Milk Liquor
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g suar
- 300 ml vodka
- 300 ml milk, fresh, untreated, from the farmer
- 1 vanilla pod (s)
- 0.5 ½ lemon (s), untreated
- 0.5 ½ lemon (s), juice from it
- 0.5 ½ orange (s), untreated
Print Recipe
Pin Recipe Instructions
- Pour sugar, cow`s milk and vodka into a glass bottle. Cut half a lemon and half an orange with the peel into large cubes and add. Cut the vanilla pod lengthways and add it as well. Also add the juice of the second half of the lemon. If there is still air, fill up with equal parts milk and vodka. Close the bottle tightly and shake well.
- The milk first flocculates with the alcohol and lemon. This only works satisfactorily with fresh cow`s milk. Pasteurized and homogenized milk no longer flocculates properly.
- Let it steep for 10 days in a shady, cool place in the kitchen. Shake once a day.
- On the tenth day, filter through a double layer of cheesecloth several times until the liquid is clear. If there is no coffee filter, you can also use it, but that takes longer and you need some until the liquid is clear, as the fine-pored filter always clogs up quickly.
- After filtering, what remains is a gold-colored liqueur that tastes very soft and lemony when cooled, ideal for mild summer evenings. It also tastes wonderful in (commercial) milk, based on the example of the famous Liqueur 43.
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