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2
votes
1answer
59 views

Low-fat quark plus blended blueberries — texture changes over night?

I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice ...
5
votes
4answers
1k views

Is yogurt plus milk considered buttermilk?

I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe (buttermilk biscuits) calls for buttermilk and I'd like to know if I can use this ...
1
vote
1answer
88 views

Why might I have trouble making butter from Crème Fraîche?

I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've "churned" it with the hand mixer for 20 minutes or ...
1
vote
1answer
43 views

cooling pasturized milk

I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have conditions to do it, I guess. Instead, the ...
1
vote
1answer
92 views

What cheeses have the least amount of whey in them (or not at all)?

What cheeses have the least amount of whey in them or not at all?
0
votes
1answer
140 views

How to make mozzarella with rennet?

I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by the process took more than 30min and ...
2
votes
1answer
177 views

Quick tiramisu with many restrictions

My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time frame of the kitchen means they only have ...
2
votes
2answers
2k views

How long is coffee with creamer added safe in a thermos?

I'm not sure if this or this questions' answers satisfactorily cover my question but I am seeing a lot of answers that talk about the shelf-life of coffee and say things just "change" when adding ...
3
votes
1answer
1k views

What ingredients can be used to prevent rapid ice cream melting?

I added Guar gum and xanthane gum when I made ice cream, but 15% of it still melted before I put the ice cream in the fridge. What ingredients can I use to prevent my ice cream from melting this ...
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 ...
2
votes
1answer
3k views

Is it ok to use sour cream as substitute of sour yogurt?

I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt. I know ...
6
votes
4answers
5k views

How to safely handle raw milk?

I have a couple of questions how to use fresh milk (not pasteurized) coming directly from cow in village (in traditional way, of course). How long it should be boiled before usage? Is it better to ...
2
votes
1answer
432 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
5
votes
3answers
5k 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
224 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 ...
3
votes
2answers
489 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
553 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
500 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
3answers
7k 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
819 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
151 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
7k 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 ...
16
votes
6answers
3k 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
5k 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
1k 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
695 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 ...
4
votes
3answers
1k 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
719 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
votes
3answers
9k 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
4k 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
8k 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
301 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
2k 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
2k 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 ...
20
votes
3answers
2k 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
3answers
3k 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?