(my comments are in the [brackets])
1 cup sprouted almonds
3 -3 1/2 cups filtered water
1) Process almonds in the blender with 1/2 to 1 cup of water until well blended, then add balance of water and blend again.
2) Pour into a cotton or muslin bag or cloth and squeeze out all the milk. This is simple, plain almond milk. This milk can be enjoyed as is or flavored in various ways (see suggestions below). The left over almond pulp can be used to make Almond Cookies [or truffles, or cheese or pies, or cakes or anything. Please do not throw this out].
Yield: almost a quart. Keeps for up to 5 days in the refrigerator. The Sweet Almond Milk (see below) keeps 1–2 days. After storage, the milk separates – so shake well before using.