The need to thicken milk comes up in a number of situations. Whether you are making a custard or a sauce that calls for thickened milk, or if altering the recipe for someone who has dysphagia (trouble swallowing) you will find what you need to know below.
There is no one best way of doing this, but there are some ways that work better than others and we’ll talk about those here too.
1. Thicken Milk with Starch
Another type of milk thickener is one that utilizes starch. There are a couple types you can choose from, including cornstarch and arrowroot powder.
Both of these will dissolve in cold or room temperature liquids but not hot ones so it’s best to prepare this ahead of time before cooking with the thickerened milk. The only downside is that it can sometimes leave a slimy feeling in your mouth.
To thicken milk with starch, simply add a couple tablespoons of the desired starch to a cold or room temperature liquid and stir until dissolved.
Then, slowly add this mixture to your hot milk while stirring continually. This will help to avoid any clumps from forming.
Once all the starch has been added, cook the mixture over medium heat until it thickens to your liking.
This type of milk thickener is often used in European cooking and provides a smooth and creamy texture for sauces and custards.
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2. Thickening Milk for Desserts with Gelatin
An easy milk thickener you may want to use for custards or desserts is gelatin. This type of milk thickener is especially great for those who are lactose intolerant as it provides a creamy texture without any dairy content.
To thicken with gelatin, simply sprinkle your desired amount into the hot liquid until dissolved completely then cool in the refrigerator until set before using.
For best results allow four hours or more time for this mixture to chill and set up properly.
Gelatin will provide a dense texture that works well with pudding-type dishes but can leave some undesirable flavors if used incorrectly so be sure not to overdo it or combine too many types together at once or else they could blend poorly resulting in a weird flavor.
This type of milk thickener is popular in Asian cuisine and provides a light, fluffy texture for custards and other desserts.
To thicken with starch, simply add a couple tablespoons of the desired type to cold or room temperature liquid then stir until dissolved before cooking over medium heat until thickened fully.
This milk thickener is often used in European cooking and provides a smooth and creamy texture for sauces and custards.
As always, if you notice any signs of choking or coughing after eating, seek medical attention as soon as possible.
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3. Reducing Milk
Another type of milk thickener you may want to use is one that reduces the liquid. This can be achieved in a couple different ways, but one of the most common is to boil off some or all of the water content.
To thicken with reduced milk, simply allow your liquid to come to a boil then reduce the heat and simmer until the desired thickness is achieved.
You can also do this by evaporating milk in the oven on a low temperature setting.
This type of milk thickener should be used with caution as it can easily lead to scorching or burning if not done correctly so keep a close eye on things while they cook.
Reducing milk is often used in French cooking and provides an intense flavor that can be great for sauces or gravies.
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How to Thicken Milk for Dysphagia
Dysphagia is a condition that affects the muscles used in swallowing. It can be brought on by illness, surgery or trauma to the head, neck or esophagus.
If you are cooking for someone who has dysphagia, there are a few things to keep in mind when thickening milk.
First and foremost is that the milk should be smooth and easily swallowed with no risk of choking.
Secondly, it’s best to avoid any ingredients that may cause coughing or choking such as chocolate, chunks of fruit or vegetables and more.
Lastly, if you are using a type of thickener that is added to the milk before heating it’s best to avoid any whey-based components in your recipe since these can sometimes cause spattering while being heated for an extended period of time.
As always, if you notice any signs of choking or coughing after eating, seek medical attention as soon as possible.
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Why Thicken Milk?
There are a number of reasons you may need to thicken milk. Whether you’re making a sauce, custard or desert, there is a type of milk thickener that will work perfectly for your needs.
Some popular reasons for thickening milk include:
- Adding richness and body to sauces
- Providing a creamy texture for custards and desserts
- Thickening milk for those who have dysphagia
Each type of milk thickener has its own benefits and drawbacks so be sure to choose the one that will work best for your specific needs. With these simple tips, you’ll be able to thicken milk like a pro in no time at all.
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What Will You Need?
- A thickener such as cornstarch, arrowroot powder or gelatin
- A liquid such as water, milk or juice
- A pot to cook the mixture in
- An oven if needed
Thickening Milk with Cornstarch: Add two tablespoons of cornstarch to one cup of cold water and stir until dissolved.
Add the mixture to a saucepan over medium heat and stir until it thickens fully, about five minutes or so.
Allow this thicker milk to cool before using in your recipe as an additive for making custard or another dish that requires thickened milk.
Thickening Milk with Arrowroot Powder: To thicken with arrowroot powder, add two tablespoons of arrowroot to one cup of cold water and stir until dissolved.
Add the mixture to a saucepan over medium heat and stir until it thickens fully, about five minutes or so.
Allow this thicker milk to cool before using in your recipe as an additive for making custard or another dish that requires thickened milk.
Conclusion
Egg yolks are a great addition to any dish that needs some thickening. If you need to thicken milk for a custard or sauce, adding an egg yolk will do the trick beautifully and without altering flavor too much.
The exception is if you’re making something like ice cream where the fat content of whole eggs would make your end product icy rather than creamy- use powdered sugar instead!
And whether you’re cooking from scratch or modifying someone else’s recipe, these simple tips on how to thicken milk can be invaluable tools in your kitchen arsenal.