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3
votes
1answer
42 views

Homemade coconut milk separates into different layers after a day in the fridge

I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that it is called coconut butter! When I ...
2
votes
4answers
218 views

How to mix cream to increase its fat percentage?

In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to ...
2
votes
5answers
2k views

How can I make parmesan spreadable?

I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow ...
1
vote
2answers
106 views

A firm mousse with juice with my cream whipper

Can I create a firm mousse (dense self holding foam) with juice and no fat or dairy with my cream whipper?
1
vote
3answers
86 views

How to preserve homemade fresh cream for about a week in a freezer?

I get the full cream milk, boil it, and then let it cool down. I collect the thick layer of cream that gathers on its top and put it in the freezer in a vessel. Next day if I get more milk I again ...
0
votes
1answer
1k views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a ...
3
votes
1answer
555 views

Why's my icecream jelly like?

I was following this recipe to make some French Vanilla Icecream. I had to prepare some home-made cream from scratch, for I was very short on ingredients. After completing the cooking, during the ...
2
votes
2answers
88 views

Cream separates to oil when heated

When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower ...
1
vote
1answer
252 views

What does make ice cream smooth and silky?

I tried to make a simple ice cream by mixing heavy cream, sugar, and vanilla into a common ice cream maker. After 30 min of stirring, it produced an acceptable ice cream, but as I used heavy cream ...
1
vote
2answers
3k views

Cream Cheese expiration dates [closed]

The date on cream cheese does not say sell by or use by or best by. I wanted to make home made pimento & cheese, but I am somewhat reluctant to use it.
1
vote
2answers
181 views

Are there any tricks to making a light-textured “whipped cream cake”?

During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
3
votes
4answers
1k views

Is there any way to make single cream to double cream?

Whipping cream is hard to find where I live in India. We have a dairy brand named "Amul" which sells cream of butterfat content of 25% and cannot be whipped! Whipping cream has about 35% fat content ...
0
votes
1answer
145 views

Too much heavy cream in my pumpkin pie?

I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of mixture left - probably enough for 6 more ...
4
votes
1answer
233 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
-1
votes
2answers
571 views

Getting cream from evaporated milk

Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
6
votes
1answer
311 views

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

I want to make a multi layer cake where one of the top layers consists of some kind of mousse. I haven't decided on what kind of mousse/creme yet because I have to transport the cake once it's done ...
0
votes
1answer
2k views

How to effectively take cream from milk?

I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after ...
-1
votes
4answers
5k views

How can I make whipped cream if I can't always get cream?

I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a ...
6
votes
4answers
10k views

Could I add butter to single cream to make whipped/double cream?

I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? ...
1
vote
2answers
120 views

How to correctly infuse cream into vegetables

I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same ...
2
votes
1answer
2k views

Chocolate mousse - methods to have firm foamy mousse using white egg and cream

I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others suggest me to use double cream. I would ...
3
votes
2answers
496 views

What are the benefits of making butter at home?

I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store? I do not have access ...
0
votes
0answers
93 views

How can I make better eggless scones? [duplicate]

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
1
vote
1answer
231 views

Making cream cheese from raw, non-homogenized milk, what to do with the cream?

Of all the recipes I've seen for cream cheese from raw milk, I haven't seen any mention of whether to skim some of the cream, shake it in or something else. My initial guess is to leave the cream and ...
0
votes
1answer
716 views

How long does the cream in a freshly baked chicken pie last for?

I am planning on baking a chicken pie that contains double cream tonight and serving it two days later. How long does the cream in the freshly baked pie last for? Do you think it will be still okay ...
3
votes
1answer
962 views

Why does my lemon tart filling sometimes curdle?

My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients together, then pour ...
4
votes
3answers
297 views

Is it possible to fry vegetables in cream?

Cream A: The fat that gathers on the top of boiled milk. Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php Can vegetables be actually "fried" in these ...
4
votes
1answer
104 views

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% ...
4
votes
1answer
205 views

Preventing heavy top layer of cake from crushing cream layer

I'm making a flourless cake with almond meal, thus quite dense, and it's also covered completely with whole cherries. I thought I'd slice the cake horizontally and put a layer of cream in. The top ...
8
votes
8answers
28k views

How can I thicken whipping cream?

I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has ...
8
votes
3answers
3k views

Pros and Cons of cream whippers?

I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search. I own a manual cream whipper, which I rarely use, because it is exceedingly ...
2
votes
1answer
290 views

Basil Pesto and Cream Cheese dip

I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all. Can I keep the dip (tightly covered) for 4 days without the pesto interacting with the cheese? The ...
1
vote
1answer
333 views

Preventing Crystalised Dairy Ice Cream [duplicate]

Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
2
votes
4answers
5k views

When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?

Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut milk? In which kinds of dishes do we need ...
3
votes
1answer
8k views

Freezing things like Fettuccine Alfredo

I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch ...
9
votes
5answers
84k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
2
votes
3answers
3k views

What is a substitute for half-and-half cream?

I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
3
votes
1answer
386 views

Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine?

I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some ...
8
votes
1answer
981 views

Mozzarella. Obtaining buffalo milk from whole milk and heavy cream

I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk. I ...
4
votes
1answer
2k views

How long will double cream stay whipped?

I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?
3
votes
1answer
7k views

What can I do to “ fresh cream” to substitute “double cream”?

Here in NZ you can buy "cream". It does not even say "single" or "double" or "whipping". I do know however it can be whipped in to a nice thick cream. Lots of recipes/sauces call for "double cream" ...
2
votes
1answer
2k views

Can I preserve the shelf-life of a cannoli?

I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver ...
7
votes
3answers
32k views

Can coconut cream be transformed into coconut milk, or vice versa?

Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut milk? Or by reducing coconut milk, can I ...
5
votes
1answer
549 views

How should I organize making a cake days ahead?

My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of ...
6
votes
1answer
1k views

Are mascarpone and clotted cream the same thing?

When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
2
votes
1answer
367 views

My butterscotch pie filling curdled?

I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups ...
11
votes
3answers
872 views

Liquid made with cream and penicillium roqueforti?

In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
4
votes
3answers
17k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
2
votes
2answers
3k views

Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?

I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and kept bubbling for approx. 3 mins, I pour ...
3
votes
2answers
652 views

What's the difference between Guatemalen, Honduran and Salvedorean Cream?

All three are available at my local mexican market. How are they different?