Milky Corn Juice

1. Peel the corn and remove the whiskers.

2. Cut the corn into small pieces, and then use a knife to turn in a circle to cut off the rice kernels (in the past, I steamed the whole corn, and then peeled off the kernels, but there was too much residue after stirring the juice).

3. Put the cooked corn kernels into the cooker (half of the corn kernels)

4. Pour in the sugar (according to personal preference, discretionary increase or decrease).

5. Pour in fresh milk (half a packet is good about 125 grams).

6. Add the same amount of pure water or cold water to the milk, and turn on the machine to stir the juice.

7. Strain the juice through a strainer.