Milk and Milk Products

Cooking with Milk and Dairy Products2 general cooking rules to remember

1. Avoid excessive heat(low to moderate)2. Avoid excessive cooking timeBreaking these rules can result in a skin forming on the surface of the milk, scorching, and/or curdling.when cooking milk and milk products...

2ScorchNot desirableMilk solids fall to bottom and burnAvoid by stirring and using low to moderate heat

ScaldHeating milk to just below the simmer pointUsed in yeast bread baking to kill competing bacteria/enzymesToo obtaincooked flavor

SkinAs the milk heats and water evaporates, the milk protein clumps together and forms a skin or film on the surface of the milk. If you remove this, you remove many nutrients.

To Avoid a Skin on Cooked Milk:Cover the pan during cookingUse low heatStir while cookingCover with plastic wrap while coolingWhisk back in if formsCurdleNot always a bad thing since it is the first step in making cheeseThe proteins (casein) clump togetherOccurs when pH of milk becomes acidic due to bacteria growth (spoilage) or addition of acid (vinegar or tomatoes)High heat and addition of salt can also causeTo avoid: add acidic foods slowlyButtermilkUsed in baked goods as part of the leavening agent (acid + baking soda)A substitution is milk mixed with vinegar (1 cup to 1 T. ratio)

Butter Softened allow to sit at room temperatureMelted apply heat to turn to liquidBurns very easily. If butter burns when heating, throw out and start again or it will ruin the taste of the product.Browned butter can be made by heating butter in pan until it turns a light brown color. Remove from heat immediately.

Butter

To make clarified butter, melt the butter on low heat or in a microwave. Allow the butter to sit, and the cloudy light-colored milk solids will settle to the bottom. This leaves a clear, very yellow-colored butter as the top layer. This layer is the drawn butter.

The drawn butter can be served in a warmer or a side dish. It serves as a flavorful dipping sauce for foods such as seafood or artichokes.

ButterMeasurements: cup = stick = 1/8 pound = 4 Tablespoons cup = 1 stick = pound = 8 Tablespoons1 cup = 2 sticks = pound = 16 Tablespoons2 cups = 4 sticks = 1 pound = 32 Tablespoons

Cooking with CheeseStore in the refrigeratorKeep tightly wrapped (dry out and absorb flavors)Hard varieties served at room temperature for best flavorShredded, grated or shaved for easier melting or to distribute in recipes

Shred CheeseLong, thin piecesHard and semi-hard cheesesCheddar, mozzarella, Swiss, Gouda

Grated CheeseSmall piecesVery hard cheeseParmesan, Romano

Shaved CheeseThin, flat pieces

Three cooking rules to remember when cooking cheese.2. Avoid excessive temperatures1. Avoid prolonged cooking timeBreaking these rules can cause cheese to become tough (rubbery), stringy, and greasy.3. When cleaning up, dont use hot water or you will cook the cheese onto the pan or utensil.

Stop! Did you say you cooked your pizza in a very hot oven? Doesnt that break the cooking rules? Wont the cheese get rubbery, stringy and greasy?

Oh yeah I like it like that! In some foods, the undesirable qualities caused by cooking cheese incorrectly actually become desirable qualities. Pizza is the perfect example! The stringy, rubbery, greasy mozzarella cheese is exactly what you want in a good pizza!Cheese CrispsBreaks the rules of cheese cookery with yummy results.

YogurtOver-stirring yogurt with make it thinnerIf whey separates on the top, drain it off for a thicker yogurtor gently stir it back in.Drain yogurt to make yogurtcheeseYogurt can be substituted forsour cream or mayonnaise