Fresh Milk Skin

Preparation info
    • Difficulty


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By James Viles

Published 2016

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  • 1 litre (35 fl oz) full-fat cow’s milk


Put the milk in a shallow baking tray and heat on the stovetop until beginning to steam. Reduce the heat to low and leave to form a skin. Discard the first skin as it will be very fragile and continue to cook until a second skin forms. Using a palette knife or small blade, loosen the skin from the sides of the tray and gently lift onto a plate lined with oiled plastic wrap to cool. Continue to