Fermenting Egg Nog...

[dfc]

Has anyone tried it? I know it's pretty simple to add Vodka/Brandi/whateverthehellyouwanttouse, but has anyone tried it? I assume it wouldn't work well since it's a dairy product, but this is homebrewtalk.com and we always have some crazy experiments going on here. I'd like to hear stories if you've tried to ferment egg nog.

 

[EoinMag]

I don't think fermented custard is going to be a nice experience. You'll have all that soured dairy and then eggs.....na

 

[david_42]

The word you are looking for is kefir, although traditionally, it is made with straight milk. Much like thin, soured yogurt.

 

[rockfish42]

There is a neat recipe that calls for extended aging if you want to try something that seems risky but isn't.
http://www.chow.com/recipes/10758-best-eggnog

 

[HItransplant]

are you asking about fermenting eggs and milk, or are you talking about adding liquor to milk and eggs.

I have no experience with the former, however, the latter is delicious... and the longer it stays in the fridge (to a degree of course), the smoother it gets.

in fact, I wont drink the stuff that comes in the carton.. when someone says egg nog, I think of the home made stuff--- cream, milk, eggs, nutmeg, brandy, rum, and burbon... ummm umm good.

 

[ghpeel]

Saw a program once (on PBS maybe?) where some scientists had a tradition of making raw eggnog in the fall, and drinking it in the winter. The longer the dairy sits in the liquor, the more bacteria gets killed off over time. These guys eventually started inoculating the mix with SALMONELLA, and after time that deadly crap was slowly killed off by the alcohol. The scientists never summoned up the balls to drink it, but they could detect no salmonella in the eggnog after 2-3 months of aging.

Just to make it clear, this is referring to traditional hard eggnog which is NOT fermented, but the info should be interesting none the less.