Where it's ALL about food!

Toggle Navigation

Healthy Milk Beverage Recipes

Healthy Milk Beverage Recipes

About The Milk Based Recipes

A fun collection of Healthy Milk Beverage Recipes to help you add calcium, fruits and essential nutrients to your diet in a most delicious fashion!

Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we also have the option of using milk types that are non-dairy such as soya, rice and oat and almond or cashew milk (recipes below).

Remove the burnt taste from scorched milk by putting the pan in cold water and adding a pinch of salt to the milk.

Did you know?

Studies showed that those who drank a glass of fat free milk before lunch experienced decreased appetite and calorie intake compared to those who drank fruit juice.

For warm milk drinks. When heating milk in a pan, moisten the base of the milk container with water to reduce the chances of milk sticking to the bottom. Keep a spoon in the pan while boiling milk at medium heat. It will avoid sticking to the bottom.

Researchers reviewed 63 studies and found that high levels of vitamin D cut the risk of colon, ovarian and breast cancers by up to 50 percent. They recommend getting 1,000 IU of vitamin D per day. One cup of milk contains about 100 IU.

Fat Free or Low Fat?

Use fat-free (skim) or low-fat (1 percent) milk for all your milk needs -- but not 2 percent (too much fat). Both fat free (skim) and low fat milk are excellent sources of calcium, vitamins, and protein with little or no artery-clogging fat and cholesterol.

Featured

Chocolate Milk Myths

Milk Factoids

  • In 1919, milk was 15 cents a quart. In 1933, milk was 10 cents a quart.
  • 1939 - Milk containers are now made out of two types: Glass and Paperboard.
  • In 1949, 70 percent of milk sold in the United States was homogenized.
  • When milk is allowed to stand for a few hours, the globules of fat, which have been held in suspension throughout the liquid, rise to the top in the form of cream; this is due to their lower specific gravity.
  • Why Milk Sours. A germ found floating in the air attacks a portion of the lactose in the milk, converting it into lactic acid; this, in turn, acts upon the casein (protein) and precipitates it, producing what is known as curd and whey. Whey contains water, salts, and some sugar.
  • Buttermilk is liquid remaining after butter “has come.” When taken fresh, it makes a wholesome beverage. Buttermilk is low-fat or skim milk to which a bacterial culture has been added. It is low in fat, thick, and creamy with a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted for buttermilk.
  • Soy Milk. A splash of soy milk on your breakfast cereal may help lower your cholesterol. According to the FDA, 25 grams of soy protein, or about four daily servings, is a good part of a dietary plan for a healthy heart. One cup of soymilk has 6.25 grams. Calcium-fortified soy milk is sold in supermarkets and whole foods stores. It's available in plain, vanilla, chocolate or strawberry flavors. Not all soy milk is calcium-fortified, however, so check labels. You can also use soymilk in custards, baked goods and other desserts just as you would with regular dairy milk.
  • For diarrhea. 1 to 5 teaspoons of corn starch in half a glass of milk with a touch of vanilla for flavor and 1 teaspoon of sugar. Take 3 to 5 times per day or take double or triple doses, will stop the runs and will not hurt children. Can be used without sugar or vanilla. This mixture will not bind you up is over 150 years old. From Grandma Miller 1855.

Freshen Milk

Share This Page

Back to Recipes