StillSmart

Just picked up this little bottle from my local deli.

Made from milk in Dorset.

Cost £5.90 for this 50ml bottle so not particularly cheap.

Anyone come across the idea of milk vodka before?

Oops!!

Yeah - I have a recipe somewhere. From memory there are a couple of extra steps need to get you there..

I had to google this one .....

So the curds are used to make cheese and the whey is fermented and used to make vodka.

Whoever came up with that idea, I love the way that they think.

I love the idea. Winter months I make halloumi and other cheeses.

Up to now I've sometimes used the whey to make a light ricotta but will try this out next time.

You need to convert the lactose into fermentable sugars.

You can add Lactaid at the same time as the yeast.

You could just chunk a pint bottle into a wheat wash to see what happens - it's been tried with malt loaf

Nah. Nice thought but it will fail, needs the lactic enzymes.

In my pre-still days, I used to make milk wine pretty often. I also freeze jacked it a few times and it came out like licor de leite, the Portugese milk liqueur - very nice! Apparently, milk ferments produce far less in the way of fusels and other bad stuff, so even when concentrated by the jacking process, there's not so much in the way of hangover-inducing nasties. The pioneer of milk wine was an Alaskan priest. He claimed alcohol was not the work of the devil, fusel oils were. Here's an old newspaper article about him:

https://news.google.com/newspapers?nid= ... 1932&hl=en

The one time I tried distilling milk wine, though, the results were not so good. That was a while ago, so maybe I simply wasn't too good with a still back then.

... and here is Father Engel's patent for his process:

http://www.google.com/patents/US3737325

I see he mentions freeze jacking to increase the ABV. I also really like how he claims the cheese curds to be extremely healthy, but neglects to mention that they contain enough residual alcohol to get you hammered!

Wow hammered on milk/cheese residue