Milk

[Shannon Bennett]

I thought I'd start a thread on milk and milk substitutes.

This morning we ran out of bottled milk. I have dry milk in the stores that has all been carefully vacuum sealed in quart jars. I don't like the taste of powdered milk. We also have many cans of evaporated milk. Again in an emergency I would be happy to use that for hot cereal, hot chocolate or whatever. It, again, is not my favorite tasting beverage. But, I had a brainstorm when I was standing in front of the stores. What would coconut milk taste like instead? In the past I have used this exclusively in curry recipes. Well, the results were resoundingly positive. If you also add a can of coconut milk to a gallon of reconstituted powdered milk you get a much better tasting product. I think I will stick to the Crema we get from Nestle for my morning coffee but, other than that, consider adding coconut to your stores.

There are some negatives, it is incredibly high in fat. It may be difficult to buy in some places. And, depending on where you live, it might be too expensive. I purchased it for $.99 for 13.5 oz. can. Considering how much it improved the taste of my hot cereal this morning, it would most certainly be worth it to me. Just thought of something else. We have a couple of family members who are lactose intolerant, this would fix that problem as well.

 

[Shannon Bennett]

Re: Milk

Someone told me that if you add one envelope of Knox gelatin to a quart of powdered milk, the result is better acceptance of reconstituted milk. It has the right consistency. If you can somehow manage to get it ice cold make the product more acceptable. Other additions of tiny amounts of salt or vanilla extract makes the milk taste better.

 

[Sally Furniss]

Re: Milk

Coconut milk and powdered milk. Sounds tasty!

Try letting the reconstituted milk sit at least 20 minutes before using it. The longer the better.



Here is a recipe for rice milk for those intolerant to milk

1 cup hot, cooked rice (white or brown).

4 cups hot water

Pinch of salt (optional)

Vanilla drops (optional)

Put in blender, will need to be done in batches.

Process throughly.

Strain through sieve.

If there are any solids discard them.

Store rice milk in jug in fridge.

Stir before using.

Keeps 3 - 4 days.

 

[Shannon Bennett]

Re: Milk

http://www.soya.be/how-to-make-soy-milk.php

How to make soy milk?

It's very easy to make soy milk at home. If you make soy milk on a daily basis you might find an automatic soy milk maker (also called soy milk machine) such as Soyajoy, Soylife, Miracle, Soyquick, Soyawonder or Vegan Star very helpful.

Step1: Ingredients

You need about 125 g whole soya beans to make 1 liter of soy milk.

Step2: Soaking and dehulling the soya beans

Clean the soya beans and soak them in water for 10 - 16 hours. Although not necessary, you can remove the hulls be kneading the soya beans and flushing the loose hulls with water. Removing the hulls makes the extraction process more efficient. An alternative is to crack the soya beans before soaking. The hulls come loose easily and can be washed away. When you use cracked soya beans you need less soaking time: 6 - 8 hours.

Step3: Heating the soya beans (optional)

Heating the soya beans will destroy enzymes which are responsible for the development of beany flavour. This heating can best be achieved by microwaving the wet soaked soya beans during 2 minutes.

Step4: Grinding the soya beans

Grind the soaked soya beans and 1 liter water in a blender. Sieve the mixture trough a cheese cloth and recover the soy milk. The insoluble material which remains on the sieve is called okara, and can be used as an ingredient for bread making or as cattle feed.

Step5: Boiling the soy milk

Heat the soy milk till boiling point and continue boiling for about 5 to 10 minutes. After cooling, the soy milk is ready and can be kept in the fridge for another 3 days.

Step6: Flavouring the soy milk (optional)

The soy milk can be drunk as such but taste can be improved by adding some salt (also cow milk contains a lot of salt).
With soy milk you can easily make your own fruit smoothie. Fruit smoothies are very healthy because they contain soy milk and a lot of fresh fruits.

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[Shannon Bennett]

Re: Milk

http://www.youtube.com/watch?v=9xLWO4SdOc4

Nice demo for making soy milk.

 

[Shannon Bennett]

Re: Milk

I put my powderd milk into quart jars then vacuum sealed. This is rather messy work. It also will shorten the life of your vacuum sealer as the somewhat sticky powder will eventually clog your vacuum sealer. To reduce some of the fine particles from entering the machine, try putting a paper towel tucked firmly over the top of the powder but, inside the jar, prior to sealing. Keep the jars in a dark cool place.

 

[JJackson]

Re: Milk

Buy as many small packs of powdered milk as you can find (different brands) and try them at different concentrations, they vary a fair bit and often taste better at higher concentrations than listed. I still never found one that did not immediately make me think 'I wish this was the real thing' but some were a lot worse than others.

 

[prepdeb]

Re: Milk

I picked up some cans of Nido. It's powdered whole milk and can usually be found in the latino aisle at WalMart. Made by Nestle.
We have a lot of nonfat powdered milk stored and some powdered vanilla soymilk, but figured the powdered whole milk might be nice to blend with the nonfat or use when you really want whole milk flavor.

 

[mixin]

Re: Milk

Here are a couple of ways to make coconut milk. A little of this added to instant milk greatly improves the flavor. I even tried using sweetened coconut and pouring boiling water over it.

A: Preparing Coconut Milk from Fresh Coconuts
Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.
Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.

B: Preparing Coconut Milk from Desiccated coconut.
Empty an 8 oz package of unsweetened desiccated coconut into a blender and add 1 cup boiling water.
Blend for about 30 seconds and allow the mixture to cool a bit.
Place a sieve over a bowl lined with cheese cloth.
Ladle the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl.
Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.?

http://www.virgincoconutoil.co.uk/coconut_milk.htm This site gives the following credit to the one below
Recipe Courtesy of http://www.all-organic-food.com/index.htm

 

[kiwibird]

Re: Milk

I have just learnt a very easy way of storing fresh milk at room temperature. Pop in a fresh active yogurt (or one of the easi-yo style powder sachets). Milk keeps for at least two weeks this way.

 

[Sally Furniss]

Re: Milk

Welcome Kiwibird

 

[Sally Furniss]

Re: Milk

I have just learnt a very easy way of storing fresh milk at room temperature. Pop in a fresh active yogurt (or one of the easi-yo style powder sachets). Milk keeps for at least two weeks this way.

Thank you Kiwibird.

What quantity of yogurt is need? Would half a sachet be enough?

 

[sharon sanders]

Re: Milk

Welcome and thank you Kiwibird!

 

[Amish Country]

Re: Milk

Commercially canned, shelf stable milk should be able to be safely stored for years. Check manufacture expiration dates.

Evaporated milk: Evaporated milk is canned and still in a liquid form. It should have more than half of the water removed from it. It can be used as is or can be reconstitute by adding water. Unlike condensed milk it should not have sugar added to it.

Condensed milk: This is a thick, milk product which has had some of the water removed and sugar added. The brands I have tried are very sweet. This product is usually used in deserts.

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Goat milk: In our area we do have shelf stable canned goat milk available. This may be an alternative for some who cannot tolerate cow milk.

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Boxed milks:

Parmalat is the product name of a 100% cow's milk product. It is liquid and comes in a sealed box. It is ready to drink right out of the box.

I have found shelf stable soy milk, flavored soy milks, almond milk and rice milk (amaske) also in boxes. Trader Joe's has the best tasting (IMHO) soy milk that I have found so far.

 

[kiwibird]

Re: Milk

Thank you very much for your kind welcome.

It seems that every yogurt (and most cheeses) require a bacterial starter. As long as the milk used is pasteurised or sterilised and you are careful about hygiene conditions a couple of tablespoons ofthis starter can be used to make the next batch. If you google "Swedish Long Milk" you will find the history of this. This should give you an almost unlimited supply of yogurt starter - so I imagine you could be quite liberal with the amount used for storing larger quantities of milk.

On a different note I came across a very interesting statement:
"But if master yogurt maker Max Alth is correct, milk begins to exhibit "antibiotic" powers as soon as the lactic acid bacteria start to curdle the milk--either naturally or in the process of making yogurt--and a peak is reached about seven days later. And according to Alth, the antibiotic effect disappears about a week later. At its most effective, the antibiotic strength of yogurt is equal to about .06 penicillin units per cubic centimeter, or about nine units of penicillin in every 8 ounces of yogurt. I have not confirmed this information, but if that’s true, in the future I plan to make smaller batches of yogurt more often"

Might be handy...