Azorean Milk Liqueur- Licor de Leite

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I have been making a lot of cheese lately. One of the sad realities is that for many cheeses it is a 10% proposition.
In other words it can take roughly 1L of milk to produce 100 grams of cheese.
About 80% of the protein in milk is casein. Another 20% is trapped in the whey and has to have heat and acid applied to extract it-Ricotta is made this way.
Normally my whey just goes down the drain.
Until this recipe came into my life.
I tried some Milk Liqueur in the Azores and only recently came to understand what those crafty Portuguese were really up to

They figured out that they could make a dessert and liqueur in one pass.
Over time the lemon will separate the milk into curds and whey.
After straining the alcohol off-you have a flavored cheese ready for pudding or cheesecake.. It makes an incredible spread on toasted bagels. Plus whey is high in protein and I can tell my lovely wife that drinking liqueur is good for me while actually keeping a straight face.

1L Vodka/Alcohol of your choice
1L of Milk
1 kg of Sugar
1 Lemon-deseeded and sliced-rind left on
1 Vanilla Bean
1 oz grated dark chocolate
Place everything in a glass container with a tight fitting lid.
Stir or shake daily for 15 days and then strain gently through a paper filter or cheesecloth.
I stealthily borrowed some muslin cloth from the quilting studio while the Mrs was sleeping-Shhhh-our little secret
Basically a 1-1-1- ratio- 1 cup each of vodka, milk and sugar in case you want to try a smaller amount.

I would love to hear from Margi about the history of this Licor and whether this is popular on the Iberian Peninsula!

Remainder of original bottle of liqueur and glass crock of home made batch

After 2 weeks the liqueur has a decided chocolate milk appearance. I strained with my conical strainer(PC) and some muslin cloth.

After an hour of a gravity drip

The cheese at 4 hours ready for use. It is a very potent cheese and you should not drive after consuming it.

The remaining liqueur was poured with a small funnel  into sanitized bottles

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Percebes Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449	Post Options Post Reply Quote Percebes Report Post Thanks(0) Quote Reply Topic: Azorean Milk Liqueur- Licor de Leite Posted: 18 October 2014 at 10:22
	I have been making a lot of cheese lately. One of the sad realities is that for many cheeses it is a 10% proposition. In other words it can take roughly 1L of milk to produce 100 grams of cheese. About 80% of the protein in milk is casein. Another 20% is trapped in the whey and has to have heat and acid applied to extract it-Ricotta is made this way. Normally my whey just goes down the drain. Until this recipe came into my life. I tried some Milk Liqueur in the Azores and only recently came to understand what those crafty Portuguese were really up to They figured out that they could make a dessert and liqueur in one pass. Over time the lemon will separate the milk into curds and whey. After straining the alcohol off-you have a flavored cheese ready for pudding or cheesecake.. It makes an incredible spread on toasted bagels. Plus whey is high in protein and I can tell my lovely wife that drinking liqueur is good for me while actually keeping a straight face. 1L Vodka/Alcohol of your choice 1L of Milk 1 kg of Sugar 1 Lemon-deseeded and sliced-rind left on 1 Vanilla Bean 1 oz grated dark chocolate Place everything in a glass container with a tight fitting lid. Stir or shake daily for 15 days and then strain gently through a paper filter or cheesecloth. I stealthily borrowed some muslin cloth from the quilting studio while the Mrs was sleeping-Shhhh-our little secret Basically a 1-1-1- ratio- 1 cup each of vodka, milk and sugar in case you want to try a smaller amount. I would love to hear from Margi about the history of this Licor and whether this is popular on the Iberian Peninsula! Remainder of original bottle of liqueur and glass crock of home made batch After 2 weeks the liqueur has a decided chocolate milk appearance. I strained with my conical strainer(PC) and some muslin cloth. After an hour of a gravity drip The cheese at 4 hours ready for use. It is a very potent cheese and you should not drive after consuming it. The remaining liqueur was poured with a small funnel into sanitized bottles

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AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 21 October 2014 at 15:38
	Definitely piqued my interest. I'll have to try this soon. Thanks for posting.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 05 December 2014 at 20:30
	it looks good definitely an interesting profile ~ I don't think I've ever heard of it before, but it has my attention now!
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Percebes Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449	Post Options Post Reply Quote Percebes Report Post Thanks(0) Quote Reply Posted: 06 December 2014 at 10:39
	It is a traditional Christmas liqueur in the Azores. My amazing wife loves a wee splash it in her coffee now and then.
	I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 07 December 2014 at 14:57
	Percebes, Ron & Ak1, This is also very common in Galicia, in the Monterrei región. It is absolutely stunning !! Thank you for the récipe too ... Fun surely.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.