Mudder's Milk Recipes
POSTED BY: Kozure
UPDATED: Wednesday, July 29, 2015 02:43
VIEWED: 21086
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Mudder's Milk. Ever wonder what exactly they were drinking?
Here's the relevant quote from "Jaynestown"
Quote:
WASH gags, spits out what he's just drunk.
WASH
(Chinese)
[zhe shi she me lan dong xi? - "What kind
of rotten food is this"?]
JAYNE
Mm-hmm. They call it "Mudder's milk."
(WASH gags)
All the protein, vitamins, and carbs of
your grandma's best turkey dinner, plus
15% alcohol.
WASH
It's horrific.
SIMON
Well, it worked for the Egyptians.
JAYNE
What's that?
SIMON
The ancient Egyptians, back on Earth-That-Was.
Not so different from the ancestral form of beer
they fed the slaves to build their pyramids.
It's liquid bread. Kept them from starving and
knocked them out at night so they wouldn't be
inclined to insurrection.
I'm thinking on that basis, for approximately one pint (20oz - UK) or 568mL of mudder's milk...
1/2 cup | 125mL milk
1/2 cup | 125mL Guinness or similar Stout beer (4% alc)
1/2 cup | 125mL Scrumpy Jack's, Harp or similar alcoholic cider (4.3% alcohol)
3 oz (2 shots) | 90mL Canadian Club or similar blended rye whisky (40% alcohol)
3 oz (2 shots) | 90mL Finlandia Vodka or similar vodka (40% alcohol)
1 crushed daily multi-vitamin pill (optional)
1 scoop whey protein powder - vanilla, if available (very, very optional)
Blend until smooth.
= roughly 82mL of alcohol out of 555mL of liquid = 14.8% alcohol.
So it's got vitamins, lots of carbs, a fair amount of protein (from the milk, and the whey powder if you add it)
It'll taste awful, I'm sure, but isn't that how Mudder's Milk is supposed to taste? If you do try this recipe - I haven't - drink slowly - it'll have a kick like a mule - that's four shots of hard alcohol in there. Of course, the usual disclaimer - drink responsibly and according to all local alcohol consumption age restrictions.
There's no search engine for messages here at FFF, so I apologize if a Mudder's Milk thread has been done before.
Feel free to add your own take on Mudder's Milk.
Kozure the Kamikaze Highlander
Proud Citizen of Canada-That-Was
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... dear God... what sick, twisted, freakish thought process made you come up with THAT combination of.. stuff... ?
--Jefé The Hat
***************************
--Don't bother trying to predict, figure out, second guess, criticize, or suggest anything that comes from the mind of Joss Whedon, for you shall usually be wrong, and shall find out the Truth and Purpose in due time.
(This is the Truth of Whedoning)
"I like smackin 'em"--Jayne
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well, Scrumpy Jack's and Guiness is actually pretty good together, often called a "Black and Tan" or a "Half-and-Half". Guiness and whiskey together (sometimes with honey) is sometimes called a "Boilermaker", but boilermakers are usually done with ales or lagers (also done with gin and other alcohols - basically any beer with a hard liquor). Cider and whiskey is sometimes (incorrectly) referred to as a "Snakebite" (properly done with Blackcurrant cordial) and they're not horrible together.
Milk with any of these ingredients is very likely not a good combination, but given the name...
Vodka is in there strictly to pump up the alcohol content without adding much additional flavours.
The multi-vitamin and the whey powder are strictly to add vitamins and protein. As indicated, they are optional.
Remember, I'm not going for a tasty drink, I'm trying to imagine something pretty horrendous which actually fits the description.
Alternately, you could take a turkey dinner, put it in a blender and add vodka until it was 15% alcohol by volume, but that sounds worse to me.
I was trying to figure out easy ways to add protein to the recipe - raw eggs came to mind, but given the salmonella problems with raw eggs, I thought that might be dangerous. I suppose you could use those cartons of pre-separated egg whites, but...
Anyone else want to give a Mudder's Milk recipe a shot?
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Quote:
Originally posted by Kozure:
Remember, I'm not going for a tasty drink, I'm trying to imagine something pretty horrendous which actually fits the description.
Well, if that was your intent, I'd say you have achieved a smashing success...
--Jefé The Hat
***************************
--Don't bother trying to predict, figure out, second guess, criticize, or suggest anything that comes from the mind of Joss Whedon, for you shall usually be wrong, and shall find out the Truth and Purpose in due time.
(This is the Truth of Whedoning)
"I like smackin 'em"--Jayne
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Heh.
Well, Lioness from the CanadianBrowncoats mailing list found a recipe online for the original Egyptian version of liquid bread. It sounds more palateable, but unless you're an experienced brewer - maybe a little complex:
Quote:
1 lb barley flour
1 lb millet flour
2 cups corn sugar
Water to make dough
Baker's yeast.
-----------------------------------
Step the first:
Mix a cup of corn sugar each with the barley flour and millet flour.
Mix in water enough to make a fairly thin, pourable dough with each, and
add the baker's yeast and knead or stir as best you can. This will not
rise far. After about 6-8 hours, pour the risen dough for each onto
greased cookie sheets and bake it until brown.
Then, take the barley and millet "bread", and cut it into
white-bread-slice sized squares, and toast each of them in a toaster.
-----------------------------------
Step the second:
2 gallons of water
One small bottle of "Beano", an anti-flatulence enzyme available from
most vegetarian grocery stores. For better or worse, Beano was
unavailable to the ancient Egyptians, who according to other ancient
authors suffered frequently from intestinal gas.
Boil 2 gallons of water from the Nile. When boiling, crumble all of the
squares of barley and millet bread toast into each of them.
Let the bread and water mixture set until it becomes just above room
temperature. Add the entire bottle of Beano to the mixture and allow it
to set overnight.
-----------------------------------
Step the third:
3 1/2 gallons of water
One 6" liquorice root
1/2 oz. anise seed
1/2 oz. herb rue (very optional - if bitterness desired)
4 pounds light barley malt extract
3 pounds honey
Four cups sorghum molasses syrup
Wine Yeast (I used Montrachet; Champagne might have been better.)
Strain the bits of bread out of the bread, water and Beano mixture you
made yesterday and bring the whole mess to a boil again. Give the bits
of bread to the birds.
Grate the liquorice root and reduce it into little pencil shaving sized
bits.
Put everything except the yeast and extra water into the water/bread
mixture. I let it boil for 45 minutes.
Pour the wort into the 3 1/2 gallons water. If you are using Nile water
boil all of the water first.
Pitch, ferment, prime, and bottle as you would a regular ale. This will
have a long fermentation.
Anyone have a few months to try this out?
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I have a recipie similar to your first suggestion. An older Bajun man told me that on occassion he would make the following drink for breakfast:
one beaten egg
1/2 cup of milk or cream
one bottle of Guinness
and a shot of brandy
He said it would make you feel like a bull all day long. I've made it more than a couple times and it ain't half bad.
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Quote:
Originally posted by Kozure:
Heh.
Well, Lioness from the CanadianBrowncoats mailing list found a recipe online for the original Egyptian version of liquid bread. It sounds more palateable, but unless you're an experienced brewer - maybe a little complex:Quote:
1 lb barley flour
1 lb millet flour
2 cups corn sugar
Water to make dough
Baker's yeast.
-----------------------------------
Step the first:
Mix a cup of corn sugar each with the barley flour and millet flour.
Mix in water enough to make a fairly thin, pourable dough with each, and
add the baker's yeast and knead or stir as best you can. This will not
rise far. After about 6-8 hours, pour the risen dough for each onto
greased cookie sheets and bake it until brown.
Then, take the barley and millet "bread", and cut it into
white-bread-slice sized squares, and toast each of them in a toaster.
-----------------------------------
Step the second:
2 gallons of water
One small bottle of "Beano", an anti-flatulence enzyme available from
most vegetarian grocery stores. For better or worse, Beano was
unavailable to the ancient Egyptians, who according to other ancient
authors suffered frequently from intestinal gas.
Boil 2 gallons of water from the Nile. When boiling, crumble all of the
squares of barley and millet bread toast into each of them.
Let the bread and water mixture set until it becomes just above room
temperature. Add the entire bottle of Beano to the mixture and allow it
to set overnight.
-----------------------------------
Step the third:
3 1/2 gallons of water
One 6" liquorice root
1/2 oz. anise seed
1/2 oz. herb rue (very optional - if bitterness desired)
4 pounds light barley malt extract
3 pounds honey
Four cups sorghum molasses syrup
Wine Yeast (I used Montrachet; Champagne might have been better.)
Strain the bits of bread out of the bread, water and Beano mixture you
made yesterday and bring the whole mess to a boil again. Give the bits
of bread to the birds.
Grate the liquorice root and reduce it into little pencil shaving sized
bits.
Put everything except the yeast and extra water into the water/bread
mixture. I let it boil for 45 minutes.
Pour the wort into the 3 1/2 gallons water. If you are using Nile water
boil all of the water first.
Pitch, ferment, prime, and bottle as you would a regular ale. This will
have a long fermentation.
Anyone have a few months to try this out?
I just found this recipe, and will be attempting to make it as soon as I can assemble the ingredients. If it works, there is a chance it might be ready in time for D*C. :D :D :D :D :D
Thanks for posting this (though I know it is old and there is a chance you don't even read this board any more).
~jimi
SFC Alexander, Chief Medic for the 76th Indepentent Army Battalion
In the beginning the universe was created. This made a lot of people very angry and is widely considered as a bad move.
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Get the production facility running and then all you need is a marketing strategy. Maybe er, a pyramid sceme.?.
(Sorry)
--WhoDied
_______________________
Evil. Good. These are moral absolutes that predate the
absolution of malt and fine hops.
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WOW! Those are some gorram good recipies. I have to try some of em. Only thing i can come up with was a thicker version of a white russian.
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King of the Mythical Land that is Iowa