Make Clarified Cocktails The Fast & EASY Way! [Reverse Engineered Milk]
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- čas přidán 18. 12. 2022
- Clarified milk punch is a fun cocktail that doesn't need to be difficult to make. Learn how to make it the fast and easy way with science.
Clarified Milk Punch Recipe:
• 1 Cup (240 mLs) Lemon Juice
• 1/2 Cup (120 mLs) Simple Syrup
• 2 Cups (480 mLs) Water
• 1 tsp (2.5 g) Nutmeg
• 1 Bottle (750 mLs) Brandy
• 1.5 cups (360 mLs) Milk
• (Follow labels instructions) Calcium Chloride
• (Enough to process 1 gallon of milk) Rennet
TOOLS USED IN THIS VIDEO (Amazon Affiliate links):
• Glass 1L Bottle --- amzn.to/3Xuet9g
INSTRUCTIONS:
Using a peeler, cut the zest of 5 lemons, add the shaved zest to the brandy and let it sit for 24 to 48 hours. Juice the peeled lemons to the required volume. Set juice aside. Add calcium chloride to milk the night before you plan to use it to clarify your milk punch. In a large pot, combine water, nutmeg, lemon juice, sugar, and brandy with the lemon peels filtered out. Everything but the milk and rennet. Once the sugar is dissolved, add the rennet and then pour in the milk. Stir the mixture for 10 seconds, then let it sit for 30 minutes undisturbed. The rennet needs time to work fully. Line a mesh strainer with a large paper coffee filter and strain out cheese, letting the clear whey run into a large pot. Bottle, refrigerate and serve cold.
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My full article on the hot ale flip can be found here: vintageamericancocktails.com/english-milk-punch/
Benjamin Franklin’s original recipe can be found here: vintageamericancocktails.com/english-milk-punch/
You have such an interesting variety of cocktails! This one is tasty, a nice, lemon flavor.
Hell yeah! I accidentally made gallons of this experimenting. I can bring some over.
09⁶😊[9]😂🎉
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This is very interesting. Thanks for sharing. I am working on how to improve the speed of filtering 5 gallons of a cocktail.
Glad you liked it. 5 gallons is a bit. This method works consistently for me and as you could see in the video I made 1.5 liters in 45 minutes and only ran it through the filter once. Good luck!
This deserves to blow up. Clarified cocktails are all the rage and they are a pain in the fucking ass. Well done. Dave Arnold level shit.
Thank you! That means a lot to me. I’m glad you like the videos. Yeah I’ve made cheese a few times and there’s a difference between making cheese with raw and pasteurized milk then it hit me. Clarification is from the 18th century, long before pasteurization, they were using raw milk so this needs to be approached like making cheese with modern milks.
You rocked my world!! Thank you!!
Hell yeah! Glad I could help. Every time I made milk punch I would wonder why in the world did anyone work this hard for a drink. Then I realized they didn’t. They used raw milk which makes cheese much easier than modern store bought milk.
@@VintageAmericanCocktails I noticed you added the milk to the booze rather than the other way around - against what all the “experts” say. Does it matter? Is one way better than the other?
@@edzmuda6870 I’ve never noticed a difference. If you do it the normal way it requires multiple filters and takes too long regardless. I experimented with this for a while and one time I did a side by Side batch and this way worked better so I’ve just kept doing it this way, but I don’t think it really matters.
When we say “way”, we are referring to the one “way” where you add milk to the booze and the other “way” where you add the booze to the milk, right?
@@edzmuda6870 yes. That’s what I mean. I’ve tried adding milk to the booze and booze to the milk countless times and I never really noticed a meaningful difference.
How to know how much milk to use for clarification?
This is amazing! I've been struggling with thick cocktails made with mango and passion fruit (I'm in Brazil), and some filtrations like the one I'm doing now take 5 days (for 3 passes) and still come out cloudy. I've order my rennet and sodium chloride to test. Hopefully i can drop it down to 1 day or less with this 🙏
Glad you liked it! It’s amazing how long filtering can take and doing multiple passes is a pain. This should help as all my experiments with rennet and sodium chloride produced a liter in under an hour. I also posted this to Reddit a while back and others tried it and successfully recreated the same results. Good luck! Check out my website too. I go into more scientific detail about how rennet and sodium chloride assist in clarifying and why modern lower fat milk make this difficult vs using old fashion high fat raw milk. vintageamericancocktails.com/english-milk-punch/
@@VintageAmericanCocktails amazing, thanks so much. I've literally been searching for a solution for months
how did it work
Sounds like you might not be filtering correctly. Make sure you pass it through the same filter by gently ladling it over the curds trapped from the previous pass. Its the curds trapped in the filter that do the real filtering, not the paper the filter is made of. I used a nut milk bag which is not as fine as a a coffee filter and mine came out clear as bourbon after 2 passes. You don’t have to wait and let it cycle through completely between filterings.
When I do milk punches with cocktails that don’t go lots of really thick fruits like passion fruit or mango, it goes really fast. Seems like this technique works
But when trying a cocktail with 30% mango ou even just 15% mango it doesn’t work.
Probably because there are too many particles to remove given the juices/pulps are so dense.
I still need 1-2 passes depending on the content
Regarding the filtering: I’m doing just that. I’m using a nut bag and being super careful not to disrupt the curds when passing it again
What do you think about charcoal filter system
just using whole milk and lemon gave me the same results. I used nutmeg bag and it is a lot better passthrough than coffee filter and produces the same results. Keep it simple folks!!
So question, if you filter it more than once, will it be more clearer?
It would. All of the minimal cloudiness comes from the first 30 seconds of straining. If you strain the first 30 seconds of filtered punch into a separate container and then filtered just that part again It would have absolutely no particles. I didn’t do that for this video because I wasn’t sure I could do it and not spill a little or make it super awkward looking. But I have done that before when I don’t film it and it comes out absolutely clear.
But there is no need to filter the whole batch a second time. Just catch the first 30 seconds or so and run that part a second time.
I'm confused. You seem to use 1/4 of a tablet of Rennet but you're only using 1.5 cups (way less than 1 gallon) of milk. Does the ratio matter?
Not between the rennet and the milk, 1/4 tablet is right for this recipe. The calcium chloride that I added to the milk is very concentrated and because of that it’s added to the whole gallon of milk even though you only need 1.5 cups of the milk. If you double the recipe just double the rennet and use a 1/2 tablet.
Would this help with coconut cream / milk or oat milk ?
I don’t think so. rennet is specifically an enzyme for breaking down casein proteins. I’ve never made vegan cheese before but I googled it and instead of rennet they use agar agar. vegan cheese recipes use it as the “thickening” agent. Agar agar an awesome stabilizer used in a lot of foods and is an algae or seaweed I think and that reminds me of Irish moss. I’ve used isinglass before for clearing alcohols but if you want a vegan fining option try Irish moss. I’ve also never used Irish moss before but I’ve heard it works well.
Ok so try this lol: make the coconut or oat milk clarified cocktail the normal way you would but instead of just relying on the heat and acid to do the job try adding some Irish moss and see what happens. Agar agar would thicken everything I think so don’t use that, but the Irish moss should just grab onto the large particles and thicken them up/ weight them down. It maybe a fun experiment! This is just a hypothesis I’ve never done what I am suggesting. But if it works for beer it may help clarify your drink too. Good luck! If you do it let me know what happens. I’m curious how it works out. Thank you for that question.
Really interesting video! have never seen this technique before and it seems like a game changer. Have you ever tried making a milk punch just using raw unpasteurised milk without the rennet? the alcohol would probably till most of the potentially harmful bacteria anyway in my opinion. might try at my own risk!
I have not but I bet it would like to. I need to bribe someone at a dairy farm and run off with some raw milk lol. I bet you would be fine. It just couldn’t sit around very long. If you do it let me know!
I live in London and there's a shop in a place call Borough Market that sells raw milk and they use sterile milking methods and thoroughly check their cows for TB etc and it seems to be super popular. apparently it makes the best ice cream you'll ever have. will pick some up and experiment with some milk punches and let you know how it goes!@@VintageAmericanCocktails
@@trojanthegreat that’s awesome! I wish I had that here. Thank you!
Anyone know if I just use raw milk will I get similar results
yes you'll get even better results
I was able to make the punch without the cheese making ingredients. I used whole milk (I poured the cocktail into the milk), waited about an hour, and strained it through a coffee filter. I noticed that my punch had less color than yours, but other than that seemed to be the same. Interesting take on the process though.
Nice! You may have a better hand at this than I do. Whenever I don’t use the cheese making ingredients I struggle to get it clear on the first go and I refuse to put in the effort of multiple filterings. How did it taste?
@@VintageAmericanCocktails It was really good! I've read that the whey proteins from the milk add creaminess to the drink, so I expected a milkier flavor, but it was pretty subtle. I'll probably use a lot less lemon peel the next go around though, as the acidity really comes through.
I didn't need multiple filtrations, but you do have to wait a couple of minutes for the liquid to start running clear. Once the curdles are settled, you can just pour the cloudy liquid back through the filter and you'll be golden. Thanks for the video!
What does it smell like? Do you have to keep it in the fridge?
lol that’s a great question! That was the first thing I thought before I made it too. Like does it smell like old nasty cheese? Fortunately it does not, it’s pretty scentless and what little smell it has is more like a soft lemon smell. To me it smells and tastes like limoncello. Not at all what I would have imagined. I would also keep it in the fridge. Traditionally it was not and it’s said that this method preserves it but I wouldn’t take my chances. It also tastes better cold.
@@VintageAmericanCocktails thank you! Great video I learned a lot
Most people insist on pouring into the milk, but you poured the milk into the cocktail. Was that intentional?
I’ve tried both, with and without rennet, and the results were the same for me. I did it this way because it was easier for me to add the milk to the pot instead of the other way around. If you use rennet it doesn’t matter which you add first because the curdling is aggressive enough that the stronger curds won’t break down.
How long does it take to us?
It takes a day for the lemon peels to infuse, but the actual clarification process is less than 2 hours. 30 for it to sit and then 45 to clarify it. But it produces around a gallon and after just one pass.
Wait this isn’t the hard way?? 😂
Oh man this is way easier! If you try doing this without the rennet it takes forever. To get this volume the normal way would take about 12 + hours of filtering. Check out how other channels do it. They filter it 3 or 4 times and they usually edit it out for time reasons obviously but the first filter is maybe an hour like mine, but then the second filter is 3 hours, and the third filter is like 6 - 8 hours. Most of the third filters are just left overnight. but this way it’s only filtered once and in less than an hour you got a liter. While experimenting this process I quickly ended up with around 2 gallons of this stuff and was giving it out to the neighbors and friends because it was just too much.
Does this contain alcohol?
It does. The brandy is around 40% abv. The alcohol helps in the curdling process.
@@VintageAmericanCocktails Can you make one without alcohol?
@@psk9562 I could try. I bet a spiced black tea or something along those lines could substitute for the brandy.
wasteful peeling!! Great video otherwise though!
Thank you! What else could I have done with the peelings?
This wasn’t wasteful at all. He used the peels and the juice. That’s more than most people use when juicing citrus
@@VintageAmericanCocktails it's not about what you did with the peels, but about leaving large stripes of peel on the lemons 👀
@@VintageAmericanCocktailsit means you can still peels up some peels from the lemon , you left few tiny strips could weight 1-2 grms