The Traditional Use Of Dairy Produce: Part 1 – Milk

Basic Preparation Of Foods: Dairy Produce.

These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know ‘why’ we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) countries in the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse a clean saucepan with cold water, pour in the milk and apply heat until bubbles form around the side of the pan. Keep it at this temperature, that is not letting it boil, for 3 minutes. Do not overheat, as milk burns easily. Pour immediately into a clean jug and place in a basin of cold water and cover with a fine cloth to prevent the ingress of flies and dust.

How To Keep Milk Fresh: If milk is not be kept in the containers in which you bought it, pour it into a clean receptacle, which has been rinsed with cold water. A warm bottle will cause the milk to stick to the sides and go off more quickly. You should always keep milk in the coolest place in the larder and always keep it covered. it is worth remembering that draughts occur usually at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the jug in a bowl of water with the cloth covering hanging in the water. The muslin cloth will soak up water, which will evaporate, which dissipates the heat, ensuring that the receptacle remain cool. Keep milk away from strong-smelling foods, as it absorbs odours easily. Never mix new and old milk together.

Sour Milk: Milk straight from the cow is slightly alkaline, but as it ages, lactic acid is formed and it becomes what we call ’sour’. Pasteurizing or scalding the milk slows down this process. Milk which is ‘just on the turn’ can be revived by boiling with a pinch of bicarbonate of soda to restore the alkalinity. Once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still has much goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some form or another before being canned. Once reconstituted by adding water, it will last only slightly longer than fresh milk.

Condensed Milk: This form of milk is merely evaporated milk to which sugar has been added before being placed in its container. The sugar acts as a preservative and preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes is available in a variety of forms and particular attention should be paid to the instructions on the label. Niche market products can be bought especially for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they contain a great deal less fat than normal milk.

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