The idea of making homemade strawberry milk came to me from a woman in Mumbai.
The milk, she said, was her mother’s favourite.
“I am not a big milk person but I love to make my own,” she said.
I was intrigued, so I decided to make some.
The first step was to find the right ingredients.
I used a cartons of eggs and vanilla extract in my recipe, but you can use any other milk or dairy products.
I also added a splash of sugar to the mix, so the milk didn’t taste like regular milk.
After a few minutes, the milk was thick and creamy.
The next step was finding the right temperature.
For a creamy milk, I wanted it to be warm enough for the egg whites to cook and warm enough to the cartons for the milk to cook.
So I used an oven thermometer to measure the milk temperature.
It was at 145 degrees Fahrenheit, and the milk did not turn to ice, so it was ready to go.
The only thing missing was a lid.
I took a couple of hours to assemble the carton and milk, which I made into custards.
The custards were perfect.
They were rich and creamy, with a sweet flavour that I couldn’t put down.
A recipe that takes three hours to make is not a recipe for success.
I’m not going to get into a full-blown argument about whether you should buy a cartoner or not, just to say that this is a very simple and delicious way to make homemade strawberry milks.
This recipe makes six custards (including two sweet and two savoury ones), so you can freeze the custards to use later.
Make your own strawberry milk recipe to use as a holiday gift