All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.
I'm not advocating for spiking your morning coffee every weekday, but if you have a bottle
When I first saw this recipe on @Leethal's tweet, I was a bit shocked, thinking "you can leave milk out for three weeks, mixed with bacteria and yeast-loving sugar, and still drink it?" I mean, I've made some overnight cultured creams and yogurts, but this seemed wild.
And then I thought about it a bit more, and realized that the vodka, even in equal parts to the nutrient rich, germ happy milk and sugar, must be bacteriostatic enough to prevent anything from growing in there. (You like that? Bacteriostatic? See?! I paid attention in high school.)
There aren't many produce items to get excited about during the winter. Fresh corn is nowhere to be found, the tomatoes are abysmal, no spring freshness or autumnal earthiness. Just citrus shipped in from around the world, and a few pears.
Oh, but then there are pomegranates. Though they've certainly risen in trendiness the last few years, don't be fooled. They're truly a special fruit, and whether or not Oprah thinks they're cool, they're delicious and pretty versatile.
Limoncello is a sweet, lemon-flavored liqueur that originates from the southern regions of Italy. It's usually served chilled and straight up, as a lovely after dinner digestif. It has a strong lemon flavor, but contains none of the sourness associated with lemons, since its made by infusing the peel of the lemon, rather than the juice.
And SiNCE its merely lemon peel infused into high proof alcohol, it means you can make it at home! In bulk! It only takes three ingredients - lemon peels, sugar, and grain alcohol, and about three months.