New answers tagged milk
Wheresas on the other hand milk drink means, it's one kind of mixture which is making by some ingredients like fruits and others. Here I would like to mention that main aim behind making milk drink is provide vitamins and proteins in form of milk so its not too different from milk but its testing quality and other proportions are different from milk.
If the milk is modified by removing the lactose, it is no longer considered milk, and must be sold under a different name, such as milkdrink. The fat content can be modified while still considering it milk however. The swedish FAQ of Valio (the biggest dairy producer in Finland) is very clear on this. ...
The fat, protein, calcium, water in the milk make the snack more nutritious and healthy without changing into another taste experience like, say, cookies and salad. Like the cookie, milk is still a sweet taste (lactose) and a rich experience (calories and fat). Combined they make a great snack or desert experience. It seems evolutionary to me that we would ...
I usually cook oats in water, not milk. Perhaps you could use half milk, half water to avoid the burning? And lower the heat; it's time that softens the oats, not heat.
Steel cut oats take much longer to cook, and because of all the starch and sugar the only way to avoid burning on the bottom is to either stir constantly at a higher heat or to reduce the heat to very low and cook them very slowly. You can dramatically reduce the cooking time by soaking the oats overnight. When cooking oats of any kind much of the cooking ...
You might find that adding the oats before heating the milk helps, and heating gently. But a lot of stirring is needed. Traditional Scottish recipes I've seen call for nonstop stirring. Even a little water added to your milk also helps. If they start to thicken too much before they're fully cooked, a dash of cold water stirred in will help.
There are three factors when cooking oats or similar like cooked pudding or flan: Stirring You have to be fairly diligent because if you do not stir constantly or at least in quite short intervals, the starchy mix near the bottom will stick. You need to "scrape" the entire bottom, not forgetting the outer areas or some streaks in the middle. This is ...
I prefer steaming the oats in a bowl in the top of a pot with boiling water below and a lid on it. No stirring, no boiling over. You would put oats and milk in a bowl, place on a rack in a steamer/large covered pot, and boil the water in the pot. I don't recall ever getting a burnt layer before I tried this, but I cook them in water and add ...
I make my own hot chocolate milk this way: Heat up whole milk on the stove (keep below boiling point) Slowly add the darkest chocolate you can find (70-90% cocoa works best) until you get the taste you want. (I use about 50g per cup) Stir with a beater Optional: add a spoon of honey per cup of milk add a knife point of cinnamon add a gulp of dark rum ...
Chocolate milk is frequently made with either chocolate syrup (which has no fat) or a powdered mix of cocoa powder and sugar (which has almost no fat) for precisely this reason. You can make it with chocolate by sprinkling very finely grated chocolate into hot milk, but you still run the risk of the fat separating.
Cornstarch approach linked by @max is one way. I've recently become a fan of Sweetened Condensed Milk. It is a great ingredient with many uses. One very good use is Hot Chocolate. a highly rated recipe using cocoa here's one using melted chocolate There are many variations on the internet. They all look pretty simple. And tasty.
(a quick google) I'd do it in a small sauce pan with good quality dark chocolate and semi-fat milk (3,25% or 2% ) or whole milk. I've never seen the chocolate split like you observe, maybe the chocolate is not good, or it is by using milk chocolate ? There are some recipes that will add a little bit of cornstarch to stabilize the mixture. ...
The slight ability of clay to soak up whey doesn't matter, you won't really notice much difference with it. Just use any vessel that is convenient - glass, metal, plastic, glazed or unglazed clay, other ceramics will all work. If you want curd without whey, you have to use a method which produces less whey (usually, that needs slower fermentation at lower ...
If you're going to use a clay dish to absorb the liquid, it has to be unglazed clay. The dish in your picture won't absorb anything. I would also wonder about how you get a clay (terracotta) dish clean if it has liquid (presumably whey) soaked in. It may be a traditional approach that works well for daily use but not occasional use.
As a recipe developer / chef... 'Sweetened Condensed Milk' and 'Condensed Milk' are exactly the same product - just labeled differently by different manufacturers for different markets. Condensed milk is ALWAYS sweetened. Here's the lowdown: Evaporated Milk, is just that. Milk that has been evaporated with 60% of the water removed. This product has NO ...
Top 50 recent answers are included