Imagine milk left on a desert island. The sun evaporates all the shy water molecules. What’s left is a concentrated flavor bomb.
That’s exactly what they do. They heat milk until it shrinks into a silky, pale gold liquid. The process caramelizes the natural sugars a little. That’s why it tastes subtly like melted ice cream.
This isn’t your toddler’s sippy cup. This is milk’s final form.
