Milk

The finest ingredient for excellent Greek dairy products

Either from cow or goat or sheep, milk is a super nutritious and delicious primary food that all human beings tend to continue to consume beyond infancy, because of its good flavor and strong health benefits.

Goat Milk

Delicious with a slightly sweet and sometimes salty undertone, goat’s milk is the milk of choice in most of the world.

Goat’s milk is a very good source of calcium and the amino acid tryptophan. It is also a good source of protein, phosphorus, riboflavin (vitamin B2) and potassium. Perhaps the greatest benefit of goat’s milk, however, is that some people who cannot tolerate cow’s milk are able to drink goat’s milk without any problems.

Cow Milk

Cow’s milk, the basis for lots of dairy products, promotes strong bones by being a very good source of vitamin D and calcium, two nutrients essential to bone health. In addition, cow’s milk is a very good source of iodine, a mineral essential for thyroid function and a very good source of riboflavin and good source of vitamin B12, two B vitamins that are necessary for cardiovascular health and energy production.

Milk produced by grass fed cows also contains a beneficial fatty acid called conjugated linoleic acid (CLA). Researchers who conducted animal studies with CLA found that this fatty acid inhibits several types of cancer in mice. In vitro studies indicate this compound kills human skin cancer, colorectal cancer and breast-cancer cells. Other research suggests that this beneficial fat may also help lower cholesterol and prevent atherosclerosis.

Greece produces goat, sheep and cow milk. Goat and sheep milk is used for the production of a broad variety of Greek cheeses, while sheep and cow milk is mostly used for the production of Greek yogurt. Goat milk is mainly produced in the region of Central Macedonia, Thessaly, Western Greece and Epirus, while cow milk is largely produced in central Macedonia and Thessaly.

In Greek cuisine, milk is consumed straight or used for the preparation of many desserts such as rice pudding. So, re-inspire the kid in you and enjoy some cookies and milk or splash some milk over your morning bowl of hot cereal, for a healthy and invigorating breakfast.

MLGFB Tip:

How to make rice pudding like a Greek (6 bowls)

Ingredients: 2 tbsp. butter, 1 quart milk, a pinch of salt,  1/3 cup rice glace (short, round grain rice), 3 inch strip of lemon rind, 1/4 cup sugar, 2 eggs, beaten well, 1 tsp. vanilla extract, ground cinnamon for serving

Preparation:

  • In a large saucepan over medium high heat, melt the butter. Add the milk and pinch of salt and bring to a boil.
  • Add the rice and lemon rind and boil for approximately 25 minutes stirring frequently to prevent rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy.
  • When the rice is cooked, remove the lemon rind and stir in the sugar.
  • Add about a cup of the warm milk mixture to the beaten eggs to temper them and prevent them from curdling.
  • Reduce the heat to low and add the egg – milk mixture into the pot, stirring constantly and continue to cook until the mixture begins to thicken. Remove the pot from the heat, stir in the vanilla extract and cool.
  • To serve, dust with a sprinkle of ground cinnamon.

You can enjoy this recipe at room temperature or chilled.

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