Milk is not turned into cream. Cream is a fatty layer of milk that will begin to separate and rise to the top of fresh milk that is left to sit for about 30 minutes or longer.
Natural creaming, which usually begins within 30 minutes of milk being obtained from a cow, takes about 24 hours to complete. Because the creaming process takes so long, the milk is no longer fresh when it is finished. For this reason, many dairy farmers use a machine called a centrifugal separator to speed up the process. Milk purchased in a store has already undergone the creaming process, so it is not possible to cream store-bought milk.Learn More
Almond milk has the same thick and creamy consistency of whole-fat cow's milk with a slightly nutty taste. There are many types of almond milk available from different producers that each have a unique taste including unsweetened, sweetened, vanilla and chocolate variations.Full Answer >
To scald cream, you need to heat it in a pot on the stove to just below the boiling point, which is about 180 degrees Fahrenheit. It should be removed from heat at that time to prevent it from boiling over and givng the cream a scorched taste. Scalding cream is most often called for when infusing other flavors into the cream for a specific recipe, including ice cream flavors.Full Answer >
One method for steaming milk is warming it in a pan on the stove over very low heat. The key is to stir the milk so that it doesn’t scorch or form a skin. Once it foams, it’s steamed as well. Another is to pour milk in a microwave-safe jar, shake the jar until the foam doubles the volume, then microwave the milk for a few seconds to steam it.Full Answer >
Milk is not an antacid. An antacid is a nonprescription drug that is used to treat heartburn and acid reflux. People should not take antacids with milk, because milk can absorb antacids and reduce their effectiveness.Full Answer >