Milk Delight

Gourmetrecipe Collection

MILK DELIGHT

MILK FACTS Milk is one of the chief blessings that is
given to Humans by Nature. Milk is
considered a comprehensive and
boundless food. So according to
research of Health experts the secret
behind long ages and good health of
people of subcontinent in past was used
of Milk. An American Doctor has said
that if someone will ask from me that
which is the only food that gives power
to kids and helps in their growth?

Which is the food that gives power to body and mind of youngsters? Which is the
food that helps body in fighting against diseases? My Answer will be only one that is
Milk.

Milk is a white liquid manufactured by the mammary glands of mammals. It is the
primary source of nutrition for young mammals before they are able to digest other
types of food. Early lactation milk contains colostrum, which carries the mother's
antibodies to the baby and can decrease the risk of many diseases in the baby.

DAIRY PRODUCTS
CREAM
Cream is the yellowish fatty part of milk
not yet homogenized. Cream is the thick,
velvety substance that forms atop milk
when left to sit untouched for
approximately 12-24 hours. Cream is rich in
butterfat and this butterfat is what gives
cream its luxurious flavor and also defines
how luscious the cream will turn out when
whipped. High butterfat content
determines how richer tasting cream and Cream comes from different sources; for
ensures less curdling when cooked, though instance, top cream skimmed from milk
for cream to be perfectly appropriate as a is called “sweet cream”. When the cream
particular complement to a meal, it must is skimmed from whey, it is then typically
be cooked at the perfect temperature. developed into butter. After milk has
been curdled and strained it leaves
behind a watery liquid called whey.
Whey is known to have a very salty
flavor.

BUTTER
Of all the food buddies in the world, there is none as delicious and desirable as butter.
Rich, creamy, flavorful, and nutritious, butter best matches and improves everything
from a spread on bread to an addicting lemon garlic butter sauce. There are a million
recipes that call for butter and its chameleon ways to present itself in whatever forms
you desire. Before jogging off to the recipe section to find those buttery, silky
formulas, let’s take a good look at what butter is.
Butter is a dairy product derived from
butterfat, water, and milk proteins.
Cow’s milk is the most popular of
butters, but other animals produce the
deluxe provision, too.
Sheep, goats, yaks, and buffalo all vie
for the number one spot in the butter
world, but alas, they must surrender
the crown to the humble Jersey cow.
Butter is prepared by churning fresh
cream (or fermented cream) until its
liquid form has solidified and
today, this can easily be done with an
electric mixer.

Butter is a favorite food, and the many ways in which to serve it, like above, only
increase its desirability. Melted butter is used in sauces, desserts, toppings, and so
much more. Melted butter is a particularly popular manner of use in French cooking.
Butter best suited for frying purposes. In India, some butter is avoided due to its
animal fat, for cultural or religious reasons.

Butter plays a popular role in every facet of cooking, to be sure, but it is undoubtedly a
necessary ingredient in baking. It is the most used ingredient in baking.
Cookies, cakes, pies, custard, pudding, and short bread, just to name a few, are all
desserts that require butter. Short bread has no other liquid foundation of moisture
but the water in the butter and what better butter cookie than shortbread. Delicious!

Butter in desserts, butter in sauces, butter on bread, butter in cooking, butter as an
oil, butter in sautéing, and butter, butter and more butter. Butter is an edible
commodity in whatever use it serves and it’s worth its weight in gold to those
worldwide that recognize its excellent value to the culinary world.

YOGURT Yogurt is a milk product that has been
fermented and is made by adding two
specific bacterial cultures to warm milk:
Lactobacillus bulgaricus and
Streptococcus thermophilus. Yogurt can
be made from the milk of any mammal
but is typically made from cow, goat, or
sheep milk in the Western world. In
other regions of the world, yogurt is a
food staple in the form of yak, camel,
water buffalo, zebu, and many other
types of milk. Yogurts that do not contain
any dairy are called dairy free yogurts
and can be made from soymilk, almond
milk, coconut milk, and rice milk.

The above named bacterial cultures are destroyed during the heat treatment process of
making yogurt; however, there are yogurts where additional cultures can be added after
the cooking and these yogurts are measured “live” or “active” yogurts and must be
labeled as such by manufacturers, and an expiration date must always be provided on all
dairy products.

There is no discussion in the health benefits of yogurt and one of its major contributions
to wellbeing: its ability to increase the body’s process of elimination. Many illnesses
stem from a body’s inability to eliminate toxins. Yogurt has a reputation to uphold
regarding this most necessary, but quite often malfunction, job of the human body. Both
have the ability to stimulate the body to discharge poisons from the bowels, and too, it
has the ability to stop antibiotic-associated diarrhea. Yogurt pleases the body. In this
world of fast foods riddled with chemicals and preservatives and deep-fried to a crisp in
bad oils, it’s a good thing yogurt pleases the body and eases the body of poisons.

Yogurt is also recognized for its gum stimulating effects, helping good gum health
thereby promoting strong teeth. As a dairy product, it also employs a good portion of
protein and calcium to keep the skin, bones, hair, and nails springing forth in youthful
leaps and bounds.

Yogurt is lush with lactic acid and this component of the food serves people well. It is a
great sustenance rich in protein, calcium, riboflavin, vitamins B6 and B12, and its
nutritional value exceeds that of milk. Those that harbor modest lactose intolerance to
dairy products can still typically consume yogurt without trouble, because most of the
lactose in the milk foundation is changed to lactic acid by the bacterial culture
(Lactobacillus delbrueckil bulgaricus and Streptococcus salivarius thermophilus). As with
other dairy products, it is believed that low-fat yogurt is instrumental in helping to stave
off unwanted weight. Calcium is a natural weight reducer and yogurt is rich in calcium.

KEFIR
Kefir is a liquid beverage made from goat milk or cow milk. It boasts a combination of
bacteria and yeasts. Authentic Kefir ferments lactose ensuing a rather tart
carbonated, mildly alcoholic drink. Kefir made in America is not alcoholic nor is it
carbonated. In America, Kefir is a liquid yogurt drink. There are many that claim Kefir is
not authentically a yogurt drink.
Kefir is a fermented drink that originated
with the Moslem tribe shepherds of the
Caucasus region that believed kefir grains
were a gift from Allah. The kefir grains
were also considered a source of family
and tribal wealth. The procedure in making
kefir was a secret closely guarded among
the tribal people. So precious were the
kefir grains and the art of making them
that the kefir grains were referred to as the
natural mother culture and the tribal
community protected the natural mother
culture with their lives. It is said that the
Caucasus tribe considered kefir grains “The
grains of the Prophet Mohammed” and
“The drink of the Prophet”.

Kefir goes by many names, not unusual for a drink popular around the world. Kefirs,
keefir, kephir, kewra, talai, mudu, kekiya, mikkefir, blugaros are just some of the
variations of Kefir and are all taken from the Turkish “keyif” meaning joy and pleasure
and “kopur” meaning froth and foam of milk.

Kefir is a complex mixture of many bacteria and yeasts forming an exceedingly
changeable kinship of microorganisms such as Saccharomyces kefir, torula kefir,
lactobacillus caucasicus, leuconnostoc species, lactic streptococci and lactose-
fermenting yeast. Kefir produces a rather bubbly, slightly alcoholic drink with levels of 1-
2% alcohol; however, modern methods have reduced the alcohol content to less than
1%. On the other hand, Kefir contains kefiran, also known as a water-soluble
polysaccharide that releases a twine-like cottony feeling in the mouth and is known to
produce an alcohol level of up to 15%. Then, there are some North American Kefirs that
contain no alcohol.

Kefir has been successfully fermented in cow, goat, and sheep milk, but also in nut and
seed milks such as almond milk and soymilk, rice milk, and coconut milk. The proteins
that are available to kefir grains (in the liquid chosen - beer, milk, soymilk, coconut
water, etc.) will determine the amount, size and appearance of the kefir grains. Kefir
grains will ferment in liquids other than milk sugars, and though raw milk has been used
customarily, people are experimenting with various liquid forms and kefir grains, quite
successfully. Check out the great Kefir recipes we have to offer!

ICE CREAM
I scream, you scream, we all scream for
ice cream, albeit in various names and in
various types. The entire world does
scream for ice cream in one form or
another. Frozen custard, sherbet, sorbet,
gelato, and frozen ices are only some of
the names that differentiate this lovely
frozen dessert around the globe.

Ice cream is a mixture of milk or cream or both, often eggs, sugar or other
sweeteners, oftentimes fruit, and flavorings such as chocolate, strawberry or
vanilla, accessories of nuts, chips, candies, cookies and many more sparkling little
jewels of food to make ice cream even more voluptuous and desirable than it is on its
own. The initial ingredients, milk, cream, sugar, eggs, and flavoring are slowly mixed
together and cooked and then while cooling, the dessert is slowly stirred to prevent
ice crystals forming. A creamy textured, very addicting dessert is born of these
ingredients and patient nurturing while cooking and cooling: ice cream.

CHEESE Like milk, cheese can come from
goats, sheep, yaks and other mammals
that produce milk: reindeer, boar, water
buffalo and the zebu. However, cow milk
cheese is still the most sought out and
bought of cheeses. Cheese was probably
discovered accidentally. Most likely, a
warrior or explorer realized that under
conditions of great warmth and
heat, milk coagulated into a tasty clump
of cheese when unable to be kept
cooled.
Salt and cheese is a rather inseparable couple most of the time as they go together
quite well. Providing flavor is not necessarily the number one job of salt when it
comes to cheese. Salt speeds up the drying process of cheese. It heightens the flavor
of cheese. Salt helps form the rind and salt preserves cheese. Typically, cheese is
immersed in what is called a “brine bath” and this brine bath can determine the
amount of salt depending on the cheese, for each cheese has its own salt content.
The brine bath typically consists of 250 - 350 grams of salt per liter.

Dry-salting cheese occurs after the cheese has been removed from the mold and is rubbed
with salt on the outside of the cheese continuously and the amount and how long and
often the rubbing of slat on the cheese occurs is determined by the cheese. There is
another method of salting cheese called “wash-rind”. This demands that during the
maturation of the cheese, it is brushed with salt regularly. This keeps the rind nice and soft
and also keeps mold from forming. Cheeses like Colby and Monterey Jack have their curds
washed of excess acidity and calcium before being pressed, and this process is also done
on Edam and Gouda, the Dutch cheeses.

Cheese consists of proteins and fat from a milk product. It’s believed that the nomadic
tribes of Central Asia may have been one of the first tribes to stumble onto making cheese.
Carriers of milk were inflated animal skins or organs left over after meat or else killed for
their hides for warmth and bellies for carrying bags or for making cheese and yogurt.
When tribes battled or traveled in hot weather, they kept milk in these animal bags and as
the bags rocked, whether by walking or by sitting tied to the saddle of a horse, the
combination of the heat and the constant motion resulted in curdled milk or the
coagulation of milk (caused by the coagulation of the milk protein casein and the rennet
liquid left in the belly of the animal). It was simply a question of time before tribes began
experimenting with this newfound cheese and carry the process home to discover ways to
produce the cheese at home. Most historians believe cheese making began in Central Asia
and migrated to Europe.

Cheese making has many legends and one is that the explorers would press the curdled
milk to preserve it, thereby resulting in a block of cheese.

CURD
Curd cheese is formed by coagulating milk with rennet, an enzyme originate in the
gastric juices of the fourth stomach of calves and other young cud-chewing hoofed
animals that house many stomachs. Curd cheese is also coagulated via lemon juice or
vinegar.

Curds are broken down in a vat to detach the curds from the whey. Larger curds contain
more water than medium sized or small curds.
Large curds are associated with soft
cheeses, medium-sized curds are
associated with firm cheeses and
small curds are associated with hard
cheeses. The curds are divided into
lumps that are then continuously
stirred to avoid the curd from
collecting back together to form a
large mass. To remove the curd from
the container to drain, a draining
board with long grooves is used
wherein the entire container is
poured onto.

Ladles are also used to transfer curds to awaiting molds peppered with holes whereon
the whey can drain and run off. Once curdled, the clumped cheese is removed from
the liquid or the liquid is drained away from the cheese. The left over liquid after the
curds form is called whey and contains only whey proteins. Cheese may also be made
from whey proteins and liquids as well as can whey cream be made.

Raw or pasteurized milk with lactic acid bacteria or yeast will produce curds. Sour milk
cheese is fashioned through this manner. Increased acidity causes the milk proteins
(casein) to bungle up into clumps or curds. Cow milk produces 80% casein protein
curds.

A very popular curd cheese is cottage cheese and commercially prepared cottage
cheese is typically curdled with rennet. It comes in various sized plastic containers of
small, medium, and large. Cottage cheese can be bought in whole milk curds, low-fat
curds, or non-fat curds and is typically produced wet or swimming in a bit of liquid. It
is often served with fresh fruit or canned pears and peaches served over a bed of
lettuce and crackers. It is considered a wonderful cheese for maintaining weight.

Dry curd cottage cheese is a high-protein sugar free cheese that is also sometimes
referred to as ‘farmer’s cheese’. Dry curd cottage cheese denotes that no extra fluids
have been added after fermentation.

Almond Galette with Red Fruits
Preparation Instructions:
Mix the almonds, sugar, flour, and
eggs, creating dough. Spread this dough
as thin as possible in a cake form. Bake it
in a preheated oven for about 5
minutes. Meanwhile, mix the creme
patissiere with an equal amount of
cream. Place the almond cake in the
middle of a plate. Pour the cream on
one side of the cake. Top with red fruits.
Servings: 4
For decoration, add some mint
Preparation Time: 20 minutes
leaves, raspberry sauce, and berries. You
Cooking Time: 20 minutes
may serve the rest of the cream in a
Recommended Wine: Loupiac
gravy bowl. In another bowl, serve the
Ingredients: Almonds, 4.48 oz. (about ½
rest of the raspberry sauce.
cup) sugar, 7 tablespoons flour, 5 eggs, 1 lb.
raspberries or seasonal red fruits, 3.5 oz. (7
tablespoons) thick cream (creme fraiche),
3.5 oz. (7 tablespoons) creme patissiere
(vanilla flavored custard filling for pastries
and cakes), raspberry sauce

Exotic sanded ice-cream with
cardamom
Servings: 4
Recommended Wine: Vin de Paille 1996
Côtes du Jura de Alain labet
Mix flour, butter, and sugar. Add all other
ingredients and mix well. Cover with
plastic wrap and chill in the refrigerator.
Roll out dough until it’s about 1/8 inch Ingredients:
thick and about 3 to 3 ¼ inches in 3 ½ oz. flour, 3 ½ oz. butter, 1 ¾ oz. sugar, 1
diameter. Place on a buttered baking sheet lemon, vanilla-flavored salt, 2 cups cream, 4 egg
and place in a 180 degree oven. To make yolks, 2 tablespoons sugar, 1 vanilla pod, 4 green
cream vanilla, separate egg yolks. Mix with cardamom seeds infused for 10 minutes in
sugar and add hot milk and vanilla. Return milk, coconut, 12 small bananas, 12 crystallized
to heat and cook until the mixture reaches kumquats, 4 passion fruits, 10 cups water, 3 ½
86 degrees. Remove from heat and allow tablespoons sugar, 1/2 the zest from an
to cool. To make the topping, cook sugar, orange, juice from 1 orange, juice from 1 lemon, 1
orange zest, and orange and lemon juice. very ripe banana
Add banana. Mix well.

Berry Buttermilk Soup
Servings: 2
Difficulty Level: Average

Ingredients:
250gms blueberries, 1 1/2 cups water, 80gms sugar, 1/2 teaspoon orange zest -
finely shredded, 2 tablespoons orange juice, 300ml buttermilk

In a large saucepan mix
berries, water, sugar, orange peel, and
juice. Mix well. Allow it to boil. Simmer
it and let it cook for 20-25 minutes.
Turn off the gas and let it cool. Blend
this mixture until smooth paste and
later add buttermilk. Let it chill well.
You can serve it with this slice of orange
or strawberry.

Potato Waffle with Caramelized Apple
Cake Ingredients: Waffle: 3 1/2 oz. potato
puree, 1 ½ tablespoons butter, 1 ¾
Servings: 4 Preparation Time: 45 minutes tablespoons flour, 1 egg, 1 1/2 tablespoons
Cooking Time: 45 minutes Recommended Wine: milk, 2 tablespoons sugar, 1 lemon peel
Damassine (wild plum alcohol from Jura) Preparation
Instructions: Apple cake: 4 apples, 3 1/2 oz. caramel, 2
Waffle: Prepare a potato puree, keeping the skins of the tablespoons sugar, .1 ½ tablespoons
potatoes intact. Melt some butter. Mix all the waffle butter, 1 lemon juice
ingredients to obtain semi-liquid dough. Pour it in a
waffle iron until the waffle is browned. Set aside.
Ice-cream: 1 cup milk, 4 yolks, 12 1/2
Apple cake: Peel the apples and cut into thin slices. Stew teaspoons sugar, 1/2 cup heavy cream, 1 ½
the apples in butter, sugar, and lemon juice until the tablespoons Damassine plum
liquid is evaporated. Pour some caramel at the bottom
of the some rectangular forms (about 3.2 x 1.2 inches).
Cover with the apple slices. Cook for 12 minutes in a 392
degrees F. oven. Remove from the form and place on a
serving dish, allowing it to drain before it’s served. Ice-
cream: Cook the milk. Beat the yolk and sugar until they
BLANCH. Pour the milk over the eggs and place the
whole in a saucepan. Reheat on a low flame (around 190
degrees F), stir constantly. End the cooking by adding
heavy cream. Allow to cool, then place it in an ice-
cream-freezer. Presentation: Place the apple cake in the
middle of the dish. Add the ice-cream and warm waffle.
Decorate with a dried apple slice and pour some
caramel over it. Decorate with some mint and drops of
reduced apple juice.

Classic Eggnog

Ingredients:
1 egg (beaten slightly), ¾ tablespoon
sugar, Pinch of salt, 2/3 cup milk, 1 ½
tablespoons sherry or 1 tablespoon
rum or brandy, Pinch of nutmeg

In a large mixing bowl, blend
egg, sugar, and salt. Add the
sherry, rum, or brandy, a little at a
time, mixing well. Add the milk.
Strain. Serve with sprinkles of nutmeg
on top.
Servings: 1
Difficulty Level: Easy

Milk is proved a complete food from latest scientific researchers. All the important
elements that are needed for body are in Milk. Milk has hundreds of benefits to our
bodies, Health and Mind, specially the milk of Cow and Goat has many benefits. The
milk of cow keeps the stomach system of old people and kids strong. Most of the
people drinks milk while sleeping but it’s not the correct time of drinking it. The
correct time of drinking milk is in morning. Remember not to include too much sugar
in milk and don’t use it with meat. So if you are not drinking milk start drinking it from
today, drink at least one glass daily. If your kids don’t like milk include chocolate in it
to make it tasty and then give it to them.

LINK LISTS:
http://www.gourmetrecipe.com
http://www.milk.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/almond-galette-with-red-fruits
http://www.gourmetrecipe.com/recipes/exotic-sanded-ice-cream-with-cardamom
http://www.gourmetrecipe.com/recipes/berry-buttermilk-soup
http://www.gourmetrecipe.com/recipes/potato-waffle-with-caramelized-apple-cake
http://www.gourmetrecipe.com/recipes/classic-eggnog

Milk Delight

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