Message 14832 of 39188 in General Discussion

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I think that it's the acidity of the liquor in question that will make milk 
curdle... I did a little experiment:  I added 1/2 oz of 190 proof grain 
alcohol (the strongest liquor I have) to a small cup of milk.  It didn't 
curdle.  I added a few drops of lemon juice to the mix, and it got chunky 
fast.  That's why you can mix kahlua and milk, etc... liquors that might make 
it curdle are those that are distinctly acidic or from citrus...  I didn't 
want to waste any more stuff experimenting with the pH of liquor, but you can 
use your imagination.

Jon

> My friend and I got into a debate today about ingredients that would 
> make milk curdle.  It started when she had the crazy idea to make a 
> Fireball whisky milkshake, and I told her not to.  Now, if for a shot 
> of bloody brain, schnaaps makes baileys curdle, then wouldn't any 
> alcohol make any milk curdle?  And what about cream liquers like 
> Baileys?  why don't those make things curdle?  And how to they get 
> the alcohol in the cream without it curdling?  This question is 
> gnawing at my brain, so if someone knows the answer, or knows someone 
> who might, PLEASE respond!  Thanks so much :)
> Leila


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Life is too short for men to take it seriously.
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