The Basic Preparation Of Foods: Dairy Products
These fairly basic tips may seem quite irrelevant for most modern households with a refrigerator in the kitchen, but modern technology do make people sloppy and it is still well-worth while to know 'why' we ought do certain things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some parts 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 pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Keep the milk at this temperature, ie, not letting it boil, for three minutes. Do not overheat, as milk burns very easily. Pour immediately into a clean bottle and place in a basin of cold water and cover with a muslin cloth to discourage|prevent flies and dust getting in.
How To Keep Milk Fresh: If the milk is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause 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 are most often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the receptacle in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which dissipates the heat, ensuring that the bottle remain cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix new and old milk together.
Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called 'sour'. Pasteurizing or scalding the milk retards this process. Milk which is just "on the turn" can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus 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., because it still retains a lot of goodness.
Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content evaporated by heat in some form or another before being placed in its container. Once reconstituted by adding water, it will last only slightly longer than fresh milk.
Condensed Milk: This form of milk is simply evaporated milk to which sugar has been added before being placed in its container. Sugar acts as a preservative and will keep 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 in a variety of forms and particular attention should be paid to the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than normal milk.
These fairly basic tips may seem quite irrelevant for most modern households with a refrigerator in the kitchen, but modern technology do make people sloppy and it is still well-worth while to know 'why' we ought do certain things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some parts 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 pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Keep the milk at this temperature, ie, not letting it boil, for three minutes. Do not overheat, as milk burns very easily. Pour immediately into a clean bottle and place in a basin of cold water and cover with a muslin cloth to discourage|prevent flies and dust getting in.
How To Keep Milk Fresh: If the milk is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause 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 are most often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the receptacle in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which dissipates the heat, ensuring that the bottle remain cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix new and old milk together.
Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called 'sour'. Pasteurizing or scalding the milk retards this process. Milk which is just "on the turn" can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus 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., because it still retains a lot of goodness.
Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content evaporated by heat in some form or another before being placed in its container. Once reconstituted by adding water, it will last only slightly longer than fresh milk.
Condensed Milk: This form of milk is simply evaporated milk to which sugar has been added before being placed in its container. Sugar acts as a preservative and will keep 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 in a variety of forms and particular attention should be paid to the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than normal milk.
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