When milk becomes some hot, cream forms over it ? Have you ever had this experience ?
Why the cream form over milk ?
The water in milk begins to evaporate when it is heated, while the other ingredients become more concentrated. Once the milk reaches a temperature of about 150°, the casein and whey proteins also have a propensity to coagulate.
Cooked milk dishes like creamy soups, puddings, and even a mug of hot chocolate develop a skin on the top due to both the evaporation of water and the coagulation of the proteins. The amount of heat used to heat the milk (which causes more evaporation and coagulation) as well as the amount of fat in the milk have an impact on the thickness of cream and chewiness (which encourages coagulation). On the cooktop, the cream begins to form, and as the dish cools, more skin forms.
How to avoid cream forming in milk ?
1. Stirring the milk while it heated and then sometimes continuing to stir as it cools is the simplest approach to avoid a cream forming. By doing so, the protein clumps are broken up and the temperature of milk is maintained consistently.
2. Additionally, a cream can be prevented from forming by pressing wax paper or plastic wrap firmly against a cooling surface of dish. This keeps the surface wet and stops evaporation.