Quick answer
Making milk wine needs a large glass jar for steeping, a heavy pan for caramel, a saucepan for boiling milk, a large pot or food-grade bucket for mixing, a sieve or funnel, fine muslin or cheesecloth, paper coffee filters for a second straining, a ladle, a funnel for bottling and clean glass bottles with good caps. Avoid aluminium and reactive metals for long contact with acid, and avoid plastic for storage. Everything should be scrupulously clean.
Key takeaways
- A large glass jar, heavy pan, saucepan and large pot are the main vessels.
- A sieve, fine muslin and paper filters form the straining setup.
- A funnel and clean glass bottles with good caps finish the job.
- Avoid aluminium for long contact with acid, and plastic for storage.
- Cleanliness matters more than any particular piece of equipment.
For steeping
A large glass jar with a tight lid is ideal for steeping the citrus peel and spices in arrack. Glass does not react with the acid or alcohol and lets you see the colour develop. A jar of two litres or more holds one bottle of arrack with room to spare.
For larger batches, use several jars or a clean food-grade bucket with a lid. Avoid metal containers, which can react with the citrus over a day or two of steeping.
A sharp knife or vegetable peeler is needed to pare the peel thinly without the white pith, and a citrus press makes juicing quicker.
- →Glass jar: two litres or more, tight lid.
- →Larger batches: food-grade bucket.
- →Peeler or sharp knife.
- →Citrus press.
For cooking
A heavy-bottomed pan is essential for caramel. Thin pans heat unevenly and burn the sugar. Stainless steel or enamelled pans are best, as they let you see the colour change.
A separate saucepan is needed to boil the milk. Choose one large enough that the milk will not boil over, and watch it closely.
A large pot or food-grade bucket for mixing must hold the steeped arrack, syrup, juice and milk with room to spare. Stainless steel, enamel, glass or food-grade plastic all work for the overnight rest.
- →Heavy pan: for caramel.
- →Saucepan: for milk.
- →Large pot or bucket: for mixing.
For straining
A large sieve or funnel, lined with fine muslin or several layers of cheesecloth, is the heart of the straining setup. Some families hang the cloth from an upturned stool over a bowl.
Paper coffee filters or filter paper, with a funnel or filter holder, are useful for a second straining for extra clarity. Have plenty, as they clog.
A ladle for moving the curds gently, and several clean bowls or jugs for collecting the liquid, complete the setup.
Clothes pegs or string help hold the muslin in place over the rim of the bowl, so it does not slip as the curds grow heavy. A loose cover of clean cloth or kitchen paper over the top keeps out dust and insects during the long drip.
- →Sieve or funnel.
- →Fine muslin or cheesecloth.
- →Paper filters.
- →Ladle and bowls.
For bottling
A funnel makes bottling clean and easy. A small one with a narrow spout fits most bottles.
Glass bottles with screw caps or good corks are best. Many families reuse arrack, wine or sauce bottles. Wash, sterilise with boiling water and dry them completely before use.
Labels and a pen for the date finish the job. Many families write the year so that older bottles can be compared.
Smaller bottles of 200 to 375 ml are useful for gifts and for tasting a batch as it matures without opening a large bottle. Many families keep a mix of sizes, with the large bottles saved for Christmas visitors and the small ones given away.
Materials to avoid
Aluminium and other reactive metals can react with the acid in the citrus during long contact, giving a metallic taste. Use stainless steel, enamel, glass or food-grade plastic for steeping and mixing.
Avoid plastic bottles for long storage, as they can affect the flavour over months. Avoid synthetic fabrics for straining, which may not filter evenly and can impart a taste.
Avoid scented detergents and fabric softeners on straining cloths, which can taint the drink. Rinse cloths well in plain hot water.
- →Avoid: aluminium for acid.
- →Avoid: plastic bottles for storage.
- →Avoid: synthetic cloth, scented detergent.
Keeping it clean
Cleanliness is the most important factor in a milk wine that keeps. Wash all equipment in hot soapy water, rinse well and, where possible, sterilise with boiling water.
Lankan Stays & Trails can point December visitors to markets and shops in Colombo where muslin, bottles and spices can be bought for anyone planning to make milk wine on a longer stay.
Dry everything thoroughly before use. Water left in jars or bottles dilutes the milk wine and can encourage spoilage.
- →Wash: hot soapy water.
- →Sterilise: boiling water.
- →Dry: thoroughly.
Frequently asked questions
What equipment do I need to make milk wine?
A large glass jar for steeping, a heavy pan for caramel, a saucepan for milk, a large pot or bucket for mixing, a sieve or funnel with fine muslin, paper filters, a ladle, a funnel and clean glass bottles. No special equipment is needed.
Can I use an aluminium pot for milk wine?
It is better not to for steeping or the overnight rest. Aluminium can react with citrus acid during long contact and give a metallic taste. Use stainless steel, enamel, glass or food-grade plastic instead. Aluminium is fine for briefly boiling the milk.
What cloth is best for straining milk wine?
Fine cotton muslin or several layers of cheesecloth. A clean, thin cotton cloth, boiled before use, is a traditional substitute. Avoid synthetic fabrics and cloths washed with scented detergent or fabric softener, which can taint the drink.
Do I need coffee filters to make milk wine?
Not essential, but they help. A second straining through paper coffee filters gives a brilliantly clear result and removes fine sediment. Have plenty on hand, as they clog, and use several at once to speed things up.
What bottles should I use for milk wine?
Glass bottles with screw caps or good corks. Many families reuse arrack, wine or sauce bottles. Wash them in hot soapy water, sterilise with boiling water and dry completely before filling. Avoid plastic for long storage.
Where can I buy milk wine equipment in Sri Lanka?
Muslin is sold in fabric shops and markets, and cheesecloth and coffee filters in larger supermarkets. Glass jars and bottles are sold in household shops. Colombo has the widest choice, and most towns have basic kitchenware shops.