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Basic Preparation Of Foodstuffs: Dairy Products

These basic tips may seem unnecessary for most modern households with a refrigerator, but modern devices can make people lazy and it is well-worth while knowing ‘why’ we must do certain things. It is also worth remembering these tips when refrigerators are not at hand or are so small that they will not hold everything, such as when camping or boating or on holiday in some parts of the world.

MILK:

Milk is known as ‘nature’s perfect food’, because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean, because bacteria find it very nourishing too and quickly grow in it. If you did not buy your milk pasteurized, then you should scald it and cool it quickly before drinking it.

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 the milk is not be kept in the receptacles in which it was bought, pour it into a clean jug, which has been rinsed with cold water. A warm bottle will cause milk to stick to the sides and go off much 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 usually at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the bottle in a bowl of water with the cloth covering dangling in the water. The muslin cloth will soak up water, which will evaporate, which uses up heat, ensuring that the jug remain cool. Keep milk away from strong-smelling foods, as it absorbs smells 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 evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

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 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 ordinary milk.

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