Yes guys, milk! It has sugars in it and should be fermentable. But to what goal? And what are the mistakes all to easily made, "doing" milk? No idea, but let's find out. Together we know more than alone.
Now, if I remember well, cow milk has something in it that makes fermenting ... not easy. But milk powder, added to water? Adding some sugar to the mix. Would that be fermentable? And what kinda drink would it generate? My idea: a nice vodka.
Other sorts of milk? Why not. They may be less available, but we are just starting to explore this topic, so let's keep an open mind.
Horse milk. Mongolians make arak out of it. Fermented mare milk. Supposed to be disgusting and only like 2.5 to 3% in abv. But loads of flavor there. Much more than in cow milk. Pita to distil such a low abv wash though.
Goat and/or sheep milk. More readily available. But is it fermentable? Or are special yeasts needed? Less fat than cow milk is, if I recollect. And some more taste. Maybe a vodka or a light brandy style drink? Who knows.
Camel milk. Friend of mine who works in the diary equipment industry told me they milk camels in the Middle-East. So ... I should be able to obtain that sort of milk too. But can it be fermented? What are the qualities?
For some introductory reading:
http://en.wikipedia.org/wiki/Kumis" onclick="window.open(this.href);return false;" rel="nofollow
http://igreennutrition.com/topics/the-b ... -cows-milk" onclick="window.open(this.href);return false;" rel="nofollow
Milk!
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