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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".
This will have a distinct cooked milk taste, but it is sterile and can be sold on grocery shelves; it does not even require refrigeration.
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).
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For example, if you cook milk and an egg, you get pudding.
As it is cooked, the milk is homogenized by a pressure treatment that breaks down the fat globules so the milk won't separate and we don't have to shake it before pouring it.
Fanesca has a base of salt cod cooked in milk and thickened with pumpkin seeds.
It must be cooked in milk before the tomatoes are added.
2) It must be cooked in milk before the tomatoes are added.
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