Milk skin : The skin of milk (the same one that we are loath to find in our bowl when we are children) is widely used in pastry for some people desserts (pancakes, omelette sweet, cakes). It is made by heating milk to 70°C in a pan quite large in size.
Every 15 minutes, the milk skin forms on the surface which is delicately removed by taking it by the widest part which is folded in half, then stacked for storage in the cold on a clingfilm coated with a fat body (butter, crème fraîche,…) depending on how it is used.
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