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16

It's normal whole milk. 'sweet' was used to distinguish it from buttermilk in older cookbooks.


9

When making lactose free milk, the lactose isn't actually removed. Instead, lactase is added to the milk. This breaks down the lactose into its component sugars, glucose and galactose. Lactose is one of the least sweet sugars, relative to sucrose (table sugar). Both glucose and galactose are significantly sweeter than the original lactose, hence why lactose ...


6

Lactic acid is produced by 'probiotic' bacteria breaking lactose into lactic acid. Over time, more lactose is converted, producing more byproducts, thus more sourness. The byproducts of this reaction are responsible for the distinctive flavor of yogurt. See a more complete description here: Lactic Acid Fermentation


5

Is half a gallon of milk that you may not need to throw out worth getting food poisoning over? If I had to choose between possible bloody diarrhea, vomiting, severe pain, seizures and possibly even death and spending a few more dollars, I certainly would spend a few more dollars. Throw the stuff away. If it's gone sour, you have a lively colony of bacteria ...


4

You don't need to do this conversion. Most pudding mixes don't contain dry milk. And the mixture is in there to provide starch, not anything else. The first and best way to make a cake is to start with a good existing recipe. Getting a substitution right is not trivial, it requires some theoretical knowledge and a few iterations of making the recipe and ...


3

The problem you are facing is that your microwave temperature is too high and boils your milk too rapidly. The microwave does not heat food evenly and boils the milk too fast. Milk shouldn't be boiled too rapidly and doing this causes the casein in it to clump together and that curdles the milk. It should instead be brought 'to a boil' by heating on a slow ...


3

Assuming both have been pasteurized, the nutritional value is the same...You're certainly not going to be drinking milk at pasteurization temperatures. For raw milk, you have to weigh the risks of bacterial contamination. It's rare, but it can be exceedingly nasty.


3

Looking at the ingredients for Nesquick for example: SUGAR COCOA PROCESSED WITH ALKALI SOY LECITHIN CARRAGEENAN SALT ARTIFICIAL FLAVORS SPICE VITAMINS AND MINERALS: CALCIUM CARBONATE, ASCORBIC ACID (VITAMIN C), ZINC OXIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), COPPER GLUCONATE, MANGANESE SULFATE, BIOTIN. The key elements are soy lecithin, which is an ...


3

No, there is nothing about raising otherwise-safe milk rapidly to a high temperature that is going to make you sick. Unless you are already lactose intolerant or otherwise allergic to milk. Raising milk rapidly to a temperature above the danger zone (140 F / 60 C) is going to make it safer, not less safe.


3

The one time I made mozzarella, I used this recipe. As I understand it, the key is (a) citric acid, and (b) kneading (that's what gives it the stringy texture). It turned out pretty well, but it didn't keep long at all.


3

Unless you are using a canning method that is actually designed for long term storage and shelf stability, you cannot assume the food is sterilized or pasteurized by home processing methods. You should therefore not expect a refrigerated shelf life of more than 2-3 days, the same as if you had not processed it. Finally, you are creating a low acid food ...


3

Some jalebi can be dusted with citric acid to add tartness, but it really depends on the recipe. Jalebi itself isn't more than wheat and sugar, so chances are you're in the clear.


3

The Ozeri Deluxe milk frother claims an rpm of 15000 rpm http://www.amazon.com/gp/product/B00BISKPMG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BISKPMG&linkCode=as2&tag=nmjv-20 However I have seen in ikea (and pound / dollar stores) a much cheaper option that to me seems much the same ...


3

This link should help you. It should be ok at least a week or two past the use by date. http://www.eatbydate.com/dairy/yogurt-shelf-life-expiration-date/


3

All coconut milk separates out. When you buy it tinned, there is often a plug of coconut cream above a pocket of coconut milk. But it certainly should recombine. It may well have been too cold when you tried to stir it together - let it come to room temperature at least. If you warmed it up on the stove you'd find the two would melt together without any ...


2

Technically no, it is not the same thing. Sweetened condensed milk has a very high sugar content, something like 40%, while just condensed milk has no sugar at all. But this still doesn't tell us what the recipe author meant. The availability of different types of condensed and evaporated milks seem to differ a lot in different parts of the world. This ...


2

Sweetened condensed milk is approximately 40% sugar, so you would need not quite double the sweetened condensed milk, and you would have to deduct the additional sugar from the recipe. You would need to multiply the amount of milk by about 1.7 to get the amount of sweetened condensed milk, and then deduct 40% of that (by weight) from the sugar in your ...


2

My son and I did this for science fair project. We left milk in a glass out at room temp . Day 1 whole milk and 2% was about the same. On day 2 the whole milk had a very slight odor and a slight film over top of glass. The 2% had a stronger odor and had seperated it had an inch of curds on top and inch of liquid on bottom.


2

I haven't used goat milk in my baking because I don't like the taste of goats milk. I suspect it would be a good idea for you to taste goats milk first to see if you like it if you haven't already. Other than that, there's no reason to not use it. As far as fat content goes, I only use full-fat dairy in my bread. No adjustments to the recipe are needed.


2

Off the top of my head, the added sugar from the milk may cause the yeast to over-leaven the bread. The opposite is true when substituting water for milk, you may need to add sugar. Edit: According to this site, Glutathione in the milk must be destroyed by heating it first, otherwise it tends to inhibit yeast. Also, allegedly lactose doesn't contribute as ...


1

Since I'm not sure how to re-post as my guest account, I just want to say that I tried a little variation after reading logophobe's answer stating that he thought an added oil would counteract the chalkiness. I toasted the rice grains (as the linked article stated) before soaking them, and then after blending, I strained the resulting milk once, and then ...


1

I've have now done it, and it's lovely. It gives a very slight tang to the bread, almost like a little nod to sourdough. I definitely like that it's full-fat, it's just richer. I used this: Powdered Goat's Milk which is available in most grocery stores here (at drastically different prices, one store's normal price is three times another store's normal ...


1

Goat milk is highly prized in baked goods and for those with digestive issues. I've used it often but because it is richer and costlier freezing it is a good option for leftovers. As the previous poster pointed out it is heavy on the fat content.


1

It is safer and helps increase the shelf life of the milk. Otherwise the milk will pass through dangerous temperatures and and may be recolonized with air born pathogens. These will grow rapidly during the period the milk is warm, and more slowly once it is refrigerated. While the milk may not become immediately unsafe or unpalatable, its storage ...


1

In that recipe, there are 2 cups of milk, and 2 tablespoons of butter. The difference in fat from dairy in going from milk to light cream at 15% fat is about 3 tablespoons of fat (and therefore, about 3 tablespoons less water). You are almost quite likely going to get a quite similar outcome if you eliminate the butter, and maybe add a tablespoon or two of ...


1

when I was small (1950's) , the older folks referred to milk as either buttermilk or sweet milk.... including store-bought milk . People drank a lot more butter milk back then , so if you asked for a glass of milk , people very well might ask you to clarify - "Would you care for sweet milk or butter milk"? Sweet milk is now just called milk .


1

I may have found the answer I was looking for from http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html Many folks try to knead their cheese like bread during the stretching phase. That will result in too much moisture loss which can cause your cheese may become tough and chewy. Instead, you want to use a process more like pulling taffy. Let it ...


1

You can use cow's milk with some grated coconut or coconut extract. Or because I just saw your allergy you can use equal parts of milk, sesame oil and molasses.


1

Many no bake cheesecake recipes call for sweetened condensed milk. May I suggest finding one of those instead of attempting a substitution?


1

I've found when I run across the phrase "condensed milk" vs. the more specific "sweetened condensed milk," the recipe has its origins in the UK, such as in this recipe: http://www.saveur.com/article/Recipes/Banoffee-Pie-Classic. First, look for clues in the recipe: it's not likely 1/2 cup of brown sugar would create a sufficiently sweet toffee layer, ...



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