Ingredients
3/4 cup almonds, shelled but not blanched
4 cups warm water

Instructions
Blanching the almonds : place the almonds in boiling water, wait until it boils again, and then immediately pour through a strainer. Run cold water over the almonds until they are cool. One at a time, pinch the almonds between your fingers and slip the skins off.

Put half the almonds and 2 cups of warm water into a blender and blend for a while until a smooth, white liquid forms. Put this in a bowl and repeat the process with the other half of the almonds and water. Put it all in the bowl. Double line a strainer with strong cheesecloth that has been washed already and is damp. Strain the almond milk, collecting it in a bowl and try to get as much of the liquid out as possible. The almond milk can then be used for a variety of Medieval recipes calling for it. The ground almonds can be used in a soup or baking.