You know, I get tired of "inventing" something only to find it's been done. I suppose if it's fermentable, someone has done it.
I was reading The Alaskan Bootlegger's Bible
and within that "interesting" book is a story about a priest in Alaska who made milk wine. The description was vague but kept me thinking about making it. Then I got the bright idea of "milk and honey" wine. I think I told my friend about it a couple weeks ago but we'd not yet made it.
My plan was to go with dried skim milk to avoid any fat, and to use lactase
to convert the sugars. I was also going to go with some rennin
to separate out the solids. The thinking was that starting out with less solids up front would promote a clear product. Using those products is also probably less expensive than buying that special milk. Use of dried milk will also allow me to use a more concentrated product, where with milk what you get is what you get.
Interesting post, thanks for sharing.