One of my favourite cocktail recipes is over 200 years old, and relies on deliberately curdling milk and spending two days on it in order to get a good result.
And if you tell a modern person “hey, I made a delicious cocktail out of shitty brandy, lemon juice with bits and peel in it, and curdled milk”, they will be horrified and disgusted. Until they try it, and discover it’s great.
It relies on a technique called milk clarification, not dissimilar to egg white clarification - the gross curdling process results in the nastier tannins and phenols binding to the curd, while the whey is left with all the sweet, pleasant flavours and the alcohol, and incidentally forms a product that is stable for storage in cold temperatures for MONTHS while the flavour only improves. You need a good cheese cloth or coffee filters to strain it, rather than just putting it in a wire mesh strainer or colander. You throw away the gross curds because they do not make for good yoghurt or cheese.
A lot of these old recipes prized a stablised end product, because there was no refrigeration other than a root cellar unless you were rich enough to buy ice and keep an ice-house for your chilled goods. And it’s nice to have pre-made fancy drinks sitting ready when you want them instead of having to make from scratch every time.
titsay
ellievsbear
vaporwave
gummygunk
turnnoffyourmind
andulkaphoto
