Freezing and then thawing milk allows you to enjoy a richer and sweeter flavor.

 

The method is simple. Freeze the milk and then flip it onto a cup to secure it. Just wait until the melted milk accounts for half of the total milk, and you're done. There is also a method using a drip coffee mold: place the frozen milk on the filter and then melt it.

 

When water drops below 0°C, water molecules form ice crystals and freeze. At this time, they separate from other nutrients such as proteins and fats. Fats, sugars, and proteins have higher melting points than water, so when frozen milk is flipped and the melted milk is collected, the remaining nutrients are gathered first after removing the water. The melted milk only needs to be collected up to about 50% of the frozen milk. For example, if 900mL of milk is frozen and then thawed, about 450mL should be collected; if 500mL of milk was used, then about 250mL should be collected.

Traditional milk contains about 87% water. When concentrated by half, the moisture content is reduced by more than half, allowing you to enjoy milk with a richer flavor. The larger the ice crystals are frozen, the higher the nutritional content—such as sugars, fat, and proteins—when melted. Professor Im Jae-hong from Suncheon Jeil University’s Coffee Barista & Culinary Department says, "This is called a freezing distillation method, and milk made this way is definitely more delicious."

 

Because the milk flavor comes from the fat. Of course, there is a regret that you can only enjoy one glass with the price of two glasses of milk.

 

The freeze-drying method is a simple way to effectively remove water content without causing denaturation of food components, and it has been gaining attention in Korea since the 1990s. This concentrated milk can be used in various applications such as lattes and baking.

 

However, when freezing milk, it should not be stored in the freezer for too long. Short-term freezing does not cause nutrient destruction. However, freezing milk for more than a month may cause changes in the protein structure and appearance.

 

When melting again, hygiene must also be considered. Professor Im Jae-hong said, "Since it is melted in an exposed state outside, microorganisms can proliferate, which is not hygienic," and added, "If possible, melt it in a cool place, seal it, and consume it on the same day."

 

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Frozen like patbingsu

I have eaten it as shaved ice before, but

I haven't thought about melting it again to eat.

 

Then, a richer and sweeter milk?

 

I'm somehow curious.