The process of making double skin milk is an art. First, fresh milk is boiled and cooled to form a layer of milk skin on the surface. Then, pour out the milk under the skin, add the sugar and egg white, stir well, pour it into the original bowl again, let it coagulate under the skin. In this way, a second layer of milk skin is formed. After steaming, the double skin milk presents a white appearance such as condensate, the taste is delicate and tender, sweet but not greasy, and the aftertaste is endless.
As for the origin of double skin milk, the legend is related to a cook of a large family in Shunde, Guangdong Province during the Qing Dynasty. The cook accidentally discovered this unique method when making milk products, and was thus appreciated by the host. Later, the double skin milk gradually spread and became a special food in Guangdong.
