What Is Nata?
Nata is a spreadable cream made from raw cow milk. It is the cream that thickens and congeals from boiling raw milk. It’s salty and a little bit tart, and super creamy.
Nata is essentially clotted cream, the layer of fat skimmed from milk when it’s boiled and cooled.
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One of the greatest things to come from raw milk is Nata, I enjoyed it best with “great dollops of cream” on top of toasted bread.
By tradition, those that own their dairy cows (farmers) drink raw milk
In most other nations and ethos, raw milk has always been boiled first to kill off any pathogens or bacteria before drinking
However, one thing to note is that when most people boiled their milk at home, they would only bring it just to a boil. A temperature of about 110 F – 120 F
Today, the lowest temperature of pasteurized milk that we can find at the market is VAT at 185 F.
I boil mine by raising the temperature to 185 F. Once the temperature reaches 185 F, I turn off the heat and allow cooling on the stovetop.
While it starts to cool, a thick, congealed, cream will start to form on the top of the milk.
That’s the Nata. You can scoop it out with a spoon.
Recipe: How to Make Nata Milk At Home
Just thinking about it made my mouth water. It is easy to make and only 15 minutes.
The hard part is to be patient while the cream reaches the right consistency.
Vat pasteurized, non-homogenized milk or raw milk
- Firstly, bring non-homogenized milk or raw milk to a boil at 185 F.
- Then, turn off the heat and allow cooling on the stove-top.
- After that, while it starts to cool, a thick, congealed, cream will start to form on the top of the milk.
- Lastly, scoop it off with a spoon and dollop onto toasted bread.
Nata can be translated into Portuguese and Spanish as milk skin, the creamy layer that builds on top of milk.
Nata de coco, a jelly-like food common in East and Southeast Asia
Pastel de nata, a Portuguese delicacy