Questions tagged [dairy]
The dairy tag has no usage guidance.
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Could it be possible to make lactose free yogurt with just baking soda and possibly a pH meter?
Yogurt is known to have lactose consuming bacteria (lactic acid bacteria/LAB), which consume lactose, break it down to glucose and galactose and produce lactic acid from the glucose and release the ...
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How do they get double cream to have a higher fat content than heavy cream?
I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
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Why did my twice-baked potatoes turn to goo?
I made twice-baked potatoes, using the NYT recipe*, but without measuring it precisely. The potato filling was creamy and mounded up to twice each potato half's height when I put it in the oven. By ...
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How do you make wheat milk?
I have seen rice milk made from rice flour.
I have seen almond milk made from dry finely ground almonds.
I have seen soy milk made from boiled mashed soy beans (soy milk is similiar, but different to,...
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Pancakes and Waffles [closed]
Is it possible to make pancakes and waffles using the rich flavor of coffee creamer or half-and-half? I want to make pancakes and waffles using out of the box dairy ingredients.
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Can apples, peaches, almonds or apricots be used for reducing lactose content in milk?
According to this paper:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5429307/#!po=13.1579
"β-Galactosidase is found in bacteria, fungi, and yeasts. In plants, it is mainly found in almonds, ...
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Substituting sour trahana for kashk
Kashk (also Kishik) is a form of dried yogurt used all over the middle east and central Asia as an ingredient. Sour Trahana is a second dried milk product used in Greece and the middle east. Where I ...
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Water concentration of butter post-melt
Perhaps this is different for various kinds of butter and of course the temperature that is applied to it...
Most (USA-generated, I assume) butter is ~18% water. Without approaching the steaming ...
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Mixing pineapple with Curd/Milk
Today I made Pineapple smoothie with milk. It was tasty. But I kept it in fridge cause I wanted the drink to be even cooler. I forgot that pineapple will curdle the milk and turned the smoothie bitter....
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How to make almond milk taste more like dairy
I see natural flavor, sodium caseinate, and milk protein isolate on a few non-dairy creamers. What give non-dairy creamers milk like flavor? Can this be added successfully to almond milk (homemade)?
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Can I use frozen fish in a fish pie suitable for home freezing?
In the UK (and probably elsewhere), frozen fish is considerably cheaper and more common than fresh fish. In an ideal world, I would use fresh fish along with a cream or milk based bechamel sauce, ...
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Shelf-Stable Milk is it still good
Our shelf-stable milk was left in a hot car of over 100 degrees for many days. it has not been opened. Would it still be good for use ? I have not opened any of the cartons and I will just throw ...
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What are the effects of various dairy ingredients in quiche?
What are the effects of various dairy ingredients in quiche?
Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 different websites and ...
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What are the mechanics of raw milk and products made from it?
I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information is abundant. Yet, here I finally am with ...
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When can you NOT replace milk with almond milk? [closed]
I saw a video on making pizza and it seemed easy enough, but the recipe required milk to make the dough.
I try to avoid dairy and realized that once when making scrambled eggs that required milk in ...
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What cultures can be added to pasteurized milk to allow it to clabber like raw milk?
I have a dairy cow, and when I leave its raw milk on the counter for a couple of days, I end up with clabber (also called clabbered milk). However, I am not willing to take the risk of consuming non-...
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Yogurt has stopped thickening properly
I've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using the last of the previous batch as the starter ...
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Is it possible to treat dairy with lactase to make it lactose free at home?
Part of my unending series of ice cream related questions: I’m mildly lactose intolerant and usually don’t have a lot of upset from a small amount of ice cream. (Especially since cream is naturally ...
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What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?
Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm from the cow's body heat. In what ...
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Why homemade and certain artisan commercial butters have creamy texture but most commercial butters have oily texture?
Usually when you make homemade butter, and sometimes some commercial semi-artisan butters, for example french Isigny Ste-Mère Unpasteurised, the butter has a, what I would call "creamy" ...
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Dairy-free substitute for milk when marinating chicken
A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is ...
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Raw cream safe to consume after 125 F for 12 hours? [duplicate]
I was attempting to make clotted cream with pure raw cream (jersey cows) from the dairy farm.
I had my temperature too low I think though. I had it "cooking" at 125 F for 12 hours. It should have ...
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What exactly is the difference between all these dairy products?
I have heard cooks talk about the following products and was wondering what exactly they are and what the difference is between them?
Buttermilk, Creme Fraiche, Clotted cream, whipped cream, double ...
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Dairy substitutes for various purposes
I've been considering trying to reduce my dairy consumption for environmental reasons (I've long since reduced my meat consumption), but I'm not sure what to use for various substitutions.
I ...
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Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')
Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi is more soured (khatta means sour).
What'...
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Why didn't my ricotta curdle?
I've been making my own yogurt for a while – 1-2 quarts of whole milk, 12 hours cooked, into 1-2 pints after straining it all day. A few batches ago I started saving the whey. Today I tried to make ...
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Is there a maximum amount of time heavy cream can be fermented?
I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented longer?
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Can a sauce with dairy be jarred?
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated ...
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What stage of cooking chicken to use milk cream?
I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after ...
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Making Cream cheese and Mascarpone cheese at home
I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my starting ingredients.
All my cream cheese/mascarpone ...
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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?
When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into ...
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Do you need more yogurt starter for more milk?
I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually required than it would be for just 1L?
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My fridge door was left cracked open over night [duplicate]
My fridge door was left open over night with the fridge light on. Is my dairy products safe to eat?
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Is eggnog just a milkshake?
Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milkshake (with spices and alcohol).
Recipes ...
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Is skyr supposed to be fat free?
I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as someone who eats 6% yogurt I definitely found it lacking a certain ...
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Food industry: where does buttermilk go?
I've recently home- made butter.
Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk.
The fairly big amount of by-product/scrap, the buttermilk, due to:
half ...
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Why are fermented dairy products pasteurised?
Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destroy useful bacterias.I understand that ...
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How can a Bavarian cream that includes orange juice thicken with so much liquid?
I found a recipe for an orange flavored Bavarian cream with the following directions.
Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. ...
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Can I pre-prepare dauphinoise potatoes?
I am hosting my first Christmas for the mother-in-law so of course am freaking out.
I'm planning on cooking a roast something but with a slightly different spin on it from normal Christmas Dinner as ...
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Nutrition: Yogurt vs Milk [closed]
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finicky about calories. I have found that the low sugar content ...
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My posset curdled, is it salvageable?
Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
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Which foods are most likely contaminated by dairy due to processing methods used?
I am Vegan but also highly allergic to milk and wondered if anyone is familiar, or has come across any knowledge about which foods and food groups are typically processed in a factory which also ...
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Combine skim milk and cream to substitute for whole?
In what ratio would you combine skim milk and higher-fat dairy to reach an equivalent of e.g. whole milk? I ran out of whole the other day making bread, tried to add a splash of half-and-half to 2%, ...
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how to make a "biting" buttermilk
Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish buttermilk for example. (I've also ...
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How to make paneer at home like the packaged ones?
whenever I make paneer, it is somewhat sticky on the teeth and doesn't give that 'squeaky' feel.
I use the packaged pasteurized full cream milk.
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Vietnamese burnt sugar beverage
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately the staff did not speak fluent English ...
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Ratio of cream/butter to cheese in Alfredo with high fat cheeses?
I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and less creamy and smooth like I want it to ...
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How to achieve a flexible consistency on ice cream? (photos attached)
I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so ...
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Cheese making, acidic whey, denatured protein
I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as splitting agent for making panner(cottage ...
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Why does my ricotta cheese go bad in a few days?
No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the cheese, losing its mellow sweet taste) ...
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