Frozen and Dairy Cooking Guide PDF

FROZEN AND DAIRY  Curds and whey are the solid and liquid components of milk, Curds respectively, that are separated during the process of making cheese: Cooking with Milk and Dairy Products  2 general cooking rules to remem...

FROZEN AND DAIRY  Curds and whey are the solid and liquid components of milk, Curds respectively, that are separated during the process of making cheese: Cooking with Milk and Dairy Products  2 general cooking rules to remember when cooking milk and milk products... 1. Avoid excessive heat(low to moderate) 2. Avoid excessive cooking time Breaking these rules can result in a skin forming on the surface of the milk, scorching, and/or curdling.  Scorch Not desirable Milk solids fall to bottom and burn Avoid by stirring and using low to moderate heat  Scald Heating milk to just below the simmer point Used in yeast bread baking to kill competing bacteria/enzymes Too obtaincooked flavor  Skin As the milk heats and water evaporates, the milk protein clumps togetherand forms a skin or film on the surface of the milk. If you remove this, you remove many nutrients. To Avoid a Skin on Cooked Milk: Cover the pan during cooking Use low heat Stir while cooking Cover with plastic wrap while cooling Whisk back in if forms  Curdle Not always a bad thing since it is the first step in making cheese The proteins (casein) clump together Occurs when pH of milk becomes acidic due to bacteria growth (spoilage) or addition of acid (vinegar or tomatoes) High heat and addition of salt can also cause To avoid: add acidic foods slowly  Buttermilk Used in baked goods as part of the leavening agent (acid + baking soda) A substitution is milk mixed with vinegar (1 cup to 1 T. ratio)