What To Do With A Gallon of Milk? Part 1.
How To Preserve Milk If You Have Extra?
What would you do if you have a gallon of milk? You may probably drink some. Or make strawberry milk to drink more. Or make a perfect béchamel sauce. Or even make a milk pie. But I bet you still have some milk left. So you can put it in the refrigerator so that it doesn’t go to waste.
But what if you have a cow that produces a lot of milk every day? And what did our ancestors do, who had cows but did not have refrigerators? After all, preserving the food was the primary issue in those days! As a matter of fact, a fermentation method was the easiest way for storing milk for a longer time. However, left at room temperature, it turns sour on its own due to micro-organisms that are already in and bacteria present in the environment.
Later, people discovered that soured milk was an excellent starter for fresh milk fermentation. Starter cultures transform milk into entirely new substances, completely changing the taste, texture, and chemical composition. All the types of soured milk are easy to digest by the human organism. They improve metabolism, stimulate secretion of gastric juice, and stimulates appetite.
Researchers at the Japan Research Center, led by Dr. Hiromi Kimoto-Nira, conducted an experiment trying to prove the benefits of fermented milk. As a result of the investigation, scientists have found that the rejection of dairy products deprives us of the natural ability to rejuvenate the skin.
Can People With Lactose Intolerance Still Consume Dairy Products?
Farmers and cattle breeders were the first to consume milk and dairy products.
Milk contains lactose, which requires a particular enzyme to digest – lactase. Most people have developed an active lactase enzyme throughout evolution—basically, those who lived next to dairy cattle. But even people with lactose intolerance can still digest small amounts of it. Such an amount is found, for example, in cheeses, butter, or yogurt.
Our ancestors managed to make so many dairy products and derivatives from milk. And every nation has its traditions of milk processing and national milk dishes. For example, archaeological evidence suggests that people in southern Europe made cheese 7,200 years ago! In addition, different peoples created dozens of unique and unusual dairy products over the centuries.
Why Is Milk The Perfect Product?
Milk is a great source of fats, proteins, sugar, and trace elements such as calcium, phosphorus, potassium, magnesium, sodium, vitamin D, and B12. Its main advantage is the ideal balance of nutrients. In particular, milk can keep the brain in good condition. Scientists say the probiotic bacteria found in fermented dairy products boost immunity. The only exception is individual intolerance. A new study from the University of Kansas Medical Center found its positive effect on cognitive performance.
On the other hand, plant-based milk, which is becoming very popular these days, contains much fewer nutrients and trace elements. Therefore, there is no analog to compare with milk in terms of benefits, availability, and price. Currently, nutritionists consider it essential to have at least one meal a day that consists of dairy products.
What To Make From Milk?
Separate the milk for cream and skim milk and use both for cooking delicious meals. Make your homemade butter and cottage cheese. Make an omelet in the oven, and it will turn out fluffy and incredibly tasty.
To keep milk fresh longer, you need to pour it only into dry and well-washed dishes. Better to use glass or earthenware. Seal container with milk tightly to prevent foreign odors and air from entering. Store milk in a cool and dark place, as the light will break down vitamins.
You can even freeze the milk and use it later. Then, make a clabber or add bacterial starters and get excellent dairy products, such as kefir, yogurt, sour cream, acidophilin, and much more.
Just put your milk to good use and enjoy!