Soak a cup of raw walnuts overnight. Drain the water and rinse the nuts slightly. In a blender, mix the walnuts with water — use three cups of the same volume as the soaking container. I like to add a pinch of salt. Blend well for 3–5 minutes.

Strain the milk in batches using a fine-mesh sieve (if it clogs, gently stir with a teaspoon to help the liquid pass through) or use special linen bags or sterile cheesecloth.

Avoid using kitchen towels, as they tend to be too dense, and if you wash them with detergent and fabric softener, it will definitely affect the taste.

Store in a glass container in the refrigerator for up to two days. Use it as a milk alternative for coffee or tea, cook porridge with it, use it as a base for cream soups, or simply drink it on its own.