Home Distiller

... and I'm curious to see how they taste in whiskeys. I also have a farmer neighbor who is making goat cheese and is interested in distilling the whey.

... become tasting better and be more valuable than cognac? Where do we see "high-tech" when purifying distillate with egg white, milk whey or fish glue? In 2024, I dream of trying some distilled meat broth b(.)(.)ze seasoned with spiced syrup. Seriously, me liketh itЪ...

... it into a product. Having read about Teddy’s noble vodkas, I decided to repeat and support his exploits by distilling raw wine diluted with whey. I have approximately 18 liters of whey left over from cheese production. I took 12 liters of raw material, diluted it with 13 liters of whey and ...

... there is half a cube of alcohol, add the cube with meat broth, if desired, beef or lamb; when you don’t want to put it in, you can add milk or whey; when you consider even that a loss, add yeast or water to the grape wine; First, there will be vodka, which will be poured into damasks so that ...

... there is half a cube of alcohol, add the cube with meat broth, if desired, beef or lamb; when you don’t want to put it in, you can add milk or whey; when you consider even that a loss, add yeast or water to the grape wine; First, there will be vodka, which will be poured into damasks so that ...

... than any store bought milk and to be honest it ruined us for commercial milk when we moved back to the city. Also.. as an aside they leftover whey can be used for all kinds of interesting things including, making spirits, fermented foods and sauces, ricotta and mysost cheese..

... “The current U.S. ingredients of a Tootsie Roll are: sugar, corn syrup, palm oil, condensed skim milk, cocoa, whey, soy lecithin, and artificial and natural flavors”. Well I took a minute to research tootsie rolls and apparently there’s controversy as they went ...

... “The current U.S. ingredients of a Tootsie Roll are: sugar, corn syrup, palm oil, condensed skim milk, cocoa, whey, soy lecithin, and artificial and natural flavors”.

... ensues. When this curdling happens, the rough edges of the cocktail like tannins or other harsh flavors are captured in the milk proteins and whey is separated into the solution, which gives the cocktail a smooth, creamy mouthfeel. The collected drink is also shelf stable. After the initial ...

... have gone to the extent of creating yeast labs in their homes. This is very interesting to me but perhaps a bit OCD If you wanted to ferment whey or other milk products you might want to use one of the Kluyveromyces yeasts. Maybe not easy to obtain and possibly expensive even in small quantities. ...

... into the tails for all the flavor possible. I put the low wines in a stainless pot, adding day old cold coffee, used coffee grounds, and some whey from Greek yogurt. I held the low wines for a week with the additions. Took 3 runs in my air still I use for little experiments like this. Ran ...

... Marco Polo even wrote about it. Milk will spontaneously ferment from the lacto and yeast in the air. Modern day it's made commercially by adding whey to cows milk. None of this is new or particularly difficult, mother nature want's to turn everything to alcohol... she's a partier. True facts ...

Proofed a bottle of 2019 stockfood molasses rum for the drinks cabinet. It's very nice, but I have made better.

Made a clone of an exotic sounding cheese that I've never made before, (Queso de Mahón), and Ricotta from the whey.

... the louche with neutral and water to an ABV that isn't bitey and you might have a nice sipper. ___ I made two Gouda cheeses, plus Ricotta from the whey.

... on the dining room table in front of guests and serve up G&Ts as soon as it's proofed. I made Gouda cheese today, plus Ricotta from the whey. I had a hard time staying out of it lastnight. Momma went to bed and I continued to sip. I will also be cutting back on the citrus slightly 🍻

... on the dining room table in front of guests and serve up G&Ts as soon as it's proofed. I made Gouda cheese today, plus Ricotta from the whey.

... that might be helpful. 1) Beers are not fermented with milk; but are fermented from water and barley (mostly) and then lactose from milk plasma (whey) is added to sweeten the beer. Because normal beer yeast can not ferment lactose, this modest sweeter remains behind. It is doubtful that lactose ...

I have friends who like to drink my whey and cook with it, but I'm not a fan of the stuff. I'd rather feed it to pigs and chickens as they thrive on it. Livestock would probably still thrive on it after it has been fermented and distilled.

I make cheese and ricotta at home, so I quite often pour hot whey onto my garden to kill the weeds. Inspired by the YT posted, next time I make cheese, I might have a go at adding enzymes and sugar to the whey to get 8% ABV and see how well it ferments ...

... Marco Polo even wrote about it. Milk will spontaneously ferment from the lacto and yeast in the air. Modern day it's made commercially by adding whey to cows milk. None of this is new or particularly difficult, mother nature want's to turn everything to alcohol... she's a partier. Her husband ...

... Marco Polo even wrote about it. Milk will spontaneously ferment from the lacto and yeast in the air. Modern day it's made commercially by adding whey to cows milk. None of this is new or particularly difficult, mother nature want's to turn everything to alcohol... she's a partier.

In New Zealand, Anchor Ethanol - now Lactanol, was developed as a solution to a massive waste disposal problem ie getting some value out of whey which was until then a totally expensive to get rid of by-product. If it costs to source that whey economies go out the window. The yeast Kluyveromyces ...

Making alcohol by fermenting whey, and flavoring alcohol using milk and it's components, are very different subjects.

Couple of important things: 1. You can’t ferment whey using our old friend Saccharomyces Cerevisiae. You need a yeast strain called Kluyveromyces marxianus. 2. The yield from whey is VERY low - 40mls of ethanol per litre of whey is considered a great ...

There is a lot of info available on the net that you haven't found yet. Because producing ethanol from whey isn't easy or economical at hobby scale and requires specialized yeasts, I doubt that you will get much help by asking for fermenting advice on forums like this one.

... will this angel yeast ferment milk products? I know that ordinary yeast will not, but will the enzymes (or whatever) in this change, for example whey from cheese making so that the yeast in the product can then ferment it? I think I could get whey from a local cheese maker. Geoff

... video seems to help incorporate the lime into the casein, much more thoroughly. * Casein, the white protein in curds left behind when the watery whey is taken out; has been a superior paint binder and glue for thousands of years. The Egyptians used casein paints. When painted over walls plastered ...

... where I saw it, but I was reading an article a while back about the economics of producing your own gin base spirit compared to buying in GNS, Whey spirit etc.. It may have been on this forum, maybe not, It was on this forum couple weeks back. Looked but can't find it right now. It mentioned ...

... where I saw it, but I was reading an article a while back about the economics of producing your own gin base spirit compared to buying in GNS, Whey spirit etc.. It may have been on this forum, maybe not, If I find it again I'll link to it. According to the article, producing your own 'neutral' ...

Am I missing something? Why did HB send a link to whey powder? Iv read through. Is this a private joke?