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.