Here is what i do:

soak 1/2 cup truly raw almonds (i get mine from Spain currently) in living water (from a spring, artesian well, etc) overnight. You can soak them longer and they wake up more, but you need to rinse them and refill with fresh water. It doesn't matter how much water you soak them in as you will discard that water anyway.

When you are ready to make the milk, put the soaked almonds in a Vitamix (blender works too but not as well) with 2 cups of spring water and a few dashes of sea salt. Depending on your blender it may work better to start with only 1 cup of water until the almonds are nicely broken down. Add the rest of the water and blend on high until you think it's as blended as it's gonna get.

I filter my almond milk through a net-like thing which is like a cone of fine fabric attached to a wire hoop with a handle. You could make one of these yourself, as i have no idea where this thing came from or where to get another one. There are other ways to filter the almond meal out and it takes some experimenting to find the method that works best for you. the filter i have is great because i can actually squeeze and milk the pulp as you would a cow, which gets not only the milk out, but the creamy stuff which is so heavenly. I store my milk in GT's Kombucha bottles and label the bottle with the date. I discovered that the milk i made from almonds that were not truly raw can last for several days in the fridge, but the Spanish Raw almonds made milk that went sour after about two days. My milk rarely lasts that long though, as i use it as the base for my smoothies. Agave is a great sweetener for this milk as it dissolves easily. Just squirt a bit into the bottle and shake.

YUM.
I freak out when i have no almonds to make milk.

m7