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Sheepskin on milk is one of the most common childhood culinary memories. And it's definitely unpleasant ones. Because do you know anyone who would like the film on the surface of milk even a little bit, which breaks maliciously every time you try to catch it? How is milk sheepskin, which we dislike so much, and what to do with it for he alth?

The sheepskin coatis only formed when the milk is subjected to specific heat treatment. In order to explain the process of scum formation on milk, we must first remember what milk is.

Sheepskin on milk: milk

Milkis a white, opaque discharge from the mammary glands of female mammals. Milk is not only the main nutritional component supporting the proper development of mammals after their birth. Mammalian milk is also used by man for nutritional and culinary purposes. The most eagerly consumed milk in our country is cow's milk, less often - goat's or sheep's milk.

Milk is a mixture of many vitamins and mineral s alts, including :

  • vitamin A
  • B vitamins
  • vitamin D
  • vitamin K
  • vitamin E
  • proteins
  • potassium
  • magnesium
  • calcium

as well as fats, sugars and lactose.

Sheepskin on milk: how is it made?

In the process of skin formation on milk, two components of milk play a major role: fats and proteins. Both of these ingredients are not soluble in water and they form the skin on the milk. How do they do it?

Fat particles take the form of floating balls with a diameter of one hundredths of a millimeter. These balls are imperceptible in the homogenized shop milk. You can see them perfectly in the milk straight from the cow, because they form a thick layer on top of the milk, from which the cream is whipped.

As already mentioned, milk is also made of various kinds of proteins. The most important of them is casein, which is resistant to high temperatures. On the other hand, other milk proteins at temperatures above 65 degrees C are curdled in a similar way to the way the white of a fried or boiled egg is cut.

The sheepskin forms only when it is heated. Light fat particles on the surface of the milk are stuck together by protein that is sticking together and this is how it is createdelastic membrane commonly known as sheepskin.

Sheepskin on milk: thin or thick?

The thickness of the milk coat depends on several factors. The first is the degree of fat in the milk, and the second is the temperature. The fatter the milk is and the higher the temperature of its heating, the thicker the skin that forms on the surface of the milk. This is why the process of skin formation in homogenized milk is much slower and less visible.

Sheepskin on milk: why is the milk boiling?

Why is the heated milk leaking from the pot? The culprit is precisely the sheepskin coat. When a water-impermeable layer, i.e. a skin, is formed on the surface of the milk, the water vapor cannot escape and the pressure increases under the skin. The higher the temperature, the more the sheepskin tightens and finally breaks. When its structure is broken, a rapid drop in pressure causes the frothed milk to leak from the pan.

Sheepskin on milk: recipe for sheepskin cookies

The sheepskin coat as an ingredient in food drinks has its fans and enemies. On the Internet you can find many recipes indicating that the milk sheepskin coat can be used in many ways. We suggest how to make sheepskin cookies that taste great as an addition to coffee or tea.

Ingredients :

  • 1 cup of milk sheepskin coats
  • 2 cups of flour
  • ½ butter cubes
  • 1 egg
  • sugar

The most difficult and time-consuming step in the preparation of these cookies is collecting the right amount of sheepskin coats. And here we suggest that after cooling down, the milk skins can simply be frozen. Instead, we defrost them just before making biscuits. Then knead the sheepskin coats with flour and butter. Roll the resulting dough into sheets, and cut out rhombuses with a side length of 3-4 cm from them. At the end, break the egg, spread it over the tops of the cakes and then sprinkle them with sugar. Bake the cookies until golden brown at 180 degrees Celsius.

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What do you eat