Milk is not just for breakfast

We are continually fascinated with all things milk related so imagine our surprise and delight at coming across several articles online with some interesting and unusual uses other than pouring it on your cornflakes daily.

There are some weird and wacky ideas around, here are just a few we’ve found… (we have to point out here that trying any of these at home is entirely at your own risk and we have certainly not been guinea pigs for the suggestions we found!)

Milk and your beauty regime

It’s well documented that for hundreds and thousands of years even, people have included milk in their beauty regime and it is said to be particularly beneficial to your skin. There are all sorts of concoctions for facial masks to treating calluses as well as remedies for …

Easing the symptoms of sunburn

With the hot and sunny weather that can accompany August, the potential to get sunburned is still there! Put cool milk on a cotton ball to take the sting out of a sunburn.

Taking the itch out of a bite

Create a paste using water, milk and salt. apply the paste on the bite for relief from itching.

Making your own shaving cream!

Make a paste with powdered milk and water and use as a shaving cream. Rinse with warm water.

So it turns out that Poppaea (Nero’s second wife) who kept 500 asses to provide milk for her bath and Cleopatra were on to something…

Household uses for milk

Keep fresh fish fresh

If you’re been along to Suffolk coast and picked up some freshly caught fish but had to pop it in the freezer, defrost it in a bowl of milk. This apparently preserves the texture and flavour of the fish!

Make Corn on the Cob that little bit sweeter

Pour some milk into the water in a large pan and bring it to the boil. Add the corn on the cobs and cook to your preference.

Dealing with those dreaded ink stains!

This could be a handy tip to save for when the kids go back to school soon… Soak the ink stain in an equal mixture of milk and lemon juice to watch it fade away. Scrub the area with extra milk if the stain is stubborn.

Can you think of any other household uses for milk? We’d love to hear if you have any unusual uses for our morning breakfast staple ingredient.

Ps the average bath takes 80 litres of milk if you fancy giving it a go…!

Strawberries & Cream: Order of the day for Wimbledon

In all of tennis, no name gets more recognition than Wimbledon. It’s the iconic location, the place where the first tournaments were held, and still the most recognised of all the Grand Slam events.

The ultimate Wimbledon tradition among fans has less to do with the game and more to do with the taste buds: strawberries and cream. Originally consumed by royalty, the tasty favourite has spread to the crowd in general, and is as much a part of the tournament as tennis.

The growing season for strawberries is at its peak during the Wimbledon tournament, so it’s no surprise that strawberries are in abundance then. Originally done as per necessity (they would spoil if not eaten during their season), they are now consumed en masse by the crowds that gather each year to watch the sport. The standard servings at Wimbledon are no less than 10 berries plus the cream that goes along with it and there are more than 8,600 punnets eaten per day – when you consider the tournament lasts for around two weeks, that’s a lot of strawberries and cream!

More than 7,000 litres of fresh cream is consumed during the course of the tournament, in addition to 28,000 kg of strawberries. The strawberries arrive fresh each morning, and are thoroughly inspected before being served. Unlike most tournaments, when Wimbledon officials tell you it’s fresh, they mean it. The sweet flavour of the cream combined with the slightly tart taste of strawberries is the perfect combination, often washed down with Champagne, Pimms, or a pint of your favourite ale.

Here is some strawberry trivia to get you in the mood for the sweetest, succulent strawberries that will be served this summer:

Last year, 23 tonnes of strawberries were served, which amounts to over 2 million individual berries
When laid end-to-end, these berries would stretch almost 60km (37 miles), i.e. from Wimbledon to Reading
Strawberries like growing in relatively hardy conditions. In the wild they are mostly found in woodlands, adjacent to seashores or in rock screes at cool altitudes
They have adapted to a wide range of climates and can grow from northerly latitudes like Sweden to the middle of Africa
Each seed is genetically different from its neighbour
It takes approximately thirty days from being a flower to become a ripe fruit
Strawberries are very nutritious and contain:
- nearly 5 times as much vitamin C as blackberries
- twice the amount of vitamin C as grapefruit, mangos, nectarines or red currants
- they are also high in phosphates and potassium
- they are low in fat and rich in antioxidants which protect against heart disease and cancer
- 150g of strawberries contain only 45 calories, so those who indulge don’t bulge!
William Butler said ‘Doubtless God could have made a better berry but doubtless God never did’. We couldn’t have put it better ourselves!

Finally, freeze-dried strawberries were one of the early foods provided by NASA to feed astronauts so they are, quite literally, an out of this world experience!

If like us, you aren’t lucky enough to be gracing Wimbledon with your presence this summer, then be sure to stock up on strawberries and lashings of fresh cream (available to purchase from our website) to enjoy in front of the TV.

BBQ Season is here!

Spring is finally starting to bring the warm & sunny weather and this can only mean it’s BBQ time!

Did you know that as well as stocking dairy, bakery and many household essentials, we also have a great range of barbecue supplies to ensure that you’re summer ready whenever the mood takes you!

Our range includes lumpwood charcoal, barbecue briquettes, instant barbecues and lighting fluid to get the barbecue started as well as a great range of James White juices and other soft drinks to keep your guests happy and hydrated.

Ordering is easy!

You can view our barbecue essentials, ready to order from our website for doorstep delivery only. We will deliver your items in with your next regular milk delivery.

If you are looking for a show stopping side dish for you BBQ this summer then take a look at this fantastic potato salad with bacon and egg.

Ingredients

1.5kg new potatoes
4 eggs, preferably free range
2 teaspoons olive oil
200g bacon rashers, trimmed, cut into thin strips
2/3 cup (170g) whole egg mayonnaise
1/2 lemon, juiced
1/3 cup chopped fresh dill
Salt & freshly ground pepper

Method

Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil. Boil for 10-15 minutes or until tender. Drain well and set aside to cool.

Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil. Reduce heat to medium and boil for 3 minutes. Peel eggs.

Heat the oil in a frying pan over a medium heat. Add the bacon and cook, stirring for 7-8 minutes or until golden. Drain well on paper towel.

Whisk the mayonnaise, lemon juice, dill, salt and pepper together. Cut the potatoes into halves or quarters. Chop the eggs.

Place the potatoes, bacon and dressing in a bowl. Toss gently to combine. Add the egg and toss to combine. Serve.

Many of the ingredients, as well as your charcoal and lighter fluid, can be found in our online shop here and what’s even better is that they can be delivered directly to your door!

Make sure you are cooking safely with these simple tips from the Food Standards Agency!

Did you know that cases of food poisoning almost double during the summer, and research shows that the undercooking of raw meat and the contamination of bacteria onto the food we eat are among the main reasons.

It never hurts to be too careful when it comes to barbecues and food safety. If you want to serve up a sensational barbecue, following a few simple steps can help avoid the build-up of food poisoning bugs.

Pre-cook – It’s a very good idea to cook all chicken (including chicken on the bone) in the oven prior to giving it a final ‘finish’ on your barbecue. Your friends and family will still experience that special barbecue ‘scorched’ taste – and you will know that you’ve cooked the chicken all the way through. This technique can also be used for sausages, burgers and kebabs if you’re cooking for large numbers, as you’ll want to avoid providing undercooked food.
Charred doesn’t mean cooked – Cook your barbecue food thoroughly until you are sure that your poultry, pork, burgers, sausages and kebabs are steaming hot, with no pink meat inside. Turning meat regularly and moving it around the barbecue will help to cook it evenly. Charred on the outside doesn’t always mean cooked on the inside so, it’s always safer to cut open and check your burgers, sausages and chicken. If in doubt – keep cooking.
Disposable BBQs take longer – Disposable BBQs take longer to heat up and to cook food. Always check that your meat is cooked right through before serving.
Avoid cross-contamination – Store raw meat separately before cooking, use different utensils, plates and chopping boards for raw and cooked food. Always wash your hands thoroughly with soap and hot water and dry them before handling your food for the barbecue and after handling raw foods including meat, fish, eggs and vegetables.
Don’t wash raw chicken – Don’t wash raw chicken or other meat, it just splashes germs. Cooking will kill any bacteria present, including campylobacter. On the other hand, washing chicken, or other meat, can spread dangerous bugs on to your hands, clothes, utensils and worktops by splashing.
Keep plates and cutlery away from raw meat and fish – Keep plates and cutlery away from raw meat and fish, never serve your guests cooked food on a plate or surface that’s had raw meat or fish on it, and don’t use cutlery or marinades that have been in contact with raw meat. There’s no point in serving up food with a flourish if you’re adding bugs back into the mix.

Now there is no excuse – all you have to do is send out the invites and place your order for supplies today then bring on the barbecue!

Lighter evenings, Mother’s Day and Easter will all be here soon!

Doesn’t time fly! What a busy few weeks we have ahead, with Mother’s Day on the 26th March and Easter just around the corner in April too!

Mother’s Day falls on March 26th this year and there’s plenty of advice and resources around on how to make your Mum’s day special.

Mothering Sunday is the day to make sure all our mums are rewarded for their hard work throughout the year. If your mum lives in Suffolk and you haven’t booked Mother’s Day lunch yet, the Suffolk Coast website gives a fabulous selection of places to eat if you fancy heading to our magnificent coast for the day.

To set the day off to a cracking start we’ve got everything you need for bacon and eggs or, if Mum would prefer tea and toast for her breakfast in bed, you can order Tiptree Orange Marmalade, but don’t forget the extra bread!

If you have Mum and perhaps the rest of the family coming round on Mother’s Day why not make them a special treat to serve with afternoon tea? We think these fresh and floral, violet cream cupcakes are the perfect Spring treat and will remind everyone of a retro sweet favourite!

Ingredients

120g butter, softened
150g caster sugar
1 tsp vanilla extract
2 large eggs, room temperature
180g self-raising flour
125ml milk
1tbsp violet syrup

Violet buttercream

120g butter, softened
200g icing sugar, sifted
2 tsp vanilla extract
2 tbsp milk
1/2 tsp violet syrup

The cupcakes pictured have been decorated with candied violet petals but you can use any topping you like!

Method

To make this cupcake recipe, preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour 2 25cm round cake tins.
Sift the flour and set aside. Stir the violet syrup into the milk, set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
Add half the flour and then half the violet milk and mix until fully combined. Repeat with the remaining flour and milk.
Divide the mixture into the prepared cake tins and bake for 35-45 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.
To make the buttercream, cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla, milk and violet syrup. Cream until combined.
Use a piping bag fitted with a star nozzle to pipe the buttercream onto the cupcakes.

If you’re thinking of surprising your mum with breakfast, lunch or supper at home, don’t forget to amend your order in plenty of time to cater for an extra special Mother’s Day treat!

The Differences Between Milk Types and Homogenisation

Raw Milk

Before pasteurisation all milk was raw milk. Historically, although there are well documented health benefits associated with drinking raw milk, there were also health risks with drinking raw milk. These were particularly tuberculosis, brucellocis, and bad bacteria such as Salmonella, E. coli and Campylobacter. When pasteurisation was introduced, it sterilised the milk of these harmful elements. It is for this reason the Food Standards Agency Health Warning “This milk has not been heat treated and may therefore contain organisms harmful to health” must be put on the bottle.

Pasteurisation

This process heats the milk to very high temperatures so killing the ‘good’ bacteria in the milk and many of its nutritional constituents as well as the ‘bad’ bacteria that it is intended to remove. Pasteurising milk destroys the beneficial bacteria acidophilus, the Vitamins C, B12 and B6 and the digestive enzyme required to break down the protein in the milk.

Homogenisation

This is the physical smashing of the milk fat particles into smaller fat particles, so that the fat particles do not rise to the top, but remain in even suspension throughout the milk. This ensures the colour is consistent (there is no cream at the top of the container, or cream line). However, there are health concerns that the body cannot deal with these very fine fat particles that can pass straight into the bloodstream causing health problems.

The Raw Milk Debate

Putting Things In Perspective

The debate regarding raw milk and pasteurisation does and will continue, the following article looks at both sides of the story, we hope this helps put things in to perspective.

The Balanced View

Safety concerns mean there are currently no plans to make raw milk available in shops in the UK, and Sustain, the “alliance for better food and farming”, thinks the government has got the balance between freedom of choice and public health rights. “I think it’s correct that people who want and value unpasteurised milk can get it, if appropriate measures over hygiene have been taken,” says Kath Dalmeny, Sustain’s policy coordinator. “And clearly there’s some benefit in shorter supply chains, smaller herds where animals may be better looked after, and a direct connection between consumers and farmers. But it’s not a simple issue. Pasteurisation was brought in because of major public health concerns.

The Pro View

Raw-milk advocates insist it is more nutritious than its pasteurised counterpart. According to the Campaign for Real Milk, a US group lobbying for the normalisation of raw milk, pasteurisation destroys key vitamins and minerals and wipes out proteins that help to carry nutrients into the blood stream. Meanwhile, the results of a study by researchers at the University of London published in the Journal of Allergy, Asthma And Immunology last year suggest that children brought up on raw milk are less susceptible to a range of allergy-related conditions. According to these findings, just a couple of glasses a week reduced a child’s chances of developing eczema by almost 40% and hay fever by 10%: the researchers thought that raw milk could expose children to bacteria, vanquished from the pasteurised product, that prime developing immune systems.

Even though raw milk is a banned shops and supermarkets producers can sell directly to local consumers through farm shops, farmers’ markets and deliveries; it makes you wonder. Richard Young, an organic farmer and policy adviser for the Soil Association, argues that such fears are outdated. Raw milk producers these days have to adhere to stricter hygiene standards than conventional dairy farmers, he says, and are tested by the Dairy Hygiene Inspectorate more regularly. Unpasteurised milk is a “living substance”, says Young, and contains a range of chemicals that attack invading pathogens. What’s more, he adds, the infections in cattle that can lead to human illness, such as tuberculosis and E coli poisoning, are far more likely to result from the intensive, industrialised farming that produces most of the milk destined for supermarket shelves. “I am not aware of anyone even becoming unwell as a result of drinking milk from a registered unpasteurised milk producer,” says Young. “People who produce and sell it take the job very seriously. They tend to have closed herds or are very careful about where they get animals. Animal welfare tends to be particularly important to these small farmers. At the Soil Association, we think this less intensive model produces herds that are less susceptible to illness, and milk that is healthy and safe.”

Producers have seen a significant take in raw milk over the last year with some starting with bottling just one pint a week and are now selling 1,200 pints a week and the figure is growing. Nothing but word of mouth, it’s obvious that some people want to drink raw milk.” Customers fall into two categories, some older people remember drinking milk before pasteurisation and are drawn to its full and complex flavour. And then there are increasing numbers of younger people and families who are turning to raw milk as part of a shift towards unprocessed foods. One raw milk customer has been buying raw milk from a local supplier for three years and feeds it to her two young children. She is aware of the official warnings but believes raw milk confers health benefits that its pasteurised equivalent can’t match. “First of all, it tastes gorgeous, far better than ‘normal’ milk,” she says. “I also think that pasteurisation turns what is a very healthy, nutritious product into one that the body finds hard to deal with. I’ve been giving raw milk to my kids for three years without any adverse effects. Provided the milk is produced in hygienic circumstances I’m fine with that. And I know the farm that supplies our milk well.”

The Negative View

All milk was raw milk. Historically, although there are well-documented health benefits associated with drinking raw milk, there were also health risks with drinking raw milk. These were particularly tuberculosis, brucellosis, and bad bacteria such as Salmonella, E. coli and Campylobacter. When pasteurisation was introduced, it sterilised the milk of these harmful elements. It is for this reason the Food Standards Agency Health Warning “This milk has not been heat treated and may therefore contain organisms harmful to health” must be put on the bottle. Long-held safety concerns over pathogens found in unpasteurised milk mean that it is banned in Scotland, and banned from shops and supermarkets in England, Northern Ireland and Wales.

The Food Standards Agency (FSA) and other official health bodies, however, continue to warn against the consumption of raw milk. It has to carry a cigarette-style health warning, and though most experts agree that it has nutritional benefits, many argue that the risks of drinking unpasteurised milk outweigh them. The official line is that pasteurisation might destroy a few vitamins, but it also destroys harmful – even potentially fatal – bacteria such as listeria, salmonella and E coli. “Although these products are very popular with some people, they could be harmful,” says an FSA spokeswoman. “Children, people who are unwell, pregnant women and older people are particularly vulnerable to food poisoning and so should not have unpasteurised milk or cream.” Professor Hugh Pennington, a retired microbiologist and expert on food poisoning outbreaks, agrees. He has said that “the risks from drinking unpasteurised milk are just too great”.