You can leave almond skins on or take the skins off. This recipe is for taking the skins off. Note that if you choose to leave the skins on they will have a more bitter taste and there will be light brown flakes in your cheese. If you keep the skins on you will need to add a bit more lemon juice (1 -3 Tbsp.) to counter the bitter and a bit more water (3 -6 Tbsp) to make it smooth. Taste as you add to get the right balance.