300-Year Old Recipe For CLEAR MILK | Mary Rocket's Clear Milk Punch
For more great Instant Pot recipes, please visit InstantPotEasy.com
Let’s test this 300-year old recipe for CLEAR milk punch. Merch: https://www.bonfire.com/store/emmy-made/ ❤️ Subscribe: …
That glass is from nutella?
thats so wild
For a while I didn’t think you drink. I’m pleasantly surprised
This is essentially ‘whey’ know? Citrusy whey liquor.
Looks like an exotic cottage cheese preparation. 😛
Hiii emmy! Have you tried the viral mushroom-shaped potato recipe?
Hi Emmy, does the alcohol get cooked out of this recipe? I don't think it does. Can you taste it (alcohol)?
You could probably make a simple cheese like Quark out of the milk solids? and onto boozy citrus cheese tarts/ cheesecake. 😃
That looks so gross! It is very cool that u made it but I just don't know if I could even take a sip..I still don't get y they would do this or want it!!
We have Whole Milk in Norway, we call it Helmelk or Heilmjølk if you're from the western parts
It seems like this is a cottage cheese-making process. So you should be able to compress the solids and get a nicely flavored cheese from it. I think you could use the same ingredients after making unflavored cheese and just add them to the whey?
But i wonder what the difference between just doing all the steps minus the milk would taste like in comparison? As in, is the milk process really necessary for the final flavor?? 🤔
13:11 Owen Wilson ‘wow’ moment
When you say Emeril Lagasse taught you how to strain the lemon juice, did you mean he taught you personally?!
Both cool and gross lol. I would never drink this but I loved watching the process
I mostly wonder how people thought to think of this in the first place
Actually interested to know what percent of this is milk, because it's probably 80% brandy and most of the milk has curdled and filtered out. I'm just guessing lol I don't know the science.
What ever happened to Emril?
Whole milk is 3.25% fat content, not full-fat milk which would be 5% fat content… what you have made here is clarified whey and the blobs that you filtered out are cheese curds. They seem very similar to sweetened ricotta…
The tinge could be some of the falvonoid vitamins in the milk too
How does it taste compared to the alcohol/juice combo?
Glad to see that your senses of taste and smell have returned. I love these quirky recipes.
lovelies*
Im kinda confused. You basically add milk in conditions that make it curdle then strain it out. Why not just not add the milk at all?
I'm in the South, and I've never heard of it. lol.. glad you're doing well and I couldn't imagine what it's been like for you with the smell and taste. Take care!
NPR!