Milk

Milk is a nutrient-dense food; rich in protein, carbohydrates, vitamins, and minerals. Keeping milk safe to drink will ensure you enjoy all the benefits it has to offer.

Storage of milk

The "sell by" date on milk is a guide to buying fresh milk. Proper care ensures freshness for 5 to 7 days after the "sell by" date.

Use the following guidelines to preserve the quality of milk:

Storage

Keep milk in original carton. Milk cartons are designed to reduce light exposure. This prevents off-flavors and loss of nutrients.

Store milk at 40°F or less. Keep container closed to prevent absorbing other flavors. Return milk to the refrigerator as soon as possible to prevent bacteria from growing. Never return a cup of unused milk to the original container. Do not drink directly from the container.

Freezing

Milk can be frozen, although small flecks of protein may form. Flecks may dissolve if the milk is thawed slowly in the refrigerator. Beat or shake the milk to disperse the protein flecks.

Types of milk

Whole Milk- (homogenized) contains 3.25% milk fat.

Reduced Fat Milk- Contains 2% milk fat.

Fat-Free Milk- (skim milk) contains less than 0.5% milk fat.

UHT Milk- Shelf stable milk that requires no refrigeration until the container has been opened. Once opened, use just as you would regular milk.

Dry (Powdered) Milk- Milk that has had the moisture removed, resulting in milk powder. Add water according to directions. Once mixed, use just as you would regular milk.

Flavored Milk- Contains flavors and optional sweeteners which are added to any of the white milks.

Buttermilk- Milk with a special bacterial culture added to produce acidity, body, flavor, and aroma.

Evaporated Milk- Milk with half of the water removed by a special vacuum process.

Sweetened Condensed Milk- Milk from which water has been removed and to which sugar has been added, resulting in a very thick, sweet product used mainly in baking.

Specialty and Non-Dairy Milks- Include lactose-free milk, goat's milk, almond, soy.

Ways to use milk

Smoothies
Quiche
Rice Pudding
Cheese Sauces
Cream Soups
Cold Cereal
Hot Chocolate
Scrambled Eggs
Omelets
Milk Gravies
Scalloped Potatoes
Hot Cereal

Smoothies

Smoothies make a great breakfast or afterschool snack.

Try combinations of the following ingredients mixed in a blender

Low-fat milk
Fresh frozen, or canned fruit (like bananas, berries, apples, oranges, grapes, peaches, etc.)
Frozen bananas (peel before freezing)
Vanilla
Cinnamon
Low-fat plain yogurt
A small amount of maple syrup or hoeny
Leafy greens like spinach or kale
A small amount of peanut butter or other nut butter

Featured Recipes

Create Your Own Omelet

Prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked — such as apples, mushrooms, onions, peppers, leeks — quickly sauté in a small frying pan. If you are making a cheese omelet, either slice the cheese thinly or grate it finely and put aside.Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.Heat a 6- to 8-inch pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little and after about ten seconds, shake the pan a bitand use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sauteed vegetables or fruit first, near the center, then sprinkle any cheese on top.Tilt the pan to one side and use the spatula to fold approximately one third of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan.Holding the pan above the serving plate, tip it so the omelet rolls off, folding itself onto the plate. The two edges will be tucked underneath.