It’s much easier to control dosage this way,” David says. “It might be advisable to pull a shot, or prepare a drip coffee first, assess its bitterness, and then start adding salt, increasing the amount until the perfect taste profile is achieved.”

Chewy White Chocolate Chip Cookies | Easy Recipe - Kitchen Mason Chewy White Chocolate Chip Cookies | Easy Recipe - Kitchen Mason

Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.

Shape the dough into balls using an ice cream scoop then chill again for 1 hour. Preheat your oven to 180ºC/Fan 170ºC/356ºF. Note* This leftover whey can then be used in a variety of ways. I’ve talked about this more in my DIY How To Make Paneer At Home post.

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Having said that, would I automatically add salt to my rare, fine Yemeni auction lot? No, probably not. Pure water freezes at 0 degrees Celsius. Add salt and the freezing point drops by a few degrees. When you add salt to the ice in the outer bag, the ice (at 0°C) is now above its freezing point – so it begins to melt. Melting requires energy, and in this case that energy comes from the flavoured milk mixture in the inner bag. Ice crystals start to grow in-between the tiny globules of fat in the milk and bubbles of air, causing the milk to freeze and change state from a liquid to a solid.

He found that adding 0.3g of a saline solution with 20% concentration noticeably improved the taste and mouthfeel of a low-quality instant coffee.