How to make milk wine, how to make milk wine

There are two types of milk wine: mare's milk wine and milk wine.

Milk wine: Mongolian wine is one of the main drinks of the Mongolian people, Mongolian wine is extracted from milk, so it is called "milk wine". Mongolian wine is thick and mellow, colorless and transparent, drinking less to prolong the body, invigorate blood and replenish qi, men, women and children can drink it.

The Mongolian people have a long history of making "milk wine", according to the historical records, when the Mongolian Boer was only a jin of Temujin in the founding of the country, he drank this wine on every auspicious day, adding to the atmosphere of the happy day. In the year, Kublai Khan set the name of the country as Yuan, and it was especially rich in Mongolian wine. However, many years have passed, and the original process of producing Mongolian wine has not changed to this day.

In the method of making milk wine, some koji is added to the yogurt that has been stored in wooden barrels for many days, and when fermentation begins, it is stirred with a wooden stick every day to promote better fermentation. When you have reached a certain point, you can put the fermented yogurt in a large pot and bring it to a boil after installing the sake brewing utensils on the larger pot. The vapor produced by the yogurt boiling is cooled in the collector and turned into distilled water, which flows out of the mouthpiece of the collector's dropper, which is milk wine, which is called "Salin Arihei" in Mongolian.

In order to make the alcohol more powerful, the liquor that flowed out is poured back, and then distilled by the second flash, the alcohol content becomes higher and the drink is more vigorous. The second distilled liquor is called "Ariza" in Mongolian, and the third is called "Good Rizhao".

The raw materials and process of brewing "milk wine" (the main raw materials are fresh milk and fermentation) The traditional process: the fermentation body is put into the fresh milk, and the light yellow sour liquid is floated after the milk and the fermentation body are dissolved, and the liquid is poured into the pot, heated and heated, and the liquid becomes gas, and the gas becomes liquid after being cooled Mongolian wine.

Process flow: put an iron pot, pour liquid, cover the pot with a round wooden cylinder, the bottom of the cylinder and the edge of the pot are seamless, the bottom of the pot is heated, a small pot is placed at the top of the cylinder, the cylinder and the top of the small pot are seamless, the small pot is filled with cold water, the heated acid liquid becomes vapor attached to the bottom of the small pot and immediately becomes liquid, and the bottom of the small pot is dripped into the wine receiver.

The protein and fat content in milk is very high, and wine contains ethanol, methanol, aldehydes, fusel oil, lead, etc., among which aldehydes are toxic substances, such as formaldehyde is a cell plasma poison, which can make the protein question solid, thereby affecting the absorption of protein. The protein content of milk is very high, so milk should not be drunk with wine, otherwise it will not only reduce the nutritional value of milk, but also harm health.

Summary. Milk wine, also known as eggnog, is a sweet wine made from milk and eggs as the main ingredients. Here's how to make milk wine:

Ingredients Required:- 200ml of milk- 2 eggs- 1 tablespoon of granulated sugar- 30ml of brandy or rum (optional)Steps:1

Pour the milk into a saucepan and heat until warm but not boiling; 2.Beat the eggs in a bowl, add the granulated sugar and stir well; 3.Pour the beaten eggs into the warm milk and continue stirring until well combined; 4.

Pour the milk and egg mixture back into the pan and stir on low heat until the egg mixture is thick; 5.If you need to add brandy or rum, you can stir well at the end. Notes:

1.Eggnog contains eggs, so it needs to be stirred at a low temperature to avoid coagulation. 2.

The temperature of milk heating should be controlled, too high or too low is not conducive to the thickening of the egg liquid. 3.When adding brandy or rum, it needs to be added in moderation according to personal taste, but it is not recommended to exceed 30ml in the recipe.

The above is a relatively simple way to make milk wine, if you need to adjust the taste, sweetness and other indicators, you can fine-tune it according to the taste. At the same time, the hygienic conditions need to be strictly controlled during the production process to ensure food safety.

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Milk wine, also known as eggnog, is a sweet wine made from milk and eggs as the main ingredients. Here's how to make milk wine: Ingredients Required:

200ml of milk - 2 eggs - 1 tablespoon of granulated sugar - 30ml of brandy or rum (optional) Steps: 1Pour the milk into a saucepan and heat until warm but not boiling; 2.

Put the eggs in a bowl and beat them, add the sand and sand and stir well; 3.Pour the eggs into the warm milk and continue to stir until well combined; 4.Pour the milk and egg mixture back into the pan and stir on low heat until the egg mixture is thick; 5.

If you need to add brandy or rum, you can stir well at the end. Notes:1

Eggnog contains eggs, so it needs to be stirred at a low temperature to avoid coagulation. 2.The temperature of milk heating should be controlled, too high or too low is not conducive to the thickening of the egg liquid.

3.When adding brandy or rum, it needs to be added in moderation according to personal taste, but it is not recommended to exceed 30ml in the recipe. The above is a relatively simple way to make milk wine, if you need to adjust the taste, sweetness and other indicators, you can fine-tune it according to the taste.

At the same time, it is also necessary to strictly control the hygienic conditions during the production process to ensure food safety.

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Dear, the above is the practice of milk wine.

Hello, milk wine is a kind of wine drink with a strong sense of wisdom and sweet flavor, and the following are the steps to make milk wine: Ingredients: - Milk - White sugar - Vanilla sticks - Brandy, rum and other highly alcoholic tools:

Saucepan - Mixing spoon - Strainer - Wine bottle Steps: 1Pour 500ml of milk into a saucepan and add 50g of sugar and 1 stick of vanilla cut into small pieces.

2.Heat over medium-low heat, stirring constantly to avoid burning, until the milk begins to boil, at which point turn off the heat. 3.

Let the milk cool until warm and remove the vanilla stick. 4.Add 100ml of brandy or rum and stir to combine.

5.Pour the liquid into the bottle and close the lid. 6.

Place in the refrigerator and rotate the bottle counterclockwise to mix well. 7.Refrigerate for about 24 hours and can be enjoyed.

It should be noted that it needs to be stirred well before drinking, so that the alcohol floating on the top is too concentrated, and the sourness is poured on the bottom. In addition, when storing milk wine, it should be avoided from shaking and long-term shaking, otherwise it will affect its taste and quality.

1. Pack fresh mare's milk in a container such as a leather bag or wooden barrel.

2. Stir repeatedly with a special wooden stick to make the milk temperature rise continuously under the violent turbulent impact.

3. Put in the wine yeast and let it ferment in a holding place.

4. Finally, it is fermented and separated, and when the wine aroma is sprayed and the liquid is translucent, it can be drunk.

Milk wine is generally made from fresh milk from horses, cows, sheep and camels. Especially mare's milk wine. The traditional vinification method is mainly percussion fermentation.

It is said that this method was first developed by herders who often carried fresh milk in their skins to prevent hunger and thirst when they traveled far or migrated. Because they ride a gallop all day long, the milk in the skin bag flutters and hits, becomes hot and ferments, and becomes a sweet, sour, spicy, and hypnotic milk wine. As a result, people gradually explored a set of methods for making milk wine, that is, fresh milk is packed in containers such as skin bags or wooden barrels, and stirred repeatedly with special wooden sticks, so that the temperature of the milk rises continuously in the violent turbulent impact, and finally ferments and separates, the dregs sink, and the mellow whey floats on it, which becomes a fragrant and attractive milk wine.

In addition to this fermentation method, there is also a distillation method to make strong milk wine. The distillation method is similar to the method of brewing liquor, which generally pours the fermented milk into a pot and heats it, and fastens a bottomless wooden barrel or a cylindrical cover made of purple bark wicker and elm branches, and puts a cooling water basin or pot on the upper mouth, and hangs a small tank in the barrel or makes a notch similar to a spout on the barrel gang. When the milk in the pot is heated and evaporated, the steam rises and condenses, dripping into a small tank in the barrel or flowing out of the barrel along the notch, it becomes milk wine.

The milk wine made by this distillation method has a higher degree than the milk wine made by direct fermentation. If you distill this pot of milk wine several times, the degree will increase gradually. The brewing and drinking of mare's milk wine is mainly in the summer and autumn seasons when the water and grass are abundant, and the cattle are fat and the horses are strong.

Mare's milk wine is generally translucent, with a relatively low alcohol content, "its color is like white wine", "the taste is like melting nectar, and the aroma is suspicious of brewing liquor". It not only tastes mellow, smooth, sweet and sour, and fragrant with milky taste, but also has the effects of dispelling cold, invigorating blood, relaxing tendons, and strengthening the stomach. Since ancient times, it has been deeply loved by the Mongolian people, and it is an important drink for their daily life and the auspicious days of the New Year.

The brewing process of milk wine.

The fresh milk freshly squeezed out in the early morning is first sterilized at high temperature, cooled for cream separation, protein extraction, lactic acid bacteria and special active bacteria are added, and then put into the storage tank for fermentation. In this process, the live flora is cultivated over a period of time, fermented and distilled again. This process is repeated for three months and then stored for another year.

In this way, a high-quality milk sake made from 100% milk is complete.

The difference between milk wine and grain wine.

The history of winemaking in China is very long, dating back to the slave society, and Wang Chong of the Han Dynasty described the ancient winemaking in "On Heng": "Steamed grain is rice, and rice is brewed for wine". It can be seen that grain wine is the mainstream of Chinese wine.

The brewing of grain liquor is fermented to produce koji, and then repeatedly distilled, resulting in a variety of flavors that are different according to the raw materials, such as clear fragrance, strong fragrance, sauce aroma, and rice aroma. The grain liquor is pure and quiet, and the taste is mellow, so it is especially loved by people.

Originating from the Mongolian steppe, the raw material is pure milk, and its brewing method is also fermentation and distillation. However, due to the different raw materials, different bases need to be added to the brewing process to produce ethanol, which is also the biggest difference in addition to the raw materials.

In early summer, fresh mare's milk is poured into a horsehide sewn sac, shaken for a period of time, then yeast is added, placed in a warm place and allowed to ferment, until it is sprayed with a translucent liquid.

Pour the fermented mare's milk into a pot and buckle a bottomless wooden barrel on top. There are several iron hooks at the upper end of the inside of the barrel, and a small ceramic jar is hung on the small hook on the inside of the barrel so that it hangs in the air**. An iron pot with cooling water is placed on the mouth of the barrel.

Boiling milk, the steam continues to rise to the bottom of the iron pot, and when it is cold, it condenses and drips into the small clay pot to become a liquid with a clear color like water, which is the first pot of milk wine.