Controlled rancidity

By breaking down the fats, its aroma and flavor are modified, developing ripened and rancid flavors.

When the triglyceride structure is broken, fatty acids are released which, to a greater or lesser extent, give us rancid flavors. As this process of enzymatic degradation is progressive, the rancidity can be more or less intense depending on our objective in the elaboration. This allows the development of flavors that can only be achieved with long maturations in much less time.

Milk

Milk contains between 2 and 8% fat, which can be degraded with the action of lipase. After its performance, we will have a milk with an aromatic profile that can remind us of a matured cheese, so it will provide a slightly rancid flavor to the preparations made from this milk.La leche contiene entre un 2 y un 8% de matéria grasa, que puede ser degradada

Cream

Cream has a higher proportion of fat, up to 35%. By having such an amount of fat, the lipase will act very quickly, greatly accentuating the strong and mature flavors it generates. To control this degradation, it is necessary to keep the cream cold so that the enzyme works slowly and develops the desired flavor. Starting from this rancid cream, multiple recipes can be made using it as a base.