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Jan
31
comment how do I make my goat cheese creamy?
It does sound like it was more of an acid issue, the buttermilk would be more acidic but the culture probably didn't add much. When I had made paneer I certainly used alot more acid but figured there might be reason for the lack of acid in that recipe. If I can get my hands on more raw milk again I'll check out your recipe!
Jan
31
accepted how do I make my goat cheese creamy?
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23
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Mar
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comment Can I make a béchamel sauce with coconut cream?
It should work, I've seen recipes for coconut milk sawmill gravy that work great. Of course anything that has a coconut substitution will taste somewhat coconutty. One cheat I have is to not mix up the coconut if I'm using canned, the water tends to separate so you get a thicker item to start with.
Feb
21
answered To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?
Jan
31
comment Should I buy steel or ceramic knives?
Yes, my recommendation would be for a high quality metal chef/santoku knife and a paring knife, which can be ceramic.
Jan
23
comment What is the difference between grape and cherry tomatoes?
I find grape tomatoes are the better choice as in general they have more tomato flavor, the cherry tomatoes are good if you want to stuff them with salad for a small bite.
Jan
18
awarded  Notable Question
Jan
12
answered Substituting almond milk for evaporated
Jan
6
comment What is an easy-to-make dessert that goes well with Indian food?
If you do a recipe for Kheer, I think that would make it authentic :)
Jan
6
comment Are plastic (vs metal) immersion blenders safe for hot mixtures?
my metal blender had a warning saying not to use in hot liquids, I had guessed this was due to splashing.