Encyclopedia Of Foods

Dairy Foods 351of dried milk keep better in the refrigeratorbecause temperature and humidity arebetter controlled.Evaporated milk — Packaged in sealedcans, evaporated milk is milk from whichabout 60 percent of water has been evaporated.The milk is homogenized and packedin heat-sterilized cans that help extend shelflife. Unopened cans can be stored at roomtemperature for up to 6 months but shouldbe refrigerated and used within 5 days afterbeing opened. Evaporated milk has aslightly darker color than regular milkbecause it was heated during the evaporationprocess.Sweetened condensed milk — Thickand sold in sealed cans, condensed milk isoften used to make desserts because it isusually sweetened. Like evaporated milk,more than half of the water in sweetenedcondensed milk is removed by heating it.Up to 40 to 45 percent of this product byweight is sugar. In its undiluted form,sweetened condensed milk contains nearly13 tablespoons of sugar and 1,000 caloriesper cup. For that reason, it is best to eatsmall servings of desserts and dishes madewith this ingredient.Preparation TipsDry milk can be reconstituted accordingto package directions, or it can be mixedwith cool water in a blender for a morepleasing consistency. When using sweetenedcondensed milk, cut down on theamount of other sugar you use in the recipeto save on calories.Serving SuggestionsNonfat dry milk can add a boost of calciumto recipes for meatloaf, hot cereal, gravy, orcanned cream soups. A tablespoon contains94 milligrams of calcium but adds only 27calories. Many brands are fortified withvitamins A and D for a nutrient bonus.Evaporated milk often is used in soupsand sauces for a smooth, creamy texture.Well chilled, it also can be whipped andused as a dessert topping with only a tenthof the calories of heavy whipped cream.Cream and Sour CreamCream is made from milk fat. It is extremelyhigh in fat and calories, but it creates thecreamy, rich, indulgent taste in desserts andsauces.A century ago, cream was skimmedfrom the top of milk that was set in a coolplace. Today, machines separate commer-cially made cream. Many types of creamare sold:Heavy cream and light whipping cream —Heavy cream has between 36 and 40 percentmilk fat by weight. The thickest ofthe “sweet creams,” heavy cream is usedmainly for whipping cream and for desserts.A lower-fat version, with 30 to 36 percentmilk fat, is called light whipping cream.For this cream to whip properly, emulsifiersand stabilizers are added to the cream.Both products double in volume whenwhipped. For this reason, whipping creamis also called double cream.Light cream — Light cream contains18 to 30 percent milk fat by weight andcannot be whipped. Instead of doublingin size, it remains the same volume. Hence,it is called single cream. Other names for