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This post is archived. It remains from a previous version of this site when I was still trying to figure out the best way to convey my infusion experiment results. Depending on the type of fruit/veg/meat, this recipe may be re-posted in the new updated format. Posts with the new format can be distinguished by their title, containing either “Infused Vodka” or “Infused Liqueur”. Thanks! -Scott
Infusion & Dilution Steps:
Golden Ratio (HPS to Infusee): 25 to 1, by weight.
Step 0.) Materials Checklist
- Infusee: 7.0g Gorgonzola
- Infuser: 173g Twenty 2 High Proof Spirit
- Sweet Ingredient for Liqueur: Not this recipe…
- Non-Sweet Ingredient for Vodka: Filtered Water
- 8 Oz Mason Jar
Step 1.) Prepare
a.) Open the package and portion out a section for infusing. This piece should have decent marbling, but no “mold pockets” (if there is a cheesemonger or American Cheese Society term for “mold-pockets”, please comment and let me know, thanks!).
b.) Measure and record the weight of gorgonzola added to the infusion jar.
In the example pictured below, 7 g of gorgonzola cheese was selected from the larger block. Because it’s rather soft and figured it would dissolve some, I did not chop it into smaller pieces.
Step 2.) Infuse
a.) Add 25g of Twenty 2 High Proof Spirit for every 1g of gorgonzola. In the example pictured below, 173 g of HPS is combined with 7 g of gorgonzola cheese. This is a calculated ratio of 24.7 to 1 , which delivered plenty of gorgonzola flavor. I suspect a much higher ratio would deliver adequate results. Maybe even 50 to 1?
And no need to measure the volume of High Proof Spirit added, we can calculate volume exactly using its density of 0.831 g/ml (click here for more info on using density to calculate volume). 173 g of HPS =208.2 ML.
b.) Seal, shake, set aside. Results in minimum 24 hours, though longer will only improve the outcome of the infusion. An ideal sitting time of 3 days should provide maximum flavor extraction.
Step 3.) Strain
a.) Separate the gorgonzola and infused spirit using a coffee filter and funnel. The gorgonzola dissolved some, enough to make the infused spirit cloudy. For similar reasons explained in our Smoked Gouda recipe, I decided to coffee filter this cheese infusion as well. The amount of pulp you remove is up to you. For most applications, a fine mesh strainer will effectively separate enough of the pulp from the infused spirit. If absolute clarity of the final infusion is important, a coffee filter will achieve this. The call to take these extra filter steps is up to you.
b.) Permit the infused spirit to pass through the coffee filter at gravity’s pace.
c.) Measure the weight and volume of total infused spirit recovered. You must measure the volume using a measuring cup this time; density cannot be used here because we do not know the exact composition of the infused spirit. We’ll use these measured values to calculate the infusion’s ABV, below.
For this example, the weight of the liquid recovered was 167.0g and measured volume (juice and spirit) was 200.0ML. To calculate ABV use the formula: ([Starting ABV] x [Starting Volume]) ÷ [Ending Infused Volume]. Infused ABV = ([80%] x 208.2 ML]) ÷ [200.0ML] = 79.2% ABV.
Step 4.) Dilute
a.) To make a gorgonzola infused vodka (target ABV between 30% and 50%, unsweetened): Dilute the infused spirit with a 1 to 1 ratio using filtered water. (for example, combine 1 fl oz of infused spirit with 1 fl). Using the ABV calculated above at 79.2%, diluting 1:1 will result in a gorgonzola vodka with an ABV of 39.6%. Interesting note when diluting the Gorgonzola infusion. During the infusion process, the HPS has dissolved many of the oils from the Gorgonzola. But these oils are only soluble in high-proof alcohol, and when mixed with water will react by clouding the dilution.
Check out some pictures of my gorgonzola infused vodka on Flickr:
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