Skimmed milk how to make. Skimmed milk at home. How to skim homemade milk with a mixer

Whole milk is more beneficial for a healthy person than dry or skimmed milk. For those who have high cholesterol, are overweight, or have certain gastrointestinal disorders, nutritionists may recommend eating low-fat dairy products.

Separators for separating milk into skim milk and cream are suitable for industrial and domestic use, but are designed for small farms. In everyday life, skimming 1-2 liters of milk using a separator will not work, since these devices are designed to process at least 5 liters. Therefore, it is necessary to use other methods in order to skim milk at home.

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Cream skimming

The easiest and most natural way to skim milk is to skim off the cream. For this you need:

Pour milk into a container with a wide mouth. It can be a saucepan or a basin.
Let the milk sit in the refrigerator for a few hours (or overnight). During this time, it will naturally separate into cream and the milk part.
Using a spoon, carefully remove the top layer of cream. They can be eaten raw or used to make sour cream.

The milk remaining after the collection of cream will be with a reduced level of fat content.

settling

You can separate milk and cream in another way, also using the settling procedure. For this you need:

Place milk in a jar in the refrigerator for a while (up to 12 hours). A jar (jug, decanter or other container) must be transparent.
When the line between milk and cream has become clearly visible, proceed to the separation. To do this, you need a tube (at least 0.5 m long) and an additional container.
Put a full jar on the table, and next to it on a stool - a spare container where the milk will merge. The jar must be higher than the empty container.
One end of the tube must be lowered to the very bottom of the milk container. Draw in air through the second end and, as soon as milk flows out of it, lower it into an empty bowl. Due to the difference in levels, the milk will come down into the prepared jar.
Remove the tube as soon as the cream reaches the bottom (so that it does not start to overflow into the milk container).

whipping

If the separation of cream and milk is not naturally sufficient to skim to the desired level, the milk frothing method can be used. This requires:

Place the milk in a glass that is easy to whisk.
Lower the mixer into the liquid and turn it on to maximum power. The centrifugal force will begin to separate the pieces of butter from the skimmed milk: the butter will begin to stick to the mixer whisk and clump together.
After the particles of butter in the milk have become clearly visible, the milk must be filtered through several layers of gauze. Oily pieces will remain on it, and the milk will become less fat.

For greater efficiency of the procedure, milk should be preheated (up to a temperature of 40 degrees).

The popularity of milk is well known, we can say that we owe our lives to it. Such a product is an important component in the human diet, it contains many useful substances necessary for growth and development. Some people can consume whole milk, but there is a part of the population who only needs skim milk as needed, mostly people who are watching their figure, and only a small part uses such a product for health reasons.

To date, opinions about the benefits of skimmed milk are bifurcated, some believe that there is no benefit at all, others insist on the opposite. In this work, we will try to give some arguments and deal with this issue.

Milk is a unique product produced by the mammary glands of mammals. In general, milk is not a food product, especially for children when breastfeeding. This is a complex product that provides protection, immunity, hormones, growth factors and, of course, calories with proteins, fats and carbohydrates - a building material.

More often we use cow's milk for food, so we will focus on cow's milk, which we often see on the shelves in the store, and on milk packages we see a different percentage of fat content. The lowest percentage of fat is 0.1% or 0.5%, this milk is considered skimmed. Therefore, the question immediately arises: what is skim milk and what is the benefit or harm in it?

In fact, such a low-fat product contains a minimum amount of fat (0.1%). In the villages, it is called skimmed milk, this is due to the fact that after processing whole milk, the leftovers were returned back to the farm and used to feed livestock or in the production of dairy products.
The composition of 100 grams of such milk includes:

Water about 91.4%;
Carbohydrates - 4.8 g;
Proteins - 3.0 g;
Organic acids - 0.14 g;
Fat - 0.05 g;
A small part of minerals and vitamins.

100 grams contains approximately 31 kilocalories and this is the main factor in including such a product in the weight loss menu, in addition, its use helps to enrich the body with macro and microelements. In fact, during processing, fat, cream, butter are removed from whole milk, and as a result, a slightly bluish liquid with a taste of chalk remains, for a more attractive appearance, powdered milk is added.

How to replace a fat-free product? Soy milk is a type of skimmed milk. Such a product is made on the basis of plant products and is very popular among vegetarians, it is identical in appearance and consistency to normal whole milk. From it you can make cheese, yogurt, kefir, the taste of the product has a rather pleasant sweetish taste.

Skim milk - benefits and harms

Here is a more complete list of the health benefits of skimmed milk:

The negligible content of kilocalories contributes to its use for weight loss;
This product contains vitamins C, D, H, E and P, which help strengthen immunity;
Choline contained in milk optimizes metabolism (metabolism) and reduces cholesterol levels;
The content of sulfur, which is involved in many metabolic processes;
Potassium strengthens the cardiovascular system, calcium and phosphorus strengthen bone tissue (teeth, nails, hair).

There are some people who believe that milk without fat is not beneficial, like any product has some harm, we suggest that you familiarize yourself with the following parameters:

Intolerance to the body, hypersensitivity to lactose;
Frequent use reduces the absorption of nutrients contained in whole milk, which leads to depletion of the body;
The production technology provides for the addition of dry concentrates, which lead to disruption of cardiac activity;
Lack of vitamins.

It is worth noting that the path to getting rid of excess weight should not reach fanaticism and it is necessary to rationally approach the solution of such issues. If skimmed milk is harmful and you feel uncomfortable, stop drinking it. You should not give such a product to children; for full growth and development, it is better to use whole milk.

How milk is defatted

In the manufacture of low-fat milk, cream is removed. The technological process takes place in accordance with GOST 31450-2013. The main stages of product manufacturing are distinguished:

Cooling milk to a temperature of 45 degrees Celsius, removing impurities and cleaning from microorganisms;
Separation of milk on the separator into two fractions - cream and skim;
The process of homogenizing skimmed milk to give a homogeneous mass;
Pasteurization is heating the product to high temperatures (63 - 90 degrees) in order to destroy microbes;
Cooling and bottling.

The resulting product should be stored in compliance with the technical conditions - at a temperature of 2 to 6 degrees for a week, if the storage temperature is higher than recommended, respectively, such a product is stored less.

A variety of skimmed product is skimmed milk powder, which contains 25 times less fat than whole milk, the calorie content is 362 kcal. The advantage of such a product is a long shelf life; milk of this type is used in the preparation of coffee, fattening livestock and the preparation of confectionery dishes.

Low-fat condensed milk is prepared as follows - pasteurization by processing at elevated temperatures, cooling, adding sugar syrup, thickening in a vacuum - an evaporator design, adding a seed to prevent crystallization.

How to skim milk at home

The main thing when cooking milk without fat is to remove the cream, it is not difficult to do this and it is quite possible to cook skim milk at home, we note right away that at home you will not be able to cook a product with a fat content of 0.1 percent, the maximum that you can do - reduce fat content by up to one and a half percent. Here are some effective ways to make skim milk:

it is necessary to pour milk into a container and let it stand for 20 hours. During this time, the cream rises to the top and the milk sinks to the bottom. Then, using a spoon, remove the cream, they can be used for baking;
pour milk into a saucepan, boil (20 minutes), let cool, remove the top layer. After the procedures, taste the milk and if you are not satisfied with the quality, repeat again;
Pour milk into a container and beat with a mixer until butter lumps appear. Strain the resulting solution, the liquid remaining in the container will be skimmed milk. This method will allow you to get two desired products - butter and milk without fat.

Among vegetarians, soy skimmed milk is popular, which you can also make yourself:

soak soybeans for about 3 hours;
grind until a puree is formed;
cook for an hour;
strain and let cool;
to improve the taste, you can add honey, vanilla, cocoa.

Soy milk is good for the body, as it enriches with proteins, which plays an important role in metabolic processes and activates brain activity.

In order to prepare baked milk without fat, you should keep the product at a temperature of 95 degrees for 5 hours. Housewives recommend cooking such milk in the oven, setting the temperature to 140 degrees, the container should be covered with a lid, it should not be brought to a boil, the milk should languish. Clay pots with lids are perfect as containers. For cooking, it is recommended to use one percent milk, of course, in this case, baked milk will be a little fatter.

Of course, nothing can replace full-fledged cow's milk, but lately people are showing more and more interest in a healthy balanced diet, so skim milk is gaining a certain popularity.

From the material presented, we draw several significant conclusions:

the harm of skim milk has not been scientifically proven, as long as there is information at the level of neighbors - gossips;
the product contains sugar.

Dear readers, today we figured out the usefulness and harm of skimmed milk. It is important to remember one thing - "everything is good in moderation." Therefore, choose for yourself what is more useful and necessary for you. Be healthy!

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Be healthy! Taisiya Filippova was with you.

How to skim milk at home? It turns out that there are several methods by which you can reduce the fat content of milk, making it more dietary.

How to skim milk by settling

The settling method is the method that is used most often. It makes it possible to skim the cream off the milk, after which it becomes less fat.

How to skim milk

The procedure looks like this:

Fresh milk should be poured into a saucepan or large bowl (this will make it easier to skim the cream).
Place the container in the refrigerator overnight. In 10–12 hours, the cream will separate from the milk mixture naturally.
Take a clean spoon and carefully skim off all the cream. They are suitable for consumption.

The milk that remains in the pan will be skimmed. It must be poured into a clean jar and stored in the refrigerator.

How to skim milk using the hot method

This method is called "hot" degreasing. What is meant? Milk is poured into a saucepan and put on a slow fire. It is better to use an aluminum or glass pan. After all, milk burns in enameled dishes.

When the milk comes to a boil, turn off the fire and remove the pan from the stove. Let the milk cool completely. During this time, the cream will rise to the top and can be carefully skimmed off.

How to skim homemade milk with a mixer

For those who do not know how to skim homemade milk, you can resort to this method. It requires the use of a mixer. The procedure is as follows:

milk is placed in a convenient container with high sides;
the mixer is lowered into it, after which the maximum speed is turned on;
after a while it will be possible to see how the pieces of butter are separated from the milk (they will begin to stick to the whisk, remain on the walls of the container);
when the oil is completely separated, you need to strain the milk mixture through cheesecloth;
the oil that remains in the gauze is suitable for consumption.

If there is no mixer, you can use a three-liter jar! Milk is poured into it, after which the jar is closed with a nylon lid. You should sit comfortably and place the jar on your knee, after which you need to roll it back and forth with sharp movements. After 15-20 minutes, the butter will separate from the milk.

If you still do not know how to skim milk at home, then you can use one of the methods described above. This will not take much time, but only the desire and compliance with all the rules of a particular method.

Whole cow's milk tastes amazing. It is also good for health. People who cannot tolerate high-fat foods or are on a diet opt for skim milk. How to make low-fat milk at home, as well as how it is defatted in production, will be discussed further.

Peculiarities

Skimmed milk is a product containing 0.1% fat. It can be obtained using a special apparatus designed to separate cream from milk (separator). Skimmed cow's milk is consumed as a finished food product or used as a component in the preparation of various dishes, such as omelettes, pastries, cocktails.

Skimmed milk retains many vitamins and healing components that a person needs for a full life. The composition of such a product includes potassium, magnesium, copper, calcium, iron and many other elements. The fat-free product also contains vitamins D, C, A, B, E, etc. This set of vitamins helps to actively strengthen the human immune system. At the same time, the calorie content of the product is only 35 kilocalories per 100 grams.

Industrial degreasing technology

The procedure for defatting a product in a dairy consists of several steps.

Fresh products are poured into cans and cooled so that their shelf life is significantly increased. After that, the milk is sent to the factory for processing.
At the factory, it goes through a stage of processing on a separator for cleaning from bacteria and dirt at a temperature of 45 degrees Celsius.
Then the product is driven through special apparatus for the separation of cream and skimmed milk, which is also called "reverse". As a result, the fat content is reduced to 0.1%.
After that, the reverse goes through another processing to create a more homogeneous structure.
An obligatory step is pasteurization, which consists in heating the product to 65-90 degrees Celsius for re-cleaning of contaminants.
At the final stage of production, the product is cooled and poured into special containers. Then it is sent for sale to retail outlets.

On packs of pasteurized milk, a shelf life of up to 7 days is usually indicated at a temperature of 2 to 5 degrees Celsius. With an increase in temperature, the shelf life of the product is reduced.

Skimming milk at home

According to the generally accepted typology, the reverse has a fat content of 0.1% or less. Therefore, it is important to note that it will not be possible to obtain such a low percentage of fat content at home due to the lack of special equipment used in the dairy.

Various methods can be used to obtain a fat-free product. The hot method gives faster results, while the cold method has a slower effect. Let's consider them in more detail.

hot way

Whole milk should be poured into a saucepan with a thick bottom. On a low heat, you need to bring the product to a boil, after which you should remove the pan from the heat and cool its contents. With this approach, the cream will go up, they can be removed with a spoon. So you get a product with a lower degree of fat content.

cold way

If there is not enough milk, then you can pour it into a container with a wide neck, or into a deep plate. The container should be placed in the refrigerator for 10-12 hours. During this period, a natural process of separation of milk and fatty parts will occur. Then the cream can also be simply skimmed off with a clean spoon.

At home, you can cook obrat with a mixer. Pour whole milk into a tall container, lower the mixer there and turn on the highest speed. After a while you will be able to see small lumps. This is how the process of separating fat occurs. After that, you will only need to strain the liquid through cheesecloth. The result is butter and skimmed milk.

More recently, a theory based on separate nutrition was very popular, that milk is only good for children to drink. And only for babies. As soon as a little man grows out of diapers, the amount of milk in his diet should be minimized, well, adults are generally forbidden to eat this product.

In extreme cases, if you really want to, this theory allowed itself to dilute the composition of which allegedly allowed adults to use it for food. These prohibitions were explained by the fact that milk by Nature itself is intended only for food for children, and adults should not deprive babies of their lawful food. Here, they say, not a single animal drinks milk in adulthood. Probably, the authors of this theory never had cats at home. Although, there is some truth in these arguments ... There is a certain percentage of people who do not eat not only skim milk, but also products made on its basis. They are allergic to it. But an allergy can be not only to milk, but to almost any product. And to deny yourself the pleasure of drinking a glass of milk just because some child supposedly won't get it is simply stupid. You do not take the bottle from the baby by force, but simply buy a bag in the store.

Another argument of opponents of eating this product is its fat content. If you drink fat milk, then the weight will inevitably increase. The content of cholesterol in the body will increase, the person will get sick and, in the end, will die. In the wake of this theory, skimmed milk began to gain popularity, the calorie content of which is much lower than whole milk. And you can’t argue with that - it’s really lower.

On this wave, they even managed to write it down in condensed milk. Like, if on a jar with a sweet delicacy it is written that powdered milk was used in its production, then you can safely not limit yourself in this product.

Let's leave aside the question of whether a carbohydrate-rich (and sugar is a pure carbohydrate) product can generally be considered a dietary product. Let's not try to find out, skimmed milk is so good for health. We will limit ourselves to what we admit - indeed, if you have been drinking skim milk all your life, then drinking whole milk, you will get some health problems. They will be expressed in an elementary way. Your body, not accustomed to such a product, will simply react inadequately to it.

If you are not sure about the strength of your stomach, then it is better not to experiment. And if the store suddenly turned out to be only milk with a high fat content, and skimmed milk was all sold out, then you can skim it yourself. To do this, you only need a mixer, gauze, a container for milk and the milk itself.

Pour the purchased milk into a container and leave it for several hours in a cool place. During this time, it will be divided into two distinctly visible fractions. If your container is made of transparent glass, then you can easily see it by looking at it from the side. Carefully remove the top layer with a spoon. This is the very cream in which all the fat content is concentrated. If even after removing the cream you are not sure that the liquid has become dietary, then take a mixer and simply beat the fat remaining in the milk into butter.

Strain the liquid through cheesecloth, separating the butter, and you will get real skimmed milk, or, as it was called before, reverse.