Sealtest milk 6% M.F. — Rich, Creamy, Made for Every Day Recipes

Warm up with a decadent masala chai made extra smooth thanks to 6% milk fat. The rich, unctuous texture enhances every spice note, creating a perfectly balanced, comforting sip that feels both indulgent and authentic.

Servings : 2
Prep time : 10 minutes
Cook time : 8 to 10 minutes

Ingredients
6 green cardamom pods
1 cinnamon stick, about 7.5 cm (3 in) long
3 cloves
2 black peppercorns or 1 pinch ground black pepper
4 thin slices of fresh ginger
30 mL (2 tbsp) loose black tea
375 mL (1 1/2 cups) water
15 to 30 mL (1 to 2 tbsp) sugar
375 mL (1 1/2 cups) 6% M.F. milk

Directions

1. Using a mortar and pestle, crush the spices and transfer them to a saucepan.
2. Add the ginger slices, tea, and water.
3. Bring to a boil, reduce the heat to medium, and simmer for 5 minutes.
4. Add the sugar and milk. Bring back to a boil and simmer for 3 to 5 minutes, or until the tea and spices reach the desired strength.
5. Strain and enjoy.

Experience yogurt like never before with the deep creaminess of 6% milk fat. Thick, smooth, and irresistibly unctuous, it delivers a rich texture that turns a simple staple into a truly satisfying treat.

Servings : 8 x 125 ml (1/2 cup)
Prep Time : 5 minutes
Cook Time : 15 minutes
Incubation Time : 6 to 8 hours

Ingredients
1 litre (4 cups) 6% M.F. milk
1 yogurt starter packet (3 g)

Directions

1. Gently heat the milk to 82°C (180°F), stirring regularly.
2. Remove the saucepan from the heat and let the milk cool to 45°C (115°F).
3. Pour a small amount of the cooled milk into a bowl and whisk in the yogurt starter culture until dissolved. Return the mixture to the saucepan of warm milk and stir well.
4. Pour into jars. Seal with lids or cover with plastic wrap.
5. Place the jars in a lasagna pan and pour in warm water, no hotter than 45°C (115°F), to create a water bath.
6. Place in the oven with the oven light on to create gentle heat. Let ferment for 6 to 8 hours, or until the yogurt reaches the desired consistency.
7. Refrigerate for about 8 hours to stop the incubation process.

Note:
To speed up the cooling process, place the saucepan in an ice water bath.

Craft your own paneer with the indulgent smoothness of 6% milk fat. Its naturally creamy, unctuous texture delivers a tender bite and a luxurious mouthfeel—perfect for elevating everyday dishes into something truly satisfying.

Yield : about 420 g (14 oz)
Prep Time : 20 minutes
Cooking time : 10 minutes

Ingredients
2 litres (8 cups) 6% M.F. milk
45 ml (2 to 3 tbsp) lemon juice or white vinegar

Equipment needed
Cheesecloth
Sieve or strainer

Directions

1. In a saucepan, heat the milk until it is steaming and a light foam forms on the surface. Do not boil.
2. Add the lemon juice. Remove from heat and stir for 1 to 2 minutes. The milk will begin to curdle. White curds will start to form and separate from the liquid (whey). If the milk does not curdle or only slightly, return it to the heat, stirring constantly until it separates.
3. Line a sieve or strainer with 2 layers of cheesecloth, leaving it hanging over the edges. Place it over a large bowl so the sieve does not touch the bottom.
4. Using a ladle, pour the curdled milk into the sieve. The whey will drain and only the curds (the base of the cheese) will remain in the sieve. If needed, empty the bowl if the sieve touches the liquid. Let drain for 10 minutes or until the liquid has finished dripping.
5. Gather the cheesecloth around the cheese like a bundle. Holding it closed, rinse under cold running water to remove the excess taste of lemon or vinegar.
6. Twist the top of the cheesecloth to gently squeeze out the cheese. The cheese should not come through the cloth. Place it in the sieve and shape into a thick disc. Place the sieve over the empty bowl, cover with a small plate, and place two 398 ml (14 oz) cans or the equivalent on top. Refrigerate for 4 hours. The longer the paneer sits in the refrigerator, the firmer it becomes.
7. Remove the paneer from the cheesecloth. The cheese is ready to use or can be stored in an airtight container in the refrigerator for up to 2 weeks.