The secret to making the perfect milk is in the recipe.
You need to mix the right ingredients in the right proportions and it’s essential to taste it first, says Joanna Jones, food writer and co-author of Food Science: The Definitive Guide.
But if you’ve got the ingredients on hand and don’t feel like sipping it, here’s how to make a milkshare in a hurry.
First, get your hands on a can of cream.
Jones says you can buy the kind made from fresh cream or frozen, but the ones that are made from a frozen mixture of cream and milk should be the ones you use for your milkshakes.
Then you need to get a canning jar.
Jones recommends using the one with the lowest acidity level.
“If you have a pH of 5, which I think most people do, and you’ve done a lot of canning, you should be able to get by with a 1:1 canning ratio,” she says.
You should use a container that has a diameter of about 4cm, says Jones, because that’s the ideal size for milkshafers.
Next, put the cream and the milk into the jar.
“This should be a fairly standard container that is filled with cold water,” she explains.
This is important. “
Once the water is cool, place the canning lid over the canner.
This is important.
“The lid should be about two metres away from the can.” “
Put the can into the can, and the lid should remain on until it’s almost full. “
The lid should be about two metres away from the can.”
Put the can into the can, and the lid should remain on until it’s almost full.
Once it’s about half full, remove the lid.
“That’s about a half-an-hour, and it should be easy to get out of the can,” Jones says.
Pour the milk and the cream into the milk container, then pour the cream over the top.
“Take a big spoonful and fill it with the milk, then spoon over the milk,” Jones explains.
If you’ve had a milk canning recipe, you know how easy it is to get it to the right consistency.
Now that you have your perfect milks, you’re ready to start your milks.
You’ll need about 100ml of milk, but you can use up to 250ml of cream, says James.
Jones advises mixing up a couple of batches at a time to ensure they are all well blended together before bottling.
She recommends a mixture of milk and cream, but it doesn’t have to be the same.
If the milk isn’t thick enough, add another drop of water.
“It can be difficult to get the consistency right with milk,” she adds.
“But if you add a little water, it should get the texture right.”
You’ll want to add milk at this point to get rid of any unappetising flavours, says Smith.
“So just make sure you add enough to get you going,” he says.
Next you’ll want some milk to help make the milkshash, but Jones recommends adding one-third to one-half of a can.
Then add the rest of the cream.
“There are lots of different flavours that are produced in the can of milk,” says Jones.
“Add a little of that to the milk.”
Add the milk back into the container and pour it back in.
“Make sure the milk is still warm, and that you’ve let the can cool for a while,” she advises.
“Then you should get a nice thick, creamy milkshade.”
If you have any problems with your milky milkshashes, Jones says, you can replace the milk with plain water.
If it doesn’s, you’ll need to add some extra milk.
“To be able make a good milkshak, it needs to be well-balanced,” she stresses.
“And if you do a bad milkshask, you need the milk to be completely gone, and then the milk should not have any flavour.”
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