Milk cleaning, an old preservation method, boosts mixed drinks by reducing bitterness and including smoothness, as George shows in the video with experiments and an unique espresso martini recipe.Milk cleaning, a centuries-old technique, enhances the flavor and texture of drinks.Adding milk to an alcoholic drink and then curdling that milk is a 300-year-old conservation strategy that was utilized by none other than Ben Franklin. Thats what she said.Milk cleaning is when you take a spirit or a cocktail and you blend it with milk, and then you curdle that milk on function, which Im doing here using citric acid. Im constantly surprised when things work on this channel cause its usually the first time that I ever do it and it worked.There are lots of short articles and videos out there currently about milk washing, however this video is gon na be completely various due to the fact that not just am I gon na tell you the science behind milk cleaning, dont worry, I will. By the way, these curds likewise consist of a lot of the milk fat that was in the milk. Its truly good.We have actually arrived at the part of the video where Im gon na do something entirely brand-new that the internet has never seen, hence protecting myself lasting popularity and glory.What Im gon na do here is essentially to transform milk washing.To understand how my reinvention is gon na work, I want you to see milk cleaning as I have come to see it, which is not as one thing, however as 3 different things.Thing one is curd taste and color extraction, implying the curds pull things out of your mixed drink or a spirit or a beverage.Thing 2 is fat washing.
Milk washing, an old conservation approach, boosts mixed drinks by minimizing bitterness and including smoothness, as George illustrates in the video with experiments and a distinct espresso martini recipe.Milk cleaning, a centuries-old method, improves the flavor and texture of drinks.Adding milk to an alcohol and after that coagulation that milk is a 300-year-old conservation technique that was utilized by none other than Ben Franklin. Join George as he finds the chemistry that makes this method so beneficial, and learn how to make the very best espresso martini youll ever taste.Video TranscriptHere I have two versions of the very same mixed drink. Its called Tea Time and its made utilizing tea-infused vodka, honey simple syrup, lemon, and a pinch of salt.Now these cocktails look really similar, but lets taste them.Oh my God, that is so astringent. Its like drinking a cup of tea thats been brewed for like 6,000 years.Okay, now lets taste this version. Oh my God, thats so good.This is scrumptious. It still tastes like tea, but theres a lot less of that bitter astringent, mouth-puckering quality.So whats the difference between these two?The much better version of this drink has actually been milk-washed. And today, Im not gon na tell you anything more about that. Im simply gon na go beverage this. And youre on your own. Video over.Whats milk cleaned, frick! Long it gets in the way. Thats what she said.Milk washing is when you take a cocktail or a spirit and you mix it with milk, and after that you curdle that milk on purpose, which Im doing here utilizing citric acid. And then you let the curdled milk and the cocktail or spirit sort of blend for a few minutes or hours, and after that you separate out the curds using a filter. Or if you are impatient like me, this centrifuge.This whole procedure leaves you with a clearer, less bitter, rounder-tasting drink.Oh yes, look. Down here is the curd. This is the clarified drink. Look at the previously and after. Okay, this is in the past and this is after milk washing.Now I can tell you that this is the very first time Ive ever milk-washed anything, and Im so stunned that it worked. Im constantly shocked when things work on this channel cause its invariably the very first time that I ever do it and it worked.There are lots of posts and videos out there currently about milk washing, but this video is gon na be entirely different since not just am I gon na inform you the science behind milk cleaning, dont worry, I will. Im also going to attempt to innovate the strategy. Thats right, I am gon na contribute something brand-new to the amount overall of human understanding. Something brand-new on the inter … Today were gon na speak about milk cleaning, a technique that is older than Benjamin Franklin.– Hello.– And back in the 1700s, it was used both to round out and remove extreme tastes from improperly distilled spirits, and to prevent beverages from spoiling.Now, for a strategy this old, there is not much science out there on this. In truth, I could not discover a single peer-reviewed journal article that covers milk washing in the mixed drink context. Considering that I cant reveal you any research, were just gon na have to do some.In this video, I will do 4 experiments. The first 3 will each cover a crucial element of milk cleaning. And in the last experiment, I will try to attain durable and lasting web fame by transforming the technique altogether.Experiment top, milk washing Coke. And yes, there is an indicate this.So initially Ive got some milk here. Lets pour some Coke into it.Coke is extremely acidic, which implies it has great deals of hydrogen ions, which are also called protons. And those protons are what curdle the milk, particularly, they curdle one part of the milk.Milk is a mixture of water, protein, fats, sugars, and an entire bunch of other molecules. Now, there are 2 types of milk proteins, caseins and whey.Caseins exist in milk as glob-type aggregates with about 5,000 individual protein particles per glob.Caseins have sort of an unusual home. After they are produced in the body of the cow, the cows body tacks on a whole lot of phosphate groups to the protein. Now milk has a pH of approximately 6.7, just below neutral. And at that pH, phosphate groups can look like this or this.The important thing to take away however is that overall the casein blobs will have an unfavorable charge since appearance at all these adversely charged oxygens? Because unfavorable charges drive away each other, and that matters. What that means is that the blobs, they dont touch. As you add protons by including acid, those positively charged protons park themselves on these negatively charged phosphate groups. And so what occurs is the protein as an entire gets less and less negatively charged.And then ultimately at pH 4.6, it hits whats called its isoelectric point, the point at which the protein is overall electrically neutral. They do not drive away each other any longer since these blobs are no longer negatively charged. When they clash, they just stick together.So now youve got casein blobs just sticking together all over the location, and aggregating into larger and larger particles. And eventually, you get curds. These massive globs of casein protein that we have precipitated out with an acid. In our case, Coca-Cola. By the way, these curds likewise contain a lot of the milk fat that was in the milk. So here weve got a two-phase system. Weve got our solid proteinaceous fatty curd phase, and that is surrounded by a watery liquid phase. Now when you have these two stage systems, little particles partition themselves between phases.Some particles liquify much better in oils, so they partition themselves into the oily stage. And other particles liquify much better in water, so they partition themselves into the waterier phase.Like for example, this food coloring that Ive blended with oil and water. If we throw this in the centrifuge, well see that the food coloring partitions itself into the water phase and not the oil.The same concept uses to this much more complicated two-phase curdled Coke thing. To see it more plainly, lets centrifuge this.So this is fantastic. You can instantly see that the liquid stage is method lighter in color than normal Coke. And the solid phase has to do with as brown as Coke. So what this informs you is that the molecules that make Coke brown partition themselves practically totally into the strong phase.And to be honest, I understood this would work, however I didnt understand that it was gon na work this well. This is in fact why I picked Coke due to the fact that you can actually see whats happening with those. In this case, color molecules. The curds are drawing the color molecules out of the Coke.And in truth, they suck all sort of other molecules out of liquids too. Theyre especially excellent at pulling tannins, which are those astringent bitter mouth-puckering particles out of things. When I milk-washed this tea vodka, the curds down here pulled a lot of the tannins out of the tea.Thats why this cocktail was a lot less astringent, a lot less bitter, a lot less mouth puckery than this one.Now, because Ive gone to all the difficulty to centrifuge curdled Coke, I do require to taste it.First, the liquid phase. It still smells like Coke, truthfully. Im getting Coke, Im getting like cream. Its still lightly carbonated, so it still tastes like soda. But it also has a truly familiar taste, like it almost tastes like Sprite.Clearly curds are pulling some taste molecules out of the Coke since this does not taste like regular Coke, however there are still a lot of molecules that are left. This is still very sweet. Its simply as sweet as regular Coke. So the curds are not pulling much sugar out.Well, lets test that hypothesis. Lets taste the curds. That is even more unexpected. That tastes like absolutely nothing. I suggest, Im getting a little bit of like astringency, but this tastes absolutely nothing like Coke. I was truly expecting more flavor to this.So what did this experiment inform us? It informed us that when you milk clean a drink, youre pulling both color and flavor out of the liquid stage and into the strong curds. Now remember, the strong curds do not wind up in your cocktail. Just this is going into your cocktail.Because of this, milk cleaning has a credibility of pulling things out of a mixed drink, however there are some molecules that may choose to move in the other instructions, out of the curds and into your mixed drink. And Im believing particularly here of milk fats, molecules that might have a buttery taste or texture.So to check this, Im gon na run a quick experiment. And by quick, I imply 24 hours.Experiment second, fat cleaning. What I wan na see is to what level the vodka has the ability to take out rich, buttery, fatty flavors from the butter and the ghee. And by the way, this method is called fat washing and you can do it with any fat you can believe of. Butter, bacon, peanut butter, the list goes on.Okay, so were gon na let these sit for 24 hours.Welcome to tomorrow. Lets taste these. This is our fat-washed butter. That is excellent. I could consume that directly. And by the method, it is 9:28 in the morning.The flavor is available in waves. The first hit you get is vodka, and then its butter. And then its vodka once again, and after that its butter once again. And it is actually good. Its quite subtle, however its really good.Okay, lets try the ghee. Its very comparable, but theyre not the very same. Ghee is clarified butter. Its butter that is primarily fat. Lets say 99% fat. Butter has mostly fat, but it also has some water soluble substances too, and a tiny little bit of water in there. There must be some flavor substances in the butter that are not necessarily present in the ghee.But regardless, I believe if you were to mix this into a mixed drink, you wouldnt be able to inform the distinction. They would both taste buttery, but both are delicious.So what does this experiment tell me? Well, it suggests that not just does milk washing pull taste and color out of a cocktail, it also adds buttery taste and texture into a mixed drink because some of the taste particles in butter partition themselves into your beverage. And to see that more clearly, were gon na curdle some milk.This has actually curdled, however its hard to see. So lets centrifuge.Okay, so weve separated out the curdled milk, weve got our curds and this things right here. This is called whey, and it is a lot more complicated than just water. It has minerals and vitamins, lactose, milk sugar, and a group of proteins called whey proteins. And those proteins have a texture and a taste. Lets find out what it is.Fascinating. That tastes like really, really, really dilute yogurt. Theres a bit of level of acidity, which undoubtedly is coming from the citric acid, however then also there is a distinct texture. It tastes richer, it tastes sort of smooth. It coats your tongue.The crucial thing to keep in mind here is that due to the fact that whey is a liquid, it gets added to your cocktail. You can think about it sort of like a secret component. And to actually bring that point home, Im gon na get some vodka. And Im utilizing vodka because it is a rather neutral spirit. Okay, here we go. You can see its cloudy. Thats not right.Wow, I really did not expect that at all. Whey alone tasted to me like dilute yogurt. This tastes nothing like that. This mainly just tastes like vodka. What Im getting from the whey here is mainly texture. This has more body, it has more, it coats your tongue. Its richer, its smoother. Its actually good.We have actually reached the part of the video where Im gon na do something totally new that the internet has never seen, therefore protecting myself lasting fame and glory.What Im gon na do here is basically to transform milk washing.To understand how my reinvention is gon na work, I desire you to see milk cleaning as I have concerned see it, which is not as one thing, but as 3 different things.Thing one is curd taste and color extraction, meaning the curds pull stuff out of your cocktail or a spirit or a beverage.Thing two is fat washing. Its the same chemistry, however it happens in the opposite direction. A cocktail or a spirit pulls tastes out of a fat.And thing three is the addition of the secret ingredient way.So essentially what Im doing is I have deconstructed milk cleaning into its constituent parts. And Im doing this not to be gratuitously over-complicated, but due to the fact that it enables you to great tune each part individually. And to show this, Im gon na attempt to make a peanut butter washed vodka, coffee, milk curd incubated espresso martini. So just an extremely fancy espresso martini thats gon na take me excessively long to make. Lets go, lets do it.First thing Im gon na do is take a healthy portion of peanut butter and put some vodka on top. This is fat washing. What Im wanting to do is draw out some of the peanut butter flavor into my vodka. And by the method, the chemical basis of roasted peanut butter taste is still being discussed, but whatever it is, I desire as much of it as possible in my vodka.And here Im curdling some milk to create curds and whey. The curds I will add to espresso to ideally dial down some of the coffees bitter and harsher notes. And the whey I will include near completion to offer the cocktail an extra layer of silkiness and body.Here, Im just pouring off the method to wait for later. And now I am including the espresso to the curds.Now, I need to explain here that Im assuming that including pre-made curds to coffee will do the very same thing chemically speaking as coagulation milk with the coffee already present. Were gon na discover out very quickly if this actually worked. Lets centrifuge these.I am so curious to see whether the curds will be darker, whether they will have taken out a few of the color and perhaps taste compounds from the coffee. The moment of tru– oh, do not stick your hand in into the centrifuge.Yeah, appearance, theres definitely curds. These are the curds. And as you can see, they have absolutely pulled some things out of the coffee. Im gon na put off the tops of these.So we have our coffee. This is the curd nurtured coffee. We have our whey, we have our peanut butter-washed vodka, and we have the remainder of the basic active ingredients for an espresso martini. Lets build this thing.Before I construct this, I do wish to taste this peanut butter-washed vodka. Oh my God, thats so excellent. That tastes like peanut butter. Its vodka that tastes like peanut butter. Chemistry works, man. Okay, so two ounces of the peanut butter-washed vodka, half an ounce of Kahlua, one ounce of espresso. And Im gon na do half an ounce of whey for body, and a quarter ounce of easy syrup.Here we go. Crucial moment. That is outrageously good.Imagine an espresso martini. If you dial down the bitterness and up the body, and thats this. Oh, and then theres a subtle, like really, extremely subtle peanut butter flavor, which simply includes depth. This is delicious.I truthfully anticipated this to be basically indistinguishable from a routine espresso martini. Like I thought there would be no difference in taste. That is considerably better.In reality, that is a lot better that I wan na make a routine espresso martini and compare them. This is after all a science channel, and I have all the ingredients. Lets quickly do that, hang on.This is a regular espresso martini. Yeah. Oh my God, this is a lot better. This is a good drink. This is not a bad beverage at all. I suggest, it tastes like what it is, which is vodka blended with espresso. This tastes like an entire brand-new flavor that has parts of each, which is I believe what a cocktail is expected to taste like.I do not understand what to state, my work here is done. This is, this has been great. Thank you for going with me on this odyssey. I did not anticipate to make a cocktail that was better than the existing thing. I believed that the end of this video would simply resemble, I taste it and I go, “Wow, thats terrible.” And after that we all move on with our lives. However no, this is good.I am gon na be making this once again off video camera, not even for the web, simply for my own individual intake. Thats how great this is.