The dairy tag has no wiki summary.
2
votes
1answer
119 views
I left creme fraiche out of fridge for 2 hours it turned bad
How long can you keep creme fraiche out of the fridge before it gets spoiled
1
vote
2answers
230 views
Making yogurt without heating milk?
Most recipes for yogurt indicate that you should eat/boil the milk, then cool it.
Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
2
votes
3answers
135 views
Will flavors marry in compound butter if given sufficient time to rest?
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free.
If you make a salsa (for example) and store ...
2
votes
2answers
179 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 ...
2
votes
1answer
225 views
Which thickeners work well with dairy?
I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do.
Thanks a lot for any help!
3
votes
1answer
306 views
When using melted butter, is rendering (clarifying) always preferable?
I was looking at this question:
How do I butter popcorn without making it soggy?
And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, ...
1
vote
2answers
2k views
How Do I Fix Curdled Marscarpone Cheese?
I made a marscarpone mix for a Jamie Oliver cheesecake and it has curdled.
The ingredients I added to the mixture include:
full cream milk,
vanilla essence,
and icing sugar.
Why would this ...
7
votes
2answers
540 views
Why does Béarnaise separate as opposed to crème brûlée or lemon curd?
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate.
As far as I've understood, it ...
4
votes
1answer
127 views
Does dairy (e.g. crème fraîche) spoil faster if using the same spoon in older and newer product?
If I'm using up the last of one package of crème fraîche and then starting on a newer package (later "best by" date), I avoid using the same spoon because of a theory that the newer package will get ...
3
votes
1answer
4k views
Why did my Crème Fraiche split?
I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years.
Recently the ...
15
votes
5answers
2k views
What does “buttermilk” mean in an American pancake recipe?
I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans ...
3
votes
3answers
2k views
Where can I find buttermilk in France?
The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that the word means something in Quebec but it ...
8
votes
2answers
851 views
What is Light Cream
I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
1
vote
1answer
499 views
Can clotted cream be made with UHT cream?
I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been ...
3
votes
3answers
653 views
Anyone for milk soaked minced beef?
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them.
Having read a ...
2
votes
3answers
311 views
how to fix pudding that got extra sweet?
i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
2
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3answers
3k views
Homemade Yogurt Nutrition Info
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the nutrition info of the final product any ...
7
votes
2answers
2k views
Does adding brandy to whipped cream make it fall quicker?
I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy ...
3
votes
3answers
3k views
Most efficient technique to prepare milk and butter for proofed yeast?
I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the ...
3
votes
2answers
265 views
What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?
It's a very, very strong flavour (like hot chili peppers in potency and ability to linger).
It tastes nothing like any food I know - I've thought of it as kind of "chalky" (not sure why I know what ...
6
votes
4answers
971 views
Where can I obtain cream without additives?
Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How ...
8
votes
5answers
1k views
What can I substitute for dairy products in kosher meat dishes?
I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or ...
16
votes
3answers
816 views
Buttermilk substitute?
I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
5
votes
2answers
1k views
Milk alternative in pancake batter
What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?
