Soak the raw almond for at least 4 hours. If you do not have a powerful blender, soak them for 6 - 8 hours.
Drain out the soaked almonds and put them along with the water (list in the ingredient list) to the blender to blend until smooth.
Place a cheese filter bag over a cup or bowl. Pour the almond milk into the container through the filter bag.
Do your best to squeeze out the milk from the filter bag. Then you have your homemade almond milk! (You can save the leftover almond pulp to use in other recipes. Store them in a zip bag and put into the fridge if you are not going to use them the same day.)
*Water: The ratio of almond to water I often use is 1:4-5 (In this case, 320-400 ml) You can adjust the amount of water according to personal preference.
**Optional ingredients: The salt and vanilla extract is optional, but I usually add them to elevate the flavor.
About the leftover pulp: The "pulp" can be saved for other recipes. You can also dry them in the oven and add into your granola or breakfast bowl.
Storage: The homemade almond milk should be stored in an airtight container in the fridge for about 3 - 5 days. I'll recommend making a small amount at a time since we do not add any preservatives.