I have been making Limoncello for about 3 years. It tastes really good, but I can't get the cloudy appearance the Commercial product has. Looking at recipes for Creme di Limoncello (which uses milk and cream), I am thinking of substituting some no fat milk for water in the simple syrup.
Does anyone have an opinion about this, or tried it?
If you start steeping lemons in 96% pure alcohol and let it sit for 3 weeks, the alcohol will also strip the oils from the lemon peel. The water in the sugar syrup that you add later will make the limoncello cloudy. If you make limoncello from vodka and let it steep for 3 weeks, the water in the vodka will stop the oil extraction and your limoncello will stay clear. That's why making limoncello always starts with pure alcohol.
Limoncello cloudiness comes from what is generally called Louching, where some of the oils that are soluble in alcohol but not in water come out of solution as it is diluted. If your limoncello isn't cloudy, its because it either doesn't have enough of these oils, or isn't low enough proof, or some combination of the two factors.
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