Our pal Katherine K. Robinson has been perfecting this routine for a while now, and it sounds worthwhile and fun and yummy:
I started making my own almond milk about a year and a half ago to reduce the trash we produce (the shelf stable packaging is not recyclable in San Francisco) and avoid all the fillers and preservatives in store bought almond milk. Now that I’ve figured out a routine and recipe that works for us, I’ll never go back to the watery, flavorless, packaged variety.
How to make almond milk:
Start with good quality raw almonds, unpasteurized if possible. I purchase mine from Cipponeri Family Farms at the Heart of the City Farmers’ Market. They are not certified organic but they do not use pesticides. Last time I purchased almonds I paid $20 for 4lbs. Other options in San Francisco include Alfieri Farms and Massa Organics at the Ferry Plaza Farmers’ Market.
Read on for the rest of the process.