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?