Milk is a rich source of calcium needed for healthy and strong bones. Milk is very significant for a growing child. Not only this, milk is very much needed by adults also and especially by women. According to various studies, after the age of 50, the majority of women suffer from weak bone density. So, if you are avoiding milk just because it has fat and high calorie, then you can always opt for skimmed milk.
Skimmed milk is nothing but low-fat milk. It has a very minute amount of fat, around 0.1%, low in calories, rich in nutrients, and is a good source of satiating protein. This low-fat milk is prepared by removing cream from the whole milk.
Skimmed milk for weight loss
Due to its thermogenic effect, skimmed milk is beneficial in weight loss. This means that it is slow to metabolize the protein content while burning more calories and expending additional energy.
How to make skimmed milk at home?
Skimmed milk can be made only from buffalo milk. It cannot be processed from cow milk so don’t use that.
Step 1 - Take a non-stick pan and add 3-4 tablespoons of water to it before adding the milk. This will ensure that the milk doesn’t stick to the bottom of the pan and burn.
Step 2 - Now, add the whole-fat milk to the pan and heat on high flame for 10-15 minutes or until it boils.
Step 3 - Once the buffalo milk is boiled, turn off the heat and let it cool down for 1-2 hours.
Step 4 - Once the milk has cooled to room temperature, keep it in the refrigerator and leave it for 8-10 hours or a whole day if you want.
Step 5 - This will allow the cream of the milk to form a layer to the top making it easy for you to remove with a spoon. Don’t throw away this cream. This cream can be used to treat dry skin and make ghee out of it.
Step 6 – You need to repeat the whole process 2 more times. The second time you boil the milk you will notice that it is producing less cream and by the third boil there will be no cream left.
Step 7 - After boiling the whole-fat milk three times and removing all the cream, your skimmed milk is ready.