Cooking With Dairy Products

Please select a link from below for more information on cooking with these dairy products:

• Cooking with Milk
• Cooking with Cheese

Cooking with Milk

Room temperature milk is better in recipes than cold milk. When heating milk temperature is the key. Milk should be heated gently and slowly. Excessive heat can result in a scorched flavor and/or a film of protein on top of the milk. Avoid these problems by using one or these two methods.

1. Using the stove-top or a double-boiler, heat the milk just to the point where bubbles form around the edge of the pan and steam begins to form. Avoid a film layer by stirring frequently.
2. Simplify the process and speed up preparation by using a microwave. Be sure to stir once or twice while heating to promote even heat distribution and to prevent a film from forming on the top. To heat milk, microwave 1 cup (250 mL) for 40-45 seconds* on HIGH (100%). To scald milk for custards, heat 1 cup (250 mL) on HIGH for 2-2½ minutes*.

*Times are based on a 700 watt microwave oven. Adjust cooking times to suit your oven.

Cooking with Cheese

• When using cheese as an ingredient always cook at low temperatures for a minimum length of time. Otherwise, the cheese can become stringy and rubbery, especially when using a microwave oven.
• Cheese melts more evenly if it is diced, shredded or crumbled first. To prevent scorching , melt in top of double boiler rather than directly over heat.