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Butter is made from yoghurt in Jordan as well. This is typical of countries with sheep milk, as the sheep fat does not rise to the top spontaneously as with cow milk and people have learnt to churn butter from soured milk -aka yoghurt in a hot climate. You add cold water or ice to bring the temperature of the churned yoghurt down. I have found however, that ...


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I grew up in Ireland & we drank this as kids. It was made with Sanka. This was easy to make, just pour milk into a sauce pan and then watch it to make sure it did not boil over. Then we would throw instant coffee and sugar into the pot, stir it up, pour it into mugs and drink it. Then we would make another batch 'lol' because even to a child's pallet ...


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This looks like Trileçe which is indeed a Turkish take on tres leches: Trileçe’s heritage is a lot more complicated than that of the éclair. Chasing down the elusive origins of this cake – a Balkan cousin of the Latin American classic tres leches – leads to a deep, dark, global rabbit hole. And it's certainly got milk in it! At Köfteci Arnavut they ...


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Have you tried adding a couple of squares of white chocolate to your lemon tea? It gives it that milky flavour without curdling.


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To add to Stephie's answer, sometimes dairy is incorporated for a variety of reasons. In some cases, like a coffee cake, sour cream or yogurt can account for a good amount of the moisture and fat in the batter. Rich dairy products like cream and sour cream usually lead to very tender baked goods, due to helping to incorporate more fat (the fact that it's ...


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A basic sponge does not contain milk, yoghurt or other dairy, neither does his closely related cousin, the pound cake (except for butter, of course). That said, obviously there are many recipes that use extra ingredients like dairy products. Usually the percentages of the recipes are a bit different from the "base" recipes. There are a few reasons to add ...



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