Learn how to have continuous supply of milk even when SHTF As we all know milk doesn't keep long, however, I should say that it is most important food that we should have on the daily basis. However, when SHTF hits we might lose our very own supply for it. To help us have it ha...
You pour milk in one end and it flows between a set of heating pipes or plates for a set period of time (long enough to kill off most of the harmful bacteria), then between a set of cooling pipes, before emerging from an outlet pipe into the bottles. Heating and cooling times and ...
How to Make a Scale Model of the Universe Wet or Dry? The Two Ways To Cook Meat How To Use Science To Make Better Booze How to Make a Concrete Canoe How to Make Underground Speaking Tubes How to Make Your Own Monster Truck How to Make a Interactive Motorized Chandelier ...
There are several methods used to pasteurize milk. The most common is called the high-temperature, short-time (HTST) process in which the milk is heated as it flows through the pasteurizer continuously. Whole milk, skim milk, and standardized milk must be heated to 161° F (72° C) for...
If you’re making this for your really little ones, you can use a different sweetener such as maple syrup OR put the elderberry juice syrup back on the stove after it’s strained and add the honey, simmering for about 5-10 minutes to pasteurize it. I found local raw honey at a health...
Yes. This is part of Dairy Queen's long-standing "Upside Down or Free" campaign. If the server doesn't hand you your blizzard upside down to show you how thick it is, Dairy Queen will give you a coupon for a free Blizzard on your next visit. Does Dairy Queen have a secret menu?
Sweetened Condensed Milk Substitute I went through allllll the 200+ comments for you to save you a little time – if you’re looking for how others have done the recipe, including slow cooker adaptations, dairy-free, alternative sweeteners, and even how long you can store it, I mad...
The University of Guelph, Ontario’s Dairy Science and Technology school, also has a long history of teaching ice cream science. In addition to milk fat, non-fat milk solids, sugar, and air, ice cream also contains stabilizers and emulsifiers....
Know matter how many ways I try to look it up, I can’t seem to find an answer anywhere that explains why it might be necessary to pasteurize the mother batch. I only can find recipes that say to do that first and that not doing so may not yield a mother batch good enough to ...
It would be easier to let the calves drink milk right from their mother for the first six months. They like it better, too. Also, why do you pasteurize milk for cows? There are beneficial enzymes in milk that aid in digestion – these are killed with pasteurization. That’s why there ...