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I love almond milk, and it's relatively easy to make, however the recipes I've used all call for removing the skins by blanching before blending with water and straining. However I find the skinning process to be tedious to the point where I no longer make almond milk.

I have seen other recipes call for soaking almonds overnight before blending / straining. Does this serve the same purpose as removing the skins via. blanching -- removing the bitterness associated with the almond skin?

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I think that both will do the purpose you are looking for. The soaking is more to bring the nutrients out of the almond before preparing the dish you need them for or in this case the milk. I would try just the soaking once and if you want it more sweet then bitter add the sugar into the water you are soaking it in, this might neutralize the bitterness in the milk when it is ready to drink. Also to neutralize the bitterness try adding vanilla extract or even cinnamon if you would like that.

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Thanks! I'm definitely going to give this a try once I'm settled into my new apartment. –  lemontwist Oct 1 '12 at 14:11
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