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The Basic Preparation Of Foodstuffs: Dairy Products
These fairly basic tips may seem quite unnecessary for most modern householders with a refrigerator in the kitchen, but modern devices can make people lazy and it is still well-worth while knowing ‘why’ we must do some 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 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 milk is not be preserved in the containers in which it was bought, transfer it into a clean receptacle, which has been rinsed with cold water. A warm bottle 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 good to remember 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 container 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 jug 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 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 is simply evaporated milk to which sugar has been added before canning. The 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.
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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