Semi-skimmed Milk

Milk from which half the fat has been mechanically removed (via a centrifugal separator), capping around 1.5%. This lack of lipids makes it less stable when faced with acidity or strong boiling (risk of protein coagulation into flakes). It is used in baking or to lighten béchamels, but lacks the coating (lubricating) power necessary to make silky-textured crèmes anglaises or gastronomic ice creams.