[Sca-cooks] Almond milk question

[AEllin Olafs dotter]

So I'm finally trying this. Working with a recipe that blithely tells me 
to take my good almond milk...

Do I strain it first? I'm then going to be thickening it, and draining 
it, and using everything left in the cloth... but I'm not sure if 
"everything" includes the suspended solids or not. I do know I should 
blanch the almonds first, so I don't have any peel, which suggests I 
don't strain? I was originally assuming that to get milk, I would - but 
now I'm not sure.

AEllin