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20
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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?
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
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 ...
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 ...
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?
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 ...
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
1answer
549 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!
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 ...