In the world there is a recipe that strikes with a combination of its ingredients. Here, on a superficial glance, vodka with milk is completely incompatible products, the simultaneous use of which can even lead to digestive problems. But in practice, things are different. Vodka with milk is useful in other cases, and this is confirmed by medical statistics. There are several excellent recipes for milkshakes with vodka, it is used to prepare folk remedies for cough and bronchitis. And vodka from sour milk - araka - is even mentioned in the ancient epic of the eastern nomads.
Drink milk
It is mistakenly believed that vodka with milk causes indigestion: all diarrhea and poisoning. But in fact, the negative consequences are manifested only in two ways:
- with personal intolerance to the combination,
- when you drink sour milk with a little white.
But you can drink the vodka with fresh milk, and in a sense it is even useful, since the load on the liver and other organs is reduced. Milk binds harmful impurities that are contained, for example, in moonshine, and these toxins do not enter the bloodstream, but are directly excreted into the intestines. As a result: a person quickly becomes sober, and in the morning there is a better state of health than people who washed down with white juice, cola, lemonade. And the hangover is not so sharp and leaves faster. Not without reason, some manufacturers of a forty-degree drink practice additional purification of raw materials in this way (a vivid domestic example is Vodka “Measured in milk”).
Drink before drinking
And craftsmen from the people advise to consume a little milk inside immediately before drinking strong high-degree drinks, so as to get less intoxicated. In their opinion, it envelops the wall of the stomach with a thin film, and ethyl can not soak into the blood of a person (as a result, he drinks and does not get drunk). But the problem is that this express method works only partially, and even then with milk of higher fat content, which really has a sufficiently enveloping properties. To use for this purpose shop fat-free - an extra waste of time! It’s better then to bite the butter before drinking - it will be many times more effective.
Araka - recipe for vodka in milk
This is one of the drinks with an ancient history. It is based on the method of distillation of sour (Ayran, koumiss, kefir - those products in which not only sour milk, but also alcohol fermentation). Traditionally, milk in the cuisines of the peoples of the East (and the West too) is rarely used fresh: without pasteurization in the absence of refrigerators, it quickly sours, and only children usually drink fresh milk. Basically, it was fermented in appropriate dishes - clay or wooden. After that, the sour was processed by various methods, depending on what products needed to be obtained at the output: cheese or sour cream, butter or yogurt, cottage cheese or a sour-milk drink. From the latter, alcohol was obtained during further processing.
Cooking araki
To make a drink from which vodka was distilled, a special ferment was necessarily added to sour milk. When, when stirring, airan (or another folk drink) starts to stand out from it, making characteristic noises, carbonic acid, and the liquid begins to foam and rises slightly - the raw material is ready for distillation. To remove excess acid, Ayran is heated very much. And the distillation itself is carried out in a distillation apparatus, which consists of a boiler, pipes and a cooler. After the 1st distillation, Arak has a strength of only 8%. To achieve a degree increase, they distill many times. As a result, araka - vodka in milk - can reach a strength of up to 30% and above! It should be noted that the manufacture of "dairy" is a time-consuming process. Out of a dozen buckets of sour, only 1 bucket of vodka will come out. Therefore, real Araka today is a rare, expensive product.
Cocktails
This lovely combination is also used in cocktails. Vodka with milk is called "White Russian", where both ingredients plus coffee are listed in the ingredients. The recipe for this cocktail, by the way, is not from Russia. “White Russian” was named after the White Guards who fled to the West during and after the Civil War. Here they were christened white russians. In the manual for the American bartender, one of the versions of the cocktail was published already in 1930. And thanks to the optimal strength with pleasant milk notes, it becomes a hit of 80s discos in the West. The simplicity of the drink allows you to make a cocktail "Vodka with milk" with your own hands at home.
Cocktail making
You need to take 2 parts of vodka, 1 part of coffee liqueur (in a budget option it is replaced with 2 tablespoons of instant coffee diluted in a small amount of water), 1 part of cream (replaced with fat milk), ice cubes or crushed.
Fill a 160-ml glass with ice. Add liquor and milk with vodka, stir with a spoon for cocktails. Serve with a straw. Alternatively, you can use natural condensed milk instead of milk.
Milk Purified Vodka
This method of purifying homemade vodka (moonshine) is the oldest and relatively harmless. How to carry out the procedure at home? There are 2 cleaning options - with and without stage.
We take a glass of pasteurized milk of low fat content and mix it with a bucket of moonshine. Its strength should be above 50 degrees, otherwise the proteins do not fold. Immediately after combining the products, the whitish flakes fall down the cans. These are toxic impurities that enter our body along with untreated alcohol. Now it remains to strain the resulting stratified liquid through a charcoal filter - and you can use it without risk of getting a severe hangover in the morning.