Milk (for dissolving gelatin)

Description

The milk used to dissolve gelatin has a delicate, slightly sweet flavor and a creamy, bright white color that subtly enhances the texture of desserts and sauces. As a source of protein, calcium, B vitamins, and vitamin D, it supports bone development, muscle tension, and overall body regeneration, while being an easily accessible carrier of nutrients. In the kitchen, it is suitable for preparing creams, panna cotta, jellies, and mousses, where it facilitates the even dissolution of gelatin and gives a smooth texture. It should be stored in a cool place, in the refrigerator in its original packaging or in a tightly sealed container, and used within a few days after opening; longer storage requires freezing, which may slightly alter the texture.