![]() Sunali Sharma, Dietitian & Nutritionist, Amandeep Hospital, "Skimmed milk or low fat milk is great if you are planning to curb your calorie intake. Many health experts vouch for non-fat milk, considering it is calorie-free and light on your tummy. It is not as 'creamy' as whole milk and appears lighter and thinner in consistency. What is skimmed milk?Skimmed milk is generally free from dietary fat or is fat free and has less than 0.5 gram of fat with no added ingredients containing fat. But is it really helpful in reducing weight? And what about the nutrition index? Let us look at both the sides of the coin. Basically, skimmed milk is milk with no fat and therefore considered ideal for those trying to lose weight. The last one seems to have emerged as a favourite of the calorie conscious. ![]() Lately, supermarket shelves are full of all types of milk varieties - there is full cream, toned, double toned and skimmed. Trout recommends using thawed milk in other formulated foods, like soups, sauces, smoothies, or in similar recipes where changes can easily be masked by other flavors and textures.Milk forms an essential part of our daily lives thanks to its nutritious properties and a healthy dose of calcium, we've always been advised to have at least 2 glasses of milk everyday by our parents and elders. Expansion of water can result in a grainier liquid when milk is thawed. Recrystallization of fat may result in thawed milk tasting less rich and appearing yellow rather than white, while crystallization of lactose may cause it to taste less sweet. These changes might include recrystallization of fat, expansion of water, or crystallization of lactose. "Milk is a complex food system and components change over time," she says. Trout also encourages people to keep in mind that freezing and thawing may affect the sensory attributes of milk, such as taste and texture. Thawed milk can then be added directly to a dish as part of the cooking process, she says. "In the refrigerator, should never be more than 41 degrees Fahrenheit," says Trout. First and foremost, in order to prevent harmful bacterial growth, thaw milk in the refrigerator overnight, not at room temperature. It's important to follow safety guidelines for safe food storage temperatures when using frozen milk. It's best to use thawed milk in soups, smoothies, and sauces. "It may crack if the milk expands," says Trout. Quick tip: Don't freeze milk in a glass bottle. Then take them out of the tray, and store them in a heavy-duty zip-top storage bag in the freezer. When milk cubes are frozen solid and easy to remove (typically after three to four hours). To freeze milk in cubes, pour the milk into the ice cube tray. ![]() "This way you won't have to worry about breaking a container during expansion," says Trout. ![]() You can also use ice cube trays to freeze small quantities of frozen milk you plan to add to recipes. Keep frozen milk in the freezer until you're ready to use it, then move it to the fridge, and thaw overnight. Square or rectangular plastic freezer storage containers work well for this. Trout says that you can use any container with headspace, however, she prefers to use smaller containers, which allow you to more closely control expansion. Leave at least an inch of headspace, (empty space at the top), to allow for expansion, place the lid back on, and seal. To freeze milk, transfer it from the container it was purchased in, like a plastic jug or carton, to an airtight freezer-safe container. While Trout states frozen milk is technically safe to store for up to six months, it's better to leave it for no longer than three in order to maintain the smooth texture. Use ice cube trays when freezing small amounts of milk that will be added to recipes.
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