Lactomel or Milk Mead is an experimental product created by some home mead makers using milk as a source of fermentable sugar. It is not a traditional product, although some traditional fermented beverages are made from milk.
Whole milk is not well suited to fermentation in its raw form. Therefore, before brewing a lactomel, brewers ordinarily prepare the milk in two ways:
- High amounts of fat are not desirable in a long-fermenting product like mead; therefore, traditional cheese making techniques are used to separate out the curds from the milk or must
- Most sugars found in milk are not fermentable by yeast; therefore, mead makers generally add lactose enzymes, usually in the form of tablets designed for lactose intolerant people, to break these sugars down into simpler sugars that the yeast will digest