Forgot to say, make sure you strain the soaked almonds and fill your blender with fresh water, up to the top cup line. The soaking water contains all the enzyme inhibitors, so you wouldn't want to drink it.
Use the wet almond meal for cookies—pages 150 & 156 in my cookbook.
Click for the link to nut milk bags.
Click for the link to this glass jug with the extra wide opening.