Sometimes you come accross a somewhat strange recipe and when I saw this I was fully intriged by it. A liqueur based on raw milk? The name alone is enough to grab one’s interest.
This is not a creamy drink like Bailey’s or whatever, no, it’s raw milk combined with liquor, sugar and most importantly lemon. The acid from the lemon causes a thickening of the milk solids and the liquid that’s left behind gives the liqueur a consistency and weight that can not be reached by alcohol and sugar alone.
When you’re making this liqueur for the first time, after adding all the ingredients together and have a look to it after a couple of days, don’t be scared. As soon as the lemon begins to do what’s it supposed to do on the milk solids, it becomes deformed in a strange way. But after a few weeks (after shaking it every day), when you separate the liquids from the solid substance, you’ll find out the scaring part and patience were worth the experience.
Serve ice-cold as a dessert drink or aperitif.