Tag Archives: Milk

Milk is a food and an organic liquid usually whitish in color produced by female mammals (including monotremes). Lactation, is for females of these species to produce milk is one of the defining characteristics of mammals. Milk is produced by the secretory cells of glands. Therian mammals, these glands are contained in the breasts. Milk secreted during the first days postpartum is called colostrum.

The primary function of milk is to feed the offspring until it is weaned, that is to say capable of digesting other foods. In some civilizations, the milk of animals (mammals themselves) domestic (cow, sheep, goat, horse, dri (yak), camel, camel, buffalo, reindeer) is commonly consumed.

In milk are also growth factors, such as IGF or lactoferrin. These will include action at the intestinal mucosa, strengthening the defense capabilities of the immune system. These compounds also allow the renewal of the intestinal wall. Finally, they would be responsible in part for the sound development of the lining of the small intestine. In addition, milk helps digestion. Thus, the carbohydrate derivatives milk (lactose but also lactulose, lactitol …) help to develop a quality intestinal flora. Degradation of casein is the source of compounds regulators of intestinal motility, which, moreover, stimulate pancreatic secretion (better digestion and maintaining the pH in the intestine). Finally, milk proteins promote assimilation by the body of minerals (calcium) and trace elements (iron, zinc …).

Another virtue, milk also has a favorable effect on blood pressure. Some milk compounds (peptides), have an antihypertensive effect (shown in animals). Indeed, they act by inhibiting the enzyme conversion of angiotensin, a hormone that is involved in controlling blood pressure.

Many drugs for hypertension are based on this mechanism. In general, some compounds in milk have a reducing effect on stress. Some peptides and action on the nervous system. In addition milk contains much cysteine, an amino acid that allows the formation of glutathione, a hormone responsible for stress. This food also contains tryptophan, a precursor to a well known neurotransmitter, serotonin (very important in behavior or sleep).

The reputation of “health food” that has the milk does not seem well deserved. So remember to eat a dairy product at each meal, for example!

Leche flan – bahn caramel – purin – caramel cream

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Ingredients :

  • 1/2 cup of sugar
  • 1/4 cup of water
  • 2 large egg yolks
  • 3 large eggs
  • 2 1/2 cups of hot milk
  • 2 teaspoons of vanilla extract

Preparation :

Put sugar and water in small saucepan, heat without stirring until the mixture caramelizes and took a golden brown color. Remove from heat and immediately pour in 6 molds. Stir to coat the molds completely of caramel.

In a bowl, beat eggs and egg yolks until they foam, add sugar gradually while continuing to beat.

In a saucepan heat the milk slowly pour the milk over the eggs while continuing to beat. Add vanilla then filter,and pour in the molds.

Place molds in a baking pan at the bottom of which was poured a little hot water and cook 35 to 45 minutes at 150 ° C.

When the knife inserted in middle the custard comes out clean , remove from oven and let cool.

Once cool, put to minimum overnight in the refrigerator .
Unmold after taking off the edges with a knife and serve.

Anecdotes : In the Philippines, the blank is known as leche flan (the term of Spanish origin,literally “milk flan”). Leche Flan is a staple in the Christmas celebration. A heavier version of leche flan, tocino del cielo, is similar but has much more egg yolks and sugar. In Vietnam the creme caramel was introduced by the French. It is known Bánhcaramel, toffee caramen or kem in northern Vietnam or Bánh kem flan or pie in southern Vietnam. Sometimes the bottom of caramel can be replaced by black coffee, giving a new tone and a distinctive flavor. In Japan the creme caramel is ubiquitous in packaged grocery Japan under the name manure custard or pudding. Often, an entire shelf in the grocery store is dedicated to more than a dozen brands.

Gajar ko Halwa – Carrot Pudding

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Ingredients :

  • 2 kg of carrots
  • 3 cups of whole milk
  • 2 cups of sugar
  • 3 tablespoons of ghee
  • ½  teaspoon of ground cardamom (elaichi)
  • saffron

Preparation :

Grate the carrots.
Place the whole milk, sugar and carrots in a saucepan.
Boil until thickened, stirring constantly once mixture thickens.
Add ghee, cardamom and saffron until it oozes.
Serve hot, garnished with a chopped almond or pistachio.

Astuces : You can eat it with a little yogurt.

Rasgulla – rasagolla – cheese ball

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Ingredients :

  • 1L of milk
  • 1/2 tablespoon of lemon juice
  • 1 1/2 cups of sugar
  • 4 cups of water
  • 2 or 3 drops of rose syrup

Preparation :
Heat the milk and bring to a boil, then cool the milk for 2 hours and remove the cream layer.

Heat the milk and bring to a boil again, add citric acid and mix well to dissolve.

Stir slowly for 5 minutes until the milk is fully curdled.
Meanwhile, heat sugar and water in large saucepan and bring to boil

Strain the milk with a muslin tissue, wash the chenna in the tissue under cold running water. Remove excess water and place in a large plate.

Gently knead the soft dough by passing between fingers, make twelve equal balls of dough, slide the balls into the boiling sugar water, then add the rose syrup. Cover with a perforated lid and cook for 15 minutes. Take off and let cool to room temperature for a least 4 to 5 hours.

Serve.

Astuces : Among the variations we find the Kheer mohan (largest), the Rasmalai (replacing the syrup with sweet milk), and the Kamala bhog (orange extract instead of syrup) and we can also put a cardamom in the center of balls for to have very fragrant.