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8

If the milk is modified by removing the lactose, it is no longer considered milk, and must be sold under a different name, such as milkdrink. The fat content can be modified while still considering it milk however. The swedish FAQ of Valio (the biggest dairy producer in Finland) is very clear on this. ...


5

There are three factors when cooking oats or similar like cooked pudding or flan: Stirring You have to be fairly diligent because if you do not stir constantly or at least in quite short intervals, the starchy mix near the bottom will stick. You need to "scrape" the entire bottom, not forgetting the outer areas or some streaks in the middle. This is ...


3

Chocolate milk is frequently made with either chocolate syrup (which has no fat) or a powdered mix of cocoa powder and sugar (which has almost no fat) for precisely this reason. You can make it with chocolate by sprinkling very finely grated chocolate into hot milk, but you still run the risk of the fat separating.


2

I prefer steaming the oats in a bowl in the top of a pot with boiling water below and a lid on it. No stirring, no boiling over. You would put oats and milk in a bowl, place on a rack in a steamer/large covered pot, and boil the water in the pot. I don't recall ever getting a burnt layer before I tried this, but I cook them in water and add ...


2

It's not a specific date, as there are just too many variables -- what temperature it's been stored at, and how many days since the seal has been broken are likely more significant. Growing up, my mom would use it for pancakes and baking once it started to smell a little bit off, but would dispose of it when it started to curdle (separate & get chunky). ...


2

The fat, protein, calcium, water in the milk make the snack more nutritious and healthy without changing into another taste experience like, say, cookies and salad. Like the cookie, milk is still a sweet taste (lactose) and a rich experience (calories and fat). Combined they make a great snack or desert experience. It seems evolutionary to me that we would ...


2

Steel cut oats take much longer to cook, and because of all the starch and sugar the only way to avoid burning on the bottom is to either stir constantly at a higher heat or to reduce the heat to very low and cook them very slowly. You can dramatically reduce the cooking time by soaking the oats overnight. When cooking oats of any kind much of the cooking ...


1

You might find that adding the oats before heating the milk helps, and heating gently. But a lot of stirring is needed. Traditional Scottish recipes I've seen call for nonstop stirring. Even a little water added to your milk also helps. If they start to thicken too much before they're fully cooked, a dash of cold water stirred in will help.


1

I make my own hot chocolate milk this way: Heat up whole milk on the stove (keep below boiling point) Slowly add the darkest chocolate you can find (70-90% cocoa works best) until you get the taste you want. (I use about 50g per cup) Stir with a beater Optional: add a spoon of honey per cup of milk add a knife point of cinnamon add a gulp of dark rum ...


1

The slight ability of clay to soak up whey doesn't matter, you won't really notice much difference with it. Just use any vessel that is convenient - glass, metal, plastic, glazed or unglazed clay, other ceramics will all work. If you want curd without whey, you have to use a method which produces less whey (usually, that needs slower fermentation at lower ...



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