You can thicken fat-free milk using cornstarch or other thickening agents.
Using Cornstarch to Thicken Fat-Free Milk
Cornstarch is an effective and readily available option for thickening milk. The ideal ratio is one tablespoon of cornstarch per cup of milk. To use it:
- Mix the cornstarch: Create a slurry by whisking the cornstarch with a small amount of cold water before adding it to the milk. This prevents lumps from forming.
- Heat the milk: Gently heat the milk in a saucepan over medium heat, stirring constantly. Do not boil.
- Add the slurry: Slowly whisk the cornstarch slurry into the warm milk. Continue stirring until the mixture thickens to your desired consistency. This usually takes a few minutes.
Alternatives to Cornstarch
If you don't have cornstarch, several other thickening agents work well:
- Gelatin: Follow package directions for dissolving gelatin in cold liquid before adding it to the warmed milk.
- Potato starch, tapioca flour, arrowroot flour, rice flour: These work similarly to cornstarch; create a slurry with cold water before adding to the warm milk and stirring constantly.
- Xanthan gum: This requires a much smaller amount than cornstarch. Start with a tiny pinch and add more gradually while stirring, as it can thicken rapidly.
Remember to heat the milk gently and stir continuously to avoid scorching or clumping. The exact amount of thickening agent needed may vary slightly depending on the desired consistency and the specific brand of milk.
