Versatile milk can be transformed into many wonderful forms: cheese, cream, milk, yogurt and more.
PHOTO: FOTOLIA/VALENTYN VOLKOV
Around the world, people rely on the milk of many animals — not just cows and sheep, but also goats, water buffalo, yaks, and even reindeer.
Fresh, delicious yogurt is easy to make at home.
Got real milk? Today’s legal minimum standard for the fat content of “whole milk” is 3.25 percent. But is this milk “whole”? In 1929, major dairy cow breeds showed milkfat ranges from 2.9 to 8.4 percent. The average for American industrial dairy herds today is about 4 percent, with the best herds easily achieving 5 to 5.5 percent.
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Many soft cheeses are incredibly easy to make yourself.
It may seem strange to use another creature’s milk for food, but wherever the custom has taken hold around the world, milk has become a staple.
Jersey cows are well-known for giving incredibly rich and creamy milk. Hopefully, more and more dairies will turn back to this wonderful heritage breed.
The creamier mouthfeel and fresher flavor of whole raw milk at a well-run farm reflect not just actual freshness but the fact that the basic milk structure is intact.
Got boiled milk? Since about 1970, most supermarket milk undergoes “ultrapasteurization” — heating at or above 280 degrees Fahrenheit for about 2 seconds.