Innholdsfortegnelse for July 2018 i Woolworths TASTE

Italy has played a huge part in my food journey. I’ve written about my first trip before, I was in my early 20s, and did Venice, Florence and Rome on a budget with two very dear friends. I wrote that it was the only time I’ve visited Italy and only realised afterwards that it wasn’t. A decade after my budget trip – on which I fell in love with Tuscan ribollita, stuffed zucchini flowers and real gelato – I spent a far more luxurious week in Milan. The reason I often forget about this trip, I realise now, is because I went there to attend Milan Fashion Week and while there were lots of famous people and lavish events and mind-boggling clothes, there was very, very little food. “THERE WERE…

LEMON TART WITH PINE-NUT BRITTLE “I love a good lemon tart. This one is really easy to make, impressive to serve and tastes delicious, too.” Serves 10 EASY GREAT VALUE  Preparation: 45 minutes, plus 30 minutes’ chilling time Cooking: 1 hour For the pastry: flour 250 g icing sugar 50 g butter 125 g, cubed lemon 1, zested large free-range egg 1 milk 1 T For the filling: large free-range eggs 5 caster sugar 150 g lemons 4–5, juiced and 2 zested cream 2/3 cup For the pine-nut brittle: sugar 200 g pine nuts 100 g, toasted 1 Sift the flour and icing sugar into a food processor, then blend in the butter until crumbly in texture. 2 Add the lemon zest, egg and milk and blend until the pastry…

Woolworths’ new double-cream Ayrshire yoghurt corner pots are so good you’ll want to eat them for dessert. With flavours including salted caramel with chocolate-coated salted pretzels, and coconut with honey-coated almonds and chocolate chips, nobody would blame you for hiding them at the back of the fridge. They contain no added preservatives, millions of live gut-friendly bifidobacterium cultures and are made using UTZ Certified chocolate. woolworths.co.za…

TING WITH MEAT STEW AND MOROGO OR SPINACH Chef Lesego Semenya likes his ting (a mix of sorghum and maize meal) salted, with stews and grilled meat. ISJINGI This mashed pumpkin-and-maize dish is also known as setjetsa. Gemelli Pantry’s Loyiso Mtoba (see page 30) says this was a family favourite, growing up. SLAP PAP TASTE’s Hope Malau loves it with beef and gravy. His foolproof ratio: 1 cup of pap to 3 cups of salted water. The key to a smooth consistency? Make a paste with one of the cups of water first, and then add to boiling water, stirring.…

JAPAN Taking their name from the word teri – which means “gloss” or “lustre” in Japanese – and yaki – which means “grilled” or “fried”, teriyaki dishes have a glossy, slightly sweet soya sauce. Try this version, made with tender beef rump strips, with a dark beer. R69.99 for 400 g. INDIA The cuisine of India is filled with gorgeous flatbreads. These quick-to-heat butter rotis (R43.99 for six) are perfect for turning your saucy curry into a TV dinner. Don’t forget the dhal, sambals and lashings of chutney. CHINA Dim sum were traditionally served at tea houses in China to refresh travellers on the Silk Road. Swimming in a fragrant pork broth, these chicken dumplings (R59.99 for 12), pair very well with a steaming cup of green tea. ITALY Named…

THE RICOTTA What’s holding the egg yolk in position? A piped nest of ricotta. Farro makes its own using milk from nearby Mooberry Farm. THE PASTA Farro makes pasta fresh for each service, with very finely ground flour from Champagne Valley Stonemill. “Don’t let the pasta dry out once you’ve made it, or it’ll crack,” warns chef Alex Windebank. He recommends covering it with a damp cloth until you’re ready to fill it. THE EGGS The egg yolk should be warmed through, but still gloriously runny. To get this effect, cook the raviolo for only 40 seconds to a minute. Any longer, and the pasta will be overcooked. Farro uses free-range eggs from Thorntree Farm, near Pretoria. THE PURÉE Alex changes the accompaniments with the season. For autumn, the raviolo…

“I use a combination of portabellini, shimeji, white and brown mushrooms. And adjust the garlic according to your taste.” Serves 6 EASY Preparation: 15 minutes Cooking: 45 minutes pumpkin 1 kg, cubed olive oil 7–8 T crushed garlic 2–3 t sea salt and freshly ground black pepper, to taste fresh rosemary 4 sprigs assorted mushrooms 700 g Woolworths Grana Padano or Parmigiano-Reggiano shavings 2 x 50 g punnets 1 Preheat the oven to 200°C. Place the pumpkin on a large roasting tray. Drizzle with the olive oil and garlic, making sure the pumpkin is lightly coated. Season with salt, pepper and rosemary. 2 Place the uncovered tray into the oven for 20 minutes, stirring halfway. Add the mushrooms and cook for a further 20 minutes. 3 Once the pumpkin is…

GRAPPO-GATO Vanilla ice cream balances the bitterness of a good, strong coffee syrup in this affogato. Make a coffee syrup by simmering 1 cup water, 2 T Woolworths espresso powder and 3–4 T sugar. When it has reduced by half, remove from the heat. Place 1 T coffee syrup in a blender with a dash of grappa, 2–3 scoops Woolworths Extremely Creamy Madagascan vanilla ice cream and blend. Add a little milk to loosen if necessary. GRAPPA-ANDELDERFLOWER SPRITZ Fresh from Meghan Markle’s wedding cake, the other trending bloom of 2018, elderflower, brings a herby, sweet fragrance to this refreshing cocktail. Combine a dash of grappa with 2 t Woolworths elderflower syrup, pour over ice and top up with soda water. GRAPPA-ANDCLEMENGOLD COCKTAIL The best part of this cocktail is the…

“MY FAVOURITE WINE STYLE IS MÉTHODE CAP CLASSIQUE. WHO DOESN’T LOVE A PARTY IN A BOTTLE? – SYDNEY MELLO SYDNEY MELLO, CAPE WINEMAKERS GUILD PROTÉGÉ I grew up in Mahwelereng in Limpopo, where there is plenty of mampoer, mangoes, avocados and table grapes, but not much wine! My journey really began when I arrived in the Western Cape to pursue my studies at Elsenburg Agricultural College. The bug bit and never let go. I was 21 when I took my first sip of wine. It was a 2009 Thokozani Shiraz from Diemersfontein and I remember thinking it was so good I could drink it in bucket loads. My favourite wine style is Méthode Cap Classique. Who doesn’t love a party in a bottle? Besides that, producing MCC is a very…

From meat marinades and dressings for vegetables to biscotti, a little lemon goes a long way. It acts as a “catalyst” for other ingredients, highlighting the flavours in your recipes. The citric acid it contains helps to tenderise meat by dissolving connective tissue, while it works so brilliantly with seafood because of the way it reacts with amines (a compound responsible for that distinctive “fishy” flavour), helping to neutralise the sometimes overwhelming pungency.…

The suburb of Orange Grove used to be the heart of Johannesburg’s very own Little Italy – the earliest Italian community was made up of dynamite workers from the factory in Modderfontein, over a century ago. Although the area’s distinct Italian identity has shifted, Super Sconto is still the best place to stock up on all manner of Italian products including wine, frozen and dried pasta, and coffee. The bottom floor is devoted to a supermarket, while the top floor has a deli and sit-down coffee shop. You can use it as an excuse for serious shopping, or for nice-to-have novelties like packages of zafferano (saffron), strips of Nutella, your favourite Lavazza, and hard-to-find speciality beverages such as Sanbitter and San Pellegrino Chinotto. Tirren House, corner 5th Street and Louis…

1 Golden-brown butter (see step 2 opposite): When you start seeing the milk solids appear, remove the pan from the heat and use the butter in a vinaigrette or with a vegetable dish such as roasted carrots. 2 Brown-brown butter: When the milk solids turn a little darker, it’s perfect for pasta or fish. 3 Really dark brown butter: It may look burnt, but this ultra-dark stage is perfect for chilling, and then using in baking. It’ll add a dark caramel note to apple pie or blondies – the brownie’s paler cousin.…

EAT LIKE AN ITALIAN, EVERY NIGHT OF THE WEEK Arancini! Gnocchi! Pizza! Tiramisu! Your options aren’t limited to what we could squeeze into the pages of this issue. Visit taste.co.za/recipe-guide/italian and whip up an Italian feast all year long. SHOW US YOUR STACK! Are you proud of your TASTE magazine collection? Do you have every issue or a favourite one? Snap a pic and share it with us on social media: post it on our Facebook wall, tag us on Twitter or Instagram (@WWTaste) or use the hashtag #wwtastestack. You could be featured in an upcoming issue of the magazine. WHAT’S YOUR FAVOURITE ITALIAN DISH? Antipasti: 15% Dolci: 9% Insalate: 1% Pasta: 35% Pizza: 23% Risotto: 14% Other: 3% @WWTaste ASK QUESTIONS AND SHARE…

Semifreddo, which translates from Italian as “half-cold,” combines the richness of ice cream with the creaminess of frozen mousse. And you don’t need an ice-cream maker to conjure it up. Here are some top tips from the pros 1 Chill the beaters and bowls before whipping the cream, recommends Italian cooking doyenne, Marcella Hazan. 2 Struggling to demould? Gennaro Contaldo advises lining your moulds with clingfilm to avoid a melting mess. 3 Yotam Ottolenghi turns his semifreddo into a sundae. Remove from the freezer 10 minutes before serving and pile soft scoops into cocktail glasses.…

From antipasti to the main event, Woolworths’ range of authentic Italian ingredients make it easy to whip up a memorable meal without breaking a sweat. Woolies imports only the best quality, authentic ingredients from Italy, so you can cook a Mediterranean feast any time the craving hits. The current range, featuring tried-and-tested favourites such as authentic Gorgonzola, Parmigiano Reggiano and prosciutto crudo, also includes a host of other delicacies. Whip up a quick antipasti platter starring a bowl of Nocellara olives, marinated artichokes or semi-dried cherry tomatoes with the new range of traditional Italian breadsticks. Add a few slivers of Italian salami, caponata, some fresh fruit and hey, presto! Still hungry? Add a few spoonfuls of Woolies sundried tomato stir-through sauce to hot pasta, garnish with fresh basil, shavings of…

Gnocchi with a creamy cider and bacon sauce Place 2 thinly sliced cloves garlic, 30 g butter and a splash of olive oil in a pan over a medium to high heat. When fragrant, add 8 rashers back bacon and gently fry for 5 minutes, or until crisp and golden. Add 2 T cider and 1 cup cream and reduce for 5 minutes. Fold in ½ chopped green cabbage and allow to wilt. Remove from the heat and toss with al dente gnocchi. Serve with a generous grating of Parmesan. Serves 4 Burnt butter and sage pan-fried gnocchi with Parmesan Melt 200 g butter in a pan over a medium to low heat with 2 thinly sliced garlic cloves and 30 g fresh sage until the mixture turns dark caramel…

Where did the idea come from to do a journal? Publishing has always been a very big passion. After my first book in 2013, I knew that the smell of the permanence of ink on paper was something that I would never want to distance myself from. The fact that it has evolved into a magazine/journal is exactly what I had hoped for. Do you still entertain at home? And do you put on a show? There are times when I prepare myself mentally for a feast and everyone knows it will be a grand affair! But, saying that, it can still be simple and well-planned. A normal evening for entertaining starts in the kitchen and ends up on the kitchen floor with pillows, a few bottles of wine and…

Simple Spice by Cyrus Todiwala (Jonathan Ball, R315) For this latest cookbook, the Indian chef of the Taj Group fame has chosen ten of his favourite spices – black mustard seeds, red chilli, cumin, coriander, turmeric, cardamom, cloves, saffron, cinnamon and mace – and whipped up over 120 recipes using them. Good news for those of us who don’t necessarily have rarer finds such as asfoetida or amchur powder knocking around in our spice racks. The recipes vary from authentically Indian (chicken liver masala and spiced potato patties with garlic chutney) to Portuguese (chorizo and spiced cheese rolls with chilli-spiked baked beans), Brazilian (prawn-and-pea empanadas), Filipino (pork belly with shrimp paste and coconut) and Chinese (mushroom and egg fried rice). We can’t wait to make the spiced Pimm’s…

Feeding a crowd this weekend? Sometimes the sides are more trouble than the main event, which is where Woolies comes in. Its sweetcorn and pumpkin fritters, pumpkin-and-sweet potato pie, and butternut mash are available in larger portions that feed up to eight people. There’s no need to stress about getting all that veg peeled and cooked before your guests arrive, leaving you more time to enjoy with them. Which is the point, after all. woolworths.co.za…

“AND SO BEGAN A TRULY BIZARRE GASTRONOMIC EXPERIENCE. UNDER BANKS OF FLUORESCENT LIGHTS, I SAT AND DEVOURED, CHUNK BY GLORIOUS CHUNK, ONE OF THE GREAT CHEESES OF THE WORLD” There really aren’t too many good reasons to get up before sunrise, unless you’re photographing Antarctic landscapes or tracking leopard. Or you’ve arranged to spend the day with Simone Ficarelli of the Consorzio del Formaggio Parmigiano-Reggiano. As a hopeless Parmesan addict, the chance to see its life cycle unfold, from morning milk to muslin bags of curd, was as irresistible as the end product. We shared the heat of the creamery, watched the cheesemaker, Paolo Fontanesi, trusting fingertip over thermometer, and we broke cheese together, inhaling the ragged edges and searching for descriptors. And, when we finally parted, Simone bestowed upon…

1. ANTIPASTI MISTO + CHIANTI A fine Italian meal usually starts with a variety of appetisers or antipasti, literally meaning “before the meal”. This often includes cured meat such as Parma ham, prosciutto, salami and coppa, with a selection of pickles, crostini or cheeses. I recommend serving antipasti with the Gran Duca Chianti DOCG 2016 (R69.95). This Chianti displays all the typical characteristics of the Sangiovese grape from which it’s made: fruity with a violet fragrance and a hint of cherries, along with a savoury note that marries marvellously with the aroma of the meat. The harmonious, dry, well-balanced palate enhances the individuality of the meat without overpowering it. The dry but velvety tannins are also a great foil for the meat’s saltiness and fattiness, cleaning…

WOOLIES SPECIALIST WINE BUYER REBECCA CONSTABLE … drank the Astoria Prosecco DOC “I love everything Italian food stands for: quality ingredients, simplicity and amazing flavours, which are best matched with the freshness of a great Prosecco. This one, from the Veneto region, is a perfect example. Frothy and refreshing, with green apple and white blossom aromas, it’s crisp and elegant. I serve it with an Italian cured meat platter or bruschetta (toasted ciabatta, rubbed with garlic, topped with finely chopped tomatoes and basil and finished with oodles of olive oil and seasoning). It’s also a great mixer for cocktails. I love adding a shot of Campari to the glass: the sweetness of the bubble offsets the bitterness of the liqueur. Or, mix a classic Bellini, then tuck into your Italian…

DE RUSTICA EVOO This triple-gold award-winning estate in the Cape’s Swartberg produces oils with flavour notes ranging from artichokes to apples. MARDOUW EVOO In the Langeberg Mountains of the Breede Valley, Mardouw produces oils with notes of fynbos and pine needles. MOUNT CEDER EVOO Situated at the southern entrance to the Cederberg Conservancy, this estate uses biologically friendly methods – and a family of rhebok and klipspringers – to maintain their olive groves. PORTERVILLE ANDANTE EVOO This award-winning oil is made with olives from the Wêreldsgeluk Olive Estate in the foothills of the Winterhoek Mountains, where the focus is on sustainable farming, and where pesticides haven’t been used since 2006. RIO LARGO EVOO Nick and Brenda Wilkinson produce superior quality oils on their farm in the Scherpenheuwel Valley, where hot…

ITALIAN FOOD  is a bit like the Springbok rugby side of the food world. Everyone’s an expert. We know better because we saw it on Chef’s Table, or we went to Tuscany and saw how much it looked exactly like Dainfern (joke!), or because our mother was Italian (here, you may actually have a point). In other words, Italian food may be a serious business, but it’s best we don’t take ourselves too seriously. Which is another way of saying please don’t kill me if I left your favourite spot off this list. It’s tricky to create a universally acceptable notion of “what counts as Italian”. It’s an iconic cuisine, but also one that is frequently bastardised. It would be impossible to include every restaurant that lists pizza or pasta…

“I GENUINELY thought day zero was going to happen in Cape Town,” says decorated chef Luke Dale Roberts, referring to the projected date on which taps were going to run dry in the Mother City. “I was trying to figure out a way to reduce the amount of water we were using [at The Test Kitchen] in Cape Town and avoid having to let people go.” The answer? Take up an invitation to transport the multi-awardwinning restaurant to Mauritius, and specifically, to the Shangri-La Le Touessrok Resort and Spa, set on 34 pristine acres on Trou d’Eau Douce Bay on the island’s east coast. Which is how 16 of the staff at The Test Kitchen came to up sticks and make the five-star resort their home for six weeks earlier…

SAGE-AND-PARMA HAM SALTIMBOCCA Preheat the oven to 180°C. Cover 4 free-range chicken breasts with wax paper and use a rolling pin to flatten them slightly. Wrap each breast in a slice of Parma ham and a sage leaf, arrange on a baking tray and drizzle with 1 T olive oil. Bake for 10 minutes, then finish off in a pan with burnt butter (see page 113) and extra sage. Serve immediately. Serves 4 CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE • WINE: Woolworths Ken Forrester Grenache 2016 STOCKED UP? For these recipes we’re assuming that you’ll have these staples in your fridge, pantry and spice drawer… Bread, breadcrumbs, butter, chilli, garlic, lemons, milk, olive oil, paprika, pepper, salt, sunflower/canola oil ON THE SIDE Serve with Woolworths mozzarella arancini (risotto balls made with Arborio rice,…

“My father’s family is from Sicily, and my mother’s family spent many years in Italy, so a lot of our family’s cooking is Italian. My father would often make gnocchi from scratch with Napoletana sauce for the family, plus a separate Gorgonzola sauce. My grandmother fell in love with the dish but didn’t like having the two separate sauces on her plate, so she would mix them. That’s how this recipe, which is honestly very simple, came about. It’s a mix of a classic Napoletana sauce – tomato passata, onions, olive oil, butter, salt and pepper (and maybe a tot of grappa or vodka) – plus Gorgonzola and cream. The creamy richness of the Gorgonzola mixes with the tart sweetness of the Napoletana sauce. You get so much flavour for…

IN ITS PUREST FORM “With a dab of butter and a melting cloud of Parmesan” – à la Hugh Fearnley-Whittingstall. AS A MAIN April Bloomfield stirs kale purée, Parmesan and mascarpone into hers. In Umbria, it’s mixed with a tomato-based sauce and cannellini beans. AS PORRIDGE Café des Artes in Franschhoek serves it with butter and honey. IN WEDGES Allow cooled polenta to set and use as you would bruschetta. INSTEAD OF BREADCRUMBS For extra-crispy roast potatoes (see recipe on page 63) or as a batter for chicken or fish. FOR CHIPS Jamie Oliver does a spectacular baked version with a hot pesto dip. TO BAKE MOIST CAKES Polenta adds what Nigella Lawson calls “flavoursome grittiness”. IN PASTRY Yotam Ottolenghi’s famous tarts and fruity galettes owe their crunch to his…

I started cooking at a very young age. I used to live with my granny, and when I was about nine years old, I started cooking for the family. Isjingi – a dish made from pumpkin mash and maize meal – was a real family favourite. It’s really filling! After finishing high school in 2013, I enrolled at Capsicum Culinary School in Durban. I spent three years there and then went to Cape Town to do my practical training. I worked at Bocca and Burrata – both part of the same group. The chef at the time, Annemarie Robertson, was a big inspiration to me; she taught me a lot. After studying further, I went back to the group and worked at their third restaurant, Open Door in Constantia. When…

CARMELITA SPINGLE-AFRICA: Guests arrive unexpectedly and end up staying for dinner. What would you throw together? JAN: Arrabiata pasta or, if it’s Sunday, a pot of melkkos. CLAIRE BLINKHORN-STREET: What, in your opinion, is the trend that South African chefs should be looking out for in 2018? JAN: I’m not a trend-watching person. I do, however, see what people around me react to and some of these things include filling flowers like tulips [check out Jan’s stuffed tulip recipe in the journal], burning mieliepap and using the burnt part as an umami flavour in stocks and consommés. KATHLEEN EMILY RENAUD: What’s your all-time favourite food to eat for dinner? JAN: Skaapnekbredie with mini curried potatoes. LISE ZAAIMAN: How do you stay in shape with all the food around you?…

“I CAN STILL TAKE A WALK ON LION’S HEAD WITH JACQUES AND SEB AND THE DOGS AND COME HOME WITH THE SCENT OF PELARGONIUM ON MY HANDS, READY TO PUT THE PUMPKIN CUBES IN THE OVEN FOR A SMALL FAMILY FEAST” My friend Judy passed away in March. She had been ill for a few years. Her illness robbed her of so much: her physical strength. The written word. Solo hikes up Table Mountain. But it did not rob her of her courage and her compassion. Or her serenity. The last time I saw her, she was seated in her wheelchair, having brought her beloved dog Roxy Valentine to the park. I hadn’t seen her for a while, not for any reason other than my own cowardice; I could not…

Woolies’ new global menu range will take your taste buds on a round-the-world trip without you having to set foot out of your kitchen. Fancy the flavours of China? Then how about a chicken dumpling soup bowl with toasted sesame seeds, shredded cabbage, spring onion and red chilli to transport you to the streets of Shanghai? Or authentic chicken potstickers with a soya-and-sesame dipping sauce as you’d enjoy in the streets of Hong Kong? You'll find both just around the corner, at your favourite Woolies store. woolworths.co.za…

PARMESAN is a hard, granular cheese with a natural yellow rind and a rich, fruity, nutty flavour (see more on page 63). The Woolworths Neil Ellis Barrel Fermented Chardonnay 2016 (R109.99) is an excellent choice to bring out its unique flavour. This Chardonnay from Elgin, one of the Cape’s coolest wine growing areas, has the engaging fruit and gentle oakiness to make it an excellent partner for the fruity, nutty features of the Parmesan. The bouquet has stone fruit and citrus with hints of apple, peach and biscuit-like notes. Maturation in French oak barrels has given the wine the firm body to match that of the cheese, and adds a lovely vanilla creaminess which, along with the wine’s fresh acidity, gives a lingering finish. GORGONZOLA is a veined Italian blue…

1. PASTA According to Giorgio Locatelli, apparently, every Italian is two-thirds pasta. Here’s how you can work towards that goal – whether you have lots of time on your hands (try the extra-juicy meatballs with penne), or just 25 minutes to spare (devote them all to making the rather spectactular pasta con le sarde). SARDINE-AND-RAISIN FETTUCINE “Pasta con le sarde – pasta with sardines – is the national dish of Sicily. It’s also a rather inspired midweek meal.” Serves 4 EASY Preparation: 10 minutes Cooking: 15 minutes extra virgin olive oil 2 T capers 2 T, drained tomatoes 2, roughly chopped raisins 85 g pine nuts 50 g, toasted Woolworths Sild sardines 2 x 106 g cans, drained Woolworths fresh or dried fettucine pasta 400 g, cooked al dente Woolworths…

A ME MOLTO CARO  is the perfect way to describe the Dalla Cia family. It means “very dear”. You can see it, smell it and taste it in all they produce – like George and Giorgio’s toothsome Dalla Cia reds, Elena’s fluffy spinach-and-ricotta gnocchi lightly perfumed with white truffle, and the splash of grappa in an espresso after a meal. Yet, that warm tug at my foodie heart originates not so much from their delicious handiwork, but from a deeper place: in a time in which the world wildly races and careens, the Dalla Cias are untarnished by trend or compromise. Cross the threshold at Dalla Cia in Stellenbosch’s Bosman’s Crossing, and you are in Italy. And just like in Italy, once you’ve crossed the threshold, you are more than…

To make Rosto’s sugo (also available to purchase), Lance says you have to use “tomatoes that have never been in a fridge, then cooked off at the right level of ripeness.” And, by “ripeness” he means the “kind of ripe that, if it was in your salad, you would go ‘eww’ – almost overripe.” He suggests growing them yourself but if you’re using shop-bought tomatoes, Lance advises leaving them in the sun for two to three days. Place them in a roasting pan with some olive oil and a little salt, roast until soft, push them through a sieve and bottle that.…

BETTER BUTTER? Could butter actually get any better? The short answer is yes. Put it in a pan and heat it until nut brown, which is where the term beurre noisette comes from – it means “hazelnut butter” in French, referring to both the flavour and colour of this golden elixir. Use it to anoint pasta, serve it with prawns – the sweet, slightly caramel flavour takes almost anything from pretty good to utterly exceptional. FOLLOW THESE EASY STEPS AND YOU’RE ON YOUR WAY TO BUTTERY NIRVANA Step 1: Melt the butter over a medium-low heat, swirling the pan occasionally. Step 2: White foam will start appearing on the surface, these are the milk solids that will later sink to the bottom of the pan. Step…