[Sca-cooks] Sweet Milk, was Venison . . .

[Johnna Holloway]

Sweet milk should be just fresh milk. Not soured milk and not  
buttermilk.
"Few ingredients hint at a recipe's age quite like “sweet milk,”  
meaning the fresh, unspoiled milk that we now take for granted."
  As explained in the volume Who Wants Candy?

Johnna

On Mar 11, 2012, at 9:34 PM, Susan Lin wrote:

> Is sweet milk a special kind of milk or is it milk mixed with  
> sugar?  I've
> never heard of it before.
>
> Shoshanah
>
> On Sun, Mar 11, 2012 at 7:12 PM, Jennifer Carlson  
> <talana1 at hotmail.com>wrote:
>
>> My mother makes chicken-fried venison steak, and even though pan- 
>> frying
>> takes enough time that the meat is well-done, the meat is still  
>> tender.
>> She also believes in soaking venison in sweet milk overnight.  It  
>> gets rid
>> of any "gamey" taste: I don't know if it makes it any more tender.