As we are in the internet era, some people do not pick up actual books!
I've decided to post a little portion from a good old recipe book that I have on hand. Have fun reading:
Useful facts about milk
The value of milk in the daily meals is so great that every effort should be made to extend its use in cooking.
*Whole Fresh or Pasturized Milk need hardy be discussed since all homemakers are familiar with its use. Vitamin D milk is a new form carrying an increased content of this vitamin. It is desireable, however, to describe other forms of milk which today play a prominent role up-to-date kitchens.
*Evaporated Milk is the most important of these. It is whole milk concentrated to double richness by evaporating part of the natural water content. No sugar is added. Evaporated milk has all the nutritive value of whole milk. When irradiated it carries an increased content of Vitamin D. It is an especially suitable food for babies.
From the Domestic Arts Edition of the American Woman's Cook Book
Copy right 1939
By Ruth Berolzheimer
You may find this book on Amazon.com or at local library exchange programs
Notice in the first part of this portion, the housewife at the time of 1939 was familiar with whole milk. I grew up on a dairy farm and was familiar with whole milk. In many old recipes, whole milk was used.
It is wonderful to be able to know how to use raw whole milk....... In a later post I hope to explain how to do various things with raw whole milk or general basic milk from the store. I hope to explain methods to make buttermilk, evaporated milk, soured milk, yogurt and more.
Have a great day!