To strain the almond milk you can either use a nut milk bag, cheesecloth or my favorite: a super thin clean dish towel. Simply lay the towel over a mixing bowl and pour on almond milk, then gather the corners of the towel, lift and gently squeeze the liquid into the bowl until only the pulp remains. See this recipe for more visual help.
Blend on high for 1 minute or until the milk looks creamy and only small bits of almonds are visible.
Add almonds to a blender with 3.5 - 4 cups filtered water (the more water, the thinner it will be) and cover tightly with lid and a towel just in case any liquid seeps through.
The next day, drain and rinse your almonds under cool running water.
Soak your almonds in warm water overnight at room temperature. Cover with enough water to ensure they're fully immersed plus 1 inch of water. No need to cover. If you're in a hurry, use boiling water - should reduce soaking time to 1 hour.