Cichawoda
2 Jun 2009
Food / Help with info on a peculiar vodka/cream drink. [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.
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.