Freeze it to get a richer, more intense milk flavor?

If you freeze and then thaw milk, you can enjoy richer and sweeter milk.

 

The method is simple: freeze the milk, then invert it and place it over a cup. Simply wait until the melted milk has emptied half of the entire cup. You can also use a drip coffee mold to place the frozen milk on a filter and then melt it.

 

When water drops below 0 degrees Celsius, the water molecules freeze, forming ice crystals. At this point, they separate from other nutrients, such as protein and fat. Fat, sugar, and protein have higher melting points than water, so when you invert frozen milk and collect the melted milk, the remaining nutrients, minus the water, collect first. You only need to collect about 50% of the melted milk. For example, if you thawed 900 mL of milk, you would collect about 450 mL. If you used 500 mL of milk, you would collect about 250 mL.

Regular milk contains approximately 87% water. Concentrating it by half reduces the moisture content by more than half, allowing you to enjoy milk with a moderately strong flavor. The larger the ice crystals frozen, the higher the nutritional content, such as sugar, fat, and protein, when melted. Professor Lim Jae-hong of the Coffee Barista & Culinary Arts Department at Suncheon Jeil University said, "This is called cryo-distillation, and milk made this way is definitely more delicious."

 

"Because the milk flavor comes from the fat," he said. Of course, there's the disappointment of only being able to enjoy one glass for the price of two.

 

Freeze distillation, a simple and effective method for removing water without denaturing food ingredients, has been attracting attention in Korea since the 1990s. Milk concentrated this way can be used in a variety of ways, including lattes and baking.

 

However, when freezing milk, avoid storing it in the freezer for too long. Short-term freezing won't cause nutritional loss. However, freezing milk for more than a month can cause changes in protein structure and properties.

 

Hygiene must also be considered when melting. Professor Lim Jae-hong stated, "Because it's melted while exposed to the elements, it can be unsanitary, allowing microorganisms to multiply." He added, "It's best to melt it in a cool, sealed container, if possible, and consume it the same day."

 

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Frozen like patbingsu

I've had it as shaved ice, but

I never thought about melting it again and eating it.

 

Then, a richer and sweeter milk?

 

I'm kind of curious