WHAT You May Not Know About Milk

The following  are all your question about milk answered:


Milk is important for kids, but what about adults?

As I had mentioned earlier in my previous updates that Milk is important for your nutritional well-being, no matter how old you are and what lifestyle you lead. Milk as the richest source of calcium that can be readily absorbed, as well as other important nutrients, milk should always be considered as part of one’s daily diet across all ages. For toddlers and young children, milk is essential as it provides energy and nutrients for growth and development. During the teenage years kids need plenty of calcium as bones are developing quickly, while adults need calcium and dairy products for bone maintenance.

Can drinking milk give you more energy?

Not known to many, milk contains the same amount of energy as an energy drink. This is derived mostly from carbohydrate in the form of lactose. Besides providing energy for replenishment, the high protein content in milk contributes to the building and repair of muscles, therefore, improving muscle protein balance in active individuals.

Is is true that milk makes you fat?

An average glass of whole milk contains around 10 grams of fats, and goat milk  does not contain agglutinin. As a result, the fat globules in goat milk do not cluster together, making them easier to digest. And if you consume 2 – 3 servings of milk and other dairy products everyday as recommended by nutritionists, there is no need to avoid milk in order to stay in shape. In fact, no particular food product can make one fat. Instead, it is the total calorie intake a day that counts, whereby, if you consume more calories than you burn, weight gain will result.

How can milk last without the addition of preservatives?

To improve its shelf life without preservatives, milk is heat treated in various processing techniques that also kill harmful bacteria. The result is different types of milk like UHT, Pasteurized, Sterilized or Powdered Milk that can be stored for longer periods if left unopened.

What is the difference between UHT, Pasteurized, Sterilized Milk and Milk Powder?

The difference is in the way that it is processed, yet delivering all the same goodness of milk. How you choose depends on your preference for convenience, taste or storage choices.

UHT (Ultra High Temperature) is a process that uses temperatures no lower than 135° C to kill all bacteria in milk. This allows an unopened pack to be kept for as long as 10 months.

Pasteurized milk is processed at temperature not lower than 73° C for at least 30 seconds, followed by rapid cooling at which temperature it is stored. In goat milk, after pasteurization, it kills the pathogenic bacteria – those that make you sick, the harmless lactic acid bacteria survives, but if the goat milk is not kept cold, they multiply rapidly and cause it to turn sour. So it has to be kept refrigerated at all times – even if left unopened and its shelf life is short – approximately 4 weeks.

On the other hand, Sterilized Milk is treated with temperature of more than 100° C, and since it is packaged in bottles, additional treatment is required to ensure the sterile condition of the product. If unopened, sterilized milk can be kept for 8 months at room temperature.

Powdered Milk is manufactured by evaporating milk to dryness so that it can sustain a longer shelf life than liquid milk. It does not need to be refrigerated, due to its low moisture content.

How do I choose between Whole milk, Low fat milk and Skimmed milk?

The fat in milk is necessary for the body to develop hormones, structural components of cells and act as a transporter for vitamins. And since an average glass of whole milk contains  around 10 grams of fats, there is no real need to opt for milk with lower fat content to stay in shape. But for those who wish to limit their fat intake, they can choose skimmed milk where nearly all the fat has been removed or low fat milk which has a fat content of 1 – 2%. Generally, whole milk contains at least 3.25% of milk fat.

There is an inherent belief that chilled milk in the morning causes phlegm, how true is this?

Many people confuse the temporary, slight thickening of saliva after drinking milk with mucus. In actual fact, there is no scientific research that shows milk produces mucus in the airways or the throat.

Now that you have all your question about milk answered, go ahead and spread the goodness of goat milk!





Making Mozzarella is not that time consuming but it does take three stages which  can be completed in one day or could stretch over a three day period. If you start it one day, you should make sure to allow time to finish it the next day. If you forget to finish the cheese the next day, you can do it the next day after that but do not stretch any more days.

The following are detailed instructions on how to make Mozzarella Cheese.

However, I do not recommend that you try this as your first cheese attempt. Perhaps, start with something a little easier like Panir and work your way up to making this cheese.


  • 2 to 3 1/2 gallons fresh goat milk (not homogenized) or raw, unpasteurized goat milk.
  • 4 oz. Thermophillic culture (Lactobacillus helveticus)
  • 1 1/4 tsp. citric acid per gallon of milk – (I use 4 tsp.)
  • 1/4 tsp. calf lipase (mild “piccante”)
  • 1/2 tsp. Liquid Rennet diluted in 1/2 Cup. cool water
  • 1/2 C. Kosher salt


  • Pour the milk into a double boiler pot set up and add the citric acid. Warm the milk to 91°. Add the culture and lipase.
  • Stir well and let ripen, covered, for one hour.
  • Keeping the milk at 90° – 91° . Add the rennet and stir briskly for 15 seconds.
  • Cover and let set about 15 minutes, until the curd has “Set” or until you get a “clean break”. It takes less time to set than other cheese due to the high acidity. You can check for a clean break by sticking your knife, or thermometer, into the curd at an angle. Pull straight up out of the curd; if the curd breaks cleanly around the knife and whey runs into the crack that is made; you have a “clean break.” Once you see this for the first time, you will know just what I mean  (*Note:  Sometimes Mozzarella will set but doesn’t “break” quite the same as other cheeses, due to it’s desire to hold together and stretch, but you can definitely tell it is “set”).
  • Cut the curds into 1/4″ – 1/2″ pieces.
  • Cutting the curds can be the most confusing part, but just do not worry. Use a long knife held vertically and cut 1/4″- 1/2″ slices in the curds. Then turn the pot 90° and cut across in 1/4″- 1/2″ slices the other direction, making a kind of checkerboard pattern. Now hold the knife at a sideways 45° angle and retrace your cuts. Turn the pot 1/4 turn and retrace the cuts. Turn it again and cut and then one final turn and cut. By the last turn you probably would not be able to see the original cuts, but just do the best you can.

*Note:  Often times the Mozzarella curds can be a little trickier to cut than other cheeses. It will want to move around in the pot while you try to cut it. You may need to hold it steady with your ladle as you cut it. Just do your best; I know one will know if it is not cut “perfect”.

  • Do not stir yet.
  • Let the curds rest for 10 minutes. The curds are delicate right after you cut them and they need to “harden up” a little bit before you stir them.
  • After 10 minutes stir the curds gently with a slotted ladle.
  • Cut any large curds you missed when cutting the first time.
  • When dealing with Mozzarella, you will find it really wants to “knit” back together, especially if the ripening temperature got a little too high or you let the curds sit too long before stirring them. You may need to cut the curds apart with your knife and or ladle. Cut the curds by using the ladle and the side of the pot or by holding the curds on the ladle and cutting with the knife.
  • Keep the curds at 90° – 91°, covered, for an hour or so, stirring occasionally during the first half hour. I call this “cooking” the curds, even though you really are not cooking them per say.

“Cooking” at a higher temperature will result in a cheese with less moisture or drier cheese that is more rubbery and will yield less cheese per batch (*Note:  The higher the moisture of the cheese , it will yield more cheese out of the same amount of milk). You can experiment with this if you wish but just do not raise the temperature over 100° and raise the temperature slowly (not more than 2° every 5 minutes). Since this recipe works well for me so I do not experiment with it and just stick with holding the curds at 90° – 91°.

  • Stir once every 10 minutes of the first half hour of “cooking” for a total of three stirring sessions. After that, just let curd settle on the bottom of the pot where it will start to mat together.
  • Place a large colander lined with cheesecloth over a pot to catch the whey and pour the curds into the colander. If the cheese has become one lump, just reach in the pot and pull out the cheese and place it into the cheesecloth.
  • Tie up the ends of the cheesecloth and hang the curds to drain for 3 to 4 hours.
  • When the curd has drained for about 4 hours, remove it from the cheesecloth and “work” the curd OR, if you want to wait until the next day then place it in a gallon ziplock bag and place the bag in the fridge and “work” it the next day.

“Working”   the curd:

You can test the curd to see if it is ready to be worked. Cut off a small piece and put it in some hot water (170° ). Keep feeling it and see if it begins to melt. Once it starts to melt, take it out and see if you can stretch it. If it stretches with no problem, you can go to the next step. If it breaks when you try to pull it, you have not developed enough acidity and the curd needs to “age” in the fridge a bit longer, maybe even until the next day.

When the curd is ready to be “worked”, heat a large pot of water to 170° and add 1/2 cup Kosher salt. If you are working the curd the same day you made it then heat up the whey and use the hot whey instead of water; this makes the cheese even tastier and the curds “work” better as well.

Cut the curd ball in half. You are going to work only one half of the cheese at a time.

Cut the curd into approximately 1″ cubes.

Carefully dump the cubed curds into the hot water or whey.

Let the curd cubes heat for a moment and carefully stir with a slotted flat type ladle.

Squeeze the cubes with your fingertips to test. When the cubes feel soft throughout (not solid in the middle) they are ready for the next step.

Since the curds will continue to soften while you are moving them to the bowl, just let the largest ones still be a just little bit “solid” on the inside.

There is a line between not soft enough to “work” well, and too soft and runny, which you will learn with practice. The curds need to be soft enough, or they will not “work” and pull easily but too runny means failure. DO NOT let the curds heat too long, because if they get too hot and runny, there is no going back. Do not allow anything to distract your attention if you are working your curds.

Carefully remove them with the ladle to a large bowl. These curds are hot, so be careful. Take note that as you begin to work the curds, if you are rough with them, the cream will start to separate out

At first the curds may looks runny, do not worry, just keep going. Carefully take the curds in your hands and form them together into one mass. Gently fold one side over on the other to get it all to come together. Do not squeeze the curd or all the cream will come out and the finished cheese will be dry.

Work the curds gently at first, this will help it retain it’s cream. Keep a bowl of very cold water close by to stick your hands in when they get too hot from the curds. This cools them off and makes holding the hot curds easier.

Once you have got the curds come together so that you can pick it up, then just let the curd do the work for awhile:

Hold one side of the curd lump and let the other end begin to stretch under it’s own weight. When it stretches, fold up the bottom to the top and let it stretch again. As it begins to stretch you can start to help it along a little by pulling on it slightly. Keep stretching and folding. As you “work” the curds, they will stretch easier and easier. You will be able to pull the curds longer and longer. It becomes like pulling taffy (Except for the fact your hands are burning from the hot curd).

You will notice the nature of the curds changing. It will start to become shiny, smooth and elastic. When you get to this point,  you will know when you have about 10 to 15 good “pulls”

Place the cheese back in the water to warm them back for a moment.

Remove the cheese from the hot water and plop it into a mold.

Push the curd into the mold to even it up a bit. You do not have to get it perfect because the cheese is still very soft and it will even out as it rests and cools.

Repeat the “working of the curds” with the remaining curd.

Let the cheese cool at room temperature for a few  hours.

Place the cheese into the fridge overnight.

The next day, pop the cheese out of  the  mold and you are ready to make pizza.

Put the cheese in a ziplock bag and store it in the fridge. It is ready to use right away, but is much  better after a few days. Mozzarella  is one of  the  few cheeses that freezes  fairly well.