[Sca-cooks] Almond Milk Question

[SilverR0se at aol.com]

I will be celebrating my 25th Anniversary in the SCA this Novemeber and, 
ideally, I want to prepare a more-or-less authentic feast for my household. 

It is still in the very preliminary stages at this point, but the "cooking in 
advance" notes and advice posted here in the last few weeks makes me think I 
can pull it off.

The menu will be built around a St. Martin's Day (Nov. 11) theme with roast 
goose (got a great deal on one over Easter) and roast pork and other autumnal 
foods.

No matter what dishes I finally choose, it is obvious that I am going to need 
a great deal of almond milk. My question is, does it freeze well so I can be 
making batches all summer long) or should I just make a huge batch as I need 
it? 

Thanks!

Renata