Fresh milk should be stored in a dark place, as in the light, it loses much of vitamins A and C, and quickly turns sour.
Useful vestigial in milk are better preserved and is no longer sour, by boiling it with sugar (1 teaspoon to 1 liter of milk) or soda (a pinch to 1 liter of milk).
A boiling milk can not long hold on the fire, as this it loses its beneficial qualities.
To a boiling milk foam does not appear, it is necessary to interfere with its boiling and then rapidly cooled.
The milk is not burnt by boiling, you need to put into it a piece of sugar. Milk is not the foothills, if pre-rinse dishes with water.
Burnt milk loses bad taste, if a pot of milk to put in a large pot of cold water and pour in the milk a little salt and stir.
Burnt milk should immediately pour into another bowl, then the smell of it will be felt less.
Baked milk can be made in the ordinary thermos. To do this, pour the hot milk is boiled in hot water rinse the thermos and close the lid. After 6-7 hours in a thermos of milk becomes fragrant, acquire color melted.
Melted milk froth can be prepared in a pressure cooker if it boil 20 minutes, then allow to cool him with a pressure cooker.
The milk is not "run away", it is necessary to lubricate the inner walls of the pan with butter or ghee 5 centimeters above the level of milk.
Milk and butter should not be stored next to cheese, because the smell of cheese spreads easily.
After boiling milk to rapidly cool, pour into a bottle with a wide neck or glass jars, put in a bowl of cold salted water, cover with cheesecloth and place in a dark place. The water from time to time so that it was always cold.
The milk is not soured have a glass jug with milk put into a wide bowl with water, cover the jar with a clean cloth so that its edges are immersed in water.
Yogurt can be made very quickly if the sides and bottom of the dish with milk grate cumin. After 1-2 minutes yogurt is ready.
To keep the oil fresh for longer, you need to put it in the nipple or clay pot and place in a bowl of cold, salted water, changing it.
You can wrap the butter in a cloth soaked in a mixture of vinegar and water, or put it in a tight glass jar and pour vinegar on the 2-3 cm
The oil in the hot weather does not melt, if the oil can wrap a cloth soaked in salt water.
Butter and margarine should be stored in an opaque container, since under the action of light they osalivayutsya (surface layer of turns white and gets the smell of bacon.)
Oil and fatty foods should not be kept in plastic container: they quickly deteriorate and become an unpleasant odor.
Rancid butter, and fat can be used in food, if filling them with boiling water, which added a bit of baking soda, then mix well, when the mass has cooled, drain the water. Repeat this procedure two or three times.
Rancid taste in the oil or fat can be removed by heating them with onion rings and a slice of bread and cut into pieces with raw potatoes.
Left after frying oil can be used again, this should drain it and add a few drops of lemon juice (but better to use the new oil as frying accumulate harmful veschetsva).
Butter for roasting not darken when heated frying pan previously greased with oil.
If you add the sour cream, a little milk, it does not curdle in the soup, sauce or gravy.
Rancid ghee disappear if for a few days to put in a carrot.
To keep cheese or cheese, to wrap them in a cloth that has been soaked in salt water.
Cheese, yoghurt and cheese can be stored in an enamel saucepan, putting 4.3 sugars, cover and keep in a cool place.
Cheese in the fridge should be kept in place, the most remote from the freezer, pre-wrapped in polyethylene foil fire. In the paper it dries.
Cheese store house 10 days, mild 2-3 days. Kalamber, creamy - not more than 2 days. In processed cheese shelf life longer, provided that it is wrapped in foil.
Cheese long wither if it is put in a glass bowl and cover with a saucer of cold water.
Some foods (butter, margarine, beef, etc.) often stick to the paper, in which they are wrapped. If we substitute the package under cold running water, paper easily fall behind.
The cured cheese wrap for several hours a cloth moistened with milk, and it becomes softer.
Dried cheese to put on two days in sour milk, and it will again become fresh.
Sliced ??cheese can not be kept open for over an hour, as he weathered, dry out and lose flavor.
Cheese should be cut with a knife, heated in hot water.
To spread butter on bread just taken out of the refrigerator should pour boiling water knife.
To become a particularly cheese tastes good, it is necessary to soak it in a day or two of cold water.
To curd was sour, you need to mix it with an equal amount of milk, leave for an hour, then recline in gauze.
To cheese dishes were tasty, it must be passed through a meat grinder or through a sieve.
