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Help with info on a peculiar vodka/cream drink.


daftpk 1 | -  
28 May 2009 /  #1
Hi folks!

I was raised by my Polish grandparents and have the fondest memories of a peculiar drink my grandfather use to make. I've searched high an low on the net but have not found anything worthwhile.

My recollection is that he used to mix vodka with cream, lemond rind, and vanilla, and let it curdle. He would rebottle the now milky infused vodka, and eat the curd. Does this ring a bell for anyone? Any info would be greatly appreciated.
sadieann 2 | 205  
28 May 2009 /  #2
It,s a WHITE RUSSIAN in America?
Patrycja19 63 | 2,699  
28 May 2009 /  #3
My recollection is that he used to mix vodka with cream, lemond rind, and vanilla, and let it curdle.

and eat the curd. Does this ring a bell for anyone

YEC,, eat the curdle?? gross.

It,s a WHITE RUSSIAN in America?

these are my fav.. Irish creme, vodka, Kaluha <~yum

yeah I like white russians.. :) good drink
atrida - | 7  
30 May 2009 /  #4
My mom make this once or twice. Right now i don't remember how exactly it calls, but i think it's cytrynówka. Is you're grandpa filtrate this?
Cardno85 31 | 976  
30 May 2009 /  #5
Irish creme, vodka, Kaluha

Personally I make it with vanilla vodka, kahlua, baileys, creme de cacao and top up with half and half (milk and cream)...then top with some chocolate
Seanus 15 | 19,706  
31 May 2009 /  #6
That sounds more like food and not drink :)

Kahlua and Baileys are fantastic but maybe too good to mix together. Baileys and milk or Kahlua and milk are good enough in themselves.
Vincent 9 | 900   Moderator
31 May 2009 /  #7
Baileys and milk

Why would anyone want to put milk in Baileys? If you want a milkshake, then ask for a milkshake :))
Seanus 15 | 19,706  
31 May 2009 /  #8
Because you get more to drink that way. Come on Vincent, think Scottish ;)

I've been attacked for this before, for sacrilege. Yes, I put coke in whisky but not the top-notch stuff. I used to do it with the standard blends like Grants, Whyte&Mackay and Teachers.

Baileys cries out for milk :)
Vincent 9 | 900   Moderator
31 May 2009 /  #9
Come on Vincent, think Scottish ;)

That's it Seanus, I wasn't thinking Scottish, was I? The nicest mix with Baileys that I had, was Tia Maria. ( baby Guinness) 3 parts TM and 2 parts Baileys. Served in a shot glass and downed in one. No hangovers with this, but you will sleep well that night.

Back on topic, don't know if I would like cream in vodka?
Seanus 15 | 19,706  
31 May 2009 /  #10
Tut tut ;) It's simple but tasty! Cream in vodka, that's just gross and a waste of both.
Patrycja19 63 | 2,699  
31 May 2009 /  #11
Personally I make it with vanilla vodka, kahlua, baileys, creme de cacao and top up with half and half (milk and cream)...then top with some chocolate

yum...

I didnt think I would like it.. but it is pretty darn good.. really dont leave you with
much of a hangover..

that's just gross and a waste of both.

Seanus, it sounds gross. but if I wont wake up feeling like a rock slammed my head
and someone poured fire in my stomach, its alright by me. :)
Seanus 15 | 19,706  
31 May 2009 /  #12
Well, it can always be avoided just to be sure ;)
Cichawoda - | 6  
2 Jun 2009 /  #13
Seems that what you are looking for is "Nalewka farmaceutów". It is an old recipe and it goes something like this:
1 liter of grain alcohol (Everclear is fine but Spirytus is better), 1 liter of whole milk (unpasteurized "raw" is best), 1 Kilo Lemons (2.2 pounds), Sugar to taste (some people say up to 0.5 kilo some say only a few tablespoons - better to use less because if in the end you want to make it sweeter you can always add sugar syrup to the final nalewka) - that's the basics. Some people ad vanilla and/or cardamon.

Wash and peel the lemons taking off all the pith (white stuff - it will make the nalewka bitter), slice them and remove the pits. In a seal-able earthen jar that holds over 2 liters (about 4.5 pints) arrange the lemon slices on the bottom and sprinkle with some sugar. Let the sugar draw out the juice - about 20 min. Add the milk and alcohol. Seal the jar and put it in a dark, cool place (a stable temperature is most important, a closet or pantry should do fine) for about 2 months. Shake the jar every few days.

When you unseal your nalewka it will look like somebody dropped cottage cheese into your lemonade. What you have - needs to be filtered several times. I go for a fine sieve, than a "gold" coffee filter that came with my old coffee maker and finally some white (plain) paper towels for a final drip filtration.

The end product is a clear, yellowish green, delicate, "silky", lemony treat.

You can eat the curds (curds=cheese) or even press most of the liquid out of them, roll them into mozzarella sized balls and leave them to mature in brine for a few days to make a very unusual cheese.

Hope this helps and if you do end up making this fine Polish nalewka make sure to share your experience.

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