Posts Tagged "milk"

Protected: Gajar ka Halwa

Posted by on Jan 12, 2019 | Enter your password to view comments.

Protected: Gajar ka Halwa

This traditional South Asian dessert comes in many forms. Most versions require cooking carrots in milk until they become mushy. This one is my favorite—it has a chewier texture and is sweet but not cloying, with very little added sugar. (You could omit the sugar altogether for a less-sweet version of the dessert.) The intensely concentrated carrot flavor is far more complex than you might expect from the simplicity of the ingredients list. When made with home-made mawa (milk solids, also called khoya), it is a time-intensive enterprise that is worth the effort. Ingredients (for...

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Milk and honey gelato

Posted by on Jan 30, 2012 | 0 comments

Milk and honey gelato

Check out our blog post on ice cream. 1 1/2 c evaporated milk (equivalent to one 12-oz can) 1/2 tsp ground cardamom 2 eggs 1/3 cup sugar 1/3 cup honey 1 1/2 cups heavy (or whipping) cream Bring the milk to a simmer in a heavy-bottomed saucepan with the cardamom. (Helpful hint: if you have a very thin layer of water on the bottom of the pan before adding the milk, it will not burn and stick as easily.) Meanwhile, beat the eggs, sugar, and honey together with an electric mixer or in a blender until the mixture becomes light in color and fluffy in texture. Once the milk is simmering, resume...

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Milk 101

Posted by on Sep 2, 2011 | 0 comments

Milk 101

Am I the only one, or does anyone else find the task of choosing your milk from the infinite number of products out there these days–all boasting different qualities and health benefits–to be a daunting task? Sometimes I would catch myself standing in front of the dairy case motionless, for minutes at a time, contemplating whether or not it is more environmentally correct to buy the organic milk from California or the local generic milk, whether is healthier to buy the skim or the whole milk. Do I want my milk fortified with vitamins and fiber? What product is actually the most...

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Almond milk

Posted by on Aug 24, 2011 | 0 comments

Almond milk

Makes 6 cups of almond milk 2 cups raw almonds with skins on 10 cups boiling water 6 cups water Put the almonds in a large bowl and pour the boiling water overtop. Leave the almonds in the hot water for about one minute, then drain. Rub off the almond skins with a wash cloth and then and discard the skins. Rinse the almonds and then place them in a glass jar. Add the 6 cups water, cover and refrigerate overnight. The next day place the the almonds in a blender with the water. Line a fine-mesh strainer with a damp cheesecloth and place the strainer over a measuring cup (it is much easier to...

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Got almond milk?

Posted by on Aug 24, 2011 | 0 comments

Got almond milk?

As a college student in California, I had regular access to delicious, non-homogenized raw milk from Claravale Farm. But raw milk is controversial (check out the pros and cons for yourself), and in many states, it is illegal to sell non-pasteurized milk. My home state of Maryland is one of them. As a believer in real, unadulterated food, it was distressing to face this reality when I returned home to Baltimore. Not only was there no raw milk, but I couldn’t even find cream-top, non-homogenized pasteurized milk, which is legal in all 50 states. Rather than settle for processed milk, I...

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