How to make semi skimmed milk at home?
Please say how to make semi skimmed milk not skimmed milk.
I will mark brainliest if answer is correct.
Answers
Answer:Make sure your milk is not homogenized. Homogenized milk has already had its fat molecules broken down before it is sent to the store. If your milk is straight from the cow, you know it hasn’t been homogenized yet. Check the label on your store-bought milk and make sure it says “non-homogenized” on it.
You can buy non-homogenized milk at many natural grocery stores or farmers markets.
Pour the milk into a clear, airtight container, like a jar with a lid. Choose a container that you can make airtight. Mason jars, tupperware containers, or even cups with plastic wrap on top will work. Pour as much milk as you want to skim into your container
Let the milk sit in the fridge for 24 hours. Keep your milk in its container inside of your fridge. The fat will naturally rise to the top as your milk sits undisturbed. Be sure not to shake the milk or move it around as it is sitting.
Look for the “cream line” in your milk. Once your milk has separated, you will be able to see a layer of cream, or fat, floating at the top of your container. The cream will be a slightly lighter color, and might have small bubbles in it.
Open the container and scoop the cream off with a spoon. Carefully scrape the layer of cream off the top of the milk with a spoon. You can save the cream to use in a recipe or rinse it down the drain. Be careful not to mix the cream back into the milk.
Store your skim milk in the fridge and use it within 7 days. You can keep your skim milk in the container that you were using, or transfer it to a separate one. Be sure to store your skim milk at a cold temperature in the fridge.[6]
Boil your raw, non-homogenized whole milk in a saucepan for 6 minutes. Pour your desired amount of milk into a saucepan and bring it to a boil. Keep the milk boiling for 6 minutes over medium heat. Stir it slightly so that the bottom of the milk does not burn.[7]
Take the saucepan off the heat and let the milk cool for 2 minutes. You will see the cream, or the fat, start rising to the top as the milk cools down. Don’t stir or mix the milk once it is off the heat, or you will mix the fat back into the milk.[8]
Scoop the cream off the top of the milk with a spoon. Gently scrape the milk off the top with a large spoon. You can use the cream for a recipe or wash it down your drain. Be sure not to mix or stir the cream back into the milk.[9]
Cover your saucepan with a lid and refrigerate the milk for 8 hours. As it cools, the milk will separate even further and the fat will rise to the top. Make sure the lid of your saucepan is as close to airtight as it can be. Set your saucepan somewhere where it will not be jostled or disturbed.[10]
Skim the cream from the saucepan with a spoon. There will be a thick layer of cream floating on the top of your milk. Use a spoon to gently skim the rest of the cream off of the milk, making sure you don’t mix it back into the saucepan.[11]
Store your skim milk in the fridge and use it within 7 days. Transfer your skim milk from a saucepan into another container, like a jar with a lid. Use your skim milk in recipes or drink it straight within 1 week of skimming it.[12]
Explanation: