The restaurant made millions off this recipe! The secret to corn milk they're hiding

The restaurant made millions off this recipe! The secret to corn milk they're keeping from you. I made it—watch carefully until the end. 🔍 What you will learn: ✅ How to get corn milk that stays golden, thick and smooth instead of thin and grey ✅ Why the husks, the silk and the stripped cobs make the liquid you blend with ✅ The second blend that pulls almost half again as much milk out of the same corn ✅ Sieve first, cloth second, and why squeezing hard ruins the texture ✅ How to cook it without scorching the bottom, and how to store it ✅ Common mistakes to avoid and a few safety tips 0:00 Intro 0:40 Corn, 4 cobs with the husks on 2:04 Corn silk, the young soft threads 2:56 Tender inner husks, washed 3:28 Husks and silk into the pot 3:44 Bare cobs and water, enough to cover 5:56 Corn kernels, about 1 kg (2 lb) 6:32 The corn stock is ready 7:34 First blend and fine sieve 8:00 Pulp back in for the second blend 9:14 Nut milk bag or muslin 10:00 Salt, 1 small spoon 10:14 Cooking, low and slow 10:54 Into a clean bottle Do not forget to subscribe to Top Kitchen Tricks to see our simple kitchen ideas. Let us cook, share useful tricks and bring out the best in everyday food with skilful hands and a little wit. 🍳 Subscribe to Top Kitchen Tricks: 👉 https://www.youtube.com/@TopKitchenTricks?sub_confirmation=1 © Copyright belongs to Top Kitchen Tricks ☞ Do not reupload #cornmilk #howtomakecornmilk #TopKitchenTricks