Helpful Hints For Cooking With Milk

Some tips for cooking with milk:

Never boil a milk-based soup, which will curdle. Always reheat gently over medium-low heat.

If a milk-based soup or sauce curdles - as is often the case when high-acid foods such as tomatoes are used - put into a food processor, or in smaller batches in a blender, and process until smooth.

To stabilize 1 cup milk before using in high-acid soups or sauces, combine 1 teaspoon arrowroot with 2 tablespoons milk; then whisk that combination into the remaining milk. Slowly add to the dish that has been removed from the heat, then put back onto medium-low heat until hot.

To make sour milk to replace buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let stand 15 minutes.

Substitute 3/4 cup evaporated milk for 1 cup whipping cream in sauces or soups.

For a substitute for 1 cup half-and-half, combine 1/2 cup evaporated milk and 1/2 cup milk.

To make a substitute for 1 cup milk, combine 1/2 cup evaporated milk and 1/2 cup water; or 1/2 cup condensed milk and 1/2 cup water; or 1/3 cup dry milk and 1 cup water.

For a lighter variation of coconut milk, combine 1 cup low-fat or nonfat milk with 1/2 cup flaked coconut. Heat, covered, on low heat until hot; then set aside 15 minutes. Strain and stabilize with 1 teaspoon arrowroot dissolved in 1 tablespoon milk. Use in Thai or Indian dishes in place of coconut milk.