Milk

Milk Enlarge

Milk is an essential part of cuisines all across the world. In addition to being a popular drink, it also forms the basis for other dairy products such as cheese, yoghurt, and butter. The most important substances in milk are lactose (a sugar), milk fat, milk proteins, and whey proteins. Pasteurising milk slightly changes the taste and stabilises the milk by eliminating enzymes and bacteria. Prolonged boiling causes a Maillard reaction between the lactose and milk proteins, which is the basis for the taste of butterscotch.

Taste combinations: aniseed, citrus, vanilla, honey, carrot, coffee, sweetcorn, sweet pepper, cardamom, peach, red fruit, figs, lemongrass, galangal, salsify, cinnamon, cloves, and allspice. 

Crème anglaise

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Crème anglaise

Crème fraîche

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Crème fraîche

Dulce de leche

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Dulce de leche

Milk and cardamom gel

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Milk and cardamom gel

Buttermilk caramel

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Buttermilk caramel

Buttermilk crème

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Buttermilk crème

Buttermilk sauce

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Buttermilk sauce

Quark

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Quark

Milk charcoal crumble

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Milk charcoal crumble

Milk ice cream

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Milk ice cream

Milk mousse

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Milk mousse

Milk froth

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Milk froth

Ricotta

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Ricotta

Smoked milk froth

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Smoked milk froth