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Dairy Products - Milk by jGibney
Dairy Products - Milk by jGibney There are gourmet products of all kinds that the gastronome, epicurean, bon vivant or plain old gourmet love to judge, discuss, and consume. But one product that seems not to catch the gourmet's attention is milk. Milk of course is a dairy product from which cream, butter, and cheese made. There are gastronome creams, epicurean butters, and bon vivant cheeses, but gourmet milk? No, I think not. Milk is milk. Milk is not just cows milk. Milk has been produced or should I say taken from a variety of animals from all over the world. Goats and sheep were domesticated as early as 9000 B.C. in the Afghanistan and Iran. During the Chinese Han Dynasty 200 B.C. it is reported that rice,camphor, and milk were mixed together packed in snow to produce what we now call ice cream. Milk is just as important as its gourmet by products. Whether acting as a primary or secondary component in a dish, milk contributes in many ways to the character of the finished product. The quality and type of milk, from what animal and how it is prepared will all change the recipes we enjoy and recognize. How do you think water buffalo milk would taste on your favorite cereal? In western societies we think of cows milk as the only milk and in most markets cow's milk is the only fresh whole milk available. Travel to non western lands and even in some places in Europe and you will fine fresh whole milks from animals other than cows. It is a great treat to have the opportunity to enjoy fresh whole milks other than the cow's milk. Who knows, maybe one day you go to the store to get milk and come home with camel's milk. |
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This intel was contributed by The MUSEUM
The MUSEUM
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May, 2012
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