Monday, November 5, 2012

Cereal Milk

While browsing my local library's cookbook shelf, I noticed that they had a copy of Momofuku Milk Bar!  I've made the crack pie and compost cookies before from recipes I've found on-line, and while they were pretty complicated to make, it's still easier than traveling to NYC to get them.  In case I haven't said it before, I think Christina Tosi is a real genius when it comes to creating things for the Milk Bar.  I mean, take cereal milk for example.  The idea is simple--the yummy milk leftover at the bottom of a cereal bowl--but who would have thought to make it as a drink to sell?  And it's soooooooooo good!  Thankfully, this is one of the easier things from the Milk Bar to make.

Cereal Milk (from Momofuku Milk Bar)
makes 4 servings 

100 grams (2 3/4 cups) cornflakes
825 grams (3 3/4 cups) cold milk
30 grams (2 tablespoons, tightly packed) light brown sugar

1 gram (1/4 teaspoon) kosher salt   

Preheat the oven to 300°F.

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Spread the cornflakes on a parchment- or Silpat-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.

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Transfer the cooled cornflakes to a large bowl. Pour the milk into the bowl and stir vigorously. Let steep for 20 minutes at room temperature.

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Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.

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Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.

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I like to drink this straight up, but you can also use it in coffee or make milkshakes out of it.  Next, I'll post about how to make a panna cotta out of this!

Next:  Cereal Milk Panna Cotta with Cornflake Crunch
Previously:  Margherita Pizza

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