Comments on: Milk Liqueur

By: Rebekah

Rebekah — Sun, 05 Feb 2012 00:42:43 +0000

I am finally finishing the straining process now, it’s a beautiful golden color and tastes so good!

I substituted the lemon juice for a tablespoon of apple cider vinegar

By: Tim

Tim — Thu, 19 Jan 2012 19:28:03 +0000

Hi Tami- Thanks for that very helpful comment. The pasteurization makes sense, I use dairy from a local farmer.

By: Tami

Tami — Thu, 19 Jan 2012 18:55:48 +0000

Cannot WAIT to try this!

On the note of the mixture not curdling for some, my guess is that you are using milk that has been ultra-pasteurized. I make cheese and ultra-pasteurizing will ruin any milk for cheesemaking. It does not curd well. Many grocery store milks are ultra-pasteurized. There are several lists on the internet that lists major brands that are not. I’m lucky enough to live near a local dairy.

Also, for the person that could not get it to clear, my guess is that this is a severe form of the not-curdling issue. The milk proteins did not coagulate at all and are, therefore, too small to filter out with coffee filters. A thought to correct this. Add more lemon juice and either let sit for a few days or heat to about 90F to let the acid work on the milk proteins better but not high enough to evaporate the bulk of the alcohol. This should help to get some curdling and be able to filter it.

By: Tim

Tim — Wed, 18 Jan 2012 20:42:36 +0000

Mary! I have no idea! But I am so glad you like the liqueur. If you eat the sludge, and survive, let us all know. ; )

By: Mary

Mary — Wed, 18 Jan 2012 13:51:45 +0000

I made it, I love it, but I want to know if I can use the sludge left in my coffee filter. I tasted it and I think it would be good added to yogurt. I just don’t know if it is safe to consume, and how long will it keep.

By: Dave

Dave — Sat, 31 Dec 2011 14:20:45 +0000

Hi,
I’m from a tropical country, where room temperature means 30C or more. Should I refrigerate the mixture or is the temperature pose no effect?

Cheers,

By: Cdraz

Cdraz — Sun, 04 Sep 2011 23:28:01 +0000

I made this with rasberries and chocolate etc. and everyone RAVED!

By: cdraz

cdraz — Tue, 15 Mar 2011 21:11:10 +0000

I made this and it turned out AWESOME!!! Thanks so much!

By: Lindsay

Lindsay — Tue, 08 Mar 2011 04:10:15 +0000

Just taking my first sips of this liqueur – oh. my. goodness. This is terrific. We used a 72% dark chocolate and the flavor of the chocolate really shines through for me. We didn’t have much curdling, but as you suggested, we just went for it and were not disappointed! It only took about twelve hours for the filtering for us as well. So exquisite. Thanks for sharing!

By: Tim

Tim — Thu, 24 Feb 2011 19:05:09 +0000

Yay, Amanda! Glad to hear it worked out.

By: Amanda

Amanda — Mon, 21 Feb 2011 22:12:59 +0000

I strained it through the coffee filter. It’s beautiful and delicious! Thanks so much for posting an answer to my question!

By: Tim

Tim — Mon, 21 Feb 2011 02:15:14 +0000

Hi folks,
Don’t worry if the mixture isn’t looking curdled, it will be okay either way. But I can’t explain why your liqueur isn’t filtering clear. Plenty of us have made this recipe successfully, and so my only guess is that some specific ingredient is throwing it off. (the chocolate? the alcohol?) Sorry that it isn’t working for some of you…

By: Rachel Lynn

Rachel Lynn — Mon, 21 Feb 2011 02:01:21 +0000

I’m having the same problem: filtered twice through coffee filter, still milking looking. Mine went 15 days, no curdling.

By: Tim

Tim — Wed, 16 Feb 2011 12:46:49 +0000

And Amanda, yes- filter it now. Don’t worry about curdling.

By: Tim

Tim — Wed, 16 Feb 2011 12:42:10 +0000

HI Shay,
Strange. I honestly don’t know. I haven’t come across this problem. It took me two passes through coffee filters to get my liqueur clear. But if it isn’t effecting yours at all, then it hardly seems worth trying a third. Everything else in the recipe was followed? Also, have you tasted it?

By: Shay

Shay — Wed, 16 Feb 2011 12:12:54 +0000

I have the same query. Mine hasn’t curdled at all and I let it go for about 12 days. It’s on it’s second filtering and it doesn’t seem much clearer than when I started.

Any suggestions or alternative filtration methods?

By: Amanda

Amanda — Fri, 11 Feb 2011 14:27:32 +0000

I made up a half batch of this last friday. I put in in a dark corner of my basement and while it is a bit thicker it hasn’t curdeled. Do you have to wait until it curdels to strain it and be done? Is it ok to let it go past the 10 days and wait for it to curdle?

By: Tori

Tori — Fri, 21 Jan 2011 00:19:49 +0000

OMG! Ruining the taste, not urining!

By: Tori

Tori — Fri, 21 Jan 2011 00:18:49 +0000

Fiona, I’m sure this answer came far too late for you but…
There are 2 ways to make any liqueur less sweet:
1. Add less sugar. It should not have any effect on the process. Many recipes call for a simple sugar syrup to be added after the initial infusion and filtering process. They may need to age for a short time after to allow the sugar to blend with tthe liqueur for a smooth taste.
2. If you have already made the liqueur too sweet, you can cut it with the original liquor (vodka or grappa). It will make the final product a bit weaker in taste, but if the sweetness is urining it for you, try cutting it little by little and tasting each time.

By: David

David — Wed, 12 Jan 2011 19:41:44 +0000

This looks fantastic! I have been making liqueurs for years but i never imagined milk would produce a result like this. i am definitely going to try this – thanks for sharing!

As an aside, my favorite recipe is a good dose of hibiscus flowers (think five or six herb teabags), one lime (with rind) and a relatively small amount of sugar (so it isnt too syrupy sweet), made in 70cl of vodka! Both the flavor and colour are unbelievable.

Another quick ‘cheat’ recipe involves toasting an orange over the stove for a while, then putting the peel (only) in a nice whiskey with sugar and two cloves, then leaving it for a week – out of this world flavor.