Milk cereal

• 2 ¾ cups (100 grams) cornflakes
• 3 ¾ cups (825 grams) cold milk
• 2 tablespoons (30 grams) light brown sugar, tightly packed
• ¼ teaspoon (1 gram) kosher salt

Procedures

1. 1

   Heat the oven to 300°F.

2. 2

   Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.

3. 3

   Transfer the cooled cornflakes to a large pitcher. Pour the milk into the
   pitcher and stir vigorously. Let steep for 20 minutes at room temperature.

4. 4

   Strain the mixture through a fine-mesh sieve, collecting the milk in a
   medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!)

5. 5

   Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.