# What is in the layer that forms on top of boiled milk? **URL:** \ **Category:** Factual Questions\ **Created:** [February 5, 2006, 5:04am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074 "2006-02-05T05:04:23Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![Saranga](https://avatars.discourse-cdn.com/v4/letter/s/d6d6ee/32.png) [@Saranga](https://boards.straightdope.com/u/Saranga)\ **Post date:** [February 5, 2006, 5:04am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/1 "2006-02-05T05:04:23Z")
I have been told it’s pure milk fat. Is it? Should I remove it or stir it back in? ---
**Author:** ![Duck\_Duck\_Goose](https://avatars.discourse-cdn.com/v4/letter/d/50afbb/32.png) [@Duck\_Duck\_Goose](https://boards.straightdope.com/u/Duck_Duck_Goose)\ **Post date:** [February 5, 2006, 5:34am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/2 "2006-02-05T05:34:30Z")
It’s a layer of coagulated milk proteins that float to the top. [http://www.ochef.com/586.htm](http://www.ochef.com/586.htm) You can’t stir it back in because it will stay together in clumps and make your hot chocolate nasty. If you stir the milk while it’s heating, the skin won’t form because the proteins stay distributed throughout the milk. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [February 5, 2006, 1:49pm UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/3 "2006-02-05T13:49:51Z")
The above explanation is correct. The way to deal with it is to never let the milk start to boil. Watch around the rim of the pan for small bubles starting. Remove the pan from heat at that point. It’s the standard way to heat milk for cooking. Once the skin forms, you have to remove it. ---
**Author:** ![Cheez\_Whia](https://avatars.discourse-cdn.com/v4/letter/c/d26b3c/32.png) [@Cheez\_Whia](https://boards.straightdope.com/u/Cheez_Whia)\ **Post date:** [February 5, 2006, 3:13pm UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/4 "2006-02-05T15:13:09Z")
The [Sniglets](http://bertc.com/sniglets.htm) guy calls it “bleemus”. ---
**Author:** ![Speaker\_for\_the\_Dead](https://avatars.discourse-cdn.com/v4/letter/s/c77e96/32.png) [@Speaker\_for\_the\_Dead](https://boards.straightdope.com/u/Speaker_for_the_Dead)\ **Post date:** [February 5, 2006, 3:38pm UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/5 "2006-02-05T15:38:33Z")
Hmm, and I always thought it was distilled essence of “gross.” ---
**Author:** ![xash](https://avatars.discourse-cdn.com/v4/letter/x/c6cbf5/32.png) [@xash](https://boards.straightdope.com/u/xash)\ **Post date:** [February 5, 2006, 10:07pm UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/6 "2006-02-05T22:07:58Z")
Moved to CS. - **xash** General Questions Moderator ---
**Author:** ![astro](https://avatars.discourse-cdn.com/v4/letter/a/9dc877/32.png) [@astro](https://boards.straightdope.com/u/astro)\ **Post date:** [February 5, 2006, 10:13pm UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/7 "2006-02-05T22:13:15Z")
> [@Speaker for the Dead](#): > > Hmm, and I always thought it was distilled essence of “gross.” It’s not that gross. [When dried out and powered it becomes analogous to this.](http://www.wheyoflife.org/faq.cfm#2) ---
**Author:** ![Speaker\_for\_the\_Dead](https://avatars.discourse-cdn.com/v4/letter/s/c77e96/32.png) [@Speaker\_for\_the\_Dead](https://boards.straightdope.com/u/Speaker_for_the_Dead)\ **Post date:** [February 5, 2006, 11:20pm UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/8 "2006-02-05T23:20:53Z")
It’s mostly the texture I find unpleasant. ---
**Author:** ![Rodgers01](https://avatars.discourse-cdn.com/v4/letter/r/b19c9b/32.png) [@Rodgers01](https://boards.straightdope.com/u/Rodgers01)\ **Post date:** [February 6, 2006, 1:56am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/9 "2006-02-06T01:56:18Z")
> [@xash](#): > > Moved to CS. > > - **xash** > General Questions Moderator Why was this moved to CS? Just curious. It doesn’t appear to have anything to do with arts and entertainment. ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [February 6, 2006, 2:13am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/10 "2006-02-06T02:13:28Z")
In India they call it _malai_, ‘cream’, because they perceive it to have a higher fat content than milk. I think they prepare it carefully so that the the coagulated casein skin remains soft and not overcooked, not rubbery; this allows it to mingle with the cream that rises to the top of unhomogenized milk. In Indian teahouses they add a spoon of this carefully prepared _malai_ to the top of a cup of _chai_, and it’s considered a delicacy. But in Japan, the skin of cooked soymilk is highly appreciated. They call it _yuba_. It is cooked until firm, then toasted and used to wrap sushi. Yumm-_yumm_. The sushi stand at the local Whole Foods was taken over by a new company last week; when I asked for vegetarian sushi they handed me some wrapped in yummy _yuba_. It’s crinkly on the outside and chewy on the inside, but very light and delectable. ---
**Author:** ![Patty\_O\_Furniture](https://avatars.discourse-cdn.com/v4/letter/p/96bed5/32.png) [@Patty\_O\_Furniture](https://boards.straightdope.com/u/Patty_O_Furniture)\ **Post date:** [February 6, 2006, 2:32am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/11 "2006-02-06T02:32:56Z")
Yeah this is a pretty straightforward factual question if ever there was one. > [@astro](#): > > It’s not that gross. When dried out and powered it becomes analogous to this. A layer of whey protien? Yum! Boy have you changed _my_ mind! ---
**Author:** ![Cat\_Fight](https://avatars.discourse-cdn.com/v4/letter/c/90ced4/32.png) [@Cat\_Fight](https://boards.straightdope.com/u/Cat_Fight)\ **Post date:** [February 6, 2006, 2:33am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/12 "2006-02-06T02:33:11Z")
I kind of like it. And on custard? Mmmmm. ---
**Author:** ![xash](https://avatars.discourse-cdn.com/v4/letter/x/c6cbf5/32.png) [@xash](https://boards.straightdope.com/u/xash)\ **Post date:** [February 7, 2006, 2:35am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/13 "2006-02-07T02:35:40Z")
Moved back to GQ by public demand 🙂 Sorry, on glancing over the OP I saw just the last part of the question and totally missed the actual question. My mistake. - **xash** General Questions Moderator ---
**Author:** ![CookingWithGas](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cookingwithgas/32/485_2.png) [@CookingWithGas](https://boards.straightdope.com/u/CookingWithGas)\ **Post date:** [February 7, 2006, 3:56am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/14 "2006-02-07T03:56:08Z")
> [@Saranga](#): > > I have been told it’s pure milk fat. Although this has been answered, you can perform your own experiment. The same thing happens even if you use skim milk. ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [February 7, 2006, 4:42am UTC](https://boards.straightdope.com/t/what-is-in-the-layer-that-forms-on-top-of-boiled-milk/343074/15 "2006-02-07T04:42:20Z")
Skim milk would, if anything, have a higher casein content, and grow a thicker skin. That’s how to deal with perceived insults better: drink more skim milk. Indian teahouse _malai_ is a mixture of softly coagulated casein (think soft boiled egg texture) with milkfat. I think of it as an economical way to extend the cream. It makes the casein much more palatable and creamlike.