Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi All,
I have sampled Vodka and gin made from sheep's milk whey and I am told the same can be made from goat milk whey.
However I am told the yeast used is a lot different from that we use for sugar washes, rum and whiskey.

Does anyone know what this yeast is called and where in Australia I can source it from. An acquaintance has a goat farm and makes goat cheese and she is very interested in making whey vodka and gin.
:text-thankyoublue:
Thanks in advance
Duck River Duck.

Lactose fermenting yeasts Kluyveromyces marxianus (aka K. fragilis) or K. lactis are needed or the enzyme beta-galactosidase to break down the lactose into simple sugars so a "normal" yeast can ferment it out.

No ideas on getting some, but you might be able to get some via a local university or some such :handgestures-thumbupleft:

I've done it a few times using beta-galactosidase or similar (Best Naturals Lactose Intolerance Relief Tablets) and wine yeast.

It's smooth and clean tasting but lingering, I use non homogenised full cream milk, but only do it in very small batches. I'm going to try it with powder milk but I'm not holding my breath on that one.

On a, side not if you brine the whey and then press it then it makes a really nice sort of cheese.

Bob9863 wrote:I've done it a few times using beta-galactosidase or similar (Best Naturals Lactose Intolerance Relief Tablets) and wine yeast.

It's smooth and clean tasting but lingering, I use non homogenised full cream milk, but only do it in very small batches. I'm going to try it with powder milk but I'm not holding my breath on that one.

On a, side not if you brine the whey and then press it then it makes a really nice sort of cheese.

Thanks Bob, and everyone else that replied interesting. Would love to read your recipie wiith the non homogenised full cream milk.
What is the brand name of these tablets you mention.
Regards
DuckRiverDuck

I got mine from here https://www.amazon.com.au/Best-Naturals ... 9709&psc=1

But you can use any with the sane ingredients, but these ones were the strongest I could find.
I use 6lt of milk like this, but I get mine from Harris Farm.

https://www.woolworths.com.au/shop/prod ... &gclsrc=ds

I heat it up near boiling, add 1/4 cup of white vinegar, and stir.
Then strain out the lumps of whey and put it in salty water.
I then add 1 capsule per litre, it might be too much but that's better then too little once it cools down.
I let it sit for 1 hour and add dry white wine yeast.

After it finishes working I add 500gm of dextrose to it as it's a bit light on ABV.

I don't know if it's the best way but information on making it is a bit light on the process but trial and error made this the best product I could by doing it like this. It actually gets a yellow butter form on the top but it doesn't go bad and adds to the flavour.

I only run this in my 5lt still which is why I make such a small wash, but it makes me around 1lt at 40%

Oh I forgot to add, let the curds sit overnight in the brine, then strain and squeeze with cheese cloth then pack in the fridge in an airtight container, I love eating that stuff.

Bob9863 wrote:Oh I forgot to add, let the curds sit overnight in the brine, then strain and squeeze with cheese cloth then pack in the fridge in an airtight container, I love eating that stuff.

Thanks for all that info Bob,
We have a Milk Cheese factory here where I live and also a goat cheese factory. I have no problem getting whey. Lol the lumpy stuff you refer to also makes excellent cheese cake I know it well.

Will check out Amazon although I do not like dealing with that company due how they treat their workers. A relative of mine worked for them.

You can get similar from any chemist, and if you have access to that much whey then it makes sense to use it, I wish I did I'd use it for a grain whiskey base and probably rums too.

Hey duckriverduck, not sure if you’ve sorted this yet and also not sure if it’s the right species, but cheeselinks sells kluyveromyces as a cheese adjunct for moulded cheeses.