Milk skin

In France, a type of rice pudding called teurgoule employs an extreme version of lactoderm where the milk-containing dish is left to cook for many hours.

There are various other regional references to milk skin too, like “saay” (साय) in Marathi, "malai"(मलाई) in Hindi, "paada"(പാൽപ്പാട) in Malayalam, "thari" in Ahirani, "meegada" in Telugu, "Baave" (pron: Baa-way) in Tulu (Coastal Karnataka), "chhali" in Bihar, Eastern UP & Jharkhand.

In Japan, a dairy product called "so" was made from layers of milk skin during the 7th-10th centuries.

The dairy usage in Japan dwindled during the Heian era, and the technique was later adopted to produce yuba from soy milk.

In Kenya, milk skin in called Maamalteet among the Kalenjin and is either used while cooking to thicken the sauces and stews or as a first step in making a wispy form of clarified butter and a fried milk protein (typically added to vegetable stir-fries).

Some people prefer to use in making curd for it produces higher amount of "nauni" [nʌu̯ni] (butter) while stirred with the help of "madani".

The milk skin is referred to as "penka" ("little foam") in Russian, and is infamous as the least favorite thing among children, but is used as an ingredient in some haute cuisine dishes like Guryev porridge.

In Turkey, milk skin is called kaymak and is consumed traditionally at breakfasts or in Turkish desserts.