Prepping almond milk. From time to time I enjoy the process of making almond 'mylk' but recently an excess of almonds had been sitting in the cupboard made me realise I could lessen the amount of packaged milk I bought from the shops and make it a bit more regularly. It's a bit unrealistic for me to be churning out almond milk everyday (and after all almonds do use a lot of water to be grown), but I thought this might be a good way for us to have our almonds and save on packaging at least a few times a week. After soaking in apple cider vinegar and filtered water (heated to 100 degrees F) for 24hrs (or when I'm ready), I peel the almonds, then rinse and blend with filtered water. I use a nut bag to filter out the liquid and then keep the remaining almond meal to add to my morning oats for 1-2 days. It's quite a nice meditation.