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(By the way, it's not that hard to make. My mom and I did several times. Cook milk for several hours, leave overnight, strain with cheesecloth, eat).
For example, if you cook milk and an egg, you get pudding.
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Salted caramels also owe a great deal of gratitude to dulce de leche, the caramel made from cooked milk that is popular in South America and Mexico.
As London Eats points out, you could use any number of spices, but "this way you get all the rich flavours of cooked milk and caramelised sugar, which can be so easily lost when you add more aromatic ingredients".
Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.
Some of us who are intolerant but not allergic can tolerate cheeses (especially aged cheeses), and yogurt, or small amounts of cooked milk products.
Best to be safe and boil at atmospheric pressure (if you have ever boiled milk you have seen foaming over, no doubt; cooked milk makes a glue called casein and can even make milk into stone, when cooked with vinegar).
Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes).
Continue to cook the milk for about an hour and a half, though it can take upwards of two hours.
2. Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves.
If you are using boned salt cod, then cook in milk and water, turning the pieces of fish occasionally, for 25 minutes or until the fish is tender.
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