VaperCaper
Achiever
- Joined
- May 21, 2013
- Messages
- 1,973
I would still argue that a complete custard flavour wouldn't contain a distinct milk flavour, due to the fact that hot milk loses the flavour of milk (and perhaps just leaves a creaminess).
No it doesn't.
It changes the flavour definitely, but it now tastes like hot milk, and not like cold milk. It's still milk
I'd love to be able to explain why milk changes it's flavour and what is happening in the milk that causes the flavour to change, but noone knows. They have been trying to work out how to stop it happening to be able to get sterilised or UHT milk to taste like pasteurised milk with no success for more years than I have been alive.
As making custard involves either boiling, or at the very lest heating milk up to 68C, then you need a 'hot milk' flavour in it somewhere to build your custard flavouring.
You make yoghurt by heating milk to 85C, then cooling it to 45C and adding bacteria. The heating breaks down some of the proteins in there and kills off anything living in it already (theres 1000's of different bacteria in milk) then you keep it at about 38C for a few hours while the bacteria you added do their thing, then you chill it and keep it in the fridge.