Place the almonds in a large bowl and cover with enough water to sit 2 cm above the almonds. Allow to stand at room temperature for 12 hours. Drain, discarding the soaking liquid, and rinse well under cold running water.
Place the almonds, water (1 litre) and salt in a blender and blend on high speed for 3/4 minutes. Working in batches, pour the mixture through a fine sieve over a large bowl, pressing firmly to extract as much milk as possible.
Pour the milk into bottles, refrigerate for 3 or 4 days. Reserve the almond pulp to make the almond meal recipe.
Almond meal (around 1 cup) :
Preheat the oven to 100 °C. Place the reserved almond pulp in a large ligthly greased baking tray lined with a non stick baking paper. Spread to a tihin, even layer and bake for 1 hour. Toss the mixture, spread evenly and bake for a further 1 hour.
Allow to cool completely, tranfer for a small food processor and process until fine. Store the almond meal in an airtight container refrigerated for up to 1 week.