It took a little trial and error - especially because the friend had used a Vitamix that holds much more than my little blender. Plus, I had never used cheesecloth before - I found out it probably isn't re-usable like I thought it was..
So here is how I did it:
Soak one cup of almonds in plenty of water for at
least 6 hours, but I did it for 24.
Add almonds and up to 6 cups of water to your blender
(mine only fit 4 and almost over-flowed!
Blend on high speed for a minute or two and you'll get this:
Pour the blender contents through a fine mesh sieve.
If you were only able to fit 4 cups of water in your
blender then add the almond "mush" leftovers back
to the blender and add 2 more cups of water. Blend
again and put through sieve again.
Then you'll have this when you're all done:
It looks good-to-go, but some smaller particles
sneak in there so it's good to use cheesecloth
to catch these before you drink it.
No one likes chunky milk :)
Like my use of clips? This is where I realized
I would not be re-using my cheesecloth.
Next time I'll cut a much smaller piece and
put it on the opening of the container
I'll store the almond milk in and pour it
directly in the container.
I did add a little vanilla to the final product,
but it tastes pretty darn good without.
And I feel a bit better knowing it doesn't have:
calcium carbonate
tapioca starch
potassium citrate
carrageenan (what?!)
sunflower lecithin
and other "natural" flavors
(what are those anyway?)
