YouTube is a blessing and a curse.

It’s got all the best videos and info for free. Well, almost, because we pay by sitting through those annoying ads that used to be less than a minute but somehow have grown up to 4 minutes. I have come across a 30-minute ad; that’s a whole show!

Well, that rant is over. *Phew*

I usually fall asleep watching YouTube videos, and when I wake up four hours later, I see that YouTube has been suggesting videos non-stop, thanks to autoplay. Now as much as I love the fact that I can stay tucked beneath my covers with YouTube doing all the work for me, I must ask why in the world it slips in videos I would have no business watching if I were wide awake.

Take last week, for example. I watch a lot of videos of cats, hair and cooking, so why would I wake up to see a video of how to get flawless brows with cocoa powder? I know my brows are a cause for concern, but come on YouTube! You don’t have to throw shade as well.

Well, it was in this manner that I found Fried Milk. I was confused and intrigued that YouTube recommended this video (of fried milk) for me because –

a. I am not lactose intolerant

b. Even if I was, there is something that must kill a man

c. It’s fried milk, man! I bet that’s why you’re here. You want to see what level of sorcery would lead to milk getting fried.

d. Expected, the outcome would be a disaster. Allow me to channel my inner Pennywise (aka clown)  into this please, dear.

Even for shallow frying or saute. Now, if one tries to do that with milk, most of the oil and milk will actually explosively fly out of the pan. Oil heated to 150C or more will convert the water in milk droplets into steam instantly, which will expand at a rapid rate – and the result will be a dangerous disaster.

-Anniruddha Banerjee (Quora)

First off, it is a Spanish dessert called Leche Frita, which means Fried milk (D U H ! !)

It is made by infusing the milk with spices / flavours; that is boiling the milk with the spices and flavours and letting it sit for a while. I used cinnamon and lemon.

The milk is then sweetened with some sugar. I haven’t tried it with honey and other sugar substitutes yet, but I will do that soon.

Corn starch is used to thicken the milk and sugar mixture that is warmed up. This thickens really quickly and can form lumps faster than pap or amala or pounded yam. Don’t be scared, this is way more forgiving than they are.

Egg yolks are mixed into this to give it sheen, and body. My kitchen smelled divine when I got to this point; that lemon peel and the cinnamon stick had done wonders!

Once it has been properly mixed in, transfer the now-custard-like mix into a buttered mold (preferably, a large one), and cover it with cling film ensuring that the cling film touches the surface of the custard.

Place in the refrigerator for a minimum of three hours. It needs to be cold, jelly-like, and able to maintain shape or else, it would end in tears.

Once chilled, transfer it to a surface and cut into cubes, dipped in flour, then milk and fried in really hot oil. The coating is to prevent the milk from escaping while it gets fried. Also, it gives that crunch that we all love. Can I get an amen? Amen!

RECIPE

Leche Frita or Fried Milk

Ingredients

• 500 ml of milk (or 2 cups)
• 250 ml (1 cup) of milk+ 80g cornstarch
• 1 cinnamon stick
• Lemon peel
• 3 egg yolks
• 100g sugar
• Vanilla
• 20g butter
• Flour and eggs to coat
• 50 g (¼ cup) Sugar and (1 tsp) cinnamon powder (for coating)
• Oil (for frying)

Preparation

1. Butter a shallow mould, and set aside.
2. In a pan, put in two cups (500ml) of milk as well as the cinnamon stick and lemon peel. Add the butter, and leave to cook but not boil.
3. Before it begins to boil, turn it off and place the lid over it, leaving it to infuse for about 30 minutes
4. Meanwhile, in a bowl, put the egg yolks and sugar and beat with a whisk.
5. In another bowl, mix the cornstarch and (250ml) of milk until there are no lumps.
6. Combine the milk- cornstarch mixture with the sugar-yolk mix.
7. Remove the peels and cinnamon sticks from the infused milk.
8. Turn the heat on low and add the sugar-yolk-milk-cornstarch mix. Whisking quickly to avoid lumps. Stir for about two (2) minutes while observing how the mixture begins to thicken.
9. Pour mixture into the previously buttered mold and smoothen it out.
10. Cover with transparent film ensuring that it comes in contact with the surface of the milk.
11. Let the milk sit at room temperature until it cools and becomes warm.
12. Transfer to the fridge and leave to cool for at least 3 hours (overnight is better).
13. Carefully flip the mold onto a surface. Stay safe and use your chopping board.
14. Cut into little cubes you can handle.
15. Heat up some oil. Not shallow oil.
16. In a dish, mix 1 teaspoon of cinnamon powder and 50g (¼ cup) of sugar
17. Carefully dip the pieces in flour and then in eggs, ensuring that all sides of the piece are well coated before frying.
18. Fry until golden brown and remove from heat and transfer to a paper towel to drain excess oil.
19. Coat each piece with the cinnamon – sugar mix while warm.
20. Serve warm or chilled. It is always a great snack!

Tips

Have fun with this recipe.

This recipe makes a lot of milk bars or cubes. You can try making half the quantity and scale it up from there.

Make it darker if you would like, or don’t coat it with sugar. I liked the few I made without the sugar coating.

The key is to remain happy and comfortable with what you are cooking and eating. That being said, do not disregard the recipe and expect to have the same result!

You can be more adventurous after the first try.