Momofuku Milk Bar by Christina Tosi and David Chang is the cookbook for all those off-the-wall foodies out there who are willing to experiment.
Explains BookPage cookbook columnist Sybil Pratt, “Tosi retells the story of desserts in her own unique voice, with her own special cravings as the main characters. The MMB repertoire is built on 10 ‘mother recipes,’ like the traditional ‘mother sauces’ in French cuisine.”
The following is one of those “mother recipes.” With this in your back pocket, oh, the places you’ll go!
makes about 645 g (2 ½ cups ); serves 4
- 100 g cornflakes (2 ¾ cups)
- 825 g cold milk (3 ¾ cups)
- 30 g light brown sugar (2 tablespoons tightly packed)
- 1 g kosher salt (¼ teaspoon)
1. Heat the oven to 300°F.
2. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!)
5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
* Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don’t be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.