A simple method to thicken milk

Thickening of milk can be achieved through methods such as heating and evaporation, adding thickeners, mixing dairy products, refrigeration, or using starch.

Heating and evaporating milk is a common thickening method. Pour the milk into a pot and cook it slowly over low heat. As the water gradually evaporates, the concentration naturally increases. Continuous stirring is necessary during operation to avoid sticking the bottom. The temperature should be controlled at 60-70 degrees Celsius, as excessive heating may damage the protein structure. This method is suitable for making milk tea base or baking ingredients, and the finished product will have a slight caramel aroma.

Adding food grade thickeners such as agar, carrageenan, or gelatin can quickly change the texture, and should be dissolved in warm milk according to the packaging instructions. This type of method is commonly used for making pudding or custard, and the finished product has a smooth texture and strong stability. It should be noted that some thickeners need to be refrigerated before fully solidifying, and it should be confirmed whether they need to be dissolved in hot water before use. After milk thickens, it is more suitable for making desserts or sauces, but it should be noted that high concentrations of dairy products may increase digestive burden. Lactose intolerant individuals should control their intake, and heated milk should be refrigerated and consumed within 24 hours. You can choose skim milk to reduce calories in daily life, and pair it with grains or fruits to balance nutrition. If you need to store thickened milk for a long time, it is recommended to pack and freeze it, and use it up within a week.