41. Skimmed Milk

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
For puddings
To prevent curdling when heated
To prevent curdling when heated (unskimmed milk)
Instructions (4)
  1. If used before it becomes sour it is of great value as food; where new milk cannot be obtained, its use is of very great importance; for puddings it is almost equal to fresh milk, as the place of the cream that has been removed can be supplied by adding half an ounce of suet or dripping to every pint of milk.
  2. When fresh milk cannot be obtained for children, the use of good skimmed milk is of the greatest benefit.
  3. It is sometimes the case that the skimmed milk has been so long kept, that, although not sour, it will curdle when heated.
  4. This may be prevented by adding a pinch of common carbonate of soda to it before boiling; and in the same manner unskimmed milk that is “on the turn” may be boiled for bread and milk or puddings, without curdling, by the use of a very small quantity of carbonate of soda.
Original Text
41. Skimmed Milk.—The milk remaining after the cream has been removed is termed skimmed milk. If used before it becomes sour it is of great value as food; where new milk cannot be obtained, its use is of very great importance; for puddings it is almost equal to fresh milk, as the place of the cream that has been removed can be supplied by adding half an ounce of suet or dripping to every pint of milk. When fresh milk cannot be obtained for children, the use of good skimmed milk is of the greatest benefit. It is sometimes the case that the skimmed milk has been so long kept, that, although not sour, it will curdle when heated. This may be prevented by adding a pinch of common carbonate of soda to it before boiling; and in the same manner unskimmed milk that is “on the turn” may be boiled for bread and milk or puddings, without curdling, by the use of a very small quantity of carbonate of soda.
Notes
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