Dried Lactose

Preparation info

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By James Viles

Published 2016

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  • 1 litre (35 fl oz) full-cream sheep’s milk
  • 20 g (¾ oz) pink Murray salt


Put the milk in a shallow frying pan and heat to 58°C (136°F). Hold at this temperature for 40 minutes. Gently remove the skin from the top of the milk and place on a nonstick ovenproof mat. Season with pink salt. Repeat to make 4 skins. Preheat the oven to 75°C (150°F) and leave the milk skins in the oven for 1 hour until dry (note that they will not change colour).