Milk-Punch-Klärung

Modern & Advanced

Verwendung von Milchproteinen (Kasein), um Cocktails glasklar und lagerfähig zu klären. Heißer Cocktail wird in kalte Milch gegossen und lässt sie gerinnen. Die Gerinnungsstücke binden Gerbstoffe, Farbe und Partikel. Durch das Gerinnungs-'Floß' zur Klärung abseihen. Geht auf das 18. Jahrhundert zurück.

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