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Milk skin
01
corteza de leche
the thin layer that forms on heated milk, used in dishes like custards and puddings
What is "milk skin"?
Milk skin, also known as "cream skin" or "milk film," refers to the thin layer of protein that forms on the surface of heated milk when it cools down. It is created by the alteration of proteins in the milk, which causes them to thicken and form a thin, translucent layer. Milk skin is often removed before using the milk in recipes or consuming it directly, as it can have a slightly different texture and taste compared to the rest of the milk. However, some people enjoy the delicate texture of milk skin and leave it intact or use it as a garnish in certain dishes.
Ejemplo
The milk skin gives a unique texture to the homemade pudding.
I enjoy peeling off the milk skin from the surface of warm milk and eating it.
I love how the milk skin on the hot milk tea melts in my mouth, leaving behind a creamy taste.
