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Fuzzy Math For Reducing Milk

In India, fresh whole un-pasteurized milk is normally cooked between 175F to 180 F to let the water evaporate leaving behind thickened milk, called Khoya

The Batti Khoya figures are based on reducing Whole Cow Milk (3.25% fat) at YOGIs. The Batti Khoya consistency (Solidness) is acceptable when it can be grated.

Making Khoya

 

The best way to define the reduced milk products are by the amount of moisture by weight. One must be careful when considering weight and volume.

 

Let us examine some of the products by moisture content.

   

Weight per Cup (Grams)

Product %Moisture Water Solids Total
Camel Milk 86.5 211.06 32.94 244
Cow Milk 87.3 213.01 30.99 244
Goat Milk 86.7 211.55 32.45 244
Water Buffalo Milk 82.8 202.03 41.97 244

Cows Milk Products

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Evaporated Milk 74.04 186.58 65.42 252
Dried Milk 2.47 3.16 124.84 128
Heavy Whipping Cream 57.8 137.35 100.65 238
Whole Ricotta Cheese 71.67 176.38 69.62 246

Batti Khoya

50

135.39

131.31

266.7

 

NOTES

1. The solids include fats, lactose, proteins, minerals.

 

2. Evaporated milk is obtained by evaporating '60% of the moisture' in the milk. After the removing the moisture, the moisture of milk is reduced from 87.3% to 74.04%.

 

3. Batty Khoya is obtained by evaporating '85% of the moisture' in the milk. After removing the moisture, the moisture is reduced from 87.3% to 50%.

 

4. When ten cups of whole milk (3.25% fat) is 2.36 cup, it still has 79.3 grams of fat. In other words, one cup of Khoya has 33.6 grams of fat (12.59%).

 

5. Reducing 60% of moisture from 10 cups of milk, will yield 4.61 Cups of evaporated milk. This is same as 4.61 cups of canned evaporated milk.

One cup of whole cow milk yields  0.461 cup of evaporated milk

 

6. Reducing 85% of moisture from 10 cups of milk, will give you 2.36 Cups of Batti Khoya.

One cup of whole cow milk yields  0.236 cup of evaporated milk

 

Khoya Emulations

Dried Milk is added to either Evaporated Milk, Ricotta, Cheese, or Heavy Whipping Cream. In all these emulations, I have use whole dairy products. The best emulation is obtained by using Evaporated Milk and Dried Milk.

 

Khoya Emulation Evaporated Milk and Dried Milk

Let us Emulate Khoya by adding one cup of Evaporated milk with one cup of Dried milk.

Emulated Khoya: 49.9% moisture, 14% fat

Actual Khoya: 50% moisture, 12.6% fat

We can lower the amount of dried milk. This will increase over all moisture and lower the fat. But why waste time, its a fuzzy math!

 

    Water (Grams) Fat (Grams) Moisture
Whole Evaporated Milk 1 Cup = 252 Grams 186.58 19.05 74%
Whole Dried Milk 1 Cup = 128 Gram 3.16 34.19 2.47%
Emulated Khoya 380 gram 189.74 53.24 49.9%

 

Khoya Emulation Ricotta Cheese and Dried Milk

Let us Emulate Khoya by adding one cup of Ricotta Cheese with one cup of Dried milk

Emulated Khoya: 48% moisture, 17.75% fat

Actual Khoya: 50% moisture, 12.6% fat

    Water (Gram) Fat (Grams) Moisture
Whole Ricotta Cheese 1 Cup = 246 Grams 176.38 31.93 71.7%
Whole Dried Milk 1 Cups = 128 Gram 3.16 34.19 2.47%
Emulated Khoya 374 gram 179.54 66.42 48%

 

Khoya Emulation Heavy Whipping Cream and Dried Milk

Let us Emulate Khoya by adding one cup of Heavy whipping Cream with one cup of Dried milk

Emulated Khoya: 38.39% moisture, 33.54% fat

Actual Khoya: 50% moisture, 12.6% fat

    Water (Gram) Fat (Grams) Moisture
Heavy Cream 1 Cup = 238 gram 137.35 88.6 57.7%
Whole Dried Milk 1 Cups = 128 Gram 3.16 34.19 2.47%
Emulated Khoya 366 gram 140.51 122.79 38.39%

 

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