Quick Answer
Short Answer: Acorn milk can be made by grinding acorns, soaking them in water, and then blending the mixture to create a milky liquid. This process involves leaching tannins from the acorns to achieve the desired taste.
Preparing the Acorns
To make acorn milk, start by collecting mature acorns from oak trees, preferably from white or English oak species. You’ll need about 1 cup of acorns for every 1 liter of milk. Rinse the acorns thoroughly, and then grind them into a fine flour using a mortar and pestle or a dedicated grain mill. Aim for a texture similar to oat flour.
Leaching Tannins
Transfer the ground acorns to a bowl and soak them in water for 12-24 hours. This allows the tannins to leach out, giving the acorns a milder flavor. After soaking, drain the liquid and discard it. You’ll be left with a starchy, slightly bitter residue. Repeat the soaking process two to three times, changing the water each time, until the liquid becomes clear and the residue is free of tannins.
Blending and Straining
Combine the final leach water with 1 liter of fresh water in a blender. Blend the mixture on high speed for 30 seconds to 1 minute, creating a milky liquid. Strain the mixture through a cheesecloth or a fine-mesh sieve to remove any remaining particles. You can now consume the acorn milk raw or heat it to a temperature of around 160°F (71°C) to pasteurize it. Store the milk in the refrigerator and consume it within a day or two.
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