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An annoying feature of heated milk is its tendency to form a skin. The cause is the sugars and protein falling to the bottom of the pan while heating milk and it is possible to prevent it as follows.

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Steps

  1. Stop Skin Forming on Milk Step 1.jpg
    1
    Stir milk as it is heating. This will ensure that the sugars and proteins continue to remain throughout the milk and not just at the bottom of it. It also makes it too churned for the skin to form.
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  2. Stop Skin Forming on Milk Step 2.jpg
    2
    Don't overheat the milk. Instead of boiling, only heat to no more than 70ºC.
  3. Stop Skin Forming on Milk Step 3.jpg
    3
    Heat it just before you need it and transfer it immediately to the recipe or use you need it for.
  4. Stop Skin Forming on Milk Step 4.jpg
    4
    Cover the milk pan. This can help prevent the formation of a skin.
  5. Stop Skin Forming on Milk Step 5.jpg
    5
    Rinse the pan with cold water before adding the milk. The layer of water will deter the milk from sticking to the base or sides.
  6. Stop Skin Forming on Milk Step 6.jpg
    6
    Prefer low-fat, skimmed or semi-skimmed milks. These have less of a tendency to form a skin.
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Tips

  • The heavier the pan used for heating milk, the better.

Warnings

  • Don't stir the skin back in once it has formed. Doing so will cause it to break up into strings of milk; not very appetising.

Things You'll Need

  • Heavy based saucepan
  • Stirring implement

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Article Info

Categories: Basic Cooking Skills | Cooked Cream and Milk Desserts

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