How to love your dairy every day while cooking:

•        Add richness, tenderness and moisture to bread dough and other baked goods by replacing the water with fresh milk.

•        Add extra calcium and protein to muffins, quick breads, pancakes and cookies by adding powdered milk with the dry ingredients.

•        Powdered milk mixed into meatloaf, meat balls or casseroles helps them hold shape their shape better and adds calcium.

•        Whip skim or 1% milk into foam using a manual or battery-powered milk frothier or an immersion blender with a whip attachment.

•        Whip cold milk then warm it in the microwave (in a tall cup) to dollop on top of coffee or hot chocolate for that specialty café effect.

•        Make a richer and more nutritious hot chocolate from a powdered mix by replacing the water with milk.

•        Add milk to homemade soups for extra flavor and nutrition. Reduce the amount of water or broth called for by up to half and replace it with milk, adding it at the end of cooking (make sure you don’t let the soup boil).

•        Chill your glass in the refrigerator or freezer for about 15 minutes before pouring in milk for an extra-frosty drink.

•        Make soups creamier, sauces smoother, casseroles more moist and desserts more delicious and nutritious by substituting milk for all or part of the water ingredient.

•        Use milk in place of cream for most gently cooked sauces. For every 1 cup (250 mL) of milk, simply whisk 1 tbsp. (15 mL) all-purpose flour or 2 tsp (10 mL) cornstarch into the milk before adding to the pan and cook, stirring, until the sauce is thickened.

•        Left over evaporated milk from your last recipe? Mix it equally with water, then, for added flavor, use it in recipes that call for regular milk.

•        Out of buttermilk? For each 1 cup (250 mL) required, measure 1 tbsp. (15 mL) lemon juice or vinegar into a glass measuring cup and fill with fresh milk to the 1 cup (250 mL) level; let stand for 5 minutes then stir and use in your recipe.

•        For more fun facts, dairy news, dairy recipes, or to post How You Love Your Dairy selfies please go to my Facebook page, Zoe asks, “How do You Love Your Dairy?” or to my Instagram page, lovedairy77

Cream of Fresh

Corn Soup

Recipe by Mrs. L.R. Richardson (1965)

2 Cups fresh corn, cut from cob                         2 teaspoons instant minced onion

1 cup boiling water                                   2 teaspoons salt

¼ cup flour                                          1/8 teaspoon garlic powder

¼ cup butter                                        3 strips crisp bacon

3 cups of milk

Cook corn in boiling water for 5 minutes and set aside. Blend flour with butter. Gradually stir in milk. Add cooked corn and seasonings. Cook 10 minutes or until slightly thick, stirring constantly. Serve hot with ½ slice crisp bacon crumbled over the top of each serving.

Yield – 6 servings.