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.
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.
Don't overheat the milk. Instead of boiling, only heat to no more than 70ºC.
Heat it just before you need it and transfer it immediately to the recipe or use you need it for.
Cover the milk pan. This can help prevent the formation of a skin.
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.
Prefer low-fat, skimmed or semi-skimmed milks. These have less of a tendency to form a skin.
Comments
0 comment