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In short: You can enjoy donkey milk however you like it best – chilled from the refrigerator or pleasantly warm. The only thing is not to let it boil. Intense heat changes the taste and consistency, and the proteins naturally contained in it, such as lysozyme and lactoferrin, also change their structure at high temperatures. Here you can read how to gently bring donkey milk to drinking temperature.
Heat donkey milk or drink it natural?
At DON DONKEY'S you get donkey milk, which is hand-milked on European farms, laboratory-tested in Germany, and delivered frozen. It is not pasteurized. We therefore offer it as natural as possible.
Whether you drink it cold or warm is above all a matter of taste and habit. Many people like donkey milk well chilled because it tastes particularly fresh and light then. Others prefer it lukewarm in the evening, pure or in a drink. Both are possible. What matters is how much you heat it.
For preparation and consumption: Please follow the instructions on the label.
What happens to the taste when heated?
Donkey milk naturally tastes mild and slightly sweet. This is due to the comparatively high lactose content of about 6–7 g per 100 ml. For comparison: cow's milk contains around 4.7 g.
When slightly warmed, the sweetness often tastes a little rounder and softer. If the milk is heated very hot or even boiled, however, the aroma changes significantly:
- A typical "cooked taste" can develop, reminiscent of boiled milk.
- Lactose and protein react with each other at intense heat. This can make the milk taste slightly caramelized or burnt.
- Something quickly settles on the bottom of the pot if the milk gets too hot or is not stirred.
Those who like the fine, mild natural taste therefore prefer to warm donkey milk gently.
What happens to the consistency?
Donkey milk is naturally rather thin. It contains about 0.3–1.8 g of fat per 100 ml (mostly under 1 g), which is significantly less fat than many other types of milk. Its protein content is around 1.5–1.9 g per 100 ml.
When heated vigorously, the structure of the milk proteins changes. This becomes visible through the well-known milk skin that forms on the surface. In addition, the milk can become clumpy or uneven if it stands too hot for too long. When gently warmed to drinking temperature, however, the consistency remains smooth and even.
Lysozyme and Lactoferrin: What heat does to the proteins
Donkey milk naturally contains the proteins lysozyme and lactoferrin. They are among the components that are frequently considered in studies on the composition of donkey milk. You can find an overview of all nutritional values in the post on the ingredients of donkey milk.
Proteins have a certain spatial structure. Heat can change this structure. Experts then speak of denaturation. Basically, the following applies:
- The higher the temperature, the more strongly the proteins can change.
- The duration also plays a role: Short, gentle warming is different from long simmering.
- Not all components react the same. Some proteins are more heat-sensitive than others.
General statements such as "Heating destroys everything" are therefore just as inaccurate as "Heat changes nothing". Those who want to enjoy donkey milk as close to its natural state as possible drink it chilled or only warm it slightly.
How to gently bring donkey milk to drinking temperature
Before you warm donkey milk, it must be completely thawed. How this works best, we explain in our guide on the thawing and storage of donkey milk. In short: store it frozen at −18 °C and thaw it slowly in the refrigerator at 2–7 °C.
If you want to enjoy it warm afterwards, the water bath is the gentlest method:
- Pour the desired amount of donkey milk into a heat-resistant glass or a small cup.
- Place the container in a pot with warm water. The water should only be hot, not boiling vigorously.
- Let the milk stand in the water bath for a few minutes and stir occasionally.
- Check the temperature: Pleasantly lukewarm to warm is ideal. The milk should not steam or bubble.
- Enjoy it pure right away or refine it to taste, for example with a little cinnamon or vanilla.
Alternatively, you can also warm donkey milk in a small pot on low heat. Then stir constantly and take it off the stove before it starts to boil. This way you avoid milk skin and a cooked taste. In the microwave, milk often warms unevenly. If you use it anyway, choose a low setting and stir after short intervals.
Please follow the instructions on the label.
Cold, lukewarm, or in recipes: Ideas for everyday life
Donkey milk is versatile. Here are a few ways you can enjoy it depending on your preference:
- Cold and pure: When well chilled, the mild, fresh taste comes particularly clearly to the fore.
- Lukewarm in the evening: Gently warmed in a water bath, possibly with a pinch of cinnamon.
- In muesli or a smoothie: The natural sweetness pairs well with fruit and oatmeal.
- In desserts: For creams or puddings that only need to be warmed briefly.
Please follow the instructions on the label for every preparation.
Frequently Asked Questions
Is DON DONKEY'S donkey milk pasteurized?
No. Our liquid donkey milk is not pasteurized. It is hand-milked, laboratory-tested in Germany, and delivered frozen. Please follow the instructions on the label.
Can I drink donkey milk warm?
Yes, if you like it warm. It is best to warm it gently in a water bath and not let it boil. This way, the taste and consistency remain pleasant, and no milk skin forms.
What happens to lysozyme and lactoferrin when heated?
Lysozyme and lactoferrin are proteins that are naturally contained in donkey milk. Like all proteins, they can change their structure under heat. The higher the temperature and the longer the heating, the stronger this change usually is.
Why does a skin form on the milk when heated?
The milk skin forms when milk protein changes its structure through heat and collects on the surface. When gently warming to drinking temperature and stirring regularly, this hardly happens.
