How This Amish Woman Makes Hickory Nut Milk

Name: How This Amish Woman Makes Hickory Nut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 quart
Cuisine: Traditional American
Ingredients: 4 cups coarsely cracked hickory nuts, shells included; 8 cups water

Sun, 20 Sep 2026 21:42:26 -0600

From the Woods to the 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

Rinse the cracked nuts to remove any loose shell fragments or dirt.
Place the cracked nuts into a large stockpot and add the water.
Bring the mixture to a gentle boil.
Reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.
Remove the pot from the heat and allow it to cool slightly.
Pour the mixture through a fine mesh strainer lined with cheesecloth or a clean flour sack towel into a clean bowl or pot.
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.

Canning

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.

Amish Water Bath Canning Method

Process in a water-bath canner (WB) or steam-bath canner (SB) for 1 hour at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.

Refrigerator 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.

Pressure Canning Method

No established pressure-canning time for this recipe.

📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Need More Canning Processing Times?

Blossom & Brine™ Canning Times Guide brings together hundreds of water-bath, steam-canning, pressure-canning, and dehydration times, along with easy elevation adjustments. It’s the same quick reference I keep in my own kitchen.

Questions or Want to Share Your Results?

Pull up a chair and join us in A mish Water Bath Canning & Food Preservation. We talk about canning, food preservation, sourdough, homemade recipes, and homestead cooking every day.

Nutrition

Serving: one cup

Calories: 120 kcal

Total Fat: 11 g

Saturated Fat: 1 g

Total Carbohydrates: 4 g

Total Sugars: 1 g

Cholesterol: 0 mg

Sodium: 5 mg

Fiber: 1 g

Protein: 2 g