Q&A for How to Make Almond Milk

48 hours max. If you are going to do this for 48 hours, soak and drain the water every 12 hours.

The 1.5 cups of water is only used to soak and soften the almonds for 24 to 48 hours. Discard that after straining the almonds from it. After the almonds are blended with four cups of milk, you will have four cups of almond milk.

Yes, it is lactose-free and contains fewer calories and carbs.

Pretty much. Cheesecloth is defined as "thin, loosely woven cloth of cotton"; muslin is defined as "lightweight cotton cloth in a plain weave." So they are more or less the same thing. Note that muslin is typically used for clothing and such, while cheesecloth is used for holding curds together when the cheese is forming.

The soaking water has something in it that inhibits absorption of nutrients from the milk.

The almond pulp produced from creating almond milk has many uses. You can throw it into baking recipes, use it on top of yogurt, or even put it in a salad for a little crunch.

You should use cold water.

You can toast the nuts. Just dry fry them until the outside is charred lightly. Then follow the steps described above.

You do not have to boil, but must refrigerate immediately; it only has a shelf life of 3 days. If you boil it you kill nutrients, which is why you will see added nutrients to the boxed milk.

No, almond milk is made entirely out of almonds. You don't add milk to it.

If you'd like to do so, that would be fine. However, it is then flavored almond milk, not plain.