Sweetened Condensed Milk « Featured Word
Milk that has been condensed to one-third its original volume and to which sugar has been added. Not a substitute for evaporated milk.
Buttermilk
A cultured milk with a rich texture and tangy flavour. Available as low fat and whole milk buttermilk. Originally named for the milk left over after making butter.
Cheese
Milk product formed when milk coagulates to form a curd. For fresh cheeses, the whey is drained from the curd and the curd may be seasoned with salt or herbs. Aged or ripened cheeses may be washed, salted, sprayed with cultures or otherwise treated to develop a flavour and texture…
Chocolate Milk
Usually made from partly skimmed milk to which cocoa and sugar are added. Small quantities of other ingredients may be added for taste and texture. Contains all the nutrients of the milk from which it is made.
Crème Fraiche
A specialty product that may be prepared at home by mixing 250 mL of whipping cream with 5 mL of buttermilk. Heat the mixture to 30ºC. Let stand at room temperature until thickened. Refrigerate.
Cream
Separated from milk. Available as light cream (also called Creamo or half-and-half) which usually contains 10% milk fat (M.F.); table or coffee cream, which usually contains 18% M.F; whipping cream which contains at least 32% M.F. Heavy cream is whipping cream with at least 36% M.F.
Evaporated milk
Canned milk that has over half (60%) of the water removed. When reconstituted it can be used in the same way as fresh milk. Available as whole, 2% and skim evaporated milk. The canning process gives it a slightly caramelized taste.
Homogenization
Process by which milk is forced through a fine mesh, which breaks the fat into such fine particles that they remain evenly dispersed throughout the milk. Without this process, cream rises to the top.
Kefir
A carbonated dairy food produced by the introduction of a combination of bacteria and yeasts. These are then allowed to ferment, producing a product which is bubbly and has a pungent, slightly sour taste. Kefir originates from the Caucasian Mountains, where it is a popular drink.
Lactaid®
What is it? Commercially derived lactase, available in liquid or powder form as well as tablets.How does it work? 4 - 5 drops liquid Lactaid® added to 1 liter of milk hydrolyzes 70% of lactose within 24 hours.How is it used? Can be added to whole, skim, fresh, canned or reconstituted dry…
Lactase
Enzyme which splits the milk sugar, lactose, into its components: glucose and galactose.