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If you don't want them, you should drink homogenized milk. As for "too slowly", yes, you are drinking it very slowly. … But you will change the taste and texture to a point where it would be to most people's taste to either drink the semiseparated milk or to buy homogenized. …

low-fat and skim milk are the same as full-fat milk from the store, but with less fat in them. … It is certanly not no-fat, probably closer to the 1.5%ish milk that is sold in many countries. The catch: depending on your location, it may be easier to buy 1.5% milk than to buy raw milk. …

It doesn't matter how you close the milk, 3-5 days in the refrigerator is the time it will last in the refrigerator. … If your grandmother wants to spend less money on milk, she will have to buy it in smaller packages. …

So you will hate whatever you make out of it for the same reason you hated the milk in the first place. …

Milk powder is not supposed to dissolve in fat, so you will never get a perfectly smooth product here. The closest you can do is to disperse the milk powder well. This quite finicky. …

Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. … Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. …

For coffee, there is milk in 10-ml portions. It is UHT, so it doesn't start spoiling until you open it, and you only open one of them per coffee. Alternatively, use powdered milk. …

If it is HM pectin, it will need enough acid, and this will clump the milk. The simple answer is that you will not be able to make a milk jelly with this thickener. … As for thickeners, you could try LM pectin, it will even get its calcium from the milk. …

If it looks sufficiently like milk, it is likely that people will call it milk. … of it as just another kind of milk. …

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, oth …

However the spoilage organisms got into a growth phase, they soured the milk. Throw it out. … If the fridge is under 4 C (measure in the place where you keep the milk - the door is frequently somewhat warmer), it is unlikely to happen again anyway. …

You are supposed to fill enough water such that you can heat the milk well, but not fill it to the top - you need a bit of space for steam to build up so the whistle will work. … The steel of the inner vessel is quite efficient in conducting that heat, so the milk will be close to 100 Celsius, but not at 100 (that's why it doesn't boil over). …

By the way, there is no reason to want an especially conductive pan for heating milk. … I have personally not seen copper pans being suggested especially for milk, the traditional milk-specific pans I've seen are either thin enamelled steel or special stainless water-bath gizmos with a whistle …

The only concern when evaporating milk is to not end with a layer of scorched milk solids on the bottom. … If you want the pure milk flavor, heat it to 70°C and wait until you are left with half the initial volume. This takes several hours, depending on the quantity of the milk. …

Your process skips the scalding step for the milk. To get the proper consistency for yogurt, you have to boil it up once. … This is especially visible in your case of using unpasteurized milk, but it actually also has to be done with store-bought (pasteurized) milk for optimal results. …