Posts Tagged ‘non-homogenized milk’
How can I mix the cream back into the milk?
“I love Trickling Springs Creamery’s non-homogenized milk; why is the cream so hard?!” I have received this question several times through Facebook, Twitter and on our website contact form; so several weeks ago I asked on our Facebook page “How do you mix the cream back into the milk”. The answer I got back was interesting: “Mix it in?? We fight over it.” and another saying they scoop it out and use it in smoothies, etc.
Last week I talked about the difference between Trickling Springs’ CreamLine milk and homogenized milk (see post here). When milk is pasteurized (heated to kill the bacteria) the fat molecules go through a change that causes them to harden if not homogenized. When you purchase a fresh bottle of our CreamLine milk, normally it is very easy to mix the cream back in but after two or three days the fat molecules begin to harden on the top. As many of you who enjoy our milk regularly know, this makes this great tasting whole milk difficult to drink. What can you do about it…? How can you mix the cream back into the milk?
To mix the cream back into the milk, the first step is to break the cream top so you can shake the milk; take a kitchen knife and break the cream cap that is on the top of the milk. You may want to pour some of the milk out to make some room at the top of the bottle to shake it. Get a good grip on the bottle; shake it very well. If the non-homogenized cream still does not want to mix back in try some of our suggestions below or you can skip to the next section on ways to use the cream without shaking it back in.
If the cream is too hard that shaking it won’t mix the cream back into the milk, you can try one of the following ideas:
- The best suggestion we had was by Lynn on our Facebook page who suggested using an Immersion Blender to mix the cream back into the milk.
- Another similar method is to pour the milk into a mixing bowl and use a hand held wire whisk or electric blender on a low speed to break the cream back into the milk.
- You can also pour the milk through a wire strainer. Using the back of a spoon press the cream through the strainer back into the milk; stir or shake the milk, it should mix back in as the cream was broken down while going through the strainer.
Try these and if you have any other solutions we would love to hear them, post them below in the comment section.
So you decided not to mix the cream back into the milk… what can you do with it now? First filter the milk through a wire strainer mentioned above or pour the milk into a bowl that you can let sit covered in your refrigerator for approximately an hour. After an hour most of the cream will have separated back to the top and you can skim it off with a spoon.
- Here are some ideas to start your creativity:
- Put this delicious, nutrient rich cream in your coffee, the hot coffee will dissolve the cream making for a terrific creamer.
- Make some Hot Chocolate Milk with milk and the lumps of cream. Again heating the milk and cream will dissolve the cream back into the milk. Using a recipe like this from A Year From Scratch, Hot Chocolate version 1.
- Make a dessert with it, in the coming months I look forward to featuring some recipes that you can make with this cream and other of our products.
- Put the cream in a small mixing bowl; start on a medium speed, increase the speed until the fat molecules break; you know this happened when you see a watery mixture (buttermilk) in the bottom of your bowl and your butter is tiny little clumps. Drain off the buttermilk; spread the butter on a piece of bread. Enjoy!
- Eat this terrific, smooth cream from grass-fed cows plain. You may find you like it, as the delicacy it is.
Share your ideas! We’d love to hear them and if we feature your recipe or idea in a future post we’ll send you a gift pack including pour spouts and a glass bottle carrier.
First let me explain homogenization. Homogenization is the process of breaking down the fat molecules found in milk to keep them suspended. Before homogenization these fat molecules are found mixed throughout the milk, after an hour of sitting they start rising to the surface forming cream at the top. After milk is pasteurized (heated to kill the bacteria) the milk is typically run through a machine called a homogenizer, here the milk is forced with high pressure through fine screens which break the fat molecules down and keeps the cream suspended in the milk. This process was introduced in the late 1800’s to standardize milk flavors and make milk easier to drink, many people like the convenience of not having to shake the milk to mix the cream back into the milk before drinking. Homogenization is not done for a health reason; it is completely safe to drink milk that has not been homogenized. Some people enjoy the smoother, even texture of homogenization.
When you want to drink our CreamLine (non-homogenized) milk, shake the milk vigorously to mix the cream back into a liquid form, it may taste a bit thicker but overall it will be much like our homogenized milk that you may be used to drinking. Why do we offer CreamLine Milk? One of Trickling Springs Creamery’s goals is to bring you the freshest milk available just the way your family wants it. Many people enjoy the option of having the milk processed as little as possible, homogenization is an optional process that is not required by law and allows you to enjoy milk that has gone through one less process. Some believe that the non-homogenized tastes better and others believe leaving the molecules whole makes it easier for the body to digest the milk fat.
Whichever way you want it we are offering the homogenized and CreamLine options with the same great fresh milk, so it’s your choice. If you haven’t tried our Whole or 2% CreamLine milk you need to find out what you’ve been missing, talk to your local retailer about carrying it. Try some today!
Thanks for your interest and support of local dairies,