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every bartender switching to 37.5% from here on out. Great video.

@TrufflesOnTheRocks

3 ай бұрын

Haha! Cheers

@eyespy3001

3 ай бұрын

Doesn’t that over-dilute the drink, though? I’ve gone over the usual amount of milk that I use in occasion, and the resulting drink tastes as of its been watered down significantly. After all, you are adding more non-alcoholic liquid to a cocktail that doesn’t call for it.

@ryanwei2412

3 ай бұрын

@@eyespy3001 Maybe try a number between 25% and 37.5% then? Like 31.5%?

@SandstormGT

3 ай бұрын

​@@eyespy3001no, because you aren't adding milk to your cocktail, you are simply adding extra clarification.

@eyespy3001

3 ай бұрын

@@SandstormGT I don’t mean to be rude, but that makes no sense. You are adding extra non-alcoholic liquid to a solution, which dilutes the alcohol _before_ the clarification process even begins. There is also no such thing as “adding extra clarification,” especially since clarification is a subtractive process.

insane that this master class content is out there for free. Thank you very much sir

@TrufflesOnTheRocks

3 ай бұрын

Thanks a lot my friend! Really happy you see it that way 😉 Cheers 🥃

@joelmarfori8097

3 ай бұрын

Thank u so much for all of your effort to educate and help us aspiring mixologist....Godbless

At my bar, we are introducing a patio menu, and since we have a streetside patio, we can't let guests take glass outside. I want to milk clarify our three most popular drinks so they can be batched out, and serve them in plastic drink pouches. This video came at the perfect time. Thank you!

Small clarification: Curdling doesn't neatly separate the protein from fat. The curdling process is indeed mostly because the lowered pH causes changes to a portion of *proteins* in the milk -- mostly casein. It's this tangled casein matrix that allows for clarification. (Consider how strained yogurt, like Greek yogurt, contains a lot of protein.) The stuff that remains soluble and passes through filtration is another protein component (whey) along with carbohydrates like lactose and other compounds.

Thanks for taking the time and effort to re-test the clarification methods. This is very helpful!

@TrufflesOnTheRocks

3 ай бұрын

Always a pleasure

Amazing episode, thank you for going that deep!

LOVE this style of research video!

Amazing video! Keep up the good work J-F!

Amazing video! You give me some hints and a great idea! Thank you so much🙏🏼

Very informative, loved this video !!

Awesome episode!! Thank you for all the effort and expert level tips!

@TrufflesOnTheRocks

3 ай бұрын

Thank you very much for watching! Glad you appreciate. Cheers!

This is like a masterclass. You've always been my number one source for learning about milk clarification and now I'm obsessed with it.

@TrufflesOnTheRocks

3 ай бұрын

Thank you very much sir! Super happy I can help feeding your passion for it 😁

Great video, thank you! Cocktail experiments like these are something I've been looking for for a while.

@TrufflesOnTheRocks

3 ай бұрын

Thank you very much 😁

Best video yet man, thanks for running the tests we don’t have time and money for

@TrufflesOnTheRocks

3 ай бұрын

Thanks a lot! Always a pleasure to sacrifice myself for the greater good 😉

Amazing ! Thanks to share your expirement and knowledge

So fascinating thanks for sharing!

Thanks for clearing that up!

@TrufflesOnTheRocks

3 ай бұрын

Always a pleasure 😉

Holy crap! Perfect! Thank you so much.

Well that was awesome and well worth the wait. I truly appreciate the work and now I have a definitive setup and methodology for milk washing! thank you so much...now I have a batch of Negroni to Trufflize sir...many thanks again!

@TrufflesOnTheRocks

3 ай бұрын

Ah! That’s awesome! How are you gonna « Trufflize » the Negroni?

Does the type of milk matter? Skim vs 1% vs 2% vs Whole?

I just started a job as bar preparation or batcher I just made my first batch of milk wash at work. I had some questions for the bar manager, but now i have some understanding and answers. Thank you for your video. It was my first time working in a bar coming from 20+ years in the kitchen, mostly utilities, some preparation, and doing the warehousing for food and beverages. Offloading of beer bottles and kegs,wine, liquor, pop, water, meat, vegetables, fish, dairy, dry, goods, and proper storage.

@TrufflesOnTheRocks

14 күн бұрын

So happy to hear this! Have fun with the new job. Cheers!

As a recently inducted clarified cocktail enjoyer, much thanks to some of your other videos, this one was very interesting. Will definitely have to get some nut milk bags to cut down on some of the prep time.

@TrufflesOnTheRocks

3 ай бұрын

That will help for sure! Keep me posted. Cheers

excellent run through!

@TrufflesOnTheRocks

3 ай бұрын

Thanks 🙏

I'm going to have to try the nut milk bag trick because saving time sounds like a great idea. Good video!

@TrufflesOnTheRocks

3 ай бұрын

That was a revelation for me.

Nice! I was looking for some recipes for Amaro. Good work as always!

@TrufflesOnTheRocks

Ай бұрын

I’m sure you’ll like this one. It has been a hit here for quite a while

Love this

Seems like you has entered my world of biochemistry and research with your thoughts.

@TrufflesOnTheRocks

3 ай бұрын

😜

Outstanding!

@TrufflesOnTheRocks

3 ай бұрын

Thank you sir!

Appreciate you, Jean-Felix.

@TrufflesOnTheRocks

3 ай бұрын

Thank you! Cheers

This is so funny you released this because last week I started deep diving into milk clarifying too. Reading everything I could! I should have just waited :D

@TrufflesOnTheRocks

3 ай бұрын

Lol! Tell me at least you learned something new with the vid 😂

@timbernard4193

3 ай бұрын

@@TrufflesOnTheRocks I did! I actually used the 50% ratio this past weekend and it worked well for me! I have been doing larger format though and running into problems with getting the milk to curdle but there are some other things I keep forgetting to do when setting it up so it's probably just user error!

great tests, I would’ve added milk temperature tests since many recipes in the past have suggested to heat up the milk

I know what I will drink for the all week!!! 😁🤗 Amazing vidéo!!

@TrufflesOnTheRocks

3 ай бұрын

Haha! Let’s make them Royal 🤪

@sefraisik9142

3 ай бұрын

@@TrufflesOnTheRocks 😂 You are the best!!!

Amazing

Thanks!

@TrufflesOnTheRocks

12 күн бұрын

Thank you so much :)

Awesome video! Thank you! Can you confirm what dairy fat percentage is best? 2%? 3.25%? What about table cream at 18%? Assuming more is better...but there must be a sweet spot.

What kind of milk should be used for this? Awesome video!

Very good video ♥ and full of super interesting information, thank you! I've always relied on alcohol poured over 25% milk with a 30-minute clarification process, but I'd like to hear your opinion on double or triple filtering?

@Pookieex

2 ай бұрын

I too would like to know his thoughts on this

I'm not big on clarified cocktails but this is a good video! Cheers!

@TrufflesOnTheRocks

3 ай бұрын

Thank you!

This is a great video and answers so many of my questions. I just have another one - how do you develop a clarification recipe? And how do you estimate the correct proportions of spirits if you are making something more complex than a single spirit cocktail? I recently made a clarified flat white cocktail with some lillet blanc, and gin and green chartreuse added post clarification. However, it got me a bit confused about how to calculate the amount of spirits to add to get a cocktail that was balanced and not overly alcoholic. In the end, I just eyeballed it through trial and error, but I wonder if there is some cocktail maths that would help? Presumably the 37.5% milk would lead to much more dilution than the 33% milk, which may help with the better taste and texture too?

Love to see how u going to do with Mezcal milk punch

Great content, very educative and saved us a lot of time experimenting with milk clarification. I just think you should have blind tasted every one of it to avoid any biases. Anyway, thanks for all of this information

@TrufflesOnTheRocks

3 ай бұрын

Bling tastings on camera when you work alone are difficult to make and it feels awkward lol 😂 But I don’t think it played tricks on me since I was not having any preconceived idea of what the results would be.

Thank you for this amazing video. I wonder that if the milk type is also important in milk punch cocktails. Milk can have different ratio of fat and also milk with lactose and without lactose. Which composition is going to yield best of the best result :D

Would you ever try using freeze distilled milk? Think it would be interesting to see how the ratio changes

Jean-Félix, Hi really enjoy your videos as an home chef/foodie. I was wondering if you could make a video explaining the use of egg whites for cocktail clarification? Like how common is it and are there cocktails or ingredients that it works better for or should not be used for? I ask because I kind of tried it on a whim to fix when I tried making your peachy 75 but used the wrong coconut milk (very low fat %). I remembered egg whites are used to clarify consommé and thought it might work for a cocktail and it really did! But I couldn’t find any recipes using this technique and only vague mention of it as a possibility. So I would really appreciate it you could shed more light on it

Did the best one you mentioned, which yielded more, use double filtration with both the coffee filter and cheese cloth, or just the coffee filter? Thank you! :)

I have also been messing around with different Clarification techniques. I have always wondered about using more milk, so thanks for that. I wonder if different cocktails would do better with type levels of milk?

@TrufflesOnTheRocks

3 ай бұрын

I’m sure some cocktails would benefit of a bigger lactic taste and vice versa. I think of cocktails with chocolate or berries at first and also cocktails with dairy already in the original recipe.

Thank you sir, how long did you let your favourite cocktail sit with the milk?

Hey, very interesting, thanks! I agree with most of the method and the results makes sense. It is no surprise that the nutmilk bag technique yields more and is faster, but something to underline there is that it is because it is less filtered. The filtering process does not depend only on the total layer height the liquid has to pass, but also on the dynamics (dynamics has also influence on the taste as you demonstrated with the cocktail rested 12 hours unfiltered). Did you draw conclusions comparing the nut milk bag + coffee filter Vs coffe filter only ? I would be very interested in it. Thanks again for your work it really tackled a need! (this was not a criticism but honnest scientific interest)

@TrufflesOnTheRocks

3 ай бұрын

Hey hi! I'm not sure I understand what you define as filtration when you say "less filtered". Do you mean less clarified or less impacted in terms of how the process affected the flavor of it? Don't worry, I don't take it as a criticism. It's a pleasure to dig deeper with all of you.

Would you at some point do these tests again with agar agar? I’m curious what results that would bring.

Hey, what about the temperature of the milk? I use mine room tempered (or fridge cold if the milk box is already open), but I know some bartenders like to boil the milk first before they pour the cocktail. Does it really make a difference? Also, does it change anything to let the batch clarify in the fridge or at room temperature? Thanks for this great video btw, I love how you think and work!

Fantastic video, sir! It's been a while since I've clarified anything, I'm excited to give this method a try. One thing I'm wondering though... This is a whiskey sour, which typically always has an egg white. Does the whey from the milk kind of make an egg white pointless?

@TrufflesOnTheRocks

3 ай бұрын

While this is based on a whiskey sour, the goal here is not to make a traditional whiskey sour but to create something new using the template. I’m not sure if you meant to ask if the cocktail would foam if you shake it or just in terms of protein content… yes it would foam slightly if you shake it because of the protein but this would ruin the cocktail imo. For the protein content, Idk if it compares to the egg white. Either ways, I don’t think this should be taken under consideration because like I said, the idea is to create something new with a known base. I hope this answers your question. Cheers

@WhoKnowsNose

3 ай бұрын

Yes, this answers my question. Thank you sir. I tried this method today, with a planter's punch, and it came out perfect! 👍

amazing content! with 37.5% milk to cocktail, how do you balance the cocktail portion? like eg. clover club or fairbanks? I've been doing cocktails where its a bit heavier on the spirit side due to astringency stripping from the clarification process and the milk quantity will match the acidity of the lemon juice portion. like 30g of milk will require 30g of lemon juice or acidity fairbanks/clover club roughly 2-2.5oz of gin, 1 tbsp of raspberry or apricot jam, 1 oz vermouth, 1oz of lemon juice and then 1oz of whole milk

Cant wait tell you try a centrifuge to clerify it :)

@TrufflesOnTheRocks

3 ай бұрын

LOL I would use a centrifuge differently. I mean not to clarify the whole cocktail but the ingredients that need to be clarified. But the centrifuge doesn't impact the flavor or texture. With milk washing, the clarification is actually a side effect of the process but not really why we do it.

Buchner Funnel is a game-changer for filtering speed. What would take 3 hours can be done in less than one (depending on what you’re filtering).

@rickmunro4538

3 ай бұрын

coffee filter or cheese cloth?

@eyespy3001

3 ай бұрын

@@rickmunro4538 Neither. A Büchner funnel is a piece of lab equipment that consists of a hopper that has small perforations at the bottom which connects to a catcher flask that has an outlet for a tube that’s attached to a vacuum pump. In the hopper, you place a damp micron filter over the perforations. You then load the hopper with whatever you want to clarify, turn in the pump, and watch as the vacuum pulls the liquid through the micron filter and perforations down into the flask.

@Marc-uy7hp

3 ай бұрын

@@eyespy3001just got the filtr8 Büchner flask kit with pump. Stoked to see if it changes the end product compared to coffee filters / nut milk bags. Thanks for the idea!

@eyespy3001

3 ай бұрын

@@Marc-uy7hp What kind of pump did you purchase? If it’s the hand pump, cancel that order! The hand-activated pump will take you even longer than the traditional clarification method 😆 Hopefully you got either a diaphragm pump or an oil pump.

@moussaka

3 ай бұрын

I was going to ask if he'd experimented or had access to one of these as well. I've been on the fence about buying one after waiting hours for a huge clarified mai tai batch to filter. Do you ever have issues with clogging?

So how long are you letting the mixture sit before straining? (For your fav method)

Would the winning method/ratio also work with coconut milk???

So which is better combination

Ever thought of putting it in a Aeropress and pressing it through with very little pressure?

Is this the same for yogurt clarification? Would you filter it right away? I see recipes calling for 6 hours having it sit on yogurt before start filtering

What kind of coffee filter do you use?

Is it correct to weight milk just by “coctail” weight. Maybe it depends on spirit quantity?

Awesome content !! just a question , in this case you clarified a sour cocktail where acidity is already present . How about to clarify a cocktail without or with little acidity ? Thank you

@TrufflesOnTheRocks

3 ай бұрын

For cocktail without acidity, I recommend you watch my video about it here kzread.info/dash/bejne/Znapr5KNXZmdhrA.htmlsi=rFoZ0xE4keOXVZ-J and for cocktails with little acidic content, it should react pretty similarly to what I’m showing in this week’s video. But obviously, it’s a different topic so while my method for regular milk punch would work, i can’t guarantee it is the most efficient one. I hope this answers you question

@user-vo7rf6jg4r

3 ай бұрын

@@TrufflesOnTheRocks Thank you ! That is what I was looking for 🙂

Amazing video as always! However, I got a question: Will the process with 37.5% milk reduce the cocktail’s shelf life as it reduces the ABV in the cocktail? Or do you reckon it would still last a year +?

@TrufflesOnTheRocks

3 ай бұрын

No don’t worry about that. As long as you keep the abv around 15% or above you should be safe. The addition here passing from 25 to 37.5% is not significant enough to lower the abv that much.

You should get yourself a vacuum filtration funnel!

@TrufflesOnTheRocks

3 ай бұрын

I do have one. Just don't want to overcomplicate things for hobbyist bartenders at home ;)

I haven't tested it yet, but imo the fastest method incomparably to filter milk clarified cocktails is using the vacuum pump. Yeah, you need to buy a few things so it's not for people who make one clarified cocktail per few months, but it's definitely for people who filter a lot of things. Go check out this video for more info "How to Make a Flavour Essence for Soda Syrup and Cocktails - Art of Drink".

3:58 what is a pasteurized bottle?

Hey buddy how about to use centrifuge I believe it's much faster

Did you try even higher ratios of milk I.e. 50%?

Question here Mr Truffles, when clarifying the cocktail, all come perfectly clear at the room temperature. But when I leave it clarified product in a fridge to keep it cool, it turns cloudy. Any ideas ?

Thanks for all the info you gather, i still have a couple of questions that wasn't answered in the video. 1. Cold, Warm or Hot Milk is better for the process? 2 . How would affect the use of other acids in the mix(lactic, citric, malic or tartaric) in the final result? To much acidity would break the curdles or it would enhace them. Thanks in advance to anyone who could share some clarity(no pun intended) about this topics and questions.

@TrufflesOnTheRocks

3 ай бұрын

In previous tests I've made, I came to the conclusion that warm milk does curdle faster and in bigger curds which is actually not a good thing since you won't get an equal interaction between the molecules. So I don't recommend it. For the other acids, if you add an amount that's equivalent to lemon juice, the interaction will be the same but the taste will change. I hope this helps. Cheers!

OK. Ahora en Español

Interesting, I tried unhomogenized milk (that is around 3.5 % fat) instead of standard milk and at least I think it curdled faster and in bigger curdles, it also filtered faster.

@TrufflesOnTheRocks

3 ай бұрын

Be careful, bigger curds is not necessarily a good thing. Like I said (watching back the video I think I was not super clear about it though) bigger curds often means that the milk curdled too fast without taking with them all what needed to be trapped during the process hence the choice to pour the cocktail over the milk instead of the opposite. That said, I like to use fatter milk always.

Two things: I couldn't properly hear what you said about the cloth. Did you say it HAD to be a nylon cloth and not a cheesecloth? Or could I put a cheesecloth over the coffee filter? And just a suggestion: it would be way easier for me (and maybe others?) to follow your experimentation and rating of results if I also saw it in text on screen, especially when there are four different types with both odd numbers and milk over cocktail and vice versa 😅 Great video though, true nerdery

Any chance you can do the same with vegan options like coconut milk, almond milk, and etc. I want to make clarifications for everyone but it is indeed a bit more time consuming than milk. Any tips and trips would be helpful!

@TrufflesOnTheRocks

Ай бұрын

Yes you can. Keep in mind, changing the milk will also work slightly differently and it will change the flavor.

Would the milk type affect this ratio? Claryfing with coconut in example.

@TrufflesOnTheRocks

3 ай бұрын

You can assume that coconut milk will react similarly so you can follow what I said and I am 99% sure you will get good results. That said, plant based milk are different and I didn’t run the same series of tests with those so while I know it will work, I can’t guarantee this will be the best method.

Can someone help me understand what 25% milk to cocktail ratio is? Is that for every 1 part of milk, there are 4 parts of cocktail?

Asome sir ❤ , but i have a doubt how much ml of cocktail did u ad for 37% , 120 ml of yeld

@juanpabloinostroza2997

17 күн бұрын

It seems it was 120 mls of cocktail that gave him also 120ml of yiled.

I wonder if the first test had different amounts yielded because of temp of milk or cocktail maybe?

@TrufflesOnTheRocks

3 ай бұрын

the milk was at the same temp, always straight out of the fridge. For the cocktails, I jiggered precisely all of them, and for each test, I made a double batch that I split in two afterwards to make sure it was the exact same cocktail each time. So for me, it’s more likely to be the curds bed that sits differently each time.

I wonder if this process will work with nut milks. I use full fat coconut milk to clarify a pina colada and I use 20% cocktail to coconut milk ratio for it. I should try all your methods to figure it out lol

@TrufflesOnTheRocks

3 ай бұрын

Plant based mills work similarly but they’re a thing of their own. While I know you can apply most of the basic techniques to all styles of milk, you might have some surprises running thorough tests with plant based milk

Is there any science on how the clarification process affects the proof and dilution?

@TrufflesOnTheRocks

3 ай бұрын

This is really hard to determine tbh. I’m still searching for an accurate way to determine that but because the curds that we throw away will always retain some of the cocktail, it’s hard to determine precisely what’s the amount of whey that’s added (for the dilution). For the abv, I think the only way would be to use a device that calculates the alcohol content which is pretty expensive.

Do you put brefore on purpose?

@TrufflesOnTheRocks

3 ай бұрын

I'm sorry, can you rephrase that? I don't understand the question.

Maybe I missed it, but what kind of milk did you use? Whole real milk (as in from a cow with 3% fat or so) or something else? Might be interesting to test different levels of fat. Also what temperature was the milk, just room temperature? I've seen others heat up the milk slightly before mixing.

@TrufflesOnTheRocks

3 ай бұрын

Hey hi! Yeah you’re right I didn’t mention it since that already been proven in the past and I also covered it before. So fatter milk is better, I always use whole milk and for the temp, I always use straight out from the fridge. The heat is good to make cheese but it will only get the milk to curdle faster in bigger curds which is not necessarily a good thing for milk clarification. Like it showed us with the test pouring the cocktail over milk vs the opposite, bigger curds usually means the process happened faster and that also means less impact on the flavor because they didn’t have time to trap evenly what needed to be trapped in the whole cocktail. I hope this makes sense. Cheers

What % milk did you use? 1%, 2%, whole milk?

@TrufflesOnTheRocks

3 ай бұрын

Ah! I forgot to mention it it this video because I already said in an older one (sorry for omitting this time) that the fatter the better. So I always use whole milk

@dimareiz

3 ай бұрын

Does the temperature of the milk matter? It has to be in the fridge before or room temperature is enough?

faster clearer AND tastier??? 🤯🤯🤯

I wonder what happens if you use different types of milk. Lactofree, aldmond, soy, buttermilk and regular milk🫣