Cow’s milk

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Cow’s milk is available in many forms and has many by-products. For health reasons it is preferable to use skimmed milk, which has all the goodness but only 1% of the fat of whole milk. The flavour and consistency are quite thin, but it is possible to get used to both, given time. Dried low-fat cow’s milk is useful in baking, and may be used for enriching soups and skimmed milk.