It wasn't. It was used as it came from the cow or goat.
So they could get milk to drink and cheese, etc. Sometimes even some cow.
Butter was used in colonial times because it was a common ingredient in cooking and baking. It was a readily available source of fat and could be made at home from milk or cream. Butter was used to add flavor, moisture, and richness to dishes, and was also used as a spread and for frying.
It is a medieval term that refers to a small room off the dining room in a castle where the drinks, etc. were prepared. In Great Britain in came to refer to the "pantry" of the house where the butter and milk etc. was prepared. In more modern times there are various restaurants that go by the name "Buttery." In olden times, a buttery was a small room in a wealthy household where butter churns, food, milk, etc. were kept.
In colonial times, making tea involved boiling water in a kettle over an open fire or on a hearth. Once the water reached a rolling boil, loose tea leaves were added to a teapot, often made of ceramic or pewter, and the boiling water was poured over them. The tea was steeped for several minutes before being strained into cups, often served with sugar, milk, or lemon. Tea drinking was a social event, reflecting the customs and rituals of the time.
William Howard Taft kept a cow in order to have fresh milk.
the butter is made out of milk and chesse
Shelf stable soy milk has a longer shelf life, does not require refrigeration until opened, and is more convenient for storage and transportation. Refrigerated soy milk needs to be kept cold at all times and has a shorter shelf life once opened.
milk
So they could get milk to drink and cheese, etc. Sometimes even some cow.
I prefer cold because of a nutrition with cold milk
It shouldn't be anymore likely to blacken than regular milk. Milk needs to be kept refrigerated at all times, and leaving it out will promote the growth of bacteria, which would explain the black coloration.
The colonial farmers would milk cows and slaughter them to get meat.
Cold is fine, there is no need to heat eggs or milk.
It will go cold.
Camel milk can be kept for longer duration at room temperature than other milk. Scientists have reported that fresh camel milk can be kept for 8 hr. at 30°C, pasteurized camel milk can last for more than 10 days at 4ºC and when lactoperoxidase system is activated fresh milk can be stored at 30ºC for about 20 hrs.
Milk can be safely kept at room temperature for about 2 hours before it should be refrigerated to prevent spoilage.
no Americans arent the only ones who drink cold milk.