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Science, Space and Technology News 2024
Milk washing, an old preservation method, enhances cocktails by reducing bitterness and adding smoothness, as George illustrates in the video with experiments and a unique espresso martini recipe.Adding milk to an alcoholic drink and then curdling that milk is a 300-year-old preservation technique that was used by none other than Ben Franklin. Join George as he discovers the chemistry that makes this technique so useful, and learn how to make the best espresso martini you’ll ever taste.
Now, for a technique this old, there is not much science out there on this. In fact, I couldn’t find a single peer-reviewed journal article that covers milk washing in the cocktail context. So since I can’t show you any research, we’re just gonna have to do some. Caseins exist in milk as glob-type aggregates with about 5,000 individual protein molecules per glob.
So now you’ve got casein blobs just sticking together all over the place, and aggregating into larger and larger particles. And eventually, you get curds. These gigantic globs of casein protein that we have precipitated out with an acid. In our case, Coca-Cola. The same principle applies to this much more complicated two-phase curdled Coke thing. But to see it more clearly, let’s centrifuge this.
That’s why this cocktail was so much less astringent, so much less bitter, so much less mouth puckery than this one.First, the liquid phase. It still smells like Coke, honestly. I’m getting Coke, I’m getting like cream. It’s still lightly carbonated, so it still tastes like soda. But it also has a really familiar taste, like it almost tastes like Sprite.
Because of this, milk washing has a reputation of pulling stuff out of a cocktail, but there are some molecules that might prefer to move in the other direction, out of the curds and into your cocktail. And I’m thinking specifically here of milk fats, molecules that might have a buttery taste or texture.Experiment number two, fat washing. What I wanna see is to what extent the vodka is able to pull out rich, buttery, fatty flavors from the ghee and the butter.
So what does this experiment tell me? Well, it suggests that not only does milk washing pull flavor and color out of a cocktail, it also adds buttery flavor and texture into a cocktail because some of the flavor molecules in butter partition themselves into your drink. And to see that more clearly, we’re gonna curdle some milk.Okay, so we’ve separated out the curdled milk, we’ve got our curds and this stuff right here. This is called whey, and it is a lot more complicated than just water.
We have arrived at the part of the video where I’m gonna do something completely new that the internet has never seen, thus securing myself lasting fame and glory.To understand how my reinvention is gonna work, I want you to see milk washing as I have come to see it, which is not as one thing, but as three separate things.
And here I’m curdling some milk to generate curds and whey. The curds I will add to espresso to hopefully dial down some of the coffee’s bitter and harsher notes. And the whey I will add near the end to give the cocktail an additional layer of silkiness and body. Yeah, look, there’s definitely curds. These are the curds. And as you can see, they have definitely pulled some stuff out of the coffee. I’m gonna pour off the tops of these.
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