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MILK WASH / Milk Washing
What is Milk Washing?
This is a technique that bartenders have used since the 18th century. A red punch goes in, a clear punch remains. Pigments, polyphenols, tannins and other things are removed!
Basically you combine the liquid you want purified, whole milk and an acid like lemon juice. Curds are created (which hold the impurities). The curds are strained away and the clear liquid remains. I have seen it said that this is because of proteins binding, and it may be, but I also think fats are at work too.
I've seen it said you can even do a similar thing with just butter. I have recently been oil pulling, and I can't help but wonder if this is how oil pulling works. We've all seen how meatball fat becomes red from the tomato sauce. Carotenes are fat soluble.
A person could make a cider in the blender (out of any fruit or veg) for instance. (I'm assuming, I haven't tried this!) Milk wash. Pigment-free juice or soup. And not just pigment-free but also rid of some other pesky vegetable toxins.
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The result is supposedly delightful in both texture and flavor.
If any kitchen scientists try this, please report back!
I'm thinking that what goes on to the finished product (from the milk) is mostly whey.
The process is fast and can be repeated until the product meets with your goals for purification.
I bet this process could result in low-veg toxin products for sale. Drinks, gummies, ice creams...
If you do it, please send me .5 % of your profits hee hee.
There's a similar technique for broths using egg white. It's called an egg-white raft and you can use it to make things like clear tomato soup.