Milk Punch and How Milk Clarification Produces a Crystal Clear Cocktail | What's Eating Dan?
HTML-код
- Опубликовано: 5 дек 2019
- Have you ever tried milk punch? It's not the creamy beverage you might be picturing. Milk clarified cocktails use curdled milk to trap tannins and other polyphenols, pigments, and some flavor compounds to result in a mellow, refined drink rich in whey protein-rich water.
Get the recipe for Black Tea-Port Milk Punch: cooks.io/2DNkaaP
Get the recipe for Billy Dawson's Milk Punch: cooks.io/34U8xuL
Get the recipe for Mary Rockett's Citrus Milk Punch: cooks.io/2Pf1Ixc
Check out Dave Arnold's book, Liquid Intelligence: amzn.to/2RqSSiv
Follow Dan on Instagram: / testcook
Follow Dan on Twitter: / testcook
Follow Dan on Facebook: / dansouzacook. .
Purchase our Science of Good Cooking Cookbook: amzn.to/2NPc1qc
Check out our new equipment series, Gear Heads: • Introducing ATK Gear H...
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cooksillustrated.com
/ cooksillustrated
/ testkitchen
/ cooksillustrated
/ testkitchen
I'm not even going to watch this. It's impossible to make milk punch because it has no arms.
Thank you, Duke of Hesse.
Wow
What are you talking about? Milk Punch is clearly a beverage. It's a boxing cows favorite thing to drink!
When I was first developing my milk punch for a cocktail menu I turned to ATK's breakdown of all the tests they ran to determine best conditions. Dan's methodical approach was everything I ever wanted. So glad to see this in video form!
Anyone else think "milk punch" sounds like something from It's Always Sunny in Philadelphia?
U mean "Fight Milk"?
Ah, fight milk and milk steak, the perfect meal.
I thought he was going Charlie Kelly on us
There were those weird brothers who got drunk on milk
I’m getting blasted on grain alcohol.
I miss being able to check the Cook's Science article that you did in 2017 so thank you for doing this one over again!
You make me think of the book The Drunken Botanist which New York Times Book Review described as impossible to characterize because it was simultaneously a cookbook, a science text, a historical manuscript, and a gardening book.
Hal Grotke, My gardening colleague, Amy Stewart, wrote that book! She's still writing. She's a gifted artist too; brings her travel-size watercolor kit on her book tours.
I got to know Amy a little bit before she moved to Portland. She’s a wonderful person and outstanding writer. Her novels are every bit as good as her non-fiction.
I made 2 batches of this this weekend and it was amazing. You can really taste all the flavors in the drink and yes it really has body to it. It really is a great drink, thanks for introducing this to me!
Thank you! Very exciting to me! I love learning about stuff I never knew before. I am reminded of the day I learned how to clarify consomme. Please do consomme!
I have never heard of this before, but this was awesome. This opens up a whole new world of drink possibilities. Thank you for making this video!
Fascinating. Can't wait to try and I'm not even much of a drinking, but fascinated by the process. Thx!
I started out thinking I was going to get grossed out (curdled milk as a tool, besides cheese?), but I admit you taught me something interesting and useful. I'm glad I watched! 👍
Thanks for this. Great fun. As a food historian, I am always delighted to explore how things originated -- and how they are accomplished. Looks yummy.
Love these episodes. I learn something in every time
Boozy lunches in the office? Don’t mind if I do. And if the boss becomes suspicious, I’ll respond, “there’s no whey this is alcohol...”
Brilliant
Straight Razor Daddy Thanks. I’m glad you enjoyed my comment! As long as Dan is one of the votes, my work is done.
Except that this drink in fact has just the whey :)
This is so good!
You sneaky bastard. :)
He's so adorable, I could watch him all day long.
I second that! 😀
I'm really happy RUclips reccomended me your video! Last week I posted a tutorial on how to make Clarified Milk Punch and since then RUclips keeps on pushing me some from other creators. I really like your thorough and simple approach. Well done! I also really liked the fact that all I said seems accurate, according to what you said ;) Well done! I'm now subscribed! Cheers!
What a great technique! I had no idea this even existed. Thanks, Dan, and all the folks who came before in delineating the process.
I know I am late to this milk punch party but when I saw this video’s title I was so excited to watch it and learn more about milk punch from New Orleans! Super yum. Love it with Brandy and also with Whiskey! Extra nutmeg plz
Awesome for making smooth, clean, clear beers and wines (porters, stouts, ports, sherries, massive tannic red wines) ... even the potential to clean up whiskeys of peat, tannins, .... and all those headache polyphenols. Prepper magic !
But the peat is what makes a good whisky good, you mighy as well just drink vodka.
@@Raphael_Bizmann The catholic socialist gospel does not apply to corn whiskey, rye whiskey, ... and especially Lagvoulin Scotch (sea spray kelpy iodine). Having truly smooth Scotch that drinks like tea - but still having the tastes and flavors of Scotch is the aging of real whisky for the longest time with all the roughness taken out. Having 50-100+ year old Scotch that is 10-15 years old makes for some very handsome drinking.
Very interesting topic. I've never heard of it but will certainly give it a try.
I just tried it. First batch wasn't crystal clear but definitely clearer than the base before mixing.
I read around and not one person mentioned that, as a byproduct, you get delicious cream cheese. A bit of a gritty texture (I added some spices), but still delicious.
Really this is one recipe for two products.
5:50 So the kids can have their apple juice, and the kindergarten teacher can have her "apple juice".
@Straight Razor Daddy Because they die of alcohol poisoning?
This came out perfectly! Thank you Dan!
"What's Eating Dan" hands down one of the most well made RUclips Videos Series, the team that pulls it together has set a standard for others to follow.
Having made milk punch once with my friend I'll tell you that it's worth the effort. It's delicious and has a deceptive amount of body for a drink that is clear and is super smooth
So what does it taste like? Whiskey? Cognac? A dark, smooth rum?
@@astridgalactic9336 depends on the wine, tea, and booze you use but I used a port wine some white rum and spiced black tea and it ended up tasting like a cold mulled wine with a nice cinnamon flavor, probably left over from the tea
Oh no, how did I miss this episode when it came out? This would've made a great Christmas gift.
OK, I’ll say it: “Now THAT’s how to drink milk punch!”
Thank you thank you. Made it tonight and it was incredible. The ruby port punch before clarification was also excellent. I kept a small bottle of that to finish off in the next 1-2 days (I’m guessing since it has fresh lemon juice it won’t last as long as the milk washed version).
I don't even drink and have no use for this, but it's Dan, so I'm watching.
I mean you could probably do something similar with tea and juice, for a non-alcohlic version. Might not be as good though.
@@RexTenomous That's a good point, lots of acidic non-alcoholic beverages this could work with.
Gotta love Dan!
Never heard about this! Thanks Dan
This was so interesting!
This is one of my favorites so far!!!
My great-grandmother made milk punch. I have always thought of it like when you make a consomme and you have the raft on top. As you said you end up with a much more pure and refined product than you began with.
Hey Dan
I'm absolutely hooked on this clarifying thing. After litres and litres, I've perfected what I've dubbed cherry zinger.
I'd like to say thanks as this has become a great pastime and a treat for guests that come to visit.
If you'd like the recipe to share, or tweak to another level let me know.
If the handy cook has a centrifuge, filtering can go from three or four hours to an hour and bottled.
Thanks Dan!
I've heard of milk punch but never how it's made. Thanks!
Thank You for this video.
I had some very bad red vine,
I added some sugar and ginger-lemon juice.
It turned to one of the best white vine I have ever drinked,
(it might be the best)
The sharp ginger taste became rounde and nice.
Perhaps next project will be ginger ale that is clarified...
I once made a simple milk liquer by mixing milk with vodka, letting it sit for a while (days), and filtering. The result was a smooth and sweet clear cordial with a yellow tint.
At the same time I was playing around with infusing Earl Grey tea in vodka. It was okay. But in a whim I mixed it with the milk liquer to make a play on traditional tea with milk. It was delicious.
You have got to love Dan 👍👍👍!
Indeed! ☺️
Yeah, this just jollied the hell outa my early holiday mood! Woot!
The look on Dan’s face at 5:57 when we go back for a second sip of the “apple juice” - perfect !! 😜🤣
The only milk punch I had was more of a toddy when I was feverish and sickly when I was younger.
A mug of warm milk teaspoon of sugar added then a splash of whisky, run or brandy too with a shake of cinnamon or nutmeg. It's probably the reason why I'm not fond of whisky or cinnamon today but my husband loves it. 👍
Oh no... what have you done, Dan? This is absolutely wonderful.
I am definitely going to try making milk punch so i too can drink it with leather bound books
Very good!
Finally something to pair with my milk steak
thank you Dan, I'll have to try this on my relatives
I was inspired by this video and milk punched a 3.00 + cheap bottle of Chuck Shaw from Trader Joe’s today and it was a learning experience. I thought the wine would curdle the milk but it didn’t and only did a little. I strained it multiple times using metal coffee filters and this clothe napkins but wasn’t doing very well and looked like a wine cream-cicle color. Then I added a little whiskey thinking it would curdle the drink but it did very little and came to my senses realizing I needed more acid. I squeezed out a full lemon into the liquid and the curdling commenced. I then poured it through the napkin clothe and through the colander and it started coming through translucent pink. Over time the clothe was not straining the liquid very well and had to twist it out under pressure. The result wasn’t that tasty and tasted like something gone flat and was diluted with water. To try to make something drinkable out of it I put some sugar in it and pumped CO2 in it with the soda stream. It now tastes like a wine cooler made with bad wine but isn’t horrible.
Thank you!
in the annals of youtube, this is a great one
Dan may be interested to check out Rivella. When I lived in Switzerland it was a fascinating Swiss
-produced beverage made with carbonated whey
Fantastic video, as per always! I was wondering whether any lactose remains in the milk punch after straining. Presumably the whey does, and people with whey intolerance can't drink this, but can people with a lactose intolerance? (And if not, is it similar to drinking milk, or does it contain less lactose than non-strained milk?
Informative.
Amazing- I just saw this video and I really want to make Mary's Citrus recipe, but the event is tomorrow! Is there a quicker way to infuse the citrus zest into the cocktail without compromising the technique? If I, for example, heated the water, sugar, and zest together- would there be a different end result?
I've been experimenting with non-alcoholic milk punches Fortunately, most fruit juices are pretty acidic, so it's pretty easy to get milk to curdle, which has produced some interesting results. At some point, I want to try making a chocolate milk punch.
My family and I don't even drink alcohol and yet it's so interesting!
DAN IS THE MAN
I'd like to see the outtakes from this video, PLEASE!
Man this looks like so much fun.. if I just wasn't allergic to whey protein
Awesome will try this. And have you tested if the curds make a cheese?
I made the tea-port punch recipe again, but substituted brewed coffee for the black tea. Amazing!!
hhhmmmmm how very interesting, thanks for the tip! Did you use cold brewed coffee or hot coffee?
@@OldManJenkins69 hot coffee to help dissolve the sugar, but you could use cold brew and heat it up, I'm sure
Great episode on something old but very new to alot of folks. Could you use non-dairy milks like coconut milk? Probably not but I figured I'd still ask.
I imagine they don't curdle the same way. Whey.
Mind. Blown.
At this point I just think Dan and InternetShaquille are just going around in a cycle of doing each others videos
Sounds good to me! Fun to see how differently they approach the same topic
I want Dan to make all my cocktails now.
I have not heard of that before and the only drink I know which has milk products in it is the pina colada drink mix.
Spiked egg nog
I am thinking as I watch this, always an interesting conversation in my head. Would this method work for making my vanilla extract smother or do the tanans need to be there to flush out the flavor of the vanilla. I find inexpensive alcohol to be harsh and really can't afford the good stuff.
I love my New Orleans milk punch, can this punch be ordered or does it have to be home made?
Rich mahogany and leather bound books...yes!!!
Where's Greg from How to Drink? I need his take on this.
i love this show
Every time i make a milk punch i need to double check this video to see, whether i need to add the milk to the punch or the milk. Every. Time. But no more. Now i wrote it in my recipes. Anyways: Thanks
Would it be possible to make non-alcoholic milk punch with just tea as a base? Would the same 1:3 ratio of lemon juice to milk work? Would this make the end product too acid?
IT'S MILK PUNCH DAY?!? YAY!!!
Nice. Can you age the leftover curd into cheese, hoping that the bitterness and tannins will mellow into nutty complexity as it ages?
Fucking love it... This guy is so much more of a pro than other food "pros" I've seen on RUclips.
What do you do with the curds though? Just throw them away?
When you filter out the curds, are they just discarded, or can they be used for something else?
what type of milk works best, or is most economical ? also can you press the curds and eat it as paneer after ?
Hi! to milk clarify we are usually get a 4:1:1 ratio when using citrus. What's about tannins? probably 4:1 for milk but how much vermouth/wine are necessary to curd?
0:38
Dan: "...curdled milk and yup, it's the latter we're talking about today..."
Is it just me or does he have a sinister grin when he says this?😜😜😜 Love it, thanks Dan!🤣🤣🤣
Gay
ATK cocktail videos should be more like this than their how-to on overly complicate something as simple as a G&T. The video is making know a cocktail that is a little know and justifies the extra time (other than ATK tasters like it).
I’ve got a question... what types of particles gets filtered out by the milk curd? That would limit the types of ingredients we use, right? For example, we wouldn’t want to use aged brandy because it’ll filter out all the good notes.
Dawsons clarified milk punch looks a lot like olive oil
Well, if you put it in your cabinet, someday, someone's going to mistake that for olive oil. If you don't put it in your cabinet, then that would just give it away.
My thought exactly.
I think I will let Dan make these for me😊😊😊😊
would this work with eggnog?
What happens if a person who is lactose intolerant drinks this?
Does clarification remove the lactose from the milk?
How does it keep? I would expect the alcohol and sugar would help preserve it but is it shelf stable?
What did you do with the curds ? did you throw them away ? Did you make cheese ? Are they completely unusable ?
what about milk steak
300 comments with 300k views is utterly wild. I wanna make this milk punch, because it looks super interesting
How does this become shelf stable? I’ve done milk clarifications before and just trying to figure out how it becomes stable. Is it because of the alcohol?
Any non-alcoholic milk punch recipe you recommend?
One quick question, does milk punch technique affected alcohol levels in drink?
Can you make cheese with the curds left over from making Milk Punch?
For those wondering, I made a batch. The milk punch tastes amazing. The leftover curds have a great wine taste, but a lot of bitter (which I'm kind of sensitive too). I'm not sure how one would fix that bitterness, but otherwise it could be a nice winey ricotta 🤷🏻♂️
After straining can you turn the leftovers into cheese?
Wondering why if cocktail-to-cold-milk is better, many of the recipes in the Aviary cocktail books want hot-milk-to-cocktail. Is one just faster? The books also recommend "overnight, or preferably two days for a more clarified final result".
Could the curds make a cheese? Would it be gross? Did you try?
Is related to how they make Milk Stout?
Can you use spoiled or near spoiled milk for this? Or will it give it a sour taste?
And this is how you eat Milk Punch.
What’s the process of storing it?