Make Clarified Cocktails The Fast & EASY Way! [Reverse Engineered Milk]

Clarified milk punch is a fun cocktail that doesn't need to be difficult to make. Learn how to make it the fast and easy way with science.
Clarified Milk Punch Recipe:
• 1 Cup (240 mLs) Lemon Juice
• 1/2 Cup (120 mLs) Simple Syrup
• 2 Cups (480 mLs) Water
• 1 tsp (2.5 g) Nutmeg
• 1 Bottle (750 mLs) Brandy
• 1.5 cups (360 mLs) Milk
• (Follow labels instructions) Calcium Chloride
• (Enough to process 1 gallon of milk) Rennet
TOOLS USED IN THIS VIDEO (Amazon Affiliate links):
• Glass 1L Bottle --- amzn.to/3Xuet9g
INSTRUCTIONS:
Using a peeler, cut the zest of 5 lemons, add the shaved zest to the brandy and let it sit for 24 to 48 hours. Juice the peeled lemons to the required volume. Set juice aside. Add calcium chloride to milk the night before you plan to use it to clarify your milk punch. In a large pot, combine water, nutmeg, lemon juice, sugar, and brandy with the lemon peels filtered out. Everything but the milk and rennet. Once the sugar is dissolved, add the rennet and then pour in the milk. Stir the mixture for 10 seconds, then let it sit for 30 minutes undisturbed. The rennet needs time to work fully. Line a mesh strainer with a large paper coffee filter and strain out cheese, letting the clear whey run into a large pot. Bottle, refrigerate and serve cold.
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