1. To use whole milk, the higher the fat content, the better, preferably fresh grass milk, so that double skin milk can be fragrant, smooth and thick;

2. Let the milk boil for a while, so that the milk skin has time to fully coagulate;

Stew slowly with slow fire, turn off the fire when the milk is completely condensed, and it will taste bad when it is old.

The essence of double skin milk lies in its skin. It is known that it is rich in trace elements such as protein, calcium and phosphorus. Whether it is summer or winter, hot or frozen, you can taste it, just as it tastes sweet, as well as red beans, lotus seeds, bird's nest eggs, raisins, ginger juice and other ingredients. Can be added into double-skin milk, has various styles, endless varieties, rich nutrition and good cosmetic effect, and meets different lovers.

Method 1:

Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk produce milk skin; After the milk is completely cooled, leave the skin and remove the milk, then add fine sugar and protein to the poured milk, stew it on the fire, and soon produce a layer of skin; Pour the stewed milk back into the original bowl, and a bowl of double-skin milk will be ready.