skimmed milk

[Guest guest]

Hari bol,I remember in NEW TALAVAN we use to let the milk stand for a day or

two and all the cream will be on the surface we scoup it out and use the

milk,im not sure if thats skim but thats all I know

all glories to SRILA PRABHUPADA

[Guest guest]

Dear Krsna Nama Prabhu:

 

Please accept my humble obeisances. All glories to Srila Prabhupada.

 

Skimmed milk, as the name implies, is simply milk which has had the cream

skimmed off its surface. The cream of course contains most of the milk's

butter fat. If you don't have a cream separator, the simple, age old

procedure is to let the milk remain undisturbed for a day or two till all

the cream has risen to the top. Take a cup or pot and push it down into the

cream bottom first and so that the lip of the cup just begins to dip below

the surface of the cream. The cream will then run over the edge and into the

cup. You may need to do this more than once to get all the cream. You will

know when you have reached the end of the cream when you see the shade of

the milk change. The milk portion will appear a little darker and more

watery compared to the cream. If you dip the cup too deep, you will get milk

along with the cream and so you take care to just skim the surface. After

separating the cream, you can then add a little sugar and whip it to make

whipped cream, or churn it to make butter, or use it straight in so many

ways, or even make burfy from it without adding any milk. Pure cream burfy

is the smoothest, softest, creamiest, most tasteful burfy imaginable. If you

don't want to consume the cream, consider making butter from it, cooking the

butter down to ghee and offering it your local deities. It would be a nice

service. Even a small amount would make a number of ghee wicks for lamps. In

any case, cream is a valuable product that should never be wasted. I hope

this meets you well and I beg to remain,

 

Your servant,

Taraka dasa