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What Type of Milk Do You Drink?

YumSugar — Fri, 04 Sep 2009 11:45:30 -0700

Got (one percent) milk? The Daily Mail reports that after a British watchdog organization cautioned against excessive intake of saturated fat, sales of one percent milk have skyrocketed in the United Kingdom. The Food Standards Agency warned that whole milk can lead to heart disease and clogged arteries, so shoppers swapped out whole milk in exchange for one percent, which contains more flavor than skim milk. It now accounts for 10 percent of sales.

I'm surprised to hear that people have just started switching from whole milk in Britain, considering whole milk fell out of favor years ago in the States. Do you drink whole milk?

Yummy Links: From Frozen Daniel Craig to Tony and Mario

partysugar — Tue, 02 Jun 2009 07:50:23 -0700

Would you eat this Daniel Craig Popsicle? - Eat Me Daily
Are you buying less organic milk? - Serious Eats
Tipping rules for takeout and delivery. - Bon Appétit
Flank steak salad with arugula is hearty and delicious. - Chow
Top Chef season six has wrapped filming in Las Vegas. - Eater SF
Anthony Bourdain and Mario Batali talk everything from cupcakes to Food Network. - Grubstreet

Evaporated vs. Condensed Milk: What's the Difference?

YumSugar — Thu, 09 Apr 2009 15:00:26 -0700

Evaporated and condensed milk are both shelf-stable, concentrated forms of milk that have been cooked at a high heat to remove about 60 percent of their water content. Although, they have oddly similar names, the two products are not the same.

Condensed milk is made up of approximately 40 to 45 percent sugar, cooked down and mixed with whole milk until it becomes a gooey, sweet substance with a caramelized flavor and a light brown color. It's frequently used to make desserts such as flan and dulce de leche.Evaporated milk is condensed milk without the added sugar with the water content cooked off until it has a consistency that is similar to cream. Available in whole, low-fat, and fat-free varieties, evaporated milk is used in lieu of regular milk to add body and richness to a recipe.

Evaporated milk and sweetened condensed milk cannot be used interchangeably in cooking, because one product contains much more sugar than the other. Since sugar in sweetened condensed milk is cooked down and caramelized, merely adding sugar to evaporated milk would be an insufficient substitute.

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Dairy Prices Continue to Plummet, Leaving Farmers Frenzied

YumSugar — Thu, 12 Mar 2009 14:00:04 -0700

It goes without saying that the economic crisis has left everyone from automakers to financial services firms in shambles. But you might be surprised to hear who the latest victims of job loss are - dairy cows.

At a time when costs of all other foods seem to be on the rise, we saw the downward movement of dairy prices as the silver lining. But as industry conditions have worsened, hard-hit farmers have been forced to contemplate whether it would be more profitable to send their cows to a slaughterhouse.

Farmers have been struggling to feed their herds, as prices for milk are currently half of what it costs for farmers to produce it. With dairymen in such dire circumstances, industry insiders are estimating that nearly 1.5 million of the country's dairy cows could be slaughtered this year as a result. The falling milk prices were caused by a weakened international consumption, a stronger US exchange rate, and the melamine scandal that broke out in China last year.

This situation is disheartening, and I wonder how many people have taken notice of it. I'll certainly make an effort by continuing to support the dairy industry. What about you? Will this news affect your dairy-purchasing habits?

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Say Cheese! Fresh Ricotta

partysugar — Thu, 26 Feb 2009 09:00:07 -0800

One of my New Year's resolutions was to learn more about cheese, and now that it's almost March, I decided I better get on it! Don't worry readers, I'm taking you along for the ride: allow me to introduce my new feature devoted to the wonderful world of cheese. Each week, I'll pick a different type of cheese and use it in a delectable recipe. First up: homemade fresh ricotta. To learn more about this creamy cheese and check out the surprisingly easy recipe, read more.

The word ricotta means "recooked" in Italian, and the fresh cheese is not actually a cheese - it's a whey cheese. Whey is the leftover liquid that separates from the curds when making mozzarella, provolone, romano, etc. The remaining protein-rich byproduct is harvested, made more acidic, and reheated to create ricotta. Ricotta can be made from the whey of sheep, cow, goat, or water buffalo milk, but most American ricotta is a combination of whey and store-bought cow milk. Fresh ricotta has a slightly grainy texture and moist, almost sweet flavor. It's used in both savory (lasagna) and sweet (cheesecake) preparations.

This homemade variation is from the January issue of Bon Appétit. I was shocked when I read the article and saw how simple the recipe is: it only involves three common ingredients. After allowing plenty of time to chill, use in any recipe that calls for ricotta (stay tuned to find out how I used mine!).

Fresh Ricotta
From Bon Appétit

Ingredients

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
tools: slotted spoon or fine-mesh skimmer, cheesecloth*, medium colander

Directions

Line a medium colander with four layers of cheesecloth. Set the cheesecloth-lined colander in the sink.
Bring the whole milk and salt to a simmer in a large, heavy-duty saucepan over medium-high heat.
Stir in the fresh lemon juice. Simmer the milk mixture gently until curds form, usually one to two minutes.
Using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander. Let them drain for only a minute.
Transfer the ricotta to a medium bowl. It can be served right away, or covered and chilled up to two days.

Makes about 1 1/2 cups.

*I forgot to purchase cheesecloth, so instead of using a colander, I used a fine mesh strainer lined with a paper towel - it worked fine!

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Simple Substitution For Buttermilk

partysugar — Mon, 23 Feb 2009 10:15:38 -0800

I was at my vacation house when an intense craving for homemade waffles hit. Since it was snowing heavily, we had to make waffles with the ingredients in the kitchen. The recipe called for buttermilk, and rather than find another recipe, I decided to make the simple substitution for buttermilk that is a combination of milk and lemon juice.

Here's the easy recipe:

Place a tablespoon of lemon juice in a liquid measuring cup.

Add enough milk to bring the liquid up to the one-cup line.

Let stand for five minutes. Then, use as much as your recipe calls for.

I needed two cups of buttermilk, so I started with two tablespoons of fresh lemon juice and then filled it up with milk. The waffles turned out perfectly and were insanely comforting.

Have you ever used this substitution for buttermilk?

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Despite Other Rising Food Costs, Dairy Prices Have Fallen

YumSugar — Wed, 14 Jan 2009 10:15:12 -0800

From rising avocado prices to the McDonald's Dollar Menu falling on hard times, over the last year, every section of the food industry has paid the price of cost increases. One segment of the food world, however, seems to have taken an opposite turn.

Prices of dairy products have seen a downward trend, as the weakening global economy has caused demand to decrease for US exports like milk. This decline has hurt certain sectors, such as dairy farmers and cheese producers: The value of cheese has dropped 40 percent over the last month. On the other hand, quite a few companies have seen the silver lining of falling dairy prices. Companies like Kraft Foods and Hershey's, and chain stores such as Domino's Pizza and Starbucks Coffee expect higher costs to be offset by favorable prices of milk and cheese.

While Kraft and other companies wouldn't comment on future price cuts, the plummeting value of dairy could trickle down to the consumer segment. Does it come as a relief to hear that at least one aspect of the food industry is seeing cost decreases?

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All the News That's Fit to Eat - Nov. 19, 2008

YumSugar — Wed, 19 Nov 2008 12:30:37 -0800

How novices can put together a successful Thanksgiving. - Boston Globe
This year, give your guests something to talk about: unusual wines. - The Oregonian
At home with chef Tyler Florence in his new Mill Valley digs.- San Francisco Chronicle
For last-minute holiday help, consider calling one of these hotlines. - Chicago Tribune
What's the science to roasting a (nearly) perfect turkey? - Washington Post
The supporting star of Thanksgiving is the gravy; how to get it right. - New York Times
Pay a pretty penny for the newest wave of refrigerators, which claim to keep food fresh for longer. - Wall Street Journal
The US Department of Agriculture is finalizing parameters for organic milk. - USA Today
As a Thanksgiving guest, think of the host when considering which sides to bring. - Los Angeles Times

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Yummy Link: Milk Martini

partysugar — Mon, 30 Jun 2008 11:15:53 -0700

How clever is this fabulous presentation of milk and cookies?! Instead of serving the cookie on a boring plate and the milk in a regular glass, it's served like a dessert cocktail! - The Boastful Baker

Fast & Easy Dinner: Goat Cheese and Tomato Strata

partysugar — Tue, 29 Apr 2008 05:30:22 -0700

Instead of making croutons, use leftover bread to make a simple supper in the form of a strata. Like a savory bread pudding, this layered dish is filled with fleshy tomatoes and melted cheese. The recipe involves minimal prepwork giving you plenty of time to unwind after a long day. Pair with a glass of wine and a green salad. For the recipe, read more.

Goat Cheese and Tomato Strata
From iVillage

Ingredients

1 tablespoon olive oil
1/2 pound stale country bread, sliced about 1/2-inch thick
2 large cloves garlic, 1 sliced in half, the other minced
1 pound fresh tomatoes (about 3 medium) sliced 1/3-inch thick
1/3 cup Gruyere cheese, grated
1/2 cup goat cheese, crumbled
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, picked
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
2 cups milk

Directions

Preheat the oven to 350 degrees F.
Oil a 2-quart baking or gratin dish. Rub the bread slices with garlic halves.
Mix the minced garlic with the tomatoes, season with a pinch of salt and pepper, and set aside. Layer half the bread slices in the baking dish. Top with half the reserved tomatoes, half the cheeses, half the herbs and half the salt and pepper. Repeat the layers.
Beat together the eggs and milk. Pour over the bread-tomato mixture. Place the dish on a baking sheet and bake for 40 to 50 minutes until puffed and browned. Serve hot or at room temperature.

Serves 4 to 6.

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