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seen Mar 10 '12 at 0:07

Nov
14
awarded  Student
Nov
10
comment Homogenizing whole milk, butter, and vodka
The butter spends the most time on the stove, and its in a saucepan on low heat. The vodka and milk are added afterwards and cooked for a short time. The mixture separates fairly easily, even when it is still on the stove.
Nov
8
comment Homogenizing whole milk, butter, and vodka
Okay I'll try adding the vodka before hand. Will the lecithin help with homogenizing the aqueous phase of the vodka? How exactly should the preparation go? Put everything together and then add lecithin and mix until it homogenizes? Any particular brand of type of lecithin I should use for cooking?
Nov
8
comment Homogenizing whole milk, butter, and vodka
Thanks for your response. My recipe actually has to use butter, because the butter was specially flavored in an earlier process. Thanks anyway
Nov
7
asked Homogenizing whole milk, butter, and vodka