Тёмный

Milk Syrup - Can It REPLACE EGG WHITE? Silky, Frothy & Simple! 

Cocktail Time with Kevin Kos
Подписаться 163 тыс.
Просмотров 40 тыс.
50% 1

Milk Syrup is a simple way of creating silky and frothy cocktails without the need for special ingredients, so let’s find out if it makes for the best Whiskey Sour and the Silkiest Old Fashioned! It may look almost like regular simple syrup, but Milk Syrup can transform your cocktails, mellowing the tannins in aged spirits, adding a superb texture to any drink, and adding a nice foam to shaken cocktails that will make you rethink using egg whites. So if you want to see how to make Milk Syrup and how to use it for the best Whiskey Sour, Gin Fizz and Old Fashioned then pull up a chair and get ready. It’s Cocktail Time!
Check out the recipes for the Milk Syrup and 3 delicious cocktails made with it: www.kevinkos.com/post/milk-syrup
🙏 𝗦𝘂𝗽𝗽𝗼𝗿𝘁 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗣𝗔𝗧𝗥𝗘𝗢𝗡: / cocktailtime
🍸 𝗗𝗼 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗯𝘂𝘆 𝗺𝗲 𝗮 𝗰𝗼𝗰𝗸𝘁𝗮𝗶𝗹?: www.buymeacoffee.com/kevinkos
A massive thank you to all our Patrons for their support, especially "Old Fashioned" patrons Julien Laucke Johannes Haas, Aaron Merkle, Mike Conners and “Negroni-Wall of Fame” patrons Cesar Garcia, David McDermitt, Joerg Meyer, Nikola Bulajic, Kris Kemp, PhotoJoseph, Kyra Carbone, Benjamin Tran, Hokky Tio, Trevor Harbeard, David Bryne, Gerard Fortuna, Oleg Smityuk, Per Almén, Eric Lindstrand and Bo Yin!
Check out the episodes when they joined and their spots on the Wall of Fame here: www.kevinkos.com/wall-of-fame
📨 𝗡𝗲𝘄𝘀𝗹𝗲𝘁𝘁𝗲𝗿
Join “the Cocktail Times” newsletter and get secret cocktail tips and my answers to the most frequently asked questions! Sign up here: www.kevinkos.com
🍸 𝗕𝗔𝗥 𝗧𝗢𝗢𝗟𝗦
Get a 10% discount on bar tools from A Bar Above with the code COCKTAILTIME10 if you live in the US: bit.ly/Bartools
🔬 𝗠𝗜𝗫𝗢𝗟𝗢𝗚𝗬 𝗚𝗘𝗔𝗥: geni.us/h0A2aC3
● Precision scale: geni.us/cWyu
● iSi whipper: geni.us/kG7oS5
● Mortar & pestle geni.us/QLALC3
● Bitters bottles: geni.us/iOM1b4E ; geni.us/5KSIdv
● Works Apron by WELLTA: welltaboualaphanh.com/
● Sous Vide cooker set: geni.us/ldAXX2
● Precision scale: geni.us/cWyu
● Chemex: geni.us/TEPWJ
● Blender: geni.us/qNY76
📖 𝗕𝗢𝗢𝗞𝗦: geni.us/PgQ3Um
● Liquid Intelligence by Dave Arnold: geni.us/MIgy
● Drinking Distilled: geni.us/USRt
● The Bar Book: geni.us/LqMZ
● The Flavor Matrix: geni.us/9PJj3R
● STB Cocktail Guide: geni.us/6rtBo
● Imbibe!: geni.us/2ukBld
● Meehan’s Bartender Manual: geni.us/kYNiW17
📹 𝗦𝗧𝗨𝗗𝗜𝗢 𝗚𝗘𝗔𝗥: geni.us/tDzbg
● A-cam: geni.us/CQCHSS
● main light: geni.us/j4lAbU
● practical light: geni.us/IIZe
👕 𝗚𝗲𝘁 𝘁𝗶𝗺𝗲𝗹𝗲𝘀𝘀 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗠𝗘𝗥𝗖𝗛 𝗵𝗲𝗿𝗲: my-store-11171765.creator-spr...
By buying through the affiliate links you’re also helping out the Cocktail Time with Kevin Kos channel with a small commission (at no additional cost to you). Cheers!
Check out last week’s episode and learn about the classic combo of Jägerbomb and Redbull, the Jägerbomb: • Jägerbomb - Can It Be ...
🤝 𝗙𝗼𝗹𝗹𝗼𝘄 𝗖𝗼𝗰𝗸𝘁𝗮𝗶𝗹 𝗧𝗶𝗺𝗲 𝗼𝗻 𝗜𝗚, 𝗙𝗕, TikTok or 𝗪𝗘𝗕
kevin_kos
cocktailtimewithkevinkos
● www.kevinkos.com
0:00 Today on Cocktail Time
0:41 What is Milk Syrup?
1:38 Making Citric Acid Solution
2:02 Making Milk Syrup
4:00 Milky Whisky Sour
5:22 Ramos Mily Fizz
6:59 Milky Rum Old Fashioned
8:20 Bottom of The Glass - Fun Milk Fact!
8:49 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #milk #syrup

Опубликовано:

 

1 июн 2024

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист
Посмотреть позже
Комментарии : 206   
@KevinKos
@KevinKos 7 месяцев назад
Let me know what cocktails you’d like me to try with Milk Syrup 🤩🥛! If you like what we do, you can also support the channel here: 🎩 Join the Patron: www.patreon.com/cocktailtime 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
@phantomhandofcocktailtime6911
@phantomhandofcocktailtime6911 7 месяцев назад
This idea is better than good, it’s legen-dairy 😉
@bluupadoop
@bluupadoop 7 месяцев назад
Ditto for this comment 👍
@mattia_carciola
@mattia_carciola 7 месяцев назад
Legen wait-for-it dairy!
@urouroniwa
@urouroniwa 7 месяцев назад
It's a brilliant idea, but there is an important mistakes in the presentation. The amount of acid you need to curdle milk depends on the temperature. If you do it at 6 C you will need a *lot* more acid than if you do it at 80 C. This is the reason for heating whey when making ricotta cheese. The reason the milk syrup does not taste acidic is because you heated the milk. If you don't, then the syrup will definitely taste acidic. You can easily do this with with "natural" lactic acid instead of citric acid. Add a spoonful of yogurt to your milk/cream. Heat the mixture to 40-50 C and hold it there for 2-3 hours. This allows the yogurt to work. Then heat the mixture until the curds form. Let it sit and then drain. Also, the addition of the cream increases the cost quite a bit and I think it's mostly wasted. The only difference is the fat content and the way the fat is wrapped up in the curd. If you use homogenised milk, the fat sticks to the protein and will stay in your cheese. If you use non-homogenised milk, then the fat stays in its globules. If stir a bit when the curds are forming, you will allow the fat to escape. This will make the whey cloudy because of the fat. Some cream is also homogenised and also has thickeners in it. Adding this to the milk will not make any appreciable difference to the whey. If your goal is to make a creamy whey syrup, then you want to use non-homogenised milk (which may be very difficult to find, depending on where you live). Anyway, it had never occurred to me to make a syrup from sweet whey. I make cheese as a hobby and usually have liters of the stuff that ends up on the compost heap. Another cool thing to use it for!
@sarkastico
@sarkastico 6 месяцев назад
Thanks for the info. Nice to learn something new from people outside of the bartending industry 😊
@shrimpkins
@shrimpkins 4 месяца назад
What happens if you only use yogurt, and no milk?
@Elemento-115
@Elemento-115 7 месяцев назад
Another idea I can give for those who doesn't know it already. You leave 1 spoon of Flax seeds sit with water (1:3 ratios) and that will make a viscous mix, strain the seeds and there you go. False egg white.
@ellyam991
@ellyam991 7 месяцев назад
Same with chia seeds! I wonder if it acts similarly to egg white in cocktails though. I know it can work for baking
@KevinKos
@KevinKos 7 месяцев назад
Nice! Thank you for sharing!
@eyespy3001
@eyespy3001 7 месяцев назад
The quick whey of doing this would be to use unflavored whey protein powder and reconstitute it with the simple syrup.
@vidareggum6118
@vidareggum6118 2 месяца назад
You’re punny😁😂
@eyespy3001
@eyespy3001 2 месяца назад
@@vidareggum6118 You know what, I think that was an auto-correct 😆😎
@annagyure4844
@annagyure4844 7 месяцев назад
If you add salt to the curds after you strain, you get a 2 in 1! Some fresh cheese and a delicious milk syrup! Normally when I make cheese, I just strain the liquid down the drain, but now, it won’t go to waste 😊
@brokenrecord3523
@brokenrecord3523 7 месяцев назад
Do you use citric acid or rennet?
@annagyure4844
@annagyure4844 7 месяцев назад
I always use citric acid
@TimMcFisher
@TimMcFisher 7 месяцев назад
You and your production staff are an amazing combination! 🥛
@nirlox4802
@nirlox4802 7 месяцев назад
🥛 love your mixology methods and techniques your my inspiration to get in to mixology keep up the good work
@tgottwalt
@tgottwalt 7 месяцев назад
Another great video, Kevin. I thought Super Syrup was a bit tedious to make, so I'll definitely give this a try!
@downtime212
@downtime212 7 месяцев назад
Excellent episode🥛
@willibtx
@willibtx Месяц назад
Thanks for all your innovative techniques 🥛
@KevinKos
@KevinKos Месяц назад
My pleasure!
@bruceharlick3322
@bruceharlick3322 7 месяцев назад
🥛 Another great video, Kevin. Thanks!
@KevinKos
@KevinKos 7 месяцев назад
My pleasure! Thank you!
@Nikzzza
@Nikzzza 7 месяцев назад
An amazing video and information breakdown, as always 🥛cheers
@KevinKos
@KevinKos 7 месяцев назад
Glad you enjoyed it!
@speakeasy_hann985
@speakeasy_hann985 7 месяцев назад
fantastic, i will make it soon 😁
@LuisOrtega-jn4vd
@LuisOrtega-jn4vd 7 месяцев назад
Hello Kevin, I made it with fresh blended coconut milk and it turned out fantastic, same ratios, but different milk source!! But your idea was the body of my project..thanks a lot
@KevinKos
@KevinKos 7 месяцев назад
Awesome!
@shrimpkins
@shrimpkins 4 месяца назад
Does the coconut flavor still come through, and if so does it limit your drink applications?
@pragmatik5305
@pragmatik5305 7 месяцев назад
Ahoj Kevin - awesome vid. I’ll make sure to try this out, along with the saline solution. 🥛
@KevinKos
@KevinKos 7 месяцев назад
Let me know how you like it! Cheers!
@AngryCocktails
@AngryCocktails 7 месяцев назад
I did something similar with an oleo saccharum - it was like a clarified cordial. 🥛
@michaellester90
@michaellester90 7 месяцев назад
Great video and great idea🥛
@KevinKos
@KevinKos 7 месяцев назад
Thank you! Cheers!
@JSOS
@JSOS 7 месяцев назад
Great tips as always. Replacing egg white helps a lot in a busy bar. Cheers Kevin!
@KevinKos
@KevinKos 7 месяцев назад
Thanks for watching!
@nicholassok5797
@nicholassok5797 6 месяцев назад
I learned that using Demerara sugar and making it as a regular simple syrup with milk makes it curdle in the process, making it easier to strain right away
@mattia_carciola
@mattia_carciola 7 месяцев назад
Really liked this [MILK] episode! Is there a way to get more foam from it, maybe adding some ingredients?
@PhilipDouglass1
@PhilipDouglass1 7 месяцев назад
I’m going to have to try this!🥛
@KevinKos
@KevinKos 7 месяцев назад
Hope you enjoy
@dsking416
@dsking416 7 месяцев назад
I make the Super Syrup minus the sugar this way I can tune the sweetness separately of the foamer content. I make it in bulk then vacuum seal it then freeze it, it works out perfectly.
@KevinKos
@KevinKos 7 месяцев назад
Great tip! Thank you for sharing it!
@Muttonbird
@Muttonbird 7 месяцев назад
🥛Looking forward to trying this with my wife who doesn't like the egg whites. Thanks Kevin, Another super interesting, entertaining and superbly put together video. Cheers!
@lucasbelga2376
@lucasbelga2376 7 месяцев назад
if tou want, you can make Aqua Faba, is veggie and if egg white is 9/10, Aqua faba is 8/10. Made with chickpeas
@th3funnyc4t
@th3funnyc4t 7 месяцев назад
🥛ive been waiting for this for sooo long❤❤
@KevinKos
@KevinKos 7 месяцев назад
cheers!
@daimadoshi1001
@daimadoshi1001 7 месяцев назад
🥛 well. I have all the ingredients on hand... Gotta try it in a daiquiri just for funsies!
@chipsclassiccocktails1458
@chipsclassiccocktails1458 7 месяцев назад
🥛I'm on it. Thanks!
@KevinKos
@KevinKos 7 месяцев назад
Have fun!
@hakanvikstrom4502
@hakanvikstrom4502 7 месяцев назад
🥛I'll have to try this.
@kevindiebold6358
@kevindiebold6358 7 месяцев назад
Gonna try it at the bar this weekend cheers 🥛
@KevinKos
@KevinKos 7 месяцев назад
Have fun!
@aarondelacruz
@aarondelacruz 7 месяцев назад
What size are those swing top bottles you used for the milk syrup and the lemon super juice? Those look like the perfect sizes for my home bar
@arjunanand1
@arjunanand1 7 месяцев назад
And yet another lovely idea to try out! Can I ask what glasses those are that you used in the old fashioned?
@KevinKos
@KevinKos 7 месяцев назад
This one was a gift, so I am not sure. Sorry.
@vismundcygnus2800
@vismundcygnus2800 7 месяцев назад
Very nice. 🥛
@simonelazzarini
@simonelazzarini 3 месяца назад
Cheers! 🥛
@shawnmartin9790
@shawnmartin9790 7 месяцев назад
Came out great, cheers for the recipe. If anyone is curious my clarified milk brix was 7 and I’m in Canada, so I’m sure the estimate of 6 is pretty bang on.
@KevinKos
@KevinKos 7 месяцев назад
Awesome! Cheers!
@gfmack13
@gfmack13 7 месяцев назад
🥛 Sounds interesting
@MrMoney331
@MrMoney331 7 месяцев назад
How do you determine how many Salt drops to add to your cocktails? Is it some calculation you are doing or do you make like 5 drinks with 1 - 5 drops of Salt in them and compare?
@crazycodkiller
@crazycodkiller 7 месяцев назад
Can you combine the two ideas? Like make this syrup2:1, mix it with xantham gum, then add the hydrated gum Arabic and the methyl cellulose solution? The only problem with the super syrup was that it didn’t nullify the tannins enough and it just made a frothy head with a full body from the gum Arabic. Maybe this way it reaches even closer to the undisputed king that is egg white.
@TheDesignTokensBoy
@TheDesignTokensBoy 7 месяцев назад
🥛 Can we use lactic acid or other acids to replace the citric acid ?
@user-li9vi7mp5e
@user-li9vi7mp5e 7 месяцев назад
It looks great! For the gin fizz cocktail, I would like to ask how many milliliter of soda water do you add. thanks !
@KevinKos
@KevinKos 7 месяцев назад
It was approximately 60 mL in my case
@vvaadd98
@vvaadd98 7 месяцев назад
Is it possible to skip whole curdling milk part and just buy whey in the store, since it is basically the same thing?
@tzor
@tzor 7 месяцев назад
🥛This is a great idea of introducing the feel of the whey of the milk without having to go through the long clarification process for each cocktail. I'm still a fan of aquafaba only because I like eating canned chickpeas, and I don't want to waste the liquid, but this is another great alternative.
@brokenrecord3523
@brokenrecord3523 7 месяцев назад
Eggs are best, but aquafaba is my favorite substitute. I just can't get the super syrup to work and it glues the lid shut. I'm not confident in the milk, but will give it a try.
@siddsunil3731
@siddsunil3731 7 месяцев назад
@@brokenrecord3523lmk your thoughts
@KevinKos
@KevinKos 7 месяцев назад
let us know if you like it!
@austinwilliams3305
@austinwilliams3305 7 месяцев назад
I'm a big fan of milk liqeur, essentially the same with vodka and an orange/lemon oleo saccharum. I've had a bottle in the fridge for nearly a year and it still good
@KevinKos
@KevinKos 7 месяцев назад
That's something I have to try soon. Thank you! Have you tried yogurt liqueur?
@austinwilliams3305
@austinwilliams3305 7 месяцев назад
@@KevinKos I have not but that sounds delicious!
@mattia_carciola
@mattia_carciola 7 месяцев назад
@@austinwilliams3305 Made it right after the video came out (two versions, one with more vanilla), it's great to be sipped under the sun! Had to cut the alcohol a bit for personal tastes, though (no risk it was going bad, everyone was having their share daily)
@juustas
@juustas 7 месяцев назад
Could you just use fresh whey if you were able to have access to it?
@kazumahasegawa6758
@kazumahasegawa6758 7 месяцев назад
I'm the first to comment! This looks great. I can't wait to try it myself at home. 🥛
@KevinKos
@KevinKos 7 месяцев назад
Yay! Thank you!
@pppptkay
@pppptkay 7 месяцев назад
so we get syrup and cheese by doing this, definitely win win! 🥛
@KevinKos
@KevinKos 7 месяцев назад
Cheers!
@REINALDOHIRATA
@REINALDOHIRATA 7 месяцев назад
Can we use whey and integrate it with some fruit, making a fruity dairy syrup?
@billmcdougall2270
@billmcdougall2270 7 месяцев назад
🥛I don't like milk but will definitely have to try this.
@KevinKos
@KevinKos 7 месяцев назад
Hope you enjoy!
@collinporter1406
@collinporter1406 7 месяцев назад
🥛i love making clarified milk punch.
@KevinKos
@KevinKos 7 месяцев назад
Love it too!
@galartsi
@galartsi 7 месяцев назад
Hi Kevin, what do you think about adding the salt directly to the syrup (any syrup) instead of adding a few drops every time? wouldn't it be more efficient?
@mattia_carciola
@mattia_carciola 7 месяцев назад
It's probably a way to tune it depending on the recipe, this way if a lot of syrup is required, the drink won't taste salty
@polerempel
@polerempel 7 месяцев назад
Salt reduces the sensation of bitterness. In any drink with more bitter components, it would be a case of adding an extra drop.
@Seedy_Sea
@Seedy_Sea 7 месяцев назад
What would the shelf life of the milk syrup be?
@d.luxury9666
@d.luxury9666 4 месяца назад
I tried this technique but is didn’t work for me I got the exactly same color I end up with 298 gm liquid and I added 262gm sugar but I didn’t get any foam when I made the cocktail. Is there anything I’m missing please let me know I really want to replace egg white in my cocktails. Cheers
@BladeReader
@BladeReader 7 месяцев назад
Kowabunga 🍹
@gabrielpita11
@gabrielpita11 7 месяцев назад
Bro is almost a chemist 🥃🧪 Great video as always!
@KevinKos
@KevinKos 7 месяцев назад
thank you!
@diddyE24
@diddyE24 7 месяцев назад
Cheers🥛👏🏻
@dpgdigit
@dpgdigit 7 месяцев назад
what about using white vinegar instead of citric acid, that what is usually used to make home cheese ?
@KevinKos
@KevinKos 7 месяцев назад
Vinegar can be, of course, used too, but this might add some additional flavor.
@eafarrar
@eafarrar 7 месяцев назад
Could you do this with leftover yogurt whey? (e.g., from straining Greek yogurt.)
@KevinKos
@KevinKos 7 месяцев назад
That can be used, too. It will be a bit different in taste but in a similar direction with the texture.
@ellyam991
@ellyam991 7 месяцев назад
🥛 When I was a kid I would demolish a bag of milk in a couple of days, so this feels like the adult continuation of my calcium cravings
@KevinKos
@KevinKos 7 месяцев назад
Exactly! 😉🥂
@robifiser
@robifiser 7 месяцев назад
Gotta keep those bones strong! 🥛💪🦴
@TheEragon553
@TheEragon553 7 месяцев назад
Can you make this syrup with just milk? Is there any specific reason why you add the cream also?
@eafarrar
@eafarrar 7 месяцев назад
Added fat content, probably.
@VinodKumar-xb5ud
@VinodKumar-xb5ud 6 месяцев назад
Bhai bhai 🎉
@drewdallas808
@drewdallas808 7 месяцев назад
🥛 interesting
@Zooblegar
@Zooblegar 7 месяцев назад
Not sure i understood, it produces a less foam and its less stable?
@KevinKos
@KevinKos 7 месяцев назад
there is less foam.
@jellybyun9411
@jellybyun9411 7 месяцев назад
can malic acid substitute citric acid?
@KevinKos
@KevinKos 7 месяцев назад
Yes it can.
@neirenoir
@neirenoir 7 месяцев назад
I wonder: do you have any guides on how to calculate gum proportions per liquid to give them a range of desired thicknesses? I wanted to make a slightly less caloric alternative to cream with skimmed milk and arabic gum, but I think I added too much because it tasted off.
@camilocastanedacastelblanc4588
@camilocastanedacastelblanc4588 7 месяцев назад
8:57 espero una buena espuma de esta preparacion
@PaladinLostHour
@PaladinLostHour 7 месяцев назад
🥛Question: How would you interpret a Ramos Gin Fizz with this? I love the idea of subbing out the egg-white so you don't have to beat the cocktail to death shaking it, but Milk Syrup and Heavy Cream?
@nolansykinsley3734
@nolansykinsley3734 7 месяцев назад
The milk syrup does not add any dairy flavor so I would still use the heavy cream as advised in the original recipe and just replace the 3/4 oz simple syrup with the milk syrup.
@longvochannel6912
@longvochannel6912 7 месяцев назад
I'm making it like you do but it's a little bit cloudy
@KevinKos
@KevinKos 7 месяцев назад
try adding more acid solution.
@user-uy4gn4lw3m
@user-uy4gn4lw3m 6 месяцев назад
the cream is the same milk cream?
@KevinKos
@KevinKos 6 месяцев назад
yes
@ryank243
@ryank243 7 месяцев назад
Don’t tell me what to do… jk 😅 🥛 Your videos are superb!!!
@KevinKos
@KevinKos 7 месяцев назад
Thanks 😅
@Daorf
@Daorf 7 месяцев назад
level with me dawg: can I just add sugar to the whey that mozzarella floats in?
@KevinKos
@KevinKos 7 месяцев назад
this one might be a bit salty, but you can give it a go!
@arielsiffer3227
@arielsiffer3227 7 месяцев назад
Hello Kevin, can you give me the recipe in Spanish?. Thanks
@RiversideM
@RiversideM 6 месяцев назад
2:14 confused me, 0.75ml is less than a drop of water and 22.5oz is 665ml, which is a lot. The other way round, 0.75oz~22ml, makes more sense lol
@MrMoney331
@MrMoney331 7 месяцев назад
🥛Milk was a bad choice!!! 😆 (Anchor man quote not saying it was a bad choice for you)
@juliamconeme415
@juliamconeme415 7 месяцев назад
😮🥛👌
@teilani_ayures
@teilani_ayures 6 месяцев назад
what's the point of using cream if the fat is just going to be curdled out?
@herrmitngwehr
@herrmitngwehr 7 месяцев назад
Idk why but it doesn't clarify... I did it three times. I used whole milk with 3.5% fat and whole cream with 35%. Also used the first time one layer of cheese cloth and the second time two. Also used 30ml of the acid mixture the 2nd time. 3rd time is a charm? Nope. The cream I used the first was lacto free. Now I switched to regular 35%. The acid I used first was a mixture. Now I've used only citric and it is still cloudy🫣🥹
@KevinKos
@KevinKos 7 месяцев назад
sorry to hear that. Did you heat the mixture before?
@herrmitngwehr
@herrmitngwehr 7 месяцев назад
​@@KevinKos tried two ways. Heated and cold. Did not work. At least I had cottage cheese afterwards
@tdevi1
@tdevi1 6 месяцев назад
🥛That is a beefy filter! I've sworn off clarification beause of how painstakingly long it takes for so little liquid!
@notahotshot
@notahotshot 7 месяцев назад
I guess I'm the first one to watch until the end. Or at least the first one who will use the glass of milk emoji. 🥛
@KevinKos
@KevinKos 7 месяцев назад
Thank you! Cheers!
@notahotshot
@notahotshot 7 месяцев назад
​@@KevinKosthank you for the excellent videos.
@notahotshot
@notahotshot 7 месяцев назад
I'm wondering if I could just add some whey protein powder to simple syrup, that way I can just drink the milk, and use the cream in my coffee.
@NDouthwaite
@NDouthwaite 7 месяцев назад
So this is whey protein syrup?
@KevinKos
@KevinKos 7 месяцев назад
Exactly!
@freakonalex
@freakonalex 25 дней назад
Hate to say it, but that's not a milk sirup, that's a whey sirup. But it's delicious anyway. 🤘
@madchocolate3333
@madchocolate3333 6 месяцев назад
🥛🥂
@willweerts1291
@willweerts1291 7 месяцев назад
🥛
@ceciliadinapoli
@ceciliadinapoli 7 месяцев назад
Me encantaría si pudiesen traducirlo a Español...
@KevinKos
@KevinKos 7 месяцев назад
Thank you for the suggestion!
@jerryabbanat9452
@jerryabbanat9452 7 месяцев назад
🥛😊
@texas66
@texas66 7 месяцев назад
🥛🥃
@Lugh314
@Lugh314 6 месяцев назад
milk emoji.
@aMakeShiftMe
@aMakeShiftMe 7 месяцев назад
🥛🥛
@bastiat691
@bastiat691 7 месяцев назад
The name of the cocktail obviously is a Milk Sour
@mmmicroplastics
@mmmicroplastics 5 месяцев назад
🥛🥛🥛
@GentlyPvP
@GentlyPvP 7 месяцев назад
🥛🥛🥛🥛
@MatMillions1
@MatMillions1 7 месяцев назад
🥛🥛🥛🥛🥛
@SK-nh9gh
@SK-nh9gh 7 месяцев назад
The liquid you are producing when curdling the milk has a name: whey. You can also just buy this at a store instead of doing it yourself. It's a common enough dairy product.
@nolansykinsley3734
@nolansykinsley3734 7 месяцев назад
I have never in my life seen whey available for sale at the store. I have seen whey protein powder and other such powdered supplements, but never liquid whey, it is considered a waste product in the dairy industry and is usually just dumped.
@KevinKos
@KevinKos 7 месяцев назад
you are right! I just wanted ti share the wholem process if someone can't find it in stores. Cheers!
@kushbadoni7892
@kushbadoni7892 5 месяцев назад
Wont it add any strange aroma of cheese
@noahyonts6670
@noahyonts6670 7 месяцев назад
🥛🐄
@aaronpellerin
@aaronpellerin 7 месяцев назад
🥛
@user-he9wi2pu6m
@user-he9wi2pu6m 7 месяцев назад
🥛😊
@larsnielsen591
@larsnielsen591 7 месяцев назад
🥛🥛
@XanoviaScents
@XanoviaScents 7 месяцев назад
🥛
@noachav
@noachav 7 месяцев назад
🥛
@markusrichert5441
@markusrichert5441 7 месяцев назад
🥛
Далее
How to Make Your Pineapple Taste Better?
10:19
Просмотров 31 тыс.
Homemade Midori (But Much Better!)
9:56
Просмотров 124 тыс.
New Gadgets! Bycycle 4.0 🚲 #shorts
00:14
Просмотров 4,6 млн
The Orgeat Syrup showdown + Hôtel Georgia cocktail
10:10
Your Cocktail Needs Baking Soda!
10:30
Просмотров 28 тыс.
Egg Whites Showdown | Fresh vs Pasteurized vs Powdered
12:29
How to Make Clear Clarified Coffee
11:50
Просмотров 45 тыс.
This Syrup Will Change Your Spritz Game!
10:53
Просмотров 41 тыс.
Stop Muddling, Start Mint Washing - New Cocktail Hack
10:54