Homemade Black Walnut Milk

[@snarp98]

Thank you for sampling this at the event! It was delicious!

[@foragerchef4141]

Thanks for coming 😊

[@hiromikami]

Thank you! I'm in Florida and there's hickory everywhere. I'm definitely inspired to make this happen.

[@richardstevens3461]

I love hickory milk and can't get enough of everything mockernut. I find black walnut not as good as a nut because I don't like the fruity aspect. It's amazing in ice cream... I'll have to try the milk version. Can't wait to meet you this September!

[@rockpooladmirer]

Hey, if there's capacity/funds, I'd super appreciate proper closed captions in this, past and future videos. unfortunately the auto generated ones consistently have errors and omissions and compromise the accuracy of the CCs and thus the access they provide. please consider it!

[@foragerchef4141]

I’d love be able to do that. Unfortunately this you tube channel doesn’t make enough to support itself long term, tbh. Best I can do is the auto closed captions.

[@medogandcatadventure]

Great! I collected some wild black walnuts a while ago. It’s just difficult to get them out of the shell. Hence the reason I still have some. 😁

[@babytamtam18]

I am going try this! Wish I could find whole black walnuts somewhere. The bagged variety might not be too bad.

[@lorenzo__cooks]

this is awesome. Would be cool to make a tres leches style cake with 3 different nut milks. Maybe a eild rice milk too!

[@TMKNWA]

Cracked some fresh homegrown black walnuts last night. Gonna do this recipe this weekend

[@foragerchef4141]

@@TMKNWA enjoy it’s really good. Even better if you crack your own.

[@annlibrowning]

is any nut will do but soaking 24 hours is essential ? hazelnut, almonds,pecans ?

[@dukenegju]

Great, thank you! You said heating at 260, but wrote 160 - which one? :) Love

[@foragerchef4141]

Oh I’ve been making jam and jelly all week and must’ve been confused there. 160 F.

[@dukenegju]

@@foragerchef4141 Thanks a lot, your blog recipe also says so. :) Never mind. Love

[@foragerchef4141]

@@dukenegju Yeah just don't boil or simmer it. 160, 170, 180 F are probably safe, any higher and it will get dicey though. Thanks for the copy edit too, I appreciate that, I'm just one fallible human over here. :)

[@dukenegju]

@@foragerchef4141 Thanks again, Im actually quite astonished by all you are capable to manage. Thank you for sharing, best wishes

[@meftahe3]

I love your work. I am in Michigan and I'm wondering when is the best time of year to gather the walnuts to make this? Thanks

[@foragerchef4141]

October

[@TMKNWA]

Can’t wait to try this I have many mature ones on my property

[@peytonpope4444]

good for yah