Whole milk
The reason whole milk is so good for growing children is that it has many
nutrients needed for good health. It has a natural fat content of 3.5 per cent,
contains protein and carbohydrates, and is a good source of calcium, an
important mineral for growing children’s bones and teeth. In addition to all
that, it’s packed with vitamins and minerals. It’s for these reasons that
anyone living on a budget should choose milk first and foremost – in fact, milk
is the cheapest nourishment on offer.
In cooking, whole
milk should be used to make white sauces and milk puddings, and substituting
half the amount of stock needed with milk when making vegetable soups gives a
lovely creamy texture and flavour.
This has all the virtues of whole milk, except that some of
the fat has been removed, leaving between 1.5 and 1.8 per cent. Because
of this, it is actually better in tea and coffee and, I think, works better in
batters for pancakes or
This is the one for people who are following a low-fat diet, as only a trace
(0.3 per cent) remains. Even so, skimmed milk is still highly nutritious and is
an excellent source of calcium, and contains everything that whole and
semi-skimmed milk has but without the fat. It can be used in all recipes
requiring milk, but obviously won’t give the same degree of creaminess.
This is also sometimes known as
Pasteurised milk
This is simply milk that has undergone heat treatment: a mere five seconds at
72°C purifies it but, at the same time, leaves all the important vitamins,
minerals and proteins virtually unchanged.
When you leave pasteurised or other milk to stand, the small amount of cream
present settles at the top. What homogenisation does, through a special
treatment, is distribute the cream (milk-fat globules) evenly throughout the
milk so this separation does not occur.
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American
Meatloaf with Red Onion, Tomato and Chilli Relish
Aubergines
Stuffed with Moussaka
Badische Lauchsuppe (Baden Leek Soup)
Baked
Fish Fillets with Mushroom Stuffing
Baked
Smoked Haddock Creams with Lemon-dressed Leaves
Basic
Pancakes with Sugar and Lemon
Bauernfrühstück (Farmer’s Breakfast with Eggs and Bacon)
Bayerischer Apfelstrudel –
Bavarian Apple Strudel
Berliner
Pfannkuchen – Berlin Doughnuts
Blinis with Smoked Salmon, Crème Fraîche and Dill
Blueberry
and Cinnamon Muffin Cake with Streusel Topping
Blueberry
and Pecan American Muffins
Blueberry
Crumble Fromage Frais Ice Cream
Boiled
Smoked Bacon with Pease Pudding with Onion and Mustard Sauce
Broccoli
Soufflé with Three Cheeses
Buttermilk
Scones with Cheshire Cheese and Chives
Celeriac
and Lancashire Cheese Bread
Cheese
and Herb Fritters with Sweet Pepper Marmalade
Cheese
and Parsnip Roulade with Sage and Onion Stuffing
Cheese,
Onion and Potato Bread with Thyme
Chilled
Lemon Grass and Coriander Vichyssoise
Chilled
Yoghurt and Cucumber Soup
Chocolate
Blancmange with Cappuccino Sauce
Chocolate
Mini Muffins with Toasted Hazelnuts
Chocolate,
Prune and Armagnac Mini Muffins
Chunky
Marmalade Bread and Butter Pudding
Coconut
Ice Cream With Lime Syrup
Coffee
Cappuccino Creams with Cream and Sweet Coffee Sauce
Compote
of Figs in Marsala Wine with Mascarpone Mousse
Crunchy
Pistachio-coated Drumsticks
Deutsches Beefsteak Und Falscher Hase – German Hamburgers and Meatloaf (Mock Hare)
Dresdener Stollen – Dresden
Christmas Loaf
Feta,
Olive and Sun-dried Tomato Scones
Fisch auf Badische Art – Fish
with Cheese & Tomato Sauce
Foil-baked
Salmon served with English Parsley Sauce
Fragolini Fritti (Fried
Strawberries)
Fresh
Apricot and Pecan Muffins with Cinnamon Icing
Fromage
Frais Creams with Red Fruit Compote
Gefüllte Kalbsbrust (Stuffed
Breast of Veal)
Goats'
Cheese, Onion and Potato Bread with Thyme
Gratin
of Rigatoni with Roasted Vegetables
Ham
Hash Cakes with Parsley Sauce
Hirn Überbacken - Brains au
Gratin
Hühner Soufflé (Chicken Soufflé)
Individual
Bread-and-butter Pudding
Individual
Sussex Pond Puddings with Lemon Butter Sauce
Italian
Rice Creams with Gooseberry and Elderflower Purée
Kaiserschmarren – Souffléed
Pancake
Kraftbrühe “Kaiserworth”
(Consommé “Kaiserworth”)
Krebssuppe (Freshwater Crayfish Soup)
Lamb
Cutlets in Mushroom Sauce
Lattice
Mincemeat Dessert Tart
Leberknödelsuppe (Liver Dumpling Soup)
Mashed
Potato with Three Mustards
Matjesheringe in Rahmsosse - Matjes Herrings in Cream Sauce
Meatballs
with Spaghetti and Fresh Tomato Sauce
Mini
Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche
Sauce
Mixed
Smoked Fish Kedgeree with a Crème Fraîche and Parsley Sauce
Moist
Chocolate and Almond Cake
Moussaka with Roasted Aubergines and Ricotta
Mürbeteig (Basic Sweet Pastry)
Old-fashioned
Raised Pork Pies
Oven-baked
Lamb Chops with Onion and Rosemary Sauce
Parsnip,
Parmesan and Sage Bread
Penne
with Wild Mushrooms and Crème Fraîche
Plum
and Almond Buttermilk Cobbler
Potatoes
Boulangeres with Rosemary
Preserved
Ginger Cake with Lemon Icing
Prune,
Apple and Armagnac Cake with Almond Streusel Topping
Pumpkin
Soup with Toasted Sweetcorn
Quick
Apricot, Apple and Pecan Loaf Cake
Rigatoni
and Asparagus au Gratin
Roast
Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
Roasted
Mediterranean Vegetable Lasagne
Root
Vegetable, Cheese and Onion Pot Pie
Saure Meerrettichkartoffeln (Sour
Horse-Radish Potatoes)
Schmorgurken (Stewed Cucumbers with Sour Cream and Dill)
Semmelknödel (Bread Roll Dumplings)
Siebenbürgerfleish – Beef cooked in Milk from Siebenburgen
Smoked
Fish Tart with a Parmesan Crust
Smoked
Haddock and Quail Egg Pie
Smoked
Haddock Chowder with Poached Eggs
Smoked
Haddock with Crème Fraîche, Chive and Butter Sauce
Smoked
Haddock with Spinach and Chive Butter Sauce
Soupe Flamande with Crème Fraiche and Frizzled Sprouts
Spiced
Bread Pudding with Brandy Cream
Spinach
and Ricotta Lasagne with Pine Nuts
Steamed
Panettone Pudding with Eliza Acton's Hot Punch Sauce
Streuselkuchen – “Crumb”-Topped Yeast Cake
Sweet
Rice Croquettes San Giuseppe
Tagliatelle with Anchovies & Tuna Fish
Vegetarian
Moussaka with Ricotta Topping
Vegetarian
Shepherd’s Pie with Goats’ Cheese Mash
Very
Sticky Prune and Date Cake
.