Cooking With Dairy Products

Benefits of consuming dairy foods

If you have access to raw milk, I am sure you know how to turn it into butter, yogurt, cottage cheese, kefir, condensed milk, and other dairy foods. And milk is the main ingredient for these foods. In addition, dairy contains three of the four nutrients our body needs: vitamin D, calcium and potassium, and a high-quality protein.

Dietary Guidelines for Americans recommend consuming three servings of dairy per day. And why not? Dairy is delicious, healthy, and affordable. It makes a great breakfast or snack, and without doubt, is a part of a healthy diet. Did you know that people who are overweight or obese tend to be malnourished on dairy products?

So, dairy products are great and not only in their natural form. They can also be the ingredients in cooking and make a lot of delicious dishes. Various recipes include milk and other dairies. You will get magical dishes with cheesecake or pasta sauce, chicken or fish marinade, with dairy products!

Milk in cooking

Milk adds unique character to the food and, of course, moisture. Milk will contribute fat and milk proteins to the dish depending on the fat content. I recommend using no lower than 2 percent milk in your recipes. The higher the fat content, the richer is the flavor. When cooking soups or making hot chocolate for a more creamy texture, use milk instead of water. Use milk for your bread dough for a more intense crust color and softer crumb. Its proteins coagulate and form the structure of the cakes. For best flavor, make omelets and scramble eggs with milk.

Butter in cooking

Butter is a natural product obtained by churning full-fat cream. Besides the great taste, it gives your favorite dishes a smooth and silky texture. To infuse flavor, add a piece of butter to the steamed vegetables, stir it through hot rice or mashed potatoes, or place it on the grilled chicken. Butter prevents gluten formation, which makes your cakes and cookies tender. Rub some butter into the crust of your freshly baked pies and crepes to make it softer. For best results, use ghee.

Fermented dairy in cooking

In fermented milk products like yogurt, kefir, clabber, or sour cream, the beneficial active cultures convert lactose into lactic acid, which is easier for digestion. Fold fermented dairy into your recipes to maintain sweet and savory dishes’ rich and creamy consistency. Make dips, salad dressings, or sauces with yogurt or sour cream. They are also essential ingredients in baked goods, adding nutritional value and taste to the finished product. Substitute half of the amount of oil or mayonnaise in your recipe with 3/4 the amount of yogurt or kefir to cut the calories.

Cheese in cooking

Cheese is a diverse group of nutritious dairy food. There are hundreds of different types of cheese made out of cow, goat, sheep, buffalo, horse, or camel milk. The functionality has a significant impact on the suitability of the cheese for different dishes. Choose the type of cheese that suits your recipe the best. Include it in your snacks, add it to your salads, combine it with fresh or dried fruits, marinate it in olive oil and spices, grill, pan-fry and bake it. Can you imagine a slice of pizza without cheese? I can’t! When making pizza have in mind that shredded cheese always melts better than sliced.

I hope that you have dairy products on your plate every day!

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