Chateau Romani Milk Liqueur
Ever since I heard of "Chateau Romani", or for that matter "Lon Lon Milk", I've needed it in my life. But without vineyards, how could Cremia (Malon) and Romani produce a fine vintage?
Well, I can only assume that the noxious Ingo or maybe Malon's father Talon had some stash of hooch kicking around on the ranch, and mixed with a little Lon Lon Milk, the first vintage of Chateau Romani was created.
Or They somehow left some secret knowledge behind, in between cow heists. Who knows.
What you and I need to know, however, is simply two-fold: how to make the milk liqueur, and how to bottle it. First: the Chateau Romani recipe!
Plus a half* lemon (for juice and a little bit of lemon zest to add flavour)
*half a lemon to about 4 cups / 1L of combined vodka + milk: I used about a quarter here. And next time I'm going to try a Grappa base (instead of Vodka), with some added cream, and with even less lemon.
You will need a sterile, sealing bottle to make the liqueur in, and a cool, dark place to store it for 10 days. You will also need a funnel and a filter - I used a drip coffee filter.
Mix together, store in a clean (sterile if possible) glass bottle. Store in the dark in a cool place, and shake once or twice a day for ten days. Then strain the curds (lumps) out, and you'll have a lovely clear batch of Chateau Romani for your sipping enjoyment... I bet it's good over ice cream, too. :)
I don't know if you should eat it, but those sweet, tart lemony milk-curds that get left behind taste like alcoholic sweetened ricotta! :D I definitely didn't throw them away... they're going into pancakes tomorrow, unless I'm tempted by one of these other sweetened ricotta recipes: https://www.yummly.com/recipes/sweetened-ricotta-cheese
:)
The taste of Chateau Romani is extremely subtle. It can be very easily overpowered by the lemon flavour, though without it you'd hardly taste anything, I think. Next time I will try making it with a clear grappa instead of the vodka (because I love grappa, and because I think the flavour will be rounder).
I am pleased to have it here, though. My life feels more complete. :) I hope you enjoy this, too!
My overall score: I think a 7/10 would suffice. I think this needs tweaking to improve, but it was easy overall. Just a bit boring in terms of flavour, though. I'll have to revisit this.
Now for the hardware...
Bottling your finished Chateau Romani is yet another matter, and there's a couple of ways to do it (the easiest being buying/printing a Chateau Romani label and simply sticking it onto a bottle - see below!). I made a stencil with a printed image (image search), clear cello tape overlay (on both the front and back sides!), a scalpel or craft knife to cut out the important bits, and a Glass and Porcelain marker on a clean, oil and fingerprint-free glass bottle. In retrospect, I think buying a label would have been a more efficient and enjoyable option.
The Lon Lon Milk bottle is simply an Ikea bottle made in the same way as above (except there I used an empty prosecco bottle that I had saved because I liked the colour so well).
As pleased as I am with these, which is only moderately so, I decided to visit RedBubble and its stickers section, and put an order in for Lon Lon Milk and Chateau Romani labels... I made myself a Lon Lon Milk Pail (bought the pail at a discount supermarket), and two, more usefully-sized Chateau Romani bottles (from the local supermarket - I think these bottles are easier to find in Switzerland than in North America. You might need to order them!).
Well, I can only assume that the noxious Ingo or maybe Malon's father Talon had some stash of hooch kicking around on the ranch, and mixed with a little Lon Lon Milk, the first vintage of Chateau Romani was created.
Or They somehow left some secret knowledge behind, in between cow heists. Who knows.
What you and I need to know, however, is simply two-fold: how to make the milk liqueur, and how to bottle it. First: the Chateau Romani recipe!
Chateau Romani Milk Liqueur
Ingredients:
Equal parts vodka, fresh milk (>2%, and not UHT), and white sugar.Plus a half* lemon (for juice and a little bit of lemon zest to add flavour)
*half a lemon to about 4 cups / 1L of combined vodka + milk: I used about a quarter here. And next time I'm going to try a Grappa base (instead of Vodka), with some added cream, and with even less lemon.
You will need a sterile, sealing bottle to make the liqueur in, and a cool, dark place to store it for 10 days. You will also need a funnel and a filter - I used a drip coffee filter.
 |
| In retrospect: I should have used a bigger bottle! You need lots of headspace, ideally! |
Mix together, store in a clean (sterile if possible) glass bottle. Store in the dark in a cool place, and shake once or twice a day for ten days. Then strain the curds (lumps) out, and you'll have a lovely clear batch of Chateau Romani for your sipping enjoyment... I bet it's good over ice cream, too. :)
 |
| Oops, yeah - the addition of the lemon juice caused it to react and foam over. I should have used a bigger bottle! |
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| You can see the milk coagulating already :) |
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| Store it in a dark, cool spot, and SHAKE SHAKE SHAKE it daily for 10 days! |
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| After more than 10 days (2 weeks, to be exact - I had to buy bottles and labels!), this is how the unshaken milk liqueur looks prior to bottling! |
I don't know if you should eat it, but those sweet, tart lemony milk-curds that get left behind taste like alcoholic sweetened ricotta! :D I definitely didn't throw them away... they're going into pancakes tomorrow, unless I'm tempted by one of these other sweetened ricotta recipes: https://www.yummly.com/recipes/sweetened-ricotta-cheese
:)
The taste of Chateau Romani is extremely subtle. It can be very easily overpowered by the lemon flavour, though without it you'd hardly taste anything, I think. Next time I will try making it with a clear grappa instead of the vodka (because I love grappa, and because I think the flavour will be rounder).
I am pleased to have it here, though. My life feels more complete. :) I hope you enjoy this, too!
My overall score: I think a 7/10 would suffice. I think this needs tweaking to improve, but it was easy overall. Just a bit boring in terms of flavour, though. I'll have to revisit this.
Now for the hardware...
Craft Hyrule: The Bottles
Bottling your finished Chateau Romani is yet another matter, and there's a couple of ways to do it (the easiest being buying/printing a Chateau Romani label and simply sticking it onto a bottle - see below!). I made a stencil with a printed image (image search), clear cello tape overlay (on both the front and back sides!), a scalpel or craft knife to cut out the important bits, and a Glass and Porcelain marker on a clean, oil and fingerprint-free glass bottle. In retrospect, I think buying a label would have been a more efficient and enjoyable option.
The Lon Lon Milk bottle is simply an Ikea bottle made in the same way as above (except there I used an empty prosecco bottle that I had saved because I liked the colour so well).
 |
| I saved this perfect ox-and-wagon cork, and I carved the end with a craft knife to make it fit into the blue bottle. |
As pleased as I am with these, which is only moderately so, I decided to visit RedBubble and its stickers section, and put an order in for Lon Lon Milk and Chateau Romani labels... I made myself a Lon Lon Milk Pail (bought the pail at a discount supermarket), and two, more usefully-sized Chateau Romani bottles (from the local supermarket - I think these bottles are easier to find in Switzerland than in North America. You might need to order them!).
 |
| This makes me feel happy. :) |
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| I wish the rubber gaskets were another colour, but nevermind! Pretty pleased! |
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