Tag Info

New answers tagged

0

I had this happen to me in the most bizarre circumstance. I buy green coffee beans and roast them myself at home. I have decaf and regular that I roasted separately, then grind them together to make half decaf and then brew my coffee via pour over ( no machines). I did this and then used soy creamer (brand new, not old). Didn't curdle. Then, I brewed a cup ...


2

Where I live in Germany it's common to find both types, and they're clearly marketed as two different things: the Süßrahmbutter (sweet cream butter) is sweeter and fattier than the Sauerrahmbutter (sour cream butter). I did a bit of research on how the production differs: the milk gets initially through a process of centrifugation to separate cream from ...


0

The cream and yoghurt will separate and curdle if you bring it up to a boil. If you cook the dish longer at a lower heat, you should be able to avoid this. Slow cooking will tend to make the chicken more tender as well. You need to keep the temperature of the yogurt below 190F (88C) to avoid having the milk proteins (mostly casein) react with acidic ...



Top 50 recent answers are included