Fathand, I went to our local Latino store and was very surprised and happy to see that they already have done all this and sell the carmalized milk in the same little can. Now it only takes about 20 seconds to get sweet caramel
I wonder if that would make a good fining agent, the flavor adds to the mead, the milk proteins fine the mead? WVMJ
Originally Posted by Fathand
I would assume he did. He describes making milk caramel in his first post and says.. "make sure the can was always underwater".
I've made milk caramel myself and yes you have to be sure to keep it covered with water or the pressure could cause the containers to explode.