THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for January 14, 2015

PRODUCT: WTRMLN WTR

Back in 2006, we reviewed a wonderful product called Sundia Watermelon Juice. It was celestial, tasting like fresh-squeezed watermelon.

Alas, the company discontinued the product, and it took until 2014 for another commercial brand to come our way.

World Waters debuted its WTRMLN WTR (someone’s idea—not ours—of a clever way to spell “Watermelon Water”). The product was named “Best Juice” at the recent BevNET Best of 2014 Awards.

WTRMLN WTR is an all natural cold-pressed watermelon water that is more than refreshing: It’s packed with electrolytes (the same amount as coconut water and six times the electrolytes of sports drinks) and L-citrulline, a powerful amino acid that aids in workout performance and muscle recovery. Vitamin C and lycopene contribute antioxidant and anti-inflammatory health benefits.

There’s no added sugar. The product is certified kosher by OU.

WTRMLN WTR is a pleasant departure from the never-ending stream of coconut waters we are pitched.

The line debuted New York, New Jersey, Connecticut and Los Angeles, expanding to San Francisco and other areas this year.

 

wtrmln-wtr-bottle-glass-arizona-230

Drink your watermelon. Photo courtesy World Waters.

 
A 12-ounce bottle is $4.99 at Whole Foods Markets and other fine retailers. You can buy it online at WtrmlnWtr.com, 12 bottles for $72.

So is it as heavenly as Sundia’s version? Not to us: It tastes more “green,” which may or may not be due to the varying sweetness levels of watermelon, or the fact that watermelon rind is pressed along with the flesh.

But it’s still grab-and-go watermelon juice. If your only other option is to juice your own, WTRMLN WTR is a great choice.

Discover more at WTRMLNWTR.com.

  

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TIP OF THE DAY: How To Make Cream From Milk

cream-cartons-wmmb-230

No cream? No problem! Make it from milk
and butter. Photo courtesy Wisconsin Milk
Marketing Board.

 

Here’s a fun kitchen trick. Say you need some heavy cream for a recipe (or even a cup of coffee), but have none.

If you have whole milk and unsalted butter, you can combine them to make cream. The difference between milk and cream is the amount of butterfat. The butter, which is at least butterfat, supplies what the milk lacks.

This recipe makes heavy cream, approximately 36% butterfat.

 
HOW TO MAKE HEAVY CREAM AT HOME

Ingredients For 1 Cup

  • 1/3 cup unsalted butter
  • 3/4 cup whole milk
  •  
    Preparation

    1. MELT the butter in the microwave or on the stovetop.

    2. PLACE in a mixing bowl with the milk.

    3. BLEND with electric beaters or an immersion blender.

    It’s that simple!

     

    BUTTERFAT CONTENT

    Butterfat, also called milkfat, is the fatty portion of milk. The components of milk include:

  • Carbohydrate, 4.9% (this is lactose, or milk sugar)
  • Fat, 3.4% (approximately 65% saturated fat, 29% monounsaturated fat and 6% polyunsaturated fat)
  • Protein, 3.3% (82% casein and 18% whey)
  • Water, 87%
  • Vitamins (cobalamin [vitamin B12], folate, niacin [vitamin B3], pantothenic acid [vitamin B5], pyridoxine [vitamin B6], thiamin [vitamin B1], riboflavin [vitamin B2, vitamins C, D, E and K)
  • Minerals (calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, zinc)
  • Minor biological proteins and enzymes (lactoferrin, lactoperoxidase, lipases, lactase) [Source]
  •  

    Dairy Products; milk,cheese,ricotta, yogurt and butter

    It’s easy to make cream from milk and butter. Photo © Siberkorn | DRM .

     
    The USDA imposes federal standards for the minimum butterfat content of commercial dairy products. Here are the standards:
     

    BUTTERFAT CONTENT OF BUTTER

  • Butter, including whipped butter, must contain at least 80% butterfat.
  •  
    BUTTERFAT CONTENT OF CREAM

  • Half and half contains 10.5%–18% butterfat (average 12%).
  • Light cream and sour cream contain 18%–30% butterfat (average 20%).
  • Light whipping cream* (often called simply “whipping cream”) contains 30%–36% butterfat (average 35%).
  • Heavy cream* contains a minimum of 36% butterfat, up to 38%.
  •  
    BUTTERFAT CONTENT OF MILK

  • Skim milk contains less than 0.5% butterfat, typically 0.1%.
  • Lowfat milk (1% and 2% varieties) contain between .5% and 2% butterfat.
  • Whole milk contains at least 3.25% butterfat.
  •  
    BUTTERFAT CONTENT OF CHEESE

  • Dry curd and nonfat cottage cheese contain less than 0.5% butterfat.
  • Lowfat cottage cheese contains .5%–2% butterfat.
  • Cottage cheese contains at least 4% butterfat.
  • Swiss cheese contains at least 43% butterfat relative to the total solids.
  • Cheddar cheese contains at least 50% butterfat relative to the total solids.
  •  
    BUTTERFAT CONTENT OF FROZEN DESSERTS

  • Sherbet contains 1%–2% butterfat.
  • Lowfat ice cream, also called ice milk, contains no more than 2.6% butterfat.
  • Ice cream contains at least 10% butterfat.
  • Frozen custard contains at least 10% butterfat, but it also must contain at least 1.4% egg yolk solids.
  • ________________

    *For whipped cream, the higher the fat content, the thicker the cream is, and the easier it is to whip into stiff peaks. Higher fat cream is also more resistant to curdling, and thus a better choice for soups and sauces.

      

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