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Drink

Hickory Milk

A milk made by grinding hickory nut kernels and mixing with water, then straining through cheesecloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Hickory Milk

Ingredients

Directions

Prepare the nuts

  1. Crack the hickory nuts and remove the kernels.

  2. Grind the kernels coarsely, being careful not to grind them too fine.

Make the milk

  1. In a bowl, combine the nut meal with lukewarm water and beat thoroughly.

  2. Line a large bowl with two layers of clean cheesecloth.

  3. Pour the mixture into the cheesecloth and squeeze out the milk.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Hickory nut kernels
Provide the fat and flavour that give the milk its body and nutty taste.
Lukewarm water
Carries the finely ground nut particles and helps extract their flavour and fat into a liquid.

The step that matters

Grind the kernels coarsely. Grinding too fine makes the meal pasty and hard to strain, so less liquid separates through the cheesecloth and the milk turns cloudy and gritty.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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