Dairy: Working Characteristics

Dairy products like milk, cheese, yogurt and butter have diverse working characteristics.
These characteristics can significantly affect the preparation and final outcome of dishes.
Milk can be used to create different textures in sauces, custards, and soups due to its liquid nature and fat content.
Cheese varies in taste, texture, and melting properties based on age, fat content, and type of milk used.
Yogurt can add creaminess and tanginess to dishes and also act as a meat tenderiser or marinade.
Butter can be used in various cooking methods like frying, baking or adding flavor to dishes.
Understanding the working characteristics of dairy products is crucial for their effective use in cooking and baking.