Hot answers tagged

268

The electric kettle is (clearly) not designed for this. The main issue is that milk doesn't evaporate, whereas water (obviously) does. The secondary reason is that milk will burn. Milk is a complex mixture of water, fats, and proteins. The fats and proteins will separate out from the water when heated, and form a layer on top. Unfortunately, this layer ...


104

One reason is simple appearance, I think - opaque white liquids or saps have long been called "milky", including nut milks, coconut milk, dandelion or milk thistle saps, and several other white substances. Nut milks get called milk because they look like milk to the eye. Another reason is that nut milks behave like milks in recipes - they are emulsions ...


63

The cleaning is one thing (there are flasks without hidden crevices that can be easily cleaned), but there’s also another point to consider: A thermos flask that is doing its job will keep food warm, or rather, slow down the cooling process. Even if you fill it with fairly hot liquid, it will slowly cool. If you do that with a perishable food like milk, you ...


41

I would invest in a small thermos bottle, about the size of what you need for one day. They are not only designed to keep hot food hot, they can also keep cold food cold. Choose a size that will be as full as possible when you start, it will keep better. This is what the small B&B we‘re currently staying at supplies to their guests. If it’s good for an ...


38

Milk goes bad because it gets colonized by bacteria. There are two sources for this bacteria; ones already present in the milk because pasteurization didn't kill them, and from the environment (that is, bacteria in your fridge). The "expiration date" for milk is therefore a conservative estimate of the time when the milk might start turning bad. ...


37

Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in. If you skip this step you will have clumps of dry powder floating on top of the milk and it will take a lot more effort to mix in. When you are using yoghurt as a starter for a new batch this step is not necessary and the starter can just be ...


35

I consider "Milk" to be the substance secreted from living being to sustain their young, whether they be human, cow, dog, etc... Other people consider "milk" to have a wider definition than this. The Oxford English Dictionary (subscription required) gives a number of definitions of "milk" that are relevant to cooking: 1a. A ...


35

Your best bet for longevity is UHT milk - in individual portions. It's the same stuff you get in hotel rooms. Pic from Amazon, anonymised. Though it doesn't taste the same as 'real' milk it's virtually indestructible, almost inert, & will survive unopened & unrefrigerated for 6 - 9 months. As soon as it's opened, you have to treat it just like real ...


33

You don't need raw milk (or more precisely, raw cream). I've made butter from cream many times, but never from unpasteurized cream -- I prefer locally sourced organic cream for reasons, but the actual butter-making process is exactly the same with a pint of store-bought. If you are starting from milk rather than from cream, you will need to get non-...


27

It's normal whole milk. 'sweet' was used to distinguish it from buttermilk in older cookbooks.


25

It has been established in other answers that the kettle will likely burn the milk around the heating element. The reason why this might break the kettle is because it would lead to rapid overheating: the maximum temperature of water before it starts turning into steam is 100 C. The maximum temperature of char before it starts to sublimate is in the ...


23

Milk does create gluten1 when combined with flour. The water in the milk does create a gluten structure. If it didn't, any bread made with milk would be dense and flat. But the dinner rolls I made yesterday (with no water, only milk) were light and airy. Milk clearly creates gluten. Note that gluten isn't only about elasticity. Beginning bread makers ...


22

Double boiler. You can buy a purpose built double boiler and if you are going to do this often you should. But for now you can fake it the way I do. Here is my setup. The little saucepan is floating in the water that is in the larger pan. Because of the water, the temperature never gets higher than 100°C unless you boil all the water off. Milk at 100°C ...


20

I am skeptical that butter from yogurt is a thing. When yogurt is made the milk proteins denature and form a mesh that traps all the large molecules in the milk. Water, sugar, and some small molecules can come out but the fat never does- it's huge and tightly bound up in the gel. Even when yogurt is blended up the whey will separate out but the fat never ...


16

I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the step after they've steamed it and ...


16

It depends on the design. Some can't be washed properly, and milky liquids are much harder to clean off by rinsing than water or most water-based drinks My genuine Thermos brand flask wouldn't be a problem because all the surfaces that come into contact with the food are accessible. My previous small cheap flask had a pouring system in the lid that meant ...


16

In a similar situation in a previous job we successfully used an old camping trick: Wrap the bottle containing the day's milk in a damp cloth, and stand it in a bowl of water, in the draught from an open window. The evaporative cooling produced that way is really quite effective. Either buy a small bottle in the way in or transport it insulated. Another ...


14

Yes, you can. I use the King Arthur Flour Small Pain de Mie recipe all the time http://www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe, which calls for non-fat powdered milk. An answer to another question here Why is milk powder used in bread machine recipes? says to scald the milk, a concept reiterated by the folks at King Arthur. So as an ...


14

Something to be aware of is where the milk is from and how it's pasteurized. My store brand milk is local and pasteurized only, but some other brands are ultra pasteurized and expected to last much longer. I've experienced similar flukes in the past, generally with ultra-pasteurized milk.


13

When making lactose free milk, the lactose isn't actually removed. Instead, lactase is added to the milk. This breaks down the lactose into its component sugars, glucose and galactose. Lactose is one of the least sweet sugars, relative to sucrose (table sugar). Both glucose and galactose are significantly sweeter than the original lactose, hence why lactose ...


13

First off I want to point out the term "fresh". While some containers might keep milk from spoiling for longer, it may not taste as nice. Several things might be why: 1.) Plastics leach flavor and odor into the milk. Cardboard cartons are also lined with plastic, not wax since about the 1940s. I would say this is likely the biggest impact-- I've always ...


13

As an alternative to the (very good) vacuum bottle suggestions, Insulated lunchboxes with an ice-pack are great. My kids use them for school and the ice-pack is often still partially frozen at the end of the day, even when kept outside in hot weather. As a bonus, you can put your other snacks/lunch in there to keep cool as well.


12

It all depends on taste [of course]. Lower fat milk & yoghurt are sharper, more tangy, almost 'lemony'. High fat are rich, smooth & creamy. So, start with 'How tart do you like your lassi?' & work from there. Personally, I like lassi to have some 'bite' to it, so I'd go for zero-fat yoghurt & probably what in the UK would be called semi-...


12

There are a number of ways to cook milk without burning it. My personal favorite is to bake it. When baked according to my instructions, it does not overflow, and the bottom of the pan does not burn at all (the edge where the milk surface touches does get some milk protein cooked onto it, though). You do not have to do anything with it while it's baking. It ...


11

There is nothing you can add or do to your sauce to remove or mask the burnt taste. Really. Don't even try. Throw it out and start over, being careful not to burn it this time. For some foods, there are various tricks you can try for removing the burnt taste, but they all start with removing the burnt bits. With a sauce where you've already thoroughly ...


11

You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what percentage of your dairy product is fat, but the percentage of the recommended daily amount of that nutrient found in a single serving. % Daily Value is figured ...


11

Short answers "Is it safe for the electric kettle's integrity and overall functionality to be used to boil non-water liquids such as milk?" It depends from the model and the way in which you do it (see below). Why would boiling milk in an electric kettle break the kettle?" It doesn't happens always. There are even kettles sold with the feature to boil the ...


11

I don't know if this is possible for you at work but it hasn't been mentioned as an option: you can use a mini fridge to keep your milk cool / cold. Here's an image of one (I left the image out on purpose, because I'm not trying to advertise a specific product.) I'm not affiliated with the manufacturer or seller, but I do have one of these fridges. I find ...


11

First of all, it's not air that makes the milk spoil but microbes that fall in and grow there. So keeping it cool is one thing, the other thing is not getting the microbes in there. I have milk in my office outside the fridge up to about 20 °C over the working day without problems (I do have a fridge, though where I put it if I won't finish the package ...


11

Let's start with what Gluten development actually is. It's the process of developing the protein in flour, gluten, into a web that traps air into it. Water is essential for this web, and as you mention 87% of milk is water. However, 3% of milk (whole milk, at least) is fat. This fat will coat the gluten molecules, preventing them from being shaped into a ...


Only top voted, non community-wiki answers of a minimum length are eligible