How to make milk transparent? Is the clear milk latte good?
Clear milk, which came to the fore in the World Coffee and Spirits Competition in 2021, is obviously a dairy product with a rigid demand for coffee, but it is not as popular in the coffee market as expected, and it can only be seen in a small number of coffee shops.
So, I believe everyone is as curious as Qianjie, what kind of latte will it taste like? No problem! Today we're going to make a "transparent" latte and see what it tastes like. Milk clarification technology clarifies the production principle of milk mainly by using acidic substances to change the protein particles in milk. The protein in milk is divided into a large amount of casein and a small amount of whey protein. When casein touches the acid, it will separate from the whole and form independent flocs and precipitate. At this time, use a filtering tool to filter it out, and you can get a clear and transparent milk. In fact, this technology has been around since the end of the 17th century, and it also has a professional term-"milk washing".
To clarify the difference between milk and regular milk, only most of the protein was removed from the filtered milk. In essence, there is no difference, because the separated translucent liquid is whey protein, water-soluble vitamins, lactose, minerals, and additional acids, and so on.
It is well known that the filtered transparent milk contains extra acid, so it will have a certain sour taste. So one of the transparent milk we made in this experiment will add 30g of white sugar to neutralize its sour taste and see what the difference will be. How to wash the milk? good question! First, pour it into the washing machine. And then...
Just kidding, first of all, we can take any acidic fruit, such as lemon, orange, pineapple, grape. Squeeze it into juice.
Then, heat the milk. (heated milk can better turn protein into flocculent precipitate)
Mix milk and lemon juice at 10:1. (in this experiment, use 200ml milk and 20ml lemon juice). Pour it into a prepared container, then refrigerate for 10 minutes to fully separate casein.
Use filter paper to filter out the protein that becomes "bean flower".
The flower next door seems to want to try it, too? It takes about 20 minutes to filter out about 150ml of transparent milk.
Production completed ~
Let's taste the clarified milk directly: it smells fishy and, as expected, the whole taste is sour due to the presence of acidity, and body will be thicker than water.
Then there is a condensed transparent latte: it tastes very sour, like a cup of sour American coffee.
Finally, there is a transparent latte with white sugar: due to the blending of sugar, the sour taste and sweetness can be balanced, and it tastes like coffee with lemon tea flavor.
In general, clarified milk is not suitable for direct mixing into concentrated or direct drinking. It takes a certain amount of blending to become a favorite special drink. (it may also be the reason why lemons are used in Qianjie. You can try to use other fruits to make them.)
Finally, attach a very healing time of concentration.
, the length is 00:38.
PS: this good-looking latte will not be produced in front street stores.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
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