Milk Syrup - Can It REPLACE EGG WHITE? Silky, Frothy & Simple!
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- เผยแพร่เมื่อ 27 ก.ค. 2024
- Milk Syrup is a simple way of creating silky and frothy cocktails without the need for special ingredients, so let’s find out if it makes for the best Whiskey Sour and the Silkiest Old Fashioned! It may look almost like regular simple syrup, but Milk Syrup can transform your cocktails, mellowing the tannins in aged spirits, adding a superb texture to any drink, and adding a nice foam to shaken cocktails that will make you rethink using egg whites. So if you want to see how to make Milk Syrup and how to use it for the best Whiskey Sour, Gin Fizz and Old Fashioned then pull up a chair and get ready. It’s Cocktail Time!
Check out the recipes for the Milk Syrup and 3 delicious cocktails made with it: www.kevinkos.com/post/milk-syrup
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0:00 Today on Cocktail Time
0:41 What is Milk Syrup?
1:38 Making Citric Acid Solution
2:02 Making Milk Syrup
4:00 Milky Whisky Sour
5:22 Ramos Mily Fizz
6:59 Milky Rum Old Fashioned
8:20 Bottom of The Glass - Fun Milk Fact!
8:49 Outro + Recipes
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #milk #syrup
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Let me know what cocktails you’d like me to try with Milk Syrup 🤩🥛!
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This idea is better than good, it’s legen-dairy 😉
Ditto for this comment 👍
Legen wait-for-it dairy!
It's a brilliant idea, but there is an important mistakes in the presentation.
The amount of acid you need to curdle milk depends on the temperature. If you do it at 6 C you will need a *lot* more acid than if you do it at 80 C. This is the reason for heating whey when making ricotta cheese. The reason the milk syrup does not taste acidic is because you heated the milk. If you don't, then the syrup will definitely taste acidic.
You can easily do this with with "natural" lactic acid instead of citric acid. Add a spoonful of yogurt to your milk/cream. Heat the mixture to 40-50 C and hold it there for 2-3 hours. This allows the yogurt to work. Then heat the mixture until the curds form. Let it sit and then drain.
Also, the addition of the cream increases the cost quite a bit and I think it's mostly wasted. The only difference is the fat content and the way the fat is wrapped up in the curd. If you use homogenised milk, the fat sticks to the protein and will stay in your cheese. If you use non-homogenised milk, then the fat stays in its globules. If stir a bit when the curds are forming, you will allow the fat to escape. This will make the whey cloudy because of the fat. Some cream is also homogenised and also has thickeners in it. Adding this to the milk will not make any appreciable difference to the whey. If your goal is to make a creamy whey syrup, then you want to use non-homogenised milk (which may be very difficult to find, depending on where you live).
Anyway, it had never occurred to me to make a syrup from sweet whey. I make cheese as a hobby and usually have liters of the stuff that ends up on the compost heap. Another cool thing to use it for!
Thanks for the info. Nice to learn something new from people outside of the bartending industry 😊
What happens if you only use yogurt, and no milk?
Another idea I can give for those who doesn't know it already. You leave 1 spoon of Flax seeds sit with water (1:3 ratios) and that will make a viscous mix, strain the seeds and there you go. False egg white.
Same with chia seeds! I wonder if it acts similarly to egg white in cocktails though. I know it can work for baking
Nice! Thank you for sharing!
There was a Japanese cocktail called the "Kaikan Fizz". It was a variation of gin fizz invented by the Japanese bartenders after the end of WWII. After Japan was captured and ruled by the GHQ. The clubhouses in Japan were become the recreational venues for the US soldiers, but it lead to binge drinking and caused a lot of troubles. For that reason, General MacArthur banned his men from drinking in order to recify the alcoholism among US troops. Therefore, some bartender invented a recipe to made the gin fizz looks like a glass of milkshake and named it "Morning Fizz", and then the name changed to "Kaikan Fizz".
And what you made in this video is really similar to Kaikan Fizz.
You and your production staff are an amazing combination! 🥛
🥛 love your mixology methods and techniques your my inspiration to get in to mixology keep up the good work
Another great video, Kevin. I thought Super Syrup was a bit tedious to make, so I'll definitely give this a try!
Thanks for all your innovative techniques 🥛
My pleasure!
🥛 Another great video, Kevin. Thanks!
My pleasure! Thank you!
Great tips as always. Replacing egg white helps a lot in a busy bar. Cheers Kevin!
Thanks for watching!
Excellent episode🥛
An amazing video and information breakdown, as always 🥛cheers
Glad you enjoyed it!
If you add salt to the curds after you strain, you get a 2 in 1! Some fresh cheese and a delicious milk syrup! Normally when I make cheese, I just strain the liquid down the drain, but now, it won’t go to waste 😊
Do you use citric acid or rennet?
I always use citric acid
Ahoj Kevin - awesome vid. I’ll make sure to try this out, along with the saline solution. 🥛
Let me know how you like it! Cheers!
The quick whey of doing this would be to use unflavored whey protein powder and reconstitute it with the simple syrup.
You’re punny😁😂
@@vidareggum6118 You know what, I think that was an auto-correct 😆😎
Great video and great idea🥛
Thank you! Cheers!
fantastic, i will make it soon 😁
🥛ive been waiting for this for sooo long❤❤
cheers!
🥛Looking forward to trying this with my wife who doesn't like the egg whites. Thanks Kevin, Another super interesting, entertaining and superbly put together video. Cheers!
if tou want, you can make Aqua Faba, is veggie and if egg white is 9/10, Aqua faba is 8/10. Made with chickpeas
I’m going to have to try this!🥛
Hope you enjoy
Hello Kevin, I made it with fresh blended coconut milk and it turned out fantastic, same ratios, but different milk source!! But your idea was the body of my project..thanks a lot
Awesome!
Does the coconut flavor still come through, and if so does it limit your drink applications?
🥛I'm on it. Thanks!
Have fun!
Gonna try it at the bar this weekend cheers 🥛
Have fun!
I make the Super Syrup minus the sugar this way I can tune the sweetness separately of the foamer content. I make it in bulk then vacuum seal it then freeze it, it works out perfectly.
Great tip! Thank you for sharing it!
Came out great, cheers for the recipe. If anyone is curious my clarified milk brix was 7 and I’m in Canada, so I’m sure the estimate of 6 is pretty bang on.
Awesome! Cheers!
🥛I'll have to try this.
Very nice. 🥛
I'm the first to comment! This looks great. I can't wait to try it myself at home. 🥛
Yay! Thank you!
I learned that using Demerara sugar and making it as a regular simple syrup with milk makes it curdle in the process, making it easier to strain right away
Cheers! 🥛
Really liked this [MILK] episode! Is there a way to get more foam from it, maybe adding some ingredients?
I did something similar with an oleo saccharum - it was like a clarified cordial. 🥛
🥛 well. I have all the ingredients on hand... Gotta try it in a daiquiri just for funsies!
And yet another lovely idea to try out! Can I ask what glasses those are that you used in the old fashioned?
This one was a gift, so I am not sure. Sorry.
🥛 Sounds interesting
🥛This is a great idea of introducing the feel of the whey of the milk without having to go through the long clarification process for each cocktail. I'm still a fan of aquafaba only because I like eating canned chickpeas, and I don't want to waste the liquid, but this is another great alternative.
Eggs are best, but aquafaba is my favorite substitute. I just can't get the super syrup to work and it glues the lid shut.
I'm not confident in the milk, but will give it a try.
@@brokenrecord3523lmk your thoughts
let us know if you like it!
so we get syrup and cheese by doing this, definitely win win! 🥛
Cheers!
Cheers🥛👏🏻
🥛I don't like milk but will definitely have to try this.
Hope you enjoy!
It looks great! For the gin fizz cocktail, I would like to ask how many milliliter of soda water do you add. thanks !
It was approximately 60 mL in my case
What size are those swing top bottles you used for the milk syrup and the lemon super juice? Those look like the perfect sizes for my home bar
Can you combine the two ideas? Like make this syrup2:1, mix it with xantham gum, then add the hydrated gum Arabic and the methyl cellulose solution? The only problem with the super syrup was that it didn’t nullify the tannins enough and it just made a frothy head with a full body from the gum Arabic. Maybe this way it reaches even closer to the undisputed king that is egg white.
I'm a big fan of milk liqeur, essentially the same with vodka and an orange/lemon oleo saccharum. I've had a bottle in the fridge for nearly a year and it still good
That's something I have to try soon. Thank you! Have you tried yogurt liqueur?
@@KevinKos I have not but that sounds delicious!
@@austinwilliams3305 Made it right after the video came out (two versions, one with more vanilla), it's great to be sipped under the sun! Had to cut the alcohol a bit for personal tastes, though (no risk it was going bad, everyone was having their share daily)
🥛i love making clarified milk punch.
Love it too!
Bhai bhai 🎉
How do you determine how many Salt drops to add to your cocktails? Is it some calculation you are doing or do you make like 5 drinks with 1 - 5 drops of Salt in them and compare?
Is it possible to skip whole curdling milk part and just buy whey in the store, since it is basically the same thing?
Bro is almost a chemist 🥃🧪 Great video as always!
thank you!
🥛
Can we use lactic acid or other acids to replace the citric acid ?
Kowabunga 🍹
🥛 When I was a kid I would demolish a bag of milk in a couple of days, so this feels like the adult continuation of my calcium cravings
Exactly! 😉🥂
Gotta keep those bones strong! 🥛💪🦴
Could you just use fresh whey if you were able to have access to it?
🥛 interesting
I tried this technique but is didn’t work for me I got the exactly same color I end up with 298 gm liquid and I added 262gm sugar but I didn’t get any foam when I made the cocktail. Is there anything I’m missing please let me know I really want to replace egg white in my cocktails. Cheers
Can we use whey and integrate it with some fruit, making a fruity dairy syrup?
What would the shelf life of the milk syrup be?
Hi Kevin, what do you think about adding the salt directly to the syrup (any syrup) instead of adding a few drops every time? wouldn't it be more efficient?
It's probably a way to tune it depending on the recipe, this way if a lot of syrup is required, the drink won't taste salty
Salt reduces the sensation of bitterness. In any drink with more bitter components, it would be a case of adding an extra drop.
8:57 espero una buena espuma de esta preparacion
what about using white vinegar instead of citric acid, that what is usually used to make home cheese ?
Vinegar can be, of course, used too, but this might add some additional flavor.
Could you do this with leftover yogurt whey? (e.g., from straining Greek yogurt.)
That can be used, too. It will be a bit different in taste but in a similar direction with the texture.
Not sure i understood, it produces a less foam and its less stable?
there is less foam.
Can you make this syrup with just milk? Is there any specific reason why you add the cream also?
Added fat content, probably.
🥛That is a beefy filter! I've sworn off clarification beause of how painstakingly long it takes for so little liquid!
I wonder: do you have any guides on how to calculate gum proportions per liquid to give them a range of desired thicknesses? I wanted to make a slightly less caloric alternative to cream with skimmed milk and arabic gum, but I think I added too much because it tasted off.
Don’t tell me what to do… jk 😅 🥛
Your videos are superb!!!
Thanks 😅
🥛Question: How would you interpret a Ramos Gin Fizz with this? I love the idea of subbing out the egg-white so you don't have to beat the cocktail to death shaking it, but Milk Syrup and Heavy Cream?
The milk syrup does not add any dairy flavor so I would still use the heavy cream as advised in the original recipe and just replace the 3/4 oz simple syrup with the milk syrup.
🥛Milk was a bad choice!!! 😆 (Anchor man quote not saying it was a bad choice for you)
😮🥛👌
can malic acid substitute citric acid?
Yes it can.
2:14 confused me, 0.75ml is less than a drop of water and 22.5oz is 665ml, which is a lot.
The other way round, 0.75oz~22ml, makes more sense lol
I guess I'm the first one to watch until the end. Or at least the first one who will use the glass of milk emoji. 🥛
Thank you! Cheers!
@@KevinKosthank you for the excellent videos.
Hate to say it, but that's not a milk sirup, that's a whey sirup.
But it's delicious anyway. 🤘
I'm making it like you do but it's a little bit cloudy
try adding more acid solution.
the cream is the same milk cream?
yes
🥛🥂
Hello Kevin, can you give me the recipe in Spanish?. Thanks
🥛
level with me dawg:
can I just add sugar to the whey that mozzarella floats in?
this one might be a bit salty, but you can give it a go!
Me encantaría si pudiesen traducirlo a Español...
Thank you for the suggestion!
what's the point of using cream if the fat is just going to be curdled out?
🥛😊
Idk why but it doesn't clarify... I did it three times. I used whole milk with 3.5% fat and whole cream with 35%. Also used the first time one layer of cheese cloth and the second time two. Also used 30ml of the acid mixture the 2nd time.
3rd time is a charm? Nope. The cream I used the first was lacto free. Now I switched to regular 35%. The acid I used first was a mixture. Now I've used only citric and it is still cloudy🫣🥹
sorry to hear that. Did you heat the mixture before?
@@KevinKos tried two ways. Heated and cold. Did not work. At least I had cottage cheese afterwards
🥛🥃
milk emoji.
The name of the cocktail obviously is a Milk Sour
🥛🥛
So this is whey protein syrup?
Exactly!
🥛🥛🥛
🥛🥛🥛🥛
The liquid you are producing when curdling the milk has a name: whey. You can also just buy this at a store instead of doing it yourself. It's a common enough dairy product.
I have never in my life seen whey available for sale at the store. I have seen whey protein powder and other such powdered supplements, but never liquid whey, it is considered a waste product in the dairy industry and is usually just dumped.
you are right! I just wanted ti share the wholem process if someone can't find it in stores. Cheers!
Wont it add any strange aroma of cheese
I'm wondering if I could just add some whey protein powder to simple syrup, that way I can just drink the milk, and use the cream in my coffee.
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