Turn the almonds into a colander or large fine-mesh strainer. Rinse well under cool running water and transfer to a medium bowl. Add the salt and cover with 2 inches of warm spring or filtered water; a few almonds may float to the surface. Let cool to room temperature, and then refrigerate for at least 8 hours or overnight. The almonds will plump up (fig. 1.1).

Drain the almonds in the colander or strainer and shake well to remove excess water. Turn them into a blender jar and add the 32 ounces (4 cups) of warm spring or filtered water (if your blender is small, work in two batches). Purée on high until completely smooth and only tiny flecks of skin are visible (fig. 2.1); this may take up to a minute, depending on your blender.

Set the colander or large fine-mesh strainer into or over a deep bowl and place a nylon nut-milk bag inside; open the bag. Pour the purée into the bag (fig. 3.1). Lift the bag and pull the drawstring, and then squeeze the milk into the bowl (once you have poured the purée into the bag you can simply remove the colander or strainer), wringing the bag until the nut pulp is dry (fig. 3.2). Cover the milk and refrigerate. It will keep for up to 3 days in the refrigerator.