Got a question regarding the Rum Hibiscus Milk Punch.
I’d like to ask you about Rum Hibiscus Milk Punch. I made it exactly according to the recipe, but it came out cloudy.
Has this ever happened to you?
Do you think the milk wasn’t curdled enough? I let it sit for 40 minutes. Does the fact that it was pasteurized make a difference?
Do you think it might have been the strainer I used? What type do you use? I used a fine mesh strainer, then even put cheescloth layers inside. Didn’t help. It’s as cloudy as a louched absinthe, but no visible sediment or clumps.
Do you think it’s still good to drink? Any other ideas to save it?
The Milk step can be finicky.
The punch should be fine, though I would keep it in the fridge.
I put it first through a fine mesh strainer, then through cheese cloth. Then after it sits for a couple days when the remaining milk solids settle out, I rack it off.
I haven’t played around with commercial vs. less commercial milk. I always use the straus family creamery whole milk. My guess is the problem might be homogenization, not pasteurization. Straus Family don’t homogenize their milk.
When I make milk punches, the milk solids and fats always fall out of solution after a couple days, leaving it quite clear. This may not happen as readily with homogenized milk.