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2% milk
- Thread starter d3m0n68
- Start date
djfox_2001
New member
On 07/02/2011 11:01 AM, Kay wrote:
Add some cream to it. It does not have to be exact. You just want to
increase the milk fat content to make it richer.
Add some cream to it. It does not have to be exact. You just want to
increase the milk fat content to make it richer.
Randomgirl xx
New member
Kay wrote:
In most cases, probably all, it's unnecessary.... I can't think of any
baked goods one couldn't use powdered milk, or just plain water... can
always increase the fat ingredient but not necessary. Contrary to
what many believe baking does NOT require precise measurements, simply
because flour and many other baking components are not consistant...
every loaf of bread, every cake, every pie is an experiment.
Professional bakers rely on their senses, the best bakers don't
measure anything with precison
In most cases, probably all, it's unnecessary.... I can't think of any
baked goods one couldn't use powdered milk, or just plain water... can
always increase the fat ingredient but not necessary. Contrary to
what many believe baking does NOT require precise measurements, simply
because flour and many other baking components are not consistant...
every loaf of bread, every cake, every pie is an experiment.
Professional bakers rely on their senses, the best bakers don't
measure anything with precison
BrkinDwn10ChknsDwg
New member
In article
,
Kay wrote:
Of course, it mostly depends on what you're making, but I generally just
do whatever I feel like. I'll often just use the 2% if I feel like
having fewer calories. If I have half and half, and want the calories
(and richness), I'll add a dollop of it into the measuring cup before
adding the 2%. If I really thought the dish needed the fat, I might
even use butter, or even vegetable oil. We seldom have cream in the
house, and when we do, it's usually there for a specific purpose, so
that is usually not an option.
--
Dan Abel
Petaluma, California USA
[email protected]
,
Kay wrote:
Of course, it mostly depends on what you're making, but I generally just
do whatever I feel like. I'll often just use the 2% if I feel like
having fewer calories. If I have half and half, and want the calories
(and richness), I'll add a dollop of it into the measuring cup before
adding the 2%. If I really thought the dish needed the fat, I might
even use butter, or even vegetable oil. We seldom have cream in the
house, and when we do, it's usually there for a specific purpose, so
that is usually not an option.
--
Dan Abel
Petaluma, California USA
[email protected]
Audiomaster
New member
On Tue, 8 Feb 2011 19:40:29 +0000 (UTC), [email protected] (Steve
Pope) wrote:
That's what I've been led to understand. The molecules are also
smaller and easier to digest.
Right on cue- my B-I-L, the [hobby] goat farmer just called. The
cream *doesn't* separate off-- but he says it gets a little thicker on
top if you let it sit for a long time.
These folks call it homogenized-
http://www.gardenharvest.org/milkbenefits.htm
Jim
Pope) wrote:
That's what I've been led to understand. The molecules are also
smaller and easier to digest.
Right on cue- my B-I-L, the [hobby] goat farmer just called. The
cream *doesn't* separate off-- but he says it gets a little thicker on
top if you let it sit for a long time.
These folks call it homogenized-
http://www.gardenharvest.org/milkbenefits.htm
Jim
On 2/8/2011 1:40 PM, Steve Pope wrote:
That's what he's saying. The only way to separate the cream from goat's
milk is with a mechanical cream separator. We had milk goats many years
ago and it was way to much work to crank up the forty-year old cream
separator to get any cream. Most of my customers at the time had stomach
ulcers and the local doctors recommended goat milk as a "cure." This was
well before the medical researchers discovered that stomach ulcers were
caused by bacteria.
My Dad had three-fourths of his stomach removed in 1957 due to ulcers.
He had them for years and pretty much lived on skim milk and saltine
crackers for a good while.
We had both goats and a milk cow, sold cow milk for $1.00 a gallon back
in the mid-sixties, sold goat milk for $1.50 a quart then.
That's what he's saying. The only way to separate the cream from goat's
milk is with a mechanical cream separator. We had milk goats many years
ago and it was way to much work to crank up the forty-year old cream
separator to get any cream. Most of my customers at the time had stomach
ulcers and the local doctors recommended goat milk as a "cure." This was
well before the medical researchers discovered that stomach ulcers were
caused by bacteria.
My Dad had three-fourths of his stomach removed in 1957 due to ulcers.
He had them for years and pretty much lived on skim milk and saltine
crackers for a good while.
We had both goats and a milk cow, sold cow milk for $1.00 a gallon back
in the mid-sixties, sold goat milk for $1.50 a quart then.
anaesthesiologist
New member
On Mon, 07 Feb 2011 11:32:09 -0500, Brooklyn1 wrote:
I usually read a post before I see who it's from, and often times I
can tell who wrote the post just by the first few sentences.
There was no doubt about this one. It had "DUMBASS" written all over
it.
-sw
I usually read a post before I see who it's from, and often times I
can tell who wrote the post just by the first few sentences.
There was no doubt about this one. It had "DUMBASS" written all over
it.
-sw
mrs ask alot
New member
On 2/7/2011 10:01 AM, Kay wrote:
I wouldn't bother, I bake all the time with skim milk, doesn't seem to
affect the taste of the baked goods.
I wouldn't bother, I bake all the time with skim milk, doesn't seem to
affect the taste of the baked goods.
Jim Elbrecht wrote:
Also interesting that goats were probably domesticated before cattle and
goats are more widely bred than cattle. I can even point to legends
that have the poor raising goats and cattle being a sign of wealth.
It's like humanity has been more time evolving to be okay with goat milk
than with cow milk.
Is it that goats milk is homogenized (the cream will never settle to the
top) or that it starts out with smaller fat globules (the cream will
take longer to settle to the top because smaller particles see higher
relative Brownian motion)? Or did I just miss that homogenization
produces smaller globules not an emulsion?
Also interesting that goats were probably domesticated before cattle and
goats are more widely bred than cattle. I can even point to legends
that have the poor raising goats and cattle being a sign of wealth.
It's like humanity has been more time evolving to be okay with goat milk
than with cow milk.
Is it that goats milk is homogenized (the cream will never settle to the
top) or that it starts out with smaller fat globules (the cream will
take longer to settle to the top because smaller particles see higher
relative Brownian motion)? Or did I just miss that homogenization
produces smaller globules not an emulsion?
On Feb 8, 7:26?am, Nad R wrote:
Do you have a citation for that? Generally, when molecules are
altered,
you end up with something different than you started off with. For
example,
if a water molecule gets any smaller, you end up with hydrogen and
oxygen.
In any event, even if you're talking about larger particles than
molecules,
I'd like to see some independent evidence.
Cindy Hamilton
Do you have a citation for that? Generally, when molecules are
altered,
you end up with something different than you started off with. For
example,
if a water molecule gets any smaller, you end up with hydrogen and
oxygen.
In any event, even if you're talking about larger particles than
molecules,
I'd like to see some independent evidence.
Cindy Hamilton
hay skyler.
New member
Cindy Hamilton wrote:
http://www.authorsden.com/categories/article_top.asp?catid=16&id=18866
The goat milk posting has similar information about homogenization of cows
milk.
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
http://www.authorsden.com/categories/article_top.asp?catid=16&id=18866
The goat milk posting has similar information about homogenization of cows
milk.
--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
Kay wrote:
I'm in the 'it *usually* doesn't make a difference' camp.
We have skim and 1/2 & 1/2 in our refrigerator. I use skim often.
If the recipe says "whole milk" I use a 50/50 mix of the skim and half
and half. If I think a little richness will help a recipe I combine
them to what feels good that day.
So far- no problems.
Jim
I'm in the 'it *usually* doesn't make a difference' camp.
We have skim and 1/2 & 1/2 in our refrigerator. I use skim often.
If the recipe says "whole milk" I use a 50/50 mix of the skim and half
and half. If I think a little richness will help a recipe I combine
them to what feels good that day.
So far- no problems.
Jim
In article ,
[email protected] (Steve Pope) wrote:
Homogenization just means breaking down the fat globules into smaller
ones. It's still fat, and it's still suspended in the water part of the
milk. It's a little like vinegar and oil dressing.
I believe cow's milk comes out all mixed together. I don't know how
long it takes for the cream to rise to the surface, but mechanical
homogenization just delays that.
I never had a problem with human milk separating, although we never kept
it around for longer than a day.
Our daughter has given up on the non-homogenized milk. She says they
didn't leave enough air space in the top to allow it to mix when she
shook it, so the first few pours got all the fat, and the last ones were
almost skim.
--
Dan Abel
Petaluma, California USA
[email protected]
[email protected] (Steve Pope) wrote:
Homogenization just means breaking down the fat globules into smaller
ones. It's still fat, and it's still suspended in the water part of the
milk. It's a little like vinegar and oil dressing.
I believe cow's milk comes out all mixed together. I don't know how
long it takes for the cream to rise to the surface, but mechanical
homogenization just delays that.
I never had a problem with human milk separating, although we never kept
it around for longer than a day.
Our daughter has given up on the non-homogenized milk. She says they
didn't leave enough air space in the top to allow it to mix when she
shook it, so the first few pours got all the fat, and the last ones were
almost skim.
--
Dan Abel
Petaluma, California USA
[email protected]
Jaymes_E19
New member
Dan Abel wrote:
I usually take the lump of cream out with a chopstick; my partner
sometimes likes it in her coffee. You're right the bottles are
too full to shake.
The other possibility is to poke a hole through the cream (again,
I used a chopstick), and pour out enough milk that there is room
to shake the bottle.
Steve
I usually take the lump of cream out with a chopstick; my partner
sometimes likes it in her coffee. You're right the bottles are
too full to shake.
The other possibility is to poke a hole through the cream (again,
I used a chopstick), and pour out enough milk that there is room
to shake the bottle.
Steve
bring erica the horizon
New member
In article
,
Kay wrote:
Just use it. I've never noticed a difference.
Miche
--
Electricians do it in three phases
,
Kay wrote:
Just use it. I've never noticed a difference.
Miche
--
Electricians do it in three phases
Zombie Penguin
New member
On Feb 8, 11:50?am, sf wrote:
They didn't have UHT milk in those aseptic carton thingies back then.
UHT milk never caught on in the USA. It's much more common in Europe.
My father was born in 1918, my mother in 1921. My father lived in a
tiny town in Dent County, MO http://en.wikipedia.org/wiki/Jadwin,_Missouri
I've lived on the street in the middle of the winter here in StL.
There are times when I would have been overjoyed to have powdered
milk, because I couldn't afford ANY milk, but now that I can afford
decent food, there no way I'd buy that stuff. Nor this:
http://www.amazon.com/Roland-Mackerel-Water-15-Ounce-Tins/dp/B000UXA0LG/
Nor this, which I also resorted to back when I was poor:
http://www.amazon.com/Idahoan-Mashed-Potatoes-2-Ounce-Bags/dp/B000LL26O6/
I just don't understand using junk ingredients if one can afford not
to. When I was 20, I'd happily consume:
http://www.amazon.com/Lipton-Secrets-Chicken-2-Count-Packages/dp/B00099XP5Y
I even used to drink: http://www.amazon.com/Nescafe-Tasters-Choice-Regular-Coffee/dp/B000V3WDHO/
because it was a cheap source of caffeine when I worked 3rd shift
cleaning department stores. I used to buy TV dinners too. I don't
miss the crappy food from back when I was poor.
--Bryan
They didn't have UHT milk in those aseptic carton thingies back then.
UHT milk never caught on in the USA. It's much more common in Europe.
My father was born in 1918, my mother in 1921. My father lived in a
tiny town in Dent County, MO http://en.wikipedia.org/wiki/Jadwin,_Missouri
I've lived on the street in the middle of the winter here in StL.
There are times when I would have been overjoyed to have powdered
milk, because I couldn't afford ANY milk, but now that I can afford
decent food, there no way I'd buy that stuff. Nor this:
http://www.amazon.com/Roland-Mackerel-Water-15-Ounce-Tins/dp/B000UXA0LG/
Nor this, which I also resorted to back when I was poor:
http://www.amazon.com/Idahoan-Mashed-Potatoes-2-Ounce-Bags/dp/B000LL26O6/
I just don't understand using junk ingredients if one can afford not
to. When I was 20, I'd happily consume:
http://www.amazon.com/Lipton-Secrets-Chicken-2-Count-Packages/dp/B00099XP5Y
I even used to drink: http://www.amazon.com/Nescafe-Tasters-Choice-Regular-Coffee/dp/B000V3WDHO/
because it was a cheap source of caffeine when I worked 3rd shift
cleaning department stores. I used to buy TV dinners too. I don't
miss the crappy food from back when I was poor.
--Bryan