An Oregon creamery making vodka from milk
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An Oregon creamery making vodka from milk
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Re: An Oregon creamery making vodka from milk
#2Milk vodka is quite common in Mongolia, and if you didn't know you probably wouldn't even suspect the dairy origins.
There are plenty of other funky fermented milk drinks too: https://www.mongolia-trips.com/5-most-consumed-traditional-d...
Re: An Oregon creamery making vodka from milk
#3Black Cow vodka in the UK have been doing this for a while as well. It's got a fuller texture than some other vodkas but is generally really tasty.
Re: An Oregon creamery making vodka from milk
#4I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product.
While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application.
"(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color." https://www.law.cornell.edu/cfr/text/27/5.22
The differences are defined by a sliding scale of three elements, the "heads,hearts, and tails".
https://www.diffordsguide.com/encyclopedia/198/bws/distillat...
Re: An Oregon creamery making vodka from milk
#5Why would you use milk rather than the grains used to feed the cattle? It seems like a loss in efficiency for a spirit that's neutral.
Re: An Oregon creamery making vodka from milk
#6I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
Anecdotal but, I feel like I can tell good vodka from cheap vodka easier than good wine from cheap wine.
Re: An Oregon creamery making vodka from milk
#7Why would you use milk rather than the grains used to feed the cattle? It seems like a loss in efficiency for a spirit that's neutral.
It's using the whey that's a by product of the cheesemaking process. It's currently disposed of, either on fields as fertilizer or in landfills.
Re: An Oregon creamery making vodka from milk
#8I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
I'm sorry but if you can take a shot of Karkov vodka and a shot of Stoli and not tell the difference there is something very broken with your taste buds - regardless of what the law says. That's ignoring the headache you're going to have after a night of drinking Karkov.
Source: I was poor in college and had the misfortune of dancing with Karkov on more than one occasion.
For those of you who have never had the misfortune (it only comes in plastic bottles): https://www.wine-searcher.com/find/karkov+vodka+usa
Re: An Oregon creamery making vodka from milk
#9Why would you use milk rather than the grains used to feed the cattle? It seems like a loss in efficiency for a spirit that's neutral.
It's using the whey that's a by product of the cheesemaking process. It's currently disposed of, either on fields as fertilizer or in landfills.
Ah, in that case, carry on. (I've often wondered what to do with whey leftover from yogurt or ricotta making at home.)
Re: An Oregon creamery making vodka from milk
#10Earlier quoted context omitted.
It's using the whey that's a by product of the cheesemaking process. It's currently disposed of, either on fields as fertilizer or in landfills.
Ah, in that case, carry on. (I've often wondered what to do with whey leftover from yogurt or ricotta making at home.)
You can try making Norwegian brown cheese (https://cheese.com/geitost/) , which is essentially browned whey.