This post is for Paul and the fellowship of the Lemon Cream Cella from South Philadelphia.    I think you boys would be proud of my efforts.   Just like I thought the first time I tasted yours:  This is not a drink that is only suitable as a digestive.  Yes, good after a meal but pretty drinkable anytime.

Had to improvise a little.  No bellisamo bottles, so used what we have.  Liked the Italian Moscato wine bottle the best and beer bottles sealed look OK.   Trouble is I do not drink a lot of Italian Moscato yet.  May change, good carefree dessert wine and should be good with spicy Indian curry.

Used my coffee label and not too bad although not sure how it will hold up in the freezer.

The alcohol content of mine is much lower.  Despite this I am getting a good viscose creamy texture with the cold liquor although granted a higher alcohol content would be better.  Need to build a still and condenser for that.  Not too hard, just need to import a few pieces.

Color good.  This was surprising as my lemons are actually green skinned but the liquid has come out more yellow than green.   Later in the season these lemons will be orange so will probably get an orange color and that would be pretty and there is certainly room for improvement mixing with other lemons for color.

This batch needs to go out to some tasters for ideas for how to improve but for first attempt - very happy indeed.  Well worth the 5-6 hours simmering that milk on the stove top.   and thanks for the wonderful recipe.  A recipe that is so good it was exported by the Southern Italians of South Philadelphia and is now traveling the world!

Or maybe I should say Lemon Cream Cella - in honor of the Philly lads who provided the recipe.

Got a delivery of fresh milk today from friends who have a little dairy operation.  Beautiful raw un-pasturized creamy milk.  

I've been itching to do for weeks.   It was a surprise recipe from South Philly lads with Southern Italian roots tasted in the back of the local brew shop at 11am in the morning.    A little treat offered while I was in there buying supplies to make mead from my honey.   Known as Lemon Cream Cella and special thanks to Paul at info@winebarley&hops.  If you should ever find yourself in the Philadelphia area, great way to spend a morning and all kinds of expertise walking in and out all day long.

Quite exquisite.  Have been dying to try this method of making cream limoncello ever since returning to Panama.  What could work better than this recipe with my own beautiful mandarin lemons with their lovely aromatic oily rinds.

Yesterday was the first time I have had a milk delivery in Panama.  Normally I have been reverting to packet milk.  Yuck, but better than fast going off 'fresh' milk.   Today, I had raw milk in my tea and coffee and tomorrow with porridge I think.

Special day. We decanted the milk into my distillation buckets which are good improvised milk churns.  Then I started simmering a batch with lemon rind from the mandarin lemons.  This mixture was kept on the go for 5-6 hours........  During this time, had lunch with the dairy farmers, had folks over for tea and cooked dinner for 6.   

Then time to add the alcohol.  Unfortunately, here in Panama 45% proof is the highest legal amount of alcohol allowed.  No Everclear here.  This may just may be a deal breaker for this recipe but we will see.  I am having to use 40% proof vodka instead.