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An Oregon creamery making vodka from milk

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Re: An Oregon creamery making vodka from milk

#31

Post by [deleted] »

anfractuosity wrote: post #25
ravenstine wrote: post #22

Hah, I never thought of making alcohol from milk. I own a still so I'm tempted to make my own. Probably makes the most sense to use evaporated milk since the sugars are more concentrated. In fact, I wonder if a specific yeast strain is needed. Converting waste to alcohol should probably be more common. Grocery stores toss out old fruit all the time, but yeast don't care whether the fruit is bad. Even if it wasn't sol…

Yup, you need a specific yeast strain, saccharomyces cerevisiae typically used for fermenting ales, won't ferment lactose.

[deleted]

Re: An Oregon creamery making vodka from milk

#32

Post by NikolaeVarius »

tw04 wrote: post #8
gunshai wrote: post #4

I'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 misfo…

Send it through a filter. Thats what my Dorm did and it worked just fine.

Re: An Oregon creamery making vodka from milk

#33

Post by blakesterz »

gunshai wrote: post #4

I'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…

Mythbusters did 3 episodes on Vodka that were pretty interesting. One of them was a blind taste test and they were able to tell the difference between vodkas they had filtered at different rates. I think they concluded that's the big different, expensive vodkas are filtered more.

Re: An Oregon creamery making vodka from milk

#34

Post by anamexis »

tw04 wrote: post #8
gunshai wrote: post #4

I'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 misfo…

While this is true, try the same test between Stoli and Grey Goose (at roughly twice the price of Stoli).

Bottom-shelf vodka is bad, but anything above that is virtually indistinguishable.

Re: An Oregon creamery making vodka from milk

#35

Post by anfractuosity »

ravenstine wrote: post #30
anfractuosity wrote: post #25

Earlier quoted context omitted.

Yup, you need a specific yeast strain, saccharomyces cerevisiae typically used for fermenting ales, won't ferment lactose.

Strangely enough, I can't find much information on the subject, but you're right that saccharomyces don't ferment lactose. Brettanomyces, or wild yeast, might be able to ferment it, but there are only a few species that do it(anomalus and claussemii, according to a table from Gilliland 1961). I'd either have to special order it or just make a wild yeast starter and just see what happens. EDIT: Saccharomyces can ferme…

https://en.wikipedia.org/wiki/Kluyveromyces_marxianus is one I've heard of that can ferment lactose

Re: An Oregon creamery making vodka from milk

#36

Post by zwieback »

poulsbohemian wrote: post #29
wiredfool wrote: post #10

Earlier quoted context omitted.

You can try making Norwegian brown cheese ( https://cheese.com/geitost/ ) , which is essentially browned whey.

Having made this, a word of warning... it's a lot of work. It's been a number of years ago now, but I recall it being hours of constant stiring under low heat so that the cheese doesn't scorch but you reach the expected consistency.

Maybe a good use for a slow cooker? Probably can delay the stirring to he very end. Or use an automatic pot stirrer.

Re: An Oregon creamery making vodka from milk

#37

Post by nkingsy »

joncrane wrote: post #18
Pfhreak wrote: post #9

Earlier quoted context omitted.

Ah, in that case, carry on. (I've often wondered what to do with whey leftover from yogurt or ricotta making at home.)

Isn't whey what Whey Protein Concentrate is made from? Highly sought after in bodybuilding/fitness circles.

That’s “sweet” whey. Acid whey from eg Greek yogurt is thrown out as no one has found a profitable channel for it yet.

Edit: made my own Greek yogurt a couple of times, tried to sneak it into my kids smoothies, use it to soak beans, mix it with my kids milk. No dice, just really sour stuff.

Re: An Oregon creamery making vodka from milk

#38

Post by GeekFortyTwo »

windsurfer wrote: post #24

A similar business in Canada: https://www.dairydistillery.com/ I think it's neat that they use yeast developed for fuel manufacturing.

Right now they have switched, like many of our local distilleries, to making cleaning alcohol for high risk facilities to use as needed.

Their regular product is good stuff, I have a bottle on the shelf right now.

Re: An Oregon creamery making vodka from milk

#40

Post by ravenstine »

anfractuosity wrote: post #35
ravenstine wrote: post #30

Earlier quoted context omitted.

Strangely enough, I can't find much information on the subject, but you're right that saccharomyces don't ferment lactose. Brettanomyces, or wild yeast, might be able to ferment it, but there are only a few species that do it(anomalus and claussemii, according to a table from Gilliland 1961). I'd either have to special order it or just make a wild yeast starter and just see what happens. EDIT: Saccharomyces can ferme…

https://en.wikipedia.org/wiki/Kluyveromyces_marxianus is one I've heard of that can ferment lactose

> Due to the heat tolerance of K. marxianus, high heat fermentations are feasible, reducing the costs normally expended for cooling as well as the potential for contamination by other fungi or bacteria. In addition, fermentations at higher temperatures occur more rapidly, making production much more efficient.[9] Due to the ability of K. marxianus to simultaneously ustilize lactose and glucose, the prevalence of K. marxianus in industrial settings is high as it decreases production time and increases productivity.

Dang! I've got to get my hands on this!

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