking 1c. of whole raw (preferably organic) almonds in several cups of water for at least 4 hours. I use filtered water, and most often soak them overnight, and then make the milk in the morning.
Drain and rinse the soaked nuts. You can if you want to, slip the skins off the almonds. They usually slip off easily with a little squeeze. I have seen recipes that tell you to do this, and recipes that don't even mention it. I usually pop some out of their skins just for the fun of it, but ignore any that seem stuck. I don't notice a difference in the milk either way.
Next put the soaked nuts in a blender with 3-4c. of water (less water will make a richer milk). Add a pinch of salt and 1T. vanilla ( optional). Blend on high for about 1 minute.
Next pour the milk into a nut milk bag fitted over a bowl. You could also use a thin kitchen towel or several layers of cheesecloth. Squeeze the milk bag over the bowl until as much liquid as possible is extracted.
Pour it into a covered glass container/bottle and store in the fridge for 4-5 days.
There are uses for the leftover pulp. Add it to baked goods, hummus/spreads, or hot cereal.