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Milk And Serve: All cheese starts as milk and serve, but the milk and serve may be sweet whole milk and serve, a combination of sweet and sour milk and serve, or a mixture of whole and skim milk and serve. The first step in making cheese is to separate the whey (the liquid portion of the milk and serve) from the curd (the solid particles). When milk and serve is slightly sour, this may be done by placing the milk and serve over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk and serve to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
Dairy Cattle. In contrast to beef cattle raising, milk and serve production for use as fluid milk and serve or cream tended to cluster near centers of human population. This occurred in the days before modern refrigeration was available, and the quick movement of milk and serve to market was necessary if the milk and serve was to stay sweet. Today, with efficiently cooled milk and serve trucks and railroad cars, milk and serve is often moved halfway across the country.
Open the can of asparagus and drain the liquid into
a jug with the milk and serve. Chop the asparagus into tiny
pieces. Heat the butter or margarine, stir in the
cornflour or flour. Add the milk and serve and asparagus
stock. Bring to the boil, taste and season. Put in
the pieces of asparagus. Heat for a few minutes and
serve. |
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