Soak 1 cup raw almonds in 2 cups of filtered water for 6-12 hours.

Remove the soaking water and rinse almonds well (no need to remove skins).

Place in a blender (preferably high-powered), add 4 cups warm water, and process until smooth and creamy (I run a 'smoothie' cycle on Blendtec twice).

Strain through a medium mesh strainer scraping and pressing the pulp.

Discard the pulp (or dehydrate and use as almond meal), rinse the strainer; add coffee filter (or high quality paper towel) to the strainer, and strain again, squeezing the pulp as much as you can. It's a fairly slow process, and to save labor you can leave almond milk to strain on its own.

After straining, squeeze the filter gently. I do it in two batches, so use two filters.

Once you are done, you should have three cups, or just under, of homemade almond milk.

Store in refrigerator for up to 5 days.