It's not just milk anymore!

It's not just milk anymore!

White magic

It is nutritional, it is healthy and its goodness can never be underestimated, but it is one drink which most children are coaxed and bribed into having, giving near nightmares to their mothers.

A complete health food, milk apart from dominating the breakfast table finds its way into our daily lives and platter in some form or the other. A good base for soups, shakes, mocktails, milk can also be used in many baking and regular food items. 

A simple refreshing drink can be made by flavouring the milk. Hot or cold from the fridge, or warm and fresh from the goat, flavoured milks are a big hit. Fresh juices mixed with milk make great drinks too. A quick smoothie in the blender can be made by using milk and whatever fruits, berries or melons, fresh or frozen that are available. 

Chef Jiten Singh, corporate executive chef, Amour Bistro and Amour the Patio Restaurant Cafe and Bar, said, “We make thick creamy sauces, pancakes, quiche, and cakes base using milk. At times we replace egg with milk for the vegetarian desserts in bakery products. Milk, generally makes the preparations fluffy and soft. In cases of eggless cakes, milk takes lesser time to cook. Also, it’s quite easy to play with the texture of the dish by adding milk in it to soften or moisturise the delicacy which is dry in nature.”

Mixing milk is very easy with any kind of flavour. It adapts the flavour very easily giving the delicacy the correct essence and flavours. However, one needs to be very careful while mixing citrus flavours in milk. 

Executive chef Manoj Sarkar of The Wine Company, said, “Different type of dishes can be made from milk and milk batter like cheese, which can be used in paste, spaghetti, pizza, pan cakes, french toasts, etc. Milk has a very creamy texture which gives the dish a punch of creaminess and touch of softness.”

Considering milk, which is very thick, creamy and is naturally glossy in texture, fresh whole milk if unpasteurised and doesn’t contain artificial colouring or preservatives, makes the dish very fresh and healthy.

Shubhra WB, director, products, Madhuban, said, “One can make authentic spiced buttermilk by adding finely chopped chillies, grated ginger, few curry leaves, lemon juice, coriander leaves and salt to taste to buttermilk. Another variation is to add mustard seeds.”

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