Proper Purchasing and Usage of Fresh Milk

– The expiration date printed on milk labels is actually the “sell-by” date. Most types of milk can maintain their quality for about a week after this date if stored properly.

– Choose milk with a longer expiration date for better freshness.

– Store milk in the coldest and darkest part of the refrigerator, as direct light can affect its flavor.

– To prevent milk contamination, make sure to tightly close the bottle cap after each use.

– Freezing milk does not affect its quality but may reduce its creaminess.

– Skim milk has a higher calcium content than whole milk because the calcium is present in the water part, not the butter part.

– Sour milk is not suitable for drinking but can still be used in baking recipes.

– If a baking recipe calls for buttermilk and you only have fresh milk, you can substitute sour cream by adding 1 tablespoon of lemon juice or white vinegar to 240ml of fresh milk and letting it sit for 10 minutes.

– When heating fresh milk, avoid heating it directly on the stove. If you can’t heat it indirectly, rinse the pot with a splash of cold water before pouring the milk to prevent sticking and scorching.

– To prevent milk from boiling over, spread a layer of butter on the edge of the pot.

– Once milk has scorched, its flavor cannot be salvaged.

– To prevent a film from forming on the surface of heated milk, either cover it tightly after heating or stir the pot to create bubbles.

– Milk will curdle when added to foods with a lot of acid, such as tomatoes, citrus fruits, or wine.

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