If you have an intolerance to cow's milk you may be looking elsewhere for a suitable milk substitute. Almond milk may just be it. It is not only nutritious and deliciously creamy, it is incredibly easy to make too. If you have tried shop bought almond milk and not enjoyed it you might like to think about making your own. In my opinion, it is much nicer. Almond milk keeps for about 5 days in a sealed jug in the fridge so give it a go, you have nothing to lose. Here's how.
Take a glass, any size, and fill with raw unsalted almonds. Using the same glass add four glasses of fresh cold water. Leave the almonds to soak overnight or for at least six hours. Then blitz the almonds with a little of the water in a blender or processor for a minute or so. When you have a paste, add the reserved water and blitz again. Then the best bit, strain. I use a cotton cheese strainer which hangs directly over a jug. After allowing most of the liquid to filter through I find it soothing to don my catering gloves and ooze the remaining milk through the cloth like I am millking a cow. You could equally strain with a muslim cloth laid on a sieve over a bowl and wait for most of it to drift through. Sprinkle the remaining dry almond husks on your muesli, salads or in a crumble to really get the most out of your almonds.
The milk will separate naturally but this does not affect the flavour. Just give it a stir and serve.