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The Crucial Difference Between Sweet and Sweetened Milk
We're guessing your recipe is from a somewhat older cookbook, when sweet milk was a useful term. It simply means milk that has not gone sour. With the advent of pasteurization (now only about 145 years old), milk doesn’t sour before it spoils – and that takes several weeks. So your recipe is simply calling for fresh milk at room temperature. If you have managed to purchase unpasteurized milk – which takes some doing – make sure it hasn't gone sour. Sweetened condensed milk has had lots and lots of sugar added, and will do absolutely nothing good for your chicken & dumplings. |
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