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Stuart Watt@morungos.bsky.social |
Yes, full 3% plus. A big factor does seem to be the “boil”, which isn’t a true boil, but needs to hold the milk at 175° or so for a good few minutes denaturing the proteins for a good result. My IP Ultra isn’t as reliable at that as my older Duo, so I now check manually before cooling.
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Stuart Watt
@morungos.bsky.social
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The chemistry is crazy complicated. I won’t pretend to fully understand it, but this article corrected some of my misperceptions about the “boil” stage.
www.ncbi.nlm.nih.gov/pmc/articles...
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mo_wilk
@mo-wilk.bsky.social
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I have the duo as well. How many hours do you usually cook it? Trying to plan a starting time.
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