Soak Almonds for 8-10 hours in cold water in order to start the process of germination and softening.
Place the almonds in a bowl and cover them with water, leave overnight (8-10 hours). Drain and rinse the almonds thoroughly under cool running water. Put them in the blender, add water, dates and vanilla. Blend at top speed for 1 minute. Transfer the mixture onto a linen cloth to strain the almonds. Squeeze and press with clean hands to extract as much almond milk as possible (it may take a few minutes so be patient!). Heat the milk (according to the instructions on the packaging – up to 45°C), and then add 1 sachet of yogurt bacteria. Set aside for 4 hours. Add sea salt and some forest fruits. Store in the fridge.