MILKS ■

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EVAP­O­RATED MILK

is a con­cen­trated form of milk that’s been cooked at high tem­per­a­tures to re­move about 60% of its wa­ter con­tent; the con­sis­tency is sim­i­lar to cream. Evap­o­rated milk is of­ten used in­stead of reg­u­lar milk to add body and rich­ness to recipes.

BUT­TER­MILK

and sour cream can be sub­sti­tuted for each other, but the wa­ter con­tent of but­ter­milk is much higher. So you have to con­sider the bal­ance of liq­uid and dry in­gre­di­ents.

AMASI:

Sim­i­lar to sour cream and but­ter­milk, Amasi is a sta­ple in South Africa and is tra­di­tion­ally pre­pared by stor­ing un­pas­teurised cow’s milk to al­low for fer­men­ta­tion.

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