Milk contains a lot of fat; and when milk is left to stand undisturbed for a few hours, this fat rises to the surface, and we call it cream. We can easily separate the cream from the milk, by skimming it off with a spoon. The milk that is left behind is called skimmed milk; cream is very rich and is very nice to the taste. It is used in tea and for making some kinds of puddings; and it is also eaten with fruit.

Image via Wikipedia

From cream we make butter. The cream is warmed and put in a wooden tub called a churn, which can be moved and rolled about. After being shaken for sometime, say half –an-hour, in the churn, the cream becomes thick and solid and solid and turns into butter. Butter is a very healthy food, and is regularly eaten by Europeans with bread. In India, butter is generally turned into ghee by boiling, and ghee is used in most Indian dishes.

Image via Wikipedia

From cream, also, cheese is made, which is a wholesome food, and eaten in large quantities in Europe and America.

The thin watery milk left after making butter and cheese is called butter –milk, and a pleasant drink of a rather sour taste. It is good for keeping the blood pure.

Another way of taking milk is to turn it, by adding certain acids, into curd. Curd is eaten largely in India, and to some extent, under the name of junket, in Europe.

Milk is also used in making many kinds of puddings, such as rice-pudding, custard, firni, etc.