dairy desserts using milk and cream. forms of milk available in the store : fresh whole evaporated...
DESCRIPTION
Processing Milk Pasteurization Milk is heated to 160⁰F for 15 seconds Rapidly cooled to 45⁰F Used to destroy harmful microorganisms Homogenization Milk is forced through small openings Breaks up fat into small globules Prevents milk from separatingTRANSCRIPT
Dairy DessertsUsing milk and cream
Forms of Milk available in the store:
• Fresh whole• Evaporated• Skim• Low-fat• 1% or 2%• Flavored• Sweetened condensed• Buttermilk• Non-fat dry
Processing MilkPasteurization• Milk is heated to
160⁰F for 15 seconds• Rapidly cooled to
45⁰F• Used to destroy
harmful microorganisms
Homogenization• Milk is forced
through small openings
• Breaks up fat into small globules
• Prevents milk from separating
Cooking with Milk• To prevent scum:–Cover the pan–Dilute the milk–Float fat on surface
Cream is the fat of milk.
3 categories of cream:1. heavy or whipping cream = 30% fat2. light or coffee cream = 18% fat3. half and half (mix of light and heavy cream) =
not less than 10.5% fat
To whip cream:
1. Chill cream, bowl, and beaters.2. Beat cream at medium speed.3. Add sugar gradually, increase speed.4. Beat until stiff.
DO NOT OVERBEAT!!
Result?
PuddingThickening agents:
-cornstarch-tapioca-rice-bread-cornmeal-eggs
Pudding CookeryScalding milk: Heat on low until it steams; never
let it boil.Adding eggs: 1.Put a small amount of hot
pudding into beaten eggs. 2. Stir.
3. Return all to hot pudding.
Gelatin Creams3 milk-based desserts that use gelatin:Spanish creams- gelatin added to a stirred
custardBavarian cream – fold beaten egg whites,
whipped cream, flavoring into a stirred custard
Charlottes – whipped cream added to a Bavarian cream molded with ladyfinger sides
Principles of Gelatin Creams
1. Soak gelatin in a cold liquid. 2. Gelatin will absorb liquid.3. Dissolve in a hot liquid.4. Chill.5. When slightly thickened, add beaten egg
whites or whipped cream.
Frozen desserts• Ice cream – milk, cream, sugar, flavoring
At least 10% milkfat. Stirred during freezing.
Ice milk- lowfat milk and whole milk, sugar, flavoring
At least 2% milkfat. Stirred during freezing.
More frozen dessertsFrozen yogurt : -yogurt, sugar, flavoring, stabilizers -less than 3.25% milkfat - Stirred while freezingSherbet: - fruit juices, sugar , milk, beaten egg whites - At least 1% milkfat - Stirred while freezing
More frozen dessertsSorbet: - like sherbet but no milkParfaits: - eggs, sugar, whipped cream, flavoring - sugar syrup poured over beaten eggs - frozen without stirringMousse: -sweetened flavored whipped cream - frozen without stirring
Making frozen dairy desserts
Stirring during freezing keeps ice crystals small.
Making frozen dessertsFrozen desserts are made by the withdrawal of
heat.
Agents used to withdrawal heat are
and salt.
Cheese Cheese is a concentrated form of milk.
Fresh cheese has asweet flavor and is often used in desserts.
Examples:Cream, cottage,
neufchatel
Soft cheeses are also used in deserts.
Example: Ricotta
Tips for Cheesecakes• Bake at low temperature to prevent shrinking.• Shake gently to test for doneness.• Center may jiggle, but will set as it cools.• Chill before serving.• Cut with a wet knife, or use a piece of dental floss!