One by one:
1. I don't make corn milk, I only help with the process. My sister and my mother and some of my friends, however, do. I asked them how to, and each gave a different recipe
Some use boiled kernels, with or without milk, with or without corn leaves to add to the flavor... I taste all, and the prize goes to this:
- Get the
raw kernels off the cobs (2 is enough for the first experiment).
- Puree them in the blender with some water (I don't remember how much, but it doesn't matter 'cause you can always add more later).
- Strain the mixture using a cloth. Very fine cloth results in clear liquid. Otherwise you'll get many tiny yellow bits, which I prefer.
- If you want to, say, sterile it, then boil the creamy yellow liquid. A little sugar up to your taste, and all done!
You may want to add some milk (200ml) when boiling it to boost the taste, although I prefer not.
Note that:
- It should be stored in airtight bottle in the fridge in 48h, top.
- You may want to use less water than the instructions, so that you can add some ice cubes later.
- There are many kinds of corn, so make sure you get the yellow, sweet one.
2. Corn milk is for entertainment. Or for a hot day. The rich taste of corn spoils the proper diner, in my opinion. But I find it get on well with breakfasts and snacks
3. Cold corn milk for me. Simply because it's summertime. I'll try warm when winter comes
I already told you all I know about corn milk
My knowledge about this is
vast If you have any more question, just ask! (I can always forward your questions to my sister, that is.)