Definitely will do that - very soon. Actually, I've seen some discussions about this technique ... but only with open questions, no good answers. And you provided those answers - as always, wonderful job, one can always count on your amazing videos! So I guess it's really necessary to dissolve the milk powder with water first, instead of adding it directly into the cocktail, right? I always wonder about the added dilution when milk-washing a cocktail. Not that it's important, just wondering.
@@face66613 With its massive amount of sugar, I'd even regard PX sherry alone as shelf stable. Adding that much alcohol to the cocktail, I personally would not worry about storage life.
Already on it once more 😁 Actually I experimented lots with milk powder 2 years ago, also toasting some of it in the pan and oven and experienced the same, which was the powder not completely getting into solution in any liquid anymore. Similar like for Villa, Filtration Potentials weren't my actual goal at that point, but a good substitute emulsion, so I stopped experimenting back then. Well, round two official started now! 🥛 🥂
I'm already 13 hours of fighting broken servers and one very large cocktail into my evening, so take this with a grain of salt :-) I suspect this technique depends on heat treated dehydrated powdered milk. I don't think freeze dried milk will work the same. However, the difference is not that great and the toasting of the milk will make sure that you're good to go. Very, very long story short: Casein is normally hydrophilic -- it cuddles up with water. It also doesn't like to get close to itself. This distributes the casein evenly through the milk. With acid coagulated curds we essentially make the curds hydrophobic and also make it so that they don't mind being close to each other. This is what forms the curd. (Note rennet curds are different. Not going to talk about that here). The key point is that the acidity at which casein gets to the point where it's no longer hydrophilic is dependent on temperature. The higher the temperature, the less acid you need. And once the curds form (even if they are very, very small), they have formed and there is essentially no going back. At that point they work well for clarifying the drink. There are 2 types of powdered milk: heat dehydrated and freeze dried. You can make cheese with rennet with freeze dried powdered milk -- the casein has not been affected. You can not make cheese with rennet with heat dried powered milk. I suspect (but haven't tried it) that the same is true for this technique. I also think that probably toasting the dried milk (as you do) will help when using freeze dried powdered milk. It occurs to me that this might also be related to your cookie problem, but my brain is currently not in a state where I can puzzle that out. All that to say that this is actually quite an interesting technique. It never occurred to me to curdle the milk at high temps first and then wash the alcohol. You should also be able to wash it with ricotta cheese in a similar way (which is only at a pH of about 6 or 6.1)
Does the fat content of the powdered milk matter? What exact product did you use? I don't seem to have full fat powdered milk at my local store so I am trying to figure out what the requirements are.
Saw your video this morning and decided to give it a try with something simple, an Old Fashioned with powdered goat milk. Great mouthfeel, very smooth just like a standard milk punch. I didn't try roasting it but next time I think I will, with a more complex recipe. Thanks for sharing this new innovation!
Cool! This will be my very next experiment once I'm completed my attempt to make a Giffard Banane analog. Why am I doing that? You can't buy the stuff in Canada right now and Dave Arnold gave me an idea on how to create something similar (hopefully) using my centrifuge. But I will report back on any future powered milk successes or failures!
Great video as always. I read the article on punch drink and got spray-dried milk powder last week. So far no success. I tried using to rehydrate according to what it says on the package (10%. of powder to water) and I tried doubling what it says So far no curdles. Liquid comes out cloudy and smells unpleasantly of the milk powder. Any suggestions?
6 ingredient old fashioned BEFORE adding the toasted powdered milk...is a huge red flag. Anyone trying to complicate an amazingly simplistic recipe is just looking for a justification to charge you $27 for the $8 cocktail you can buy down the street.
The translation for "clarifying whiskey" is: "Ruining whiskey" If you want to clarify something, you should start with an interesting clear liquor...if you want a whiskey cocktail, use White Dog. Then infuse it with all the flavors, botanicals & fruit oils/juices you want. And THEN you clarify it. If you want a clarified whiskey, then clarify something & then add a splash of whiskey. It didn't spend years/decades in a barrel, just so you can remove all the flavor to look cool for instagram 🤣
I attempted to do this with Irish Whiskey, Guinness Syrup, Averna and bitters and the entire thing didn't work. Any thoughts on the ingredients I used and the clarification process? It became a homogenous mixture and I couldn't get any separation
Time to spend the next few days experimenting. I'm thinking this will work well with combinations of dark spirits and low ph fruits like bananas and figs... Could also work well with lighter spirits and fruits like canataloupe.
so you usually stick to a 4:1 ratio (milk:cocktail) with milk clarified cocktails but you used 3:1 in this case am i right ? should this be the ratio with powdered milk ?
DOES ANYONE READING THIS KNOW HOW TO MAKE THE FIREBALL CINNAMON HOLIDAY NOG ( NON-ALCOHOLIC) THAT FIREBALL CAME OUT WITH A COUPLE OF YEARS AGO? IT USED TO SELL AT WAL-MART.
Amazing new technique, thank you for sharing it in video form. Any idea if this is gonna work with milk alternatives, such like oatmilk powder? would be lovely to have an vegan alternative without coconut flavor
I recently discovered the reason why I was getting such mixed results with milk clarification is due to using "modern" milk. When milk punches were first introduced, the milk was not pasteurized and had a lot more calcium. You can easily calcium adjust your milk with calcium chloride.
Acid curdling doesn't need calcium chloride. CC is used for crosslinking found in solid cheeses. I'm guessing your cocktail needs more acid to curdle properly.
thank you very much, I had read the article on punch and I am glad that you made a video, you can rehydrate your milk with a liquid other than milk maybe right? example rehydrated milk with soy sauce and water?
@@queztocoaxial thin I meant water, you can rehydrate your milk with something other than simple water, like tea or fruit juice, I read that he used su dashi
Sorry but another question....any reason this wouldn't work on Irish whiskey directly? Tried it on Tullemore and got nothing but works great on anejo tequila...gotta get some different whiskeys and give them a try. Any thoughts would be appreciated.
As I mentioned in the video, this method is not mine and I didn’t not expend my research and I only tried with whole milk powder as this is what was recommended by who created the technique. That said, when using regular milk, while fatter one tend to give you better result,skim milk can also work so I guess the same would apply here. Full fat is probably better but you can probably get away with it with non fat
