hot milk

volga_volga · Apr 5th, 2004, 19:35

When I was a child in Russia, I remember that every hot drink with milk (tea or chocolate) always had a "skin" formed on the top - unless you put some sugar crystalls right after you pour the drink into your cup (a tip!)

Years later, the milk I used to buy in Tesco, Carrefour or even Disco (that's in Argentina) didn't form the skin!!!

Except when I went to India and it was there again. At chai stalls or restaurants, every chai cuppa would eventually have a "skin" (except when they use powdered milk)

indiadreamn · Apr 5th, 2004, 20:34

I dont know why the milk in Argentina didn't have a skin, but I know that when milk is brought to the boiling point, it produces a skin (which is why one should never boil milk, just heat it. yuck!). Maybe it has to do with the fat content of the milk? Who knows!

Fiski · Apr 5th, 2004, 22:51

Quote:

Originally posted by indiadreamn
Ibut I know that when milk is brought to the boiling point, it produces a skin

Bingo! Milk boils at about 195 F and the process causes the protein and fat to coagulate at the top and form "skin". But in India its always a good idea to boil the milk irregardless.

SHIMLA · Apr 6th, 2004, 00:16

The higher the fat content in the milk, thicker is the "skin" (called Malai). Its best to remove this skin before consuming the milk. However, this "Malai" is used to very good effect in preparations like "Lassi", "Kulfi" and various "Mithais".

indiawise · Apr 6th, 2004, 03:09

whats wrong with this 'skin',
I would like to know
'cause here i go againnnnnn...
Iiiiii liiiiike skiiinnn.....
(sing this to the tune of paul macartneys .. “some people fill the world with...songs”!)

Hic..sorry it is apparent that the whisky's taking effect...hic..

No sorry on a more serious note..Is there anything wrong with this skin apart from the fact it gives the 'yucks' to most people. I mean is it unhealthy?
Also I have to try volga volga's 'tip' about the sugar crystals and if it works its incredible! Its going to do wonders to the chai cups that we serve at the restaurant...

Hey maybe...Is there a solution to the butter/oil/fat that floats on top of hot milk and tea, when theres too much fat in the milk??

SHIMLA · Apr 6th, 2004, 08:56

Quote:

Originally posted by indiawise
Is there a solution to the butter/oil/fat that floats on top of hot milk and tea, when theres too much fat in the milk??

Yes, there is ! It's called a strainer !!

julieellen · Apr 6th, 2004, 10:43

Fiski - are you saying that if there is no skin, the milk didn't boil and it would not be okay to drink?

i became obsessed with the warm milk that i always got with my tea and coffee in mumbai. will i be okay with "no skin"?

Fiski · Apr 6th, 2004, 11:48

Touche, Julieellen.

1. But my point is that non pasteurized milk often harbors bacteria (Mycobacterium Tubercolosis - TB causing bacteria, for example is one of the few and rife - though it can be eliminated by heating at about 150F). Boiling for at least 2 minutes eliminates most bacteria.
"Skinless" doesn't imply impure. That's non sequitor. For instance, if milk is allowed to cool down and you stir up and dissolve the "skin" its already been freed of any disease causing agents despite the disappearance of skin. Similarly, ultrapasteurization is a rapid heating and cooling process which doesn't cause any skin to skim up.

2. Theres no need to worry about warm milk as you've already played it by the ear and it's been fine so far. In fact there even are proponents of unprocessed milk. But what's the harm in digging if the milk has been brought to a boil before consuming it? Most roadside chaiwaalas reheat and reboil the chai so that's usually safe.

Cheers.

volga_volga · Apr 6th, 2004, 15:27

Hmm still don't have the answer to the original question - why is there skin in India and Russia and none in Europe or S America - and no word-twisting, indiawise

I should collect royalties for sugar crystalls tip from every cup of chai you sell!!

I am surprised numerous Indian students who went to study to Russia did not bring this tip back home

indiamike · Apr 6th, 2004, 17:22

Fiski is spot on with the manufacturing process unless the cows are just plumper in those regions

Also if the milk is Homogenized the the fat does not separate upon standing, though there may be a small amount upon boiling.....like puddin skins on the top of fresh made chocolate pudding.

Those two manufacturing techniques break down the molecules so fat does not form.

So it's because of those processes that milk goes through that would reduce this amount. Certain countries use them and certain ones don't. It's an argument of if it's better for you or not.

Try the experiment by getting some fresh milk off the farm and milk from the grocery store and boiling them and see what happens.
Grocery store milk that is manufactured using these techniques does not work for making cheese or butter because the fat molecules have already been altered by these techniques.

So it's all science and processing, though I would like to think that those cows are getting a better diet.

Mike

indiamike · Apr 7th, 2004, 08:34

Adding to my own comments and my love of the 'skin', if you stay in Paharganj make sure and try the two hot milk stands down at the west end on the corner of Rajguru Road and Main Bazaar, (the Metropolis Hotel is on the corner).

It is delicious and has lots and lots of 'skin' on the top (for those who love the skin)

Mike

Apr 5th, 2004, 19:35	#1
volga_volga Senior Member Join Date: Jan 2004 Location: Hong Kong Posts: 1,459	hot milk When I was a child in Russia, I remember that every hot drink with milk (tea or chocolate) always had a "skin" formed on the top - unless you put some sugar crystalls right after you pour the drink into your cup (a tip!) Years later, the milk I used to buy in Tesco, Carrefour or even Disco (that's in Argentina) didn't form the skin!!! Except when I went to India and it was there again. At chai stalls or restaurants, every chai cuppa would eventually have a "skin" (except when they use powdered milk)

Apr 6th, 2004, 00:16	#4
SHIMLA Member Join Date: Jul 2003 Location: Yangon, MYANMAR Posts: 4,125	The higher the fat content in the milk, thicker is the "skin" (called Malai). Its best to remove this skin before consuming the milk. However, this "Malai" is used to very good effect in preparations like "Lassi", "Kulfi" and various "Mithais". __________________ Whoever said money can't buy happiness didn't know where to shop !

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Apr 5th, 2004, 20:34	#2
indiadreamn There's Waffle in em! Join Date: Feb 2004 Location: Ottawa, Canada Posts: 98	I dont know why the milk in Argentina didn't have a skin, but I know that when milk is brought to the boiling point, it produces a skin (which is why one should never boil milk, just heat it. yuck!). Maybe it has to do with the fat content of the milk? Who knows!

Apr 6th, 2004, 03:09	#5
indiawise Senior Member Join Date: Feb 2002 Location: india Posts: 265	whats wrong with this 'skin', I would like to know 'cause here i go againnnnnn... Iiiiii liiiiike skiiinnn..... (sing this to the tune of paul macartneys .. “some people fill the world with...songs”!) Hic..sorry it is apparent that the whisky's taking effect...hic.. No sorry on a more serious note..Is there anything wrong with this skin apart from the fact it gives the 'yucks' to most people. I mean is it unhealthy? Also I have to try volga volga's 'tip' about the sugar crystals and if it works its incredible! Its going to do wonders to the chai cups that we serve at the restaurant... Hey maybe...Is there a solution to the butter/oil/fat that floats on top of hot milk and tea, when theres too much fat in the milk??

Apr 6th, 2004, 10:43	#7
julieellen Member Join Date: Mar 2004 Location: maryland, usa Posts: 52	Fiski - are you saying that if there is no skin, the milk didn't boil and it would not be okay to drink? i became obsessed with the warm milk that i always got with my tea and coffee in mumbai. will i be okay with "no skin"?

Apr 6th, 2004, 11:48	#8
Fiski Member Join Date: Jul 2003 Location: B'lore Posts: 46	Touche, Julieellen. 1. But my point is that non pasteurized milk often harbors bacteria (Mycobacterium Tubercolosis - TB causing bacteria, for example is one of the few and rife - though it can be eliminated by heating at about 150F). Boiling for at least 2 minutes eliminates most bacteria. "Skinless" doesn't imply impure. That's non sequitor. For instance, if milk is allowed to cool down and you stir up and dissolve the "skin" its already been freed of any disease causing agents despite the disappearance of skin. Similarly, ultrapasteurization is a rapid heating and cooling process which doesn't cause any skin to skim up. 2. Theres no need to worry about warm milk as you've already played it by the ear and it's been fine so far. In fact there even are proponents of unprocessed milk. But what's the harm in digging if the milk has been brought to a boil before consuming it? Most roadside chaiwaalas reheat and reboil the chai so that's usually safe. Cheers.

Apr 6th, 2004, 15:27	#9
volga_volga Senior Member Join Date: Jan 2004 Location: Hong Kong Posts: 1,459	Hmm still don't have the answer to the original question - why is there skin in India and Russia and none in Europe or S America - and no word-twisting, indiawise I should collect royalties for sugar crystalls tip from every cup of chai you sell!! I am surprised numerous Indian students who went to study to Russia did not bring this tip back home

Apr 6th, 2004, 17:22	#10
indiamike Retired Admin Join Date: Aug 2001 Location: New Joisey for now Posts: 1,759	Fiski is spot on with the manufacturing process unless the cows are just plumper in those regions Also if the milk is Homogenized the the fat does not separate upon standing, though there may be a small amount upon boiling.....like puddin skins on the top of fresh made chocolate pudding. Those two manufacturing techniques break down the molecules so fat does not form. So it's because of those processes that milk goes through that would reduce this amount. Certain countries use them and certain ones don't. It's an argument of if it's better for you or not. Try the experiment by getting some fresh milk off the farm and milk from the grocery store and boiling them and see what happens. Grocery store milk that is manufactured using these techniques does not work for making cheese or butter because the fat molecules have already been altered by these techniques. So it's all science and processing, though I would like to think that those cows are getting a better diet. Mike

Apr 7th, 2004, 08:34	#11
indiamike Retired Admin Join Date: Aug 2001 Location: New Joisey for now Posts: 1,759	Adding to my own comments and my love of the 'skin', if you stay in Paharganj make sure and try the two hot milk stands down at the west end on the corner of Rajguru Road and Main Bazaar, (the Metropolis Hotel is on the corner). It is delicious and has lots and lots of 'skin' on the top (for those who love the skin) Mike

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