दूध उबलने के बाद उसमें पाई जाने वाली प्रोटीन, फैट के साथ मिलकर लैक्टोडर्म एक त्वचा की तरह बनाता है. इसे आम बोलचाल की भाषा में मलाई कहते हैं. अगर आप नहीं चाहते हैं कि आपके दूध पर मलाई जमा हो तो आप दूध को कम आंच पर धीरे-धीरे उबाल सकते हैं. आप इसे हिला भी सकते हैं. और जब किनारें या बीच में मलाई जमा होने लगे तो आप उसे बंद कर दीजिए.
After the milk boils, the protein present in it combines with the fat and forms a skin called lactoderm. This is called cream in common parlance. If you do not want cream to accumulate on your milk, you can boil the milk slowly on low flame. You can also stir it. And when the cream starts accumulating on the edges or in the middle, turn it off.
#canyouboilmilktwice #baarbaardudhubalnesekyahotahai #reheatmilksideeffects #canyouboilmilktwice #dudhkodubaraboilkarnesekyahotahai #dudhkodubaraboilkarnachahiyeyanahi #boilingmilktwicesideeffects
After the milk boils, the protein present in it combines with the fat and forms a skin called lactoderm. This is called cream in common parlance. If you do not want cream to accumulate on your milk, you can boil the milk slowly on low flame. You can also stir it. And when the cream starts accumulating on the edges or in the middle, turn it off.
#canyouboilmilktwice #baarbaardudhubalnesekyahotahai #reheatmilksideeffects #canyouboilmilktwice #dudhkodubaraboilkarnesekyahotahai #dudhkodubaraboilkarnachahiyeyanahi #boilingmilktwicesideeffects
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