Milk

IMHO, Eric's answer should be thrown in the garbage.

Seriously, non-fat dry milk makes an awesome substitute for regular or skim milk, whether you're drinking it plain or using it in recipes >>> IF <<< you add the secret ingredient... TIME.

Try leaving it in the fridge for 8 to 12 hours. You'll be amazed at the difference.

When you reconstitute dry milk, you never want to drink it right away (or use it in a recipe) because it's lacking an important component that makes milk taste great... sugars.

Just as you wouldn't put bread dough right in the oven after mixing and kneading it (you have to let the little yeasties wake up and multiply and create the gas that makes bread rise), when you reconstitute non-fat dry milk, you need to put it in the fridge and give the microbes time to wake up, multiply and produce sugars. Otherwise, it smells awful to some people and tastes like chalk water!

Far too many people make this classic mistake - they reconstitute and pour dry milk into a glass right away, and of course, the resulting chorus of gagging yucks has everyone swearing AT the cook and OFF the milk forever.

Keep in mind, it is still different than whole (fatty) milk. It lacks the "mouth feel" (term used by food manufacturers) because it's totally non-fat. You might want to step down gradually to wean yourself off whole milk by first using low-fat for a while. However, non-fat milk (that's aged just 8 to 12 hours) is sweet and drinkable. Once your taste buds adjust, you'll be giving your body a valuable calcium and protein boost with far fewer calories! If the label says "fortified with vitamins A and D" all the better.

Cup of Whole Milk = 150 calories, 8 grams FAT.

Cup of nonfat Milk = 90 calories, ZERO fat but the same 8 grams protein!

Need more reasons to switch? It's cheaper than buying milk in cartons; in its dry form it's got a super long shelf life meaning no more weekly gas-consuming runs to the grocery for milk; it won't spoil quickly if the power goes out; and it works fine in recipes, though I compensate for the lack of fat by adding a bit of butter. You can even add a couple tablespoons of the dry granules to your bread dough for an extra calcium boost without changing taste.

I've been using it for about 45 years. I can't stand the taste of regular milk, now. To me, whole milk has a sickly oily mouth feel, like drinking diluted cottage cheese curds!

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ERIC's answer

throw it into the garbage so you don't get sick so badly or you can get poisonous that easily if you go on roller coaster in Walt Disney world

A small carton of HL milk typically has a capacity of 200 to 250 milliliters. This size is commonly used for single servings, making it convenient for on-the-go consumption. Depending on the brand, the specific volume can vary slightly, but it generally falls within this range.

It is up to you. Some people actually scoop up the skin and either dispose of it, or even eat it (it is still milk, after all). If stirred back in, it may make the rest of the milk rather lumpy.

For a large box of Jello Instant pudding (5.1 ounces), you typically need 4 cups of milk. This amount allows the pudding to set properly and achieve the desired creamy consistency. Always check the specific package instructions, as they may vary slightly.

Yes, milk can be irradiated, but it is not a common practice in many countries. The process involves exposing milk to ionizing radiation to eliminate pathogens and extend shelf life. While irradiation can improve food safety, it is subject to regulatory approval and consumer acceptance, with many preferring traditional pasteurization methods instead.

making regular milk.

Yes, Anlene milk is available in many markets, particularly in Asia and some other regions. It is designed to support bone health and is often marketed towards adults, especially those looking to maintain or improve their bone density. Availability may vary by location, so it's best to check local grocery stores or online retailers for specific options.

To make pancakes, you typically need about 1 to 1.5 cups of milk for a standard recipe that yields about 8 to 10 pancakes. The exact amount can vary depending on the recipe and desired batter consistency, so it's best to follow the specific instructions provided. Adjusting the milk can help achieve a thicker or thinner batter based on your preference.

To stabilize milk proteins, one can employ methods such as heat treatment, which denatures proteins and promotes interactions that enhance stability. Additionally, adjusting pH levels can help optimize protein solubility and reduce aggregation. The use of stabilizers like gums or emulsifiers can also aid in maintaining a uniform dispersion of milk proteins, preventing sedimentation and improving texture. Lastly, proper homogenization can create smaller fat globules that help to stabilize the overall emulsion.

Making yogurt preserves milk nutrients primarily through the fermentation process, where beneficial bacteria convert lactose into lactic acid. This not only enhances the bioavailability of nutrients but also creates a more acidic environment, which inhibits spoilage by pathogenic bacteria. Additionally, the fermentation process can increase the levels of certain vitamins and probiotics, further enriching the nutritional profile of the milk. Overall, yogurt retains many of the original milk nutrients while improving digestion and shelf life.

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Yes, butterscotch typically contains milk or cream as part of its ingredients, which contribute to its creamy texture and rich flavor. The classic recipe includes butter, brown sugar, and cream, which are cooked together to create the sweet sauce. However, variations may exist, so it's always best to check specific recipes or products for their ingredients.

True. A centrifuge is used in the dairy industry to spin milk at high speeds, which helps separate the butterfat from the liquid whey. This process is essential for producing cream and various dairy products. The centrifugal force generated by the spinning action effectively separates components based on their density.

Liverwurst typically does not contain milk as a primary ingredient. It is primarily made from liver, often pork or beef, along with various spices and sometimes fat. However, some recipes or commercial varieties may include dairy products for flavor or texture, so it's always a good idea to check the label if you have dietary restrictions.

No, amphibians do not drink from their mother's milk. Unlike mammals, amphibians do not produce milk; they typically undergo external fertilization and have a life cycle that includes aquatic larvae, such as tadpoles, which absorb nutrients from their environment rather than from a parent. Once they metamorphose into adults, they primarily obtain moisture and nutrients from their surroundings.

Yes, you can take Advil (ibuprofen) with milk. In fact, taking it with food or a dairy product like milk may help reduce stomach irritation, which is a common side effect of ibuprofen. However, it's important to follow dosing instructions and consult with a healthcare professional if you have any concerns.

Glass milk bottles are typically reused multiple times before being recycled, with an average lifespan of around 20 to 30 uses. After being returned, they are cleaned, sterilized, and refilled by dairy companies. The exact number of reuses can vary based on the efficiency of the cleaning process and the condition of the bottles. This system promotes sustainability by reducing waste and conserving resources.

Yes, Wyatt Earp was known to drink milk, particularly during his later years. He often preferred it as a beverage over alcohol, especially while running a saloon in Tombstone, Arizona. His fondness for milk has been noted in various accounts of his life, highlighting a more personal aspect of his character beyond the legendary lawman persona.

"Work the flour into milk" typically refers to the process of mixing flour with milk to create a smooth batter or mixture. It involves gradually incorporating the flour into the milk to prevent lumps from forming, ensuring a consistent texture. This technique is often used in cooking and baking when preparing sauces, batters, or doughs.

In "The Face on the Milk Carton," the Johnsons attempt to be good parents to Hannah by providing her with a loving home and a stable environment. They support her emotionally and try to maintain open communication, encouraging her to express her feelings and concerns. Despite their efforts, they struggle with the secrets of her past, which ultimately complicate their relationship. Their sincerity and care are evident, yet the revelation of Hannah's true identity challenges their parenting and her sense of self.

Milk with a short reduction time, which refers to the time it spends at elevated temperatures during pasteurization, may be unsafe to drink if it hasn't been heated sufficiently to kill harmful bacteria. The standard pasteurization process is designed to eliminate pathogens while preserving the milk's quality. If milk is not properly pasteurized, it can pose health risks, including foodborne illnesses. Always check for proper pasteurization and expiration dates before consuming milk.

The amount of chocolate milk you should consume daily depends on your overall diet, nutritional needs, and activity level. Generally, moderation is key; a serving of 1 cup (about 240 ml) can be a good treat or post-workout recovery option. However, be mindful of added sugars and calories, especially if you're trying to manage your weight or sugar intake. Always consider balancing it with other nutrient-rich foods and beverages.