New answers tagged milk
As a general rule, and assuming that there is no underlying medical condition, merely drinking heated milk will not make you sick. However, I have heard this assertion around the coffee shop from the Ethiopian ex-pats who frequent it. Apparently; their tradition dictates that they eat something with their lattes, lest the milk make their stomachs blow up. ...
No. You can certainly heat almost anything, including milk, to the point where it tastes terrible. And you can heat some things to the point where they will make you sick, but milk isn't one of them.
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.
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.
You won't believe this but quite simply use a blender to blend them together. i tried dropping the powder in first and no way. it takes way too much milk to dissolve the powder on the bottom. try milk first then the powder mixture you made. one point, the blender makes a nice frothy top for the drink. I used whole milk, homemade nestle quick mix from ...
Use more vinegar for a firmer cheese. 3/4 cup or more.
i left 1 qt non fat and 1 gal full fat milk in my car from fri. afternoon to sat. p.m. I live in Los Angeles and it was probably abt 75 degrees during sat. The milk was far down in the back of my van (probably not in direct sunlite). I quickly tasted it when I retrieved it from the car 7:00 p.m Other than being warm, it was not sour. The next day (cold of ...
Well, since some are saying to use non fat or almond milk, I am going to experiment with rice milk, which I find quite tasty.
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.
You can get butter from soured milk or soured cream, but this is not the same thing as yogurt. It uses different culture and fermentation techniques than making yogurt. In today's parlance, what you'd need is "buttermilk" (the original meaning is the whey left after making butter out of it, but today the complete soured milk is sold under the name, without ...
Indian history says that Indian people made butter from curd (yogurt). Nowadays, in Western countries, butter is made from heavy cream. But both method can be used to make butter.
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