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Most milk is pasteurised by bringing it to between 71 and 74C for 15 to 30 seconds. This is called High Temperature Short Time pasteurisation. Boiling milk means just that: bringing the milk to its boiling point, which is 100C. That should naturally should make it as safe as the HTST pasteurised variety as it will spend plenty of time at well over the ...


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Commercial eggnog virtually ALWAYS has nutmeg in it, so you are just adding to that. While it's easy to grab the stuff, it's worth making your own eggnog if you'd like to raise your 'nog experience several notches. I can't imagine grinding nutmeg at home - that would take a heck of a grinder, and it would be hard to do less than a whole nutmeg at a time, ...


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Add it if you like! As mentioned in the comments, eggnog usually already has nutmeg in it, so when you say you say you can't taste anything other than nog, in reality you're probably tasting eggnog including nutmeg! If what you add is pre-ground, the flavor probably isn't terribly strong. And even with freshly grated nutmeg, you're probably only adding a ...


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I make steel cut oats with almond milk and a pinch of salt, cooking for 20-30 minutes at a low simmer, stirring throughout. I've also added some cut-up medjool dates near the end of the cooking time, which softens the dates and sweetens the oatmeal. Another sweetening alternative is a touch of pure maple syrup and a cut-up banana. All delicious. If some ...


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You need to press your cheese. Cheese does not become hard by the Lord's mercy alone you have to press it. All wet curds are soft but through proper draining and the adding or pressure you can give your cheese a more firm texture. Here is a good instructional video on the matter. https://www.youtube.com/watch?v=qdj2MQVuMhs


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I do hard cheese from goat milk, I do not have specific amounts to give you but I will share my experience. At first when following recepies I had the same issue until I started to pay no mind to quantity and once milk starts to simmer I start squirting in the white wine vinegar and gently mix with a slotted inox spoon (the pan is also inox. Aluminium pans ...


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I'd say from my experience that most espresso machines cant really do anything good in term of milk froth. I mean, the quality is not bad, but not good either. I personally own the Aeroccino milk froth plus model and it does wonder for me. If you want to check out for other models, there is a great list right there about the best milk frother on the ...



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