Milk Delight


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Milk is one of the chief blessings that is given to Humans by Nature. Milk is comprehensive and boundless food. Sit back and relax ... enjoy watching this milk recipes brought to you by GOURMETRECIPE COLLECTION from

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Milk Delight

  1. 1. Gourmetrecipe Collection MILK DELIGHT
  2. 2. 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 thefood that helps body in fighting against diseases? My Answer will be only one that isMilk.Milk is a white liquid manufactured by the mammary glands of mammals. It is theprimary source of nutrition for young mammals before they are able to digest othertypes of food. Early lactation milk contains colostrum, which carries the mothersantibodies to the baby and can decrease the risk of many diseases in the baby.
  3. 3. DAIRY PRODUCTSCREAMCream is the yellowish fatty part of milknot yet homogenized. Cream is the thick,velvety substance that forms atop milkwhen left to sit untouched forapproximately 12-24 hours. Cream is rich inbutterfat and this butterfat is what givescream its luxurious flavor and also defineshow luscious the cream will turn out whenwhipped. High butterfat contentdetermines how richer tasting cream and Cream comes from different sources; forensures less curdling when cooked, though instance, top cream skimmed from milkfor cream to be perfectly appropriate as a is called “sweet cream”. When the creamparticular complement to a meal, it must is skimmed from whey, it is then typicallybe 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.
  4. 4. BUTTEROf 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 everythingfrom a spread on bread to an addicting lemon garlic butter sauce. There are a millionrecipes that call for butter and its chameleon ways to present itself in whatever formsyou desire. Before jogging off to the recipe section to find those buttery, silkyformulas, 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.
  5. 5. Butter is a favorite food, and the many ways in which to serve it, like above, onlyincrease its desirability. Melted butter is used in sauces, desserts, toppings, and somuch 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 itsanimal fat, for cultural or religious reasons.Butter plays a popular role in every facet of cooking, to be sure, but it is undoubtedly anecessary 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 alldesserts that require butter. Short bread has no other liquid foundation of moisturebut 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 anoil, butter in sautéing, and butter, butter and more butter. Butter is an ediblecommodity in whatever use it serves and it’s worth its weight in gold to thoseworldwide that recognize its excellent value to the culinary world.
  6. 6. 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 ofmaking yogurt; however, there are yogurts where additional cultures can be added afterthe cooking and these yogurts are measured “live” or “active” yogurts and must belabeled as such by manufacturers, and an expiration date must always be provided on alldairy products.
  7. 7. There is no discussion in the health benefits of yogurt and one of its major contributionsto wellbeing: its ability to increase the body’s process of elimination. Many illnessesstem from a body’s inability to eliminate toxins. Yogurt has a reputation to upholdregarding this most necessary, but quite often malfunction, job of the human body. Bothhave the ability to stimulate the body to discharge poisons from the bowels, and too, ithas the ability to stop antibiotic-associated diarrhea. Yogurt pleases the body. In thisworld of fast foods riddled with chemicals and preservatives and deep-fried to a crisp inbad 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 healththereby promoting strong teeth. As a dairy product, it also employs a good portion ofprotein and calcium to keep the skin, bones, hair, and nails springing forth in youthfulleaps and bounds.Yogurt is lush with lactic acid and this component of the food serves people well. It is agreat sustenance rich in protein, calcium, riboflavin, vitamins B6 and B12, and itsnutritional value exceeds that of milk. Those that harbor modest lactose intolerance todairy products can still typically consume yogurt without trouble, because most of thelactose in the milk foundation is changed to lactic acid by the bacterial culture(Lactobacillus delbrueckil bulgaricus and Streptococcus salivarius thermophilus). As withother dairy products, it is believed that low-fat yogurt is instrumental in helping to staveoff unwanted weight. Calcium is a natural weight reducer and yogurt is rich in calcium.
  8. 8. KEFIRKefir is a liquid beverage made from goat milk or cow milk. It boasts a combination ofbacteria and yeasts. Authentic Kefir ferments lactose ensuing a rather tartcarbonated, mildly alcoholic drink. Kefir made in America is not alcoholic nor is itcarbonated. In America, Kefir is a liquid yogurt drink. There are many that claim Kefir isnot authentically a yogurt drink.Kefir is a fermented drink that originatedwith the Moslem tribe shepherds of theCaucasus region that believed kefir grainswere a gift from Allah. The kefir grainswere also considered a source of familyand tribal wealth. The procedure in makingkefir was a secret closely guarded amongthe tribal people. So precious were thekefir grains and the art of making themthat the kefir grains were referred to as thenatural mother culture and the tribalcommunity protected the natural motherculture with their lives. It is said that theCaucasus tribe considered kefir grains “Thegrains of the Prophet Mohammed” and“The drink of the Prophet”.
  9. 9. 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 thevariations of Kefir and are all taken from the Turkish “keyif” meaning joy and pleasureand “kopur” meaning froth and foam of milk.Kefir is a complex mixture of many bacteria and yeasts forming an exceedinglychangeable 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 than1%. On the other hand, Kefir contains kefiran, also known as a water-solublepolysaccharide that releases a twine-like cottony feeling in the mouth and is known toproduce an alcohol level of up to 15%. Then, there are some North American Kefirs thatcontain no alcohol.Kefir has been successfully fermented in cow, goat, and sheep milk, but also in nut andseed milks such as almond milk and soymilk, rice milk, and coconut milk. The proteinsthat are available to kefir grains (in the liquid chosen - beer, milk, soymilk, coconutwater, etc.) will determine the amount, size and appearance of the kefir grains. Kefirgrains will ferment in liquids other than milk sugars, and though raw milk has been usedcustomarily, people are experimenting with various liquid forms and kefir grains, quitesuccessfully. Check out the great Kefir recipes we have to offer!
  10. 10. 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 othersweeteners, oftentimes fruit, and flavorings such as chocolate, strawberry orvanilla, accessories of nuts, chips, candies, cookies and many more sparkling littlejewels of food to make ice cream even more voluptuous and desirable than it is on itsown. The initial ingredients, milk, cream, sugar, eggs, and flavoring are slowly mixedtogether and cooked and then while cooling, the dessert is slowly stirred to preventice crystals forming. A creamy textured, very addicting dessert is born of theseingredients and patient nurturing while cooking and cooling: ice cream.
  11. 11. 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 togetherquite well. Providing flavor is not necessarily the number one job of salt when itcomes to cheese. Salt speeds up the drying process of cheese. It heightens the flavorof cheese. Salt helps form the rind and salt preserves cheese. Typically, cheese isimmersed in what is called a “brine bath” and this brine bath can determine theamount 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.
  12. 12. Dry-salting cheese occurs after the cheese has been removed from the mold and is rubbedwith salt on the outside of the cheese continuously and the amount and how long andoften the rubbing of slat on the cheese occurs is determined by the cheese. There isanother method of salting cheese called “wash-rind”. This demands that during thematuration of the cheese, it is brushed with salt regularly. This keeps the rind nice and softand also keeps mold from forming. Cheeses like Colby and Monterey Jack have their curdswashed of excess acidity and calcium before being pressed, and this process is also doneon Edam and Gouda, the Dutch cheeses.Cheese consists of proteins and fat from a milk product. It’s believed that the nomadictribes 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 fortheir 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 asthe bags rocked, whether by walking or by sitting tied to the saddle of a horse, thecombination of the heat and the constant motion resulted in curdled milk or thecoagulation of milk (caused by the coagulation of the milk protein casein and the rennetliquid left in the belly of the animal). It was simply a question of time before tribes beganexperimenting with this newfound cheese and carry the process home to discover ways toproduce the cheese at home. Most historians believe cheese making began in Central Asiaand migrated to Europe.Cheese making has many legends and one is that the explorers would press the curdledmilk to preserve it, thereby resulting in a block of cheese.
  13. 13. CURDCurd cheese is formed by coagulating milk with rennet, an enzyme originate in thegastric juices of the fourth stomach of calves and other young cud-chewing hoofedanimals that house many stomachs. Curd cheese is also coagulated via lemon juice orvinegar.Curds are broken down in a vat to detach the curds from the whey. Larger curds containmore 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.
  14. 14. Ladles are also used to transfer curds to awaiting molds peppered with holes whereonthe whey can drain and run off. Once curdled, the clumped cheese is removed fromthe liquid or the liquid is drained away from the cheese. The left over liquid after thecurds form is called whey and contains only whey proteins. Cheese may also be madefrom 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 milkcheese is fashioned through this manner. Increased acidity causes the milk proteins(casein) to bungle up into clumps or curds. Cow milk produces 80% casein proteincurds.A very popular curd cheese is cottage cheese and commercially prepared cottagecheese is typically curdled with rennet. It comes in various sized plastic containers ofsmall, medium, and large. Cottage cheese can be bought in whole milk curds, low-fatcurds, or non-fat curds and is typically produced wet or swimming in a bit of liquid. Itis often served with fresh fruit or canned pears and peaches served over a bed oflettuce 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 sometimesreferred to as ‘farmer’s cheese’. Dry curd cottage cheese denotes that no extra fluidshave been added after fermentation.
  15. 15. 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 mintPreparation Time: 20 minutes leaves, raspberry sauce, and berries. YouCooking Time: 20 minutes may serve the rest of the cream in aRecommended Wine: Loupiac gravy bowl. In another bowl, serve theIngredients: 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. (7tablespoons) thick cream (creme fraiche),3.5 oz. (7 tablespoons) creme patissiere(vanilla flavored custard filling for pastriesand cakes), raspberry sauce
  16. 16. Exotic sanded ice-cream with cardamomServings: 4Preparation Time: 60 minutesCooking Time: 60 minutesRecommended Wine: Vin de Paille 1996Côtes du Jura de Alain labetPreparation Instructions:Mix flour, butter, and sugar. Add all otheringredients and mix well. Cover withplastic 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, 1diameter. Place on a buttered baking sheet lemon, vanilla-flavored salt, 2 cups cream, 4 eggand place in a 180 degree oven. To make yolks, 2 tablespoons sugar, 1 vanilla pod, 4 greencream vanilla, separate egg yolks. Mix with cardamom seeds infused for 10 minutes insugar and add hot milk and vanilla. Return milk, coconut, 12 small bananas, 12 crystallizedto heat and cook until the mixture reaches kumquats, 4 passion fruits, 10 cups water, 3 ½86 degrees. Remove from heat and allow tablespoons sugar, 1/2 the zest from anto cool. To make the topping, cook sugar, orange, juice from 1 orange, juice from 1 lemon, 1orange zest, and orange and lemon juice. very ripe bananaAdd banana. Mix well.
  17. 17. Berry Buttermilk SoupServings: 2Preparation Time: 10 minutesCooking Time: 20 minutesDifficulty Level: AverageIngredients:250gms blueberries, 1 1/2 cups water, 80gms sugar, 1/2 teaspoon orange zest -finely shredded, 2 tablespoons orange juice, 300ml buttermilk Preparation Instructions: 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.
  18. 18. Potato Waffle with Caramelized Apple Cake Ingredients: Waffle: 3 1/2 oz. potato puree, 1 ½ tablespoons butter, 1 ¾Servings: 4 Preparation Time: 45 minutes tablespoons flour, 1 egg, 1 1/2 tablespoonsCooking Time: 45 minutes Recommended Wine: milk, 2 tablespoons sugar, 1 lemon peelDamassine (wild plum alcohol from Jura) PreparationInstructions: Apple cake: 4 apples, 3 1/2 oz. caramel, 2Waffle: Prepare a potato puree, keeping the skins of the tablespoons sugar, .1 ½ tablespoonspotatoes intact. Melt some butter. Mix all the waffle butter, 1 lemon juiceingredients to obtain semi-liquid dough. Pour it in awaffle iron until the waffle is browned. Set aside. Ice-cream: 1 cup milk, 4 yolks, 12 1/2Apple cake: Peel the apples and cut into thin slices. Stew teaspoons sugar, 1/2 cup heavy cream, 1 ½the apples in butter, sugar, and lemon juice until the tablespoons Damassine plumliquid is evaporated. Pour some caramel at the bottomof the some rectangular forms (about 3.2 x 1.2 inches).Cover with the apple slices. Cook for 12 minutes in a 392degrees F. oven. Remove from the form and place on aserving dish, allowing it to drain before it’s served. Ice-cream: Cook the milk. Beat the yolk and sugar until theyBLANCH. Pour the milk over the eggs and place thewhole in a saucepan. Reheat on a low flame (around 190degrees F), stir constantly. End the cooking by addingheavy cream. Allow to cool, then place it in an ice-cream-freezer. Presentation: Place the apple cake in themiddle of the dish. Add the ice-cream and warm waffle.Decorate with a dried apple slice and pour somecaramel over it. Decorate with some mint and drops ofreduced apple juice.
  19. 19. 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 Preparation Instructions: 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: 1Cooking Time: 5 minutesDifficulty Level: Easy
  20. 20. Milk is proved a complete food from latest scientific researchers. All the importantelements that are needed for body are in Milk. Milk has hundreds of benefits to ourbodies, Health and Mind, specially the milk of Cow and Goat has many benefits. Themilk of cow keeps the stomach system of old people and kids strong. Most of thepeople drinks milk while sleeping but it’s not the correct time of drinking it. Thecorrect time of drinking milk is in morning. Remember not to include too much sugarin milk and don’t use it with meat. So if you are not drinking milk start drinking it fromtoday, drink at least one glass daily. If your kids don’t like milk include chocolate in itto make it tasty and then give it to them.LINK LISTS:http://www.gourmetrecipe.comhttp://www.milk.gourmetrecipe.com