Our family loves milk. From as young as three, we have transited Dana from milk powder to fresh milk. She would drink a glass of fresh milk before she goes to school and another glass before bedtime. Daddy adds milk into his coffee while I use milk extensively in my baking and cooking.
|We love milk!|
According to this article in BBC News, these are 3 main reasons why milk should be given to children:
1. Milk provides energy, protein, vitamin A (in whole milk) , B vitamins and zinc.
2. It is rich in calcium, which children need for strong bones. A third of a pint of milk (160ml) provides half the daily recommended amount of calcium a child aged four to six years needs.
3. It is easier for the the body to absorb calcium from milk than from food. Although some foods (such as tofu, soya beans, fish and vegetables) also provide calcium, it may be difficult for young children to consume enough of these foods to provide all the calcium they need. Hence, experts recommend giving children 3 servings of milk and dairy foods a day (one serving is about 200ml milk, a 150g of yoghurt or a matchbox-sized piece of cheese).
Greenfields (an Australian-Indonesian joint venture) ships milk directly from Surabaya to Singapore in just 2 to 3 days, as compared to 7 for milk from Australia/NZ. Shorter delivery time means the milk only goes through only a single pasteurised process.
2. Greenfields has its own integrated dairy (the largest of its kind in South East Asia) where 6000 Holstein cows were brought in from Australia to be bred and milked at the farm. The whole process – herd management, milking of cows, processing and packing of milk – is all done at their integrated dairy to minimise bacteria contamination.
Today, it produces an average of 20 million litres of fresh milk a year for Asia, supplying to many established F&B chains (such as Starbucks, Delifrance, Udders Ice Cream, Marche Restaurants) and 5-star hotels (such as W Singapore, Fairmont & Swissotel Stamford, Pan Pacific Singapore).
3. Greenfields Fresh Milk contains No preservatives, No additives, No hormones, No antibiotics, No chemicals. When you buy Greenfields milk, you are drinking 100% fresh, honest milk. It’s a big bonus that Greenfields Milk tastes really yummy too! (I love its High Calcium Low Fat Milk whereas Daddy and Dana love its Chocolate Malt).
|Irresistible combo – oreos dunk in fresh milk!|
Here’s a delicious recipe using Greenfields Milk which you can whip up to impress your family at the coming Hari Raya/National Day Festivities!
RECIPE: Rich Chocolate Cupcake with Matcha Italian Meringue Buttercream
|Who can resist a rich chocolate cupcake?|
A. Chocolate Cupcake (from Donna Hay)
1/2 cup Greenfields Fresh Milk (or Chocolate Malt Milk)
2 eggs (room temp)
125 salted butter, softened
1 cup cake flour
3/4 cup sugar
1/4 cup cocoa powder
1.5 tsp double-acting baking powder
1 tsp vanilla extract
150g dark chocolate, melted (in microwave)
1. In a bowl, sift together cake flour, cocoa powder and baking powder.
2. In another bowl, whisk together butter, sugar and vanilla extract for 10-12mins until pale and creamy. Add in eggs one at a time and beat until well-combined.
3. Add in milk and flour mixture alternately, mixing well in between each addition.
4. Fold in melted chocolate thoroughly.
5. Fill cake mixture in cupcake liners until 2/3 full. Bake in a preheated oven of 160C for 20mins. Leave to cool on wire rack.
B. Matcha Italian Meringue Buttercream (from Judy in her Natural Habitat)
4 egg whites
200g castor sugar
2 additional tbsps of castor sugar
350g unsalted butter (cubed and at room temp)
1 tbsp matcha powder
1. In a small saucepan, add the sugar and pour water over it. On low heat, tilt the pan gently until the sugar and water start combining. Don’t stir the mixture. When the sugar has mostly dissolved, raise the heat to medium high. Wait for the mixture to come to a rapid boil, then cover immediately for 2 minutes.
2. Prepare the egg whites in a stand mixer with the whisk attachment. Start beating the egg whites on high speed (I used 8 on my KA mixer).
3. Uncover the sugar mixture after 2 minutes. Continue swirling the pan around to bring the mixture to 118C on a candy thermometer. Add the remaining 2 tablespoons of sugar to the egg whites. As soon as the syrup reaches 118C, immediately remove from heat and with the mixer running, slowly pour the syrup into the egg whites. Try not to get any on the side of the bowl because it will harden there.
4. Continue mixing at medium-high speed for 7-10 minutes, until the mixture has cooled to room temperature. Lower the speed of the mixer to medium. Add few pieces of cubed butter at a time until it is fully incorporated. If it starts looking curdled, don’t worry. Continue beating until the buttercream pulls together and becomes smooth.
5. Add the matcha powder, beat for about 1 minutes until well mixed. Frost cupcakes and chill before serving.
|Heavenly cupcakes with the goodness of Greenfields Fresh Milk!|
Click here for a step-by-step tutorial on how to make the Italian Meringue Buttercream.
|My Mommy gives me Greenfields Milk because it is good honest milk!|