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Digital Subscriptions > delicious. Magazine > April 2016 > THE HERITAGE IN GREDIENT CHANNEL ISLANDS MILK


The lush green grass of the Channel Islands provides wholesome grazing for Jersey and Guernsey dairy cows, who in turn produce some of the richest, best tasting milk in the British Isles. Debbie Major transforms the creamy liquid further, into recipes worth savouring

"What’s so special about Channel Islands milk? Partly it’s the lush pasture on which the cows graze, but it’s also down to breeds. Milk from the mainland is produced from any number of breeds (such as the black-and-white Holstein Friesian), but in the Channel Islands the milk is produced from two breeds named after the island they hail from: the Jersey and the Guernsey.

The milk these little cows produce has a higher fat content than milk from UK cows (5.4 per cent compared to 3.9 per cent). It’s rich in colour, creamy in texture and often has a layer of butter-yellow cream floating on top, just like the milk I had as a child.

On the mainland, Channel Island milk has fallen out of favour in this age of low-fat diets – which is a shame. But opinions on fat seem to be changing again. It’s time to revive this very special product – even if only as a treat. There’s no better milk to drink straight from the fridge.

Its creaminess also makes Channel Islands milk wonderful to cook with, adding a depth of flavour to milky drinks and white sauces. Glorious though it is in its liquid state, it’s easy to transform into soft cheeses in the style of ricotta, as I’ve done in the recipe on p50. Try these dishes and I’m convinced you’ll never again think of milk as a mere tea-whitener."

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About delicious. Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.