What does cow milk do in cooking?

Answer 1

Cow milk enhances texture in cooking. It provides creaminess and richness due to its fat content. The degree of richness and creaminess will depend upon the percentage of fat contained in the milk. The levels of fat also vary between cream, heavy cream, evaporated milk and condensed milk. They are all excellent choices for thickening soups, sauces, custards, puddings and ice cream. The more they are reduced (water removed), the thicker and richer the flavor. In baked goods, milk creates a softer texture and adds additional flavor. Milk products even tenderize meat, therefore, are often called for in marinades.

Though milk is only slightly more acidic than water, the lactic acid tenderizes meat. An acidic value when added to marinades breaks down the muscles and collagen of the meat. Milk is often used over lemon or vinegar, which tends to dry out meat. Some marinade recipes call for yogurt, which works in the same manner. Though buttermilk and yogurt contain higher acidity levels, milk is less expensive. It is suggested that the calcium levels in milk may also contribute to this process.

When heated, milk is altered, therefore, when adding it to cooked sauces it may curdle easily. This is the reason why when making a roux one combines butter or fat along with flour prior to adding milk. Milk contains casein. The combining of the flour and casein prevents the milk from curdling.

One may bake fish and vegetables in milk, as well. Adding baking soda or another acid ingredient prevents curdling. The acidic value lowers the pH level as portions of the casein forms into soluble salts and caramelizes. In turn, the acid dissolves the curd. Another tip is to add the milk in small amounts, spread throughout the baking period.

In bread baking, milk provides a softer texture and enhances flavor. It also aids browning as well as controls the pH levels in the fermentation process, as does flour and salt. Dried milk is often called for in bread machine recipes. Once dried milk is moistened, bacteria grow quickly compared to fresh milk as dried milk has not been sterilized. Heat from cooking or baking kills the bacteria.

Milk is sometimes added to scrambled eggs or omelets to add moisture, resulting in softer eggs once cooked. Buttermilk, sour cream and yogurt may also be used for this purpose. They also provide a higher rise in gluten-free baked goods due to their high acidic levels as well as protein levels.