in other words, how to enhance the taste of milk in such a product? instead of the starchy after taste. It's worthy to mention that the starch used in the finished product is fully hydrated and cooked, but the after taste is feeling yet.
A tiny bit of vanilla or salt might help, but most important question is of course what type of starch are you using and is the processing fully optimized to fit the starch type?
Dear Astrid,
Nice to hear you again! yes, salt might help indeed, and I am going to apply that. For the starch used, I should say a modified corn starch which brings gel and also another modified corn starch which brings viscosity are being used. I am not sure about the full hydration of the starches and i am up to find it out soon.
Anyways, I really appreciate your answer.
Please keep in touch.
Saeed
If you add fennel or aniseed essential oil. It can mask the effect.
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