Milk
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Milk: what it is, types (whole, skimmed, lactose-free), uses in batters, creams and puddings, substitutes and tips.
Milk is the nutritious liquid produced by mammary glands, with cow milk the most consumed in Brazilian cooking. In the kitchen, it hydrates batters, softens dishes, forms creams and enriches the flavor of sweets and savory foods.
Characteristics
Types vary by fat content and processing:
- Whole: keeps all its natural fat, with a richer, creamier flavor.
- Reduced-fat and skimmed: with partially or almost fully reduced fat, lighter.
- Lactose-free: with the lactose already broken down, suited for the intolerant, with a slight natural sweetness.
- Powdered and evaporated: concentrated versions, handy for the pantry and travel.
Fresh milk sours easily and must always stay refrigerated, watching the expiration date.
Uses in the kitchen
Milk is the base of puddings, porridges, pastry creams, white sauces, mashed potatoes and cake, pancake and pie batters. It softens breads and leaves fried treats like bolinho de chuva softer inside. It also goes into hot drinks, vitaminas and into making homemade cheeses and yogurts.
Substitutions
In most recipes, whole milk can be swapped for reduced-fat or skimmed, with a slightly less creamy result. Lactose-free milk works measure for measure in the same dishes. Oat, soy or coconut plant-based drinks replace milk in simple cakes and creams, but change flavor and texture. In a pinch, powdered milk reconstituted per the package works well.
Fun facts
Boiling milk forms that skin on the surface, made of proteins and fat — just strain or lift it with a spoon. To keep it from curdling in acidic sauces, like tomato ones, add it gradually and off high heat. And a classic trick: leaving a cake soaked with a milk-based syrup overnight keeps it moist longer.
Recipes with milk
[ve_cards ids="1204,1210,1213"]- Origem do termo
- from Latin lac, lactis
- Sinônimos
- cow's milk, whole milk