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Fuzzy Math For Reducing Milk

In India, fresh whole un-pasteurized milk is normally cooked between 175ºF to 180º 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.

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!

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

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