If I google "milk skin," I get lots of sites in which people ask how to prevent it. But I want to generate it. In fact, I'd like at least 100 grams of it to use in an old recipe for Gâteau à peau de lait (milk skin cake; sounds nummy, yes?) But I don't know if pasteurized, homogenized milk will give me a lush layer of lactoderm.
Okay, my understanding is that milk skin is made up of heat-denatured whey proteins that have attached themselves to fat globules and risen to the surface. If people complain about skin forming on milk, then the pasteurization process must leave a fair amount of whey protein un-denatured. But some must be lost in pasteurization.
To get way more than a couple of paltry tablespoons of milk skin, would I need litres and litres of milk?
And what would one do with all the remaining whey-protein-less milk?
Happy New Year, everyone.
p.s. People on Marmiton and other French-language food forums say one needs "lait de ferme" to make peau de lait properly, and I think they mean raw milk. Not possible here!
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