How This Amish Woman Makes Hickory Nut Milk

14.07.26 10:58 PM - By Blossom Frey

From Woods to Table

Jar of hickory milk with a layer of natural fat beside whole and cracked hickory nuts on a rustic wooden table.
Once you've harvested and cracked your hickory nuts, it's time to make what I consider the best part of the entire process—hickory nut milk.

I'm a boiler. Rather than spending hours picking every piece of nut meat from the shell, I let the pot do the work. As the nuts simmer, their natural oils and rich flavor are released into the water, creating a creamy liquid that has been enjoyed for generations.

Hickory nut milk is incredibly versatile. Drink it as it is, use it in baking, stir it into soups and stews, make gravy, blend it into milkshakes and smoothies, pour it over oatmeal, or skim the fat from the top for cooking. It's a simple way to get the most from every hickory nut you gather.


Ingredients

  • 4 cups coarsely cracked hickory nuts, shells included
  • 8 cups water

Yield: 1 quart


Instructions

  1. Rinse the cracked nuts to remove any loose shell fragments or dirt.
  2. Place the cracked nuts into a large stockpot and add the water.
  3. Bring the mixture to a gentle boil.
  4. Reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.
  5. Remove the pot from the heat and allow it to cool slightly.
  6. Pour the mixture through a fine mesh strainer lined with cheesecloth or a clean flour sack towel into a clean bowl or pot.
  7. Press or squeeze the solids to extract as much liquid as possible, then discard the shells and nut pieces.


Your hickory nut milk is now ready to use. As the milk cools, you'll notice a layer of rich fat rising to the surface. This is completely natural and one of the reasons hickory milk has been valued for centuries. Stir it back into the milk before using, or skim it off and save it as a flavorful cooking fat.


Storage

USDA-Recognized Storage — Store hickory nut milk in the refrigerator for up to 3 days in a sealed container. Shake or stir well before using, as the natural oils will separate during storage. For longer storage, freeze it in freezer-safe containers or ice cube trays. Thaw in the refrigerator and stir well before using.
Traditional Amish Method (not USDA tested) — Water bath 1 hour with altitude adjustment. I haven't personally kept this past 6 months, so I don't know what the extended shelf life would be. We go through this quickly when I make it. 
Rebel Canning Method (not USDA tested) — Using a pressure canner, follow the same processing method you use for canning milk.

Disclaimer: Methods labeled "Not USDA Tested" are shared for educational and historical purposes. They have not been evaluated or approved by the USDA. If you choose to use these methods, you do so at your own risk and agree to our Liability Waiver.

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Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.


Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.


Blossom Frey

Blossom Frey

Lead Educator and Founder Blossom & Brine™
https://www.facebook.com/blossombrineco

Blossom Frey is the Founder and Lead Educator of Blossom & Brine™. Raised in an Amish community, she teaches food preservation, canning, and traditional homestead skills through practical classes, workshops, and educational resources.

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