Milk

The amount of protein and/or fat in milk will affect the viscosity. More of either will make it thicker in consistency. But more fat will make it less dense, whereas more protein will make it more dense.the affect will be bubbled or dissolved medium fast.

Bacterial growth can cause coagulation, curdling or ropiness.

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Potable items that cannot be stored in stainless steel: End of list.

I't dosn't,unless your lactose intolerant.

Because it provides an excellent source of protein, calcium, vitamin B and D, and other essential nutrients.

(from another contributor:)

Actually, studies show that for milk to be digested, the body must excrete calcium from the bones. I suggest a soy or almond milk to prevent this from happening. Low-fat milk is also a better option. This is why we have such a high osteoporosis rate here in America.

I don't think so, if it's fresh you have to pasturize it.

You can freeze cow's milk, so logically should be able to freeze goat's milk.

Milk is Pasturized to destroy bad stuff such bacteria, manure, etc that may be in the milk. It also destroys the good stuff, such as the nutritional value. If you are getting your fresh milk direct from the farmer where you can see his operation and verify it's cleansiness, milk does not have to be pasturized, but that is a personal call.

Yes You can freeze raw goats milk, just not while its fresh from milking, 12 -24 hours later and its fine to

I routinely freeze my goats milk. We bring out the half gallon jars daily and let them thaw in the fridge. I milk my own goats so I feel no need to pasteurize. One thing to note, sometimes if the milk has been frozen for a while, it will separate into curds and whey. If it smells good, just put it into the blender or mixer and it will be just fine to drink. The milk my kids and I are drinking now has been frozen for almost 6 months.

Nut Surprise

fudge dream

Hazelnut Heaven

Eastern Promise

Orange Truffle

Strawberry Kiss

Caramel Heart

Caramel Charm

Soft Whisper

Honey Love

Mocha Mystery

There used to be a billboard advertising milk in my town as 96% fat free. So I assume that whole milk is 4% fat.

Of course, many people started life doing so though it may be a questionable practice as an adult.

Its about 1 3/4 cups.

At anything higher than room temp, it will take 12 plus hours. In a refridgerator, it will last a day and a half past its expiration date.

$2,78 for whole milk, $2,63 for reduced fat and $2.55 for skim milk!

Hope this helps

Whoever said add butter, eggs and barbecue sauce it silly!

I have never tasted barbecue sauce flavoured ice cream, I don't think many people have.

Any way, yes you can make ice cream from milk but you will need other ingredients too.

Here they are:

The simple way to make ice cream is with

Milk

Sugar

Cream

and any flavouring you like!

Hope you understand my answer very clearly and hope it comes in handy as well

your faithful Shannellem xx

~

My parents, grandparents and their grandparents (back to the 1800's) used pretty much the same. 4 eggs beaten, 2 cups sugar, 1 tsp vanilla, 1/2 tsp salt, 1 quart fresh cream just gotten from the cow (you separate it yourself before taking it to the house) and 1 quart of milk.

Make sure you have all parts to the manual crank ice cream maker, forgetting the dasher can make the person outside doing it in -30 temp rather testy.

Whip all the above together, dump into your clean can, put in dasher, lid on and take to the wooden ice cream cream bucket. Insert it, put crank top on, pack with ice and snow and occasionally add ground salt of some sorts--often canning salt, find a couple kids to take turns sitting on the top (more traction) upon a rag rug, and start turning. If lucky enough to have had a power drill, you inserted this into where the handle is attached and cheated the time. After it would not turn any more, you set it all aside for about an hour to cure in the frigid temps.

!!

FAST FORWARD to what I do in 2011. Raised on the above, I knew there had to be more shortcuts than going electric only. I have a 1/2 gallon maker now and so the following:

4 cups half and half (reduced fat, flavor still there)

1 3/4 cups sugar

1/4 tsp table salt (any is good)

1 TB vanilla

1/2 cup processed egg beaters liquid

WHIP TOGETHER, put into ice cream can, put into electric base holder, lock down lid with dasher in place and add ice cubes as you start the machine. Layer ice, layer of salt (I use canning salt for best results). Total salt should be about 1/3 to 1/2 cup.

This takes about 30 minutes if I do it at the kitchen sink. Shorter if outside in the cold. When the machine stops unplug so you don't burn out the motor (frequently happens with now day machines). If you can take the time to cure it, fine. But I quickly open and scrape it to a 1/2 gal tupperware container and pop into the freezer to finish.

Since there are different kinds of milk (skim, whole, buttermilk, 2%, 1%, ect.), there are different calorie counts. The average glass of milk is 130 caloires, though.

Price of milk in Ireland is 75cent-2.50 per litr.

No cacti store water, not milk. A genus of succulent called Euphorbia leak a milky latex when damaged, they look like cacti but are not. This is probably what you are thinking of.

The latex produced by plants in the genus Euphorbia is a skin irritant and can cause temporary blindness. They are common in cacti collections, and are often sold as cacti.

Safeway

2/3 cup skim milk powder 1 cup water OR 1 cup dry whole milk 2/3 cup water. Mix well and use as directed in recipe. 2/3 cup evaporated milk = one 5 oz. Can.

1-1/2 cups evaporated milk = one 12 oz. can

baking soda is not an acid and acids like vinegar and ascorbic acid are normally used for curds. Your milk is curdling on it's own with no outside agent. However baking soda will neutralize acids and can be used in tomato sauce to cut down on heartburn in most cases.

8 fluid ounces will be present in a single carton of milk

There is an old saying that expresses how someone is not helpful in anyway, shape or form that goes, "You're about as useful as teats on a bull." This saying expresses how the teats or mammary tissue on any male mammal, man or bull, are not able to produce milk no matter how someone tries to work around it.

Yes. Milk is acidic and can break down tough meat. I use buttermilk, don't worry you won't taste it. Buttermilk is more acidic than regularmilk which is why it tastes bad but is better for marinating.

The answer for which tool should you use to measure the capacity of a juice glass is a measuring cup.