Homemade Almond Milk

Ninety seconds of blending is what separates a milky white liquid from cloudy water with grit in it.

Squeezing the cloth dry recovers roughly another cupful, and it is the richest part of the batch.

One part almonds to four parts water gives a milk with body; five parts is closer to what comes in a carton.

The leftover pulp dries into almond meal in a low oven and keeps for weeks.