Paul Stovall lives in Sonora, California where he makes all kinds of edibles and drinkables, including cheese (we did an article about Paul (Paul Stovall and His Butterkase) a few weeks ago). In the course of the interview, Paul mentioned some of his other original recipes and we asked him to share them with us. This is the first one he wrote out for us and now we are “intoxicated with glee” to share it with you:
Whipped Cream Vodka
By Paul Stovall
From what I could find out, all the major vodka companies make ‘Whipped Cream Vodka’ by infusing the vodka with a dried powdered form of cream, then filtering it several times to produce a clear product. Of course this is an expensive thing to do at ‘home.’ One can obtain powdered cream product but from what I’ve found, but it’s not worth the cost and the filtering equipment would be prohibitive as well. So …
I went on a hunt for knowledge. Came up with something known as ‘Portuguese Milk Vodka’ which can be produced at home. What they do is use equal parts sugar, vodka and milk and add several slices of lemon (acid) to flavor and coagulate the milk fat. They mix the bunch together, shake well every day for about 10 days – a week and then filter the end product.
From what I understand, it leaves a semi-clear, yellow vodka that tastes sort of like a lemony flavored whipped cream. Even though it reportedly is strongly suggestive of whipped cream, that’s not what I was after with the ‘lemon’ aspect and the “yellowy” appearance. So …
I started to play and this is my final recipe:
I start out with a 1.75 ml empty vodka bottle and add 2.5 cups sugar.
I then add 2 cups vodka (which runs 40 proof) along with 1/2 cup or so of ‘EverClear’ (which runs at 151 proof) and shake it vigorously to dissolve most of the sugar. (This brings the total alcohol content back up to around what Smirnoff sells as their whipped cream product, if not somewhat higher.)
I now add somewhere between 1/2 and 1 tsp citric acid. Citric acid seems to help the infusion process and is also relied upon to curdle the milk for later filtering (but I’ve never taken it that far).
I then add 2 cups milk along with 1/2 cup heavy cream and shake it vigorously again.
This shaking should then be done once per day for at least 10 days to two weeks. Once the liquid starts to settle (couple hours after the daily shake), it’ll slowly form a more clear area at the bottom of the bottle.
If left to set, that separation will become more pronounced, but not being one to waste, I just shake it up before use.
If you wanted to actually do the filtration thing, I’d follow this process for 10 days and then allow it to sit for a day or two just prior to filtering. Then, slowly pour it into the filter without further agitation. I’m not sure how that is done, other than through a fine meshed cotton cloth and allowed to drain.
It would have to be done several times in order to achieve good filtration and a more clear product, but one would lose quite a bit in the process. The pros use high quality vacuum filters on their stuff and still run the mixture through several times, from what I have read.
What I end up with is a sort of skimmed milk looking concoction. Ice cold over ‘rocks’ is just simply good. Goes well in coffee and I hear there are a number of mixed drinks that can be made or even a bit on your favorite ice cream …
As to any concerns regarding spoilage, that’s not happenin.’ Between the sugar and alcohol content, there’s very little risk of the stuff goin’ bad. But, keep it refrigerated, of course.
Oh, one thing that might concern some folks tho – it’ll very definitely render ya ‘hammered’ and it’s gotta be nothin’ but fattening. Outside of that, have fun and enjoy!
