Keeps about a week in the refrigerator, but don't leave it out on the counter unless you want to experiment with raw almond yogurt or kefir. It's hard not to drink it all up the first day, but it's even better the second. See how this clings to the glass like the freshest dairy milk? Commercial preparations use thickeners such as guar gum to achieve something similar but their results are inferior. You can even add dutched cocoa for a creamy sensation. Some add vanilla, others add almond extract or other flavors. If you accidentally do add that one extra pinch past perfect taste, add more sweetener and it will no longer taste salty.
If not sure, hold back on another pinch of salt because one pinch too many ruins it. Once that has happened, add sweetener if you choose, and salt a pinch at a time, shaking in between and tasting, until the flavor goes from a little "flat" with no salt, to "better than any milk I ever tasted" (perfect).
You will notice a creamy layer floats on top, but with a few gentle shaking sessions and a day or so in the refrigerator, it will blend nicely and taste superbly creamy. Let it sit covered in the refrigerator pitcher for 24 hours.
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