Questions tagged [dairy]
The dairy tag has no usage guidance.
0
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0answers
55 views
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?
16
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6answers
7k views
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 ...
3
votes
1answer
71 views
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 ...
4
votes
1answer
199 views
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 ...
1
vote
2answers
93 views
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 ...
3
votes
1answer
378 views
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. ...
1
vote
1answer
995 views
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 ...
4
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0answers
421 views
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 ...
0
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1answer
507 views
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?
4
votes
1answer
107 views
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 ...
5
votes
3answers
8k views
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%, ...
3
votes
1answer
98 views
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 ...
0
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1answer
142 views
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.
2
votes
2answers
179 views
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 ...
0
votes
0answers
475 views
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 ...
7
votes
3answers
384 views
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 ...
2
votes
2answers
2k views
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 ...
0
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3answers
1k views
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) ...
1
vote
2answers
3k views
Why did my ricotta cheese did not completely melt in the Alfredo?
Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
3
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4answers
5k views
Does commercial sour cream still contain live bacteria?
Does commercial sour cream still contain live bacteria? A family member cannot consume them, so I am looking for a way to recognize sour cream without live cultures.
0
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1answer
693 views
Does creme fraiche contain live bacteria in the same way that yoghurt does?
Is crème fraiche 'live', like yoghurt is? Or is it 'inert?'
4
votes
1answer
145 views
Homemade butter not softening properly
Recently made butter in my stand mixer. Squeezed it dry and rinsed it before kneading in sea salt. However, when left out the butter is not softening as store bought butter would to make it ...
1
vote
0answers
62 views
Why would milk form a dense emulsion when warmed?
About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour milk, and separates into tiny cheese ...
3
votes
3answers
1k views
What's the difference between heirloom and direct-set yogurt cultures?
Yogurt cultures seem to come in two varieties: heirloom and direct-set.
The difference between the varieties is that one is a carefully selected mix of bacterial strains (direct-set), and the other ...
3
votes
3answers
15k views
I accidentally froze a carton of Half and Half. Is it ruined?
My fridge got set a wee bit colder than it should've and most of my liquid stuff has frozen. Fortunately all I had in there at the moment was some bottled water, some fruit juice, and a carton of half ...
3
votes
2answers
1k views
Why does yoghurt need to feed on milk products? Why not plain sugar?
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.
My question is - why does it need to be lactose that the yoghurt ...
2
votes
4answers
5k views
How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be made in the churn with no additional dishes ...
4
votes
4answers
114k views
Is it bad to eat cheese after its expiry date? [closed]
I accidentally ate some packaged shredded cheese without knowing its expiration date. It expired in December and it is now February. it tasted fine, and it wasn't moldy. will I be okay? or should I ...
2
votes
1answer
214 views
Low-fat quark plus blended blueberries — texture changes over night?
I tried to prepare my own blueberry quark by
blending (about 200g) of (European) blueberries and
gently mixing the result with 500g of low-fat quark.
Season to taste with sugar.
The result is nice --...
6
votes
4answers
9k views
Is yogurt plus milk considered buttermilk?
I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe (buttermilk biscuits) calls for buttermilk and I'd like to know if I can use this ...
1
vote
1answer
707 views
Why might I have trouble making butter from Crème Fraîche?
I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've "churned" it with the hand mixer for 20 minutes or ...
1
vote
1answer
88 views
cooling pasturized milk
I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have conditions to do it, I guess. Instead, the ...
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1answer
718 views
What cheeses have the least amount of whey in them (or not at all)?
What cheeses have the least amount of whey in them or not at all?
0
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1answer
407 views
How to make mozzarella with rennet?
I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by the process took more than 30min and ...
2
votes
3answers
878 views
Quick tiramisu with many restrictions
My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions:
The time frame of the kitchen means they only have ...
2
votes
2answers
48k views
How long is coffee with creamer added safe in a thermos?
I'm not sure if this or this questions' answers satisfactorily cover my question but I am seeing a lot of answers that talk about the shelf-life of coffee and say things just "change" when adding ...
4
votes
1answer
2k views
What ingredients can be used to prevent rapid ice cream melting?
I added Guar gum and xanthane gum when I made ice cream, but 15% of it still melted before I put the ice cream in the fridge.
What ingredients can I use to prevent my ice cream from melting this fast?...
3
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5answers
11k views
How to effectively take cream from milk?
I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after ...
3
votes
1answer
22k views
Is it ok to use sour cream as substitute of sour yogurt?
I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt.
I know they'...
7
votes
5answers
26k views
How to safely handle raw milk?
I have a couple of questions how to use fresh milk (not pasteurized) coming directly from cow in village (in traditional way, of course).
How long it should be boiled before usage?
Is it better to ...
2
votes
1answer
2k views
I left creme fraiche out of fridge for 2 hours it turned bad
How long can you keep creme fraiche out of the fridge before it gets spoiled
10
votes
6answers
36k views
Making yogurt without heating milk?
Most recipes for yogurt indicate that you should heat/boil the milk, then cool it.
Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
3
votes
3answers
357 views
Will flavors marry in compound butter if given sufficient time to rest?
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free.
If you make a salsa (for example) and store ...
3
votes
2answers
1k views
What are the benefits of making butter at home?
I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store?
I do not have access ...
2
votes
1answer
2k views
Which thickeners work well with dairy?
I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do.
Thanks a lot for any help!
3
votes
1answer
748 views
When using melted butter, is rendering (clarifying) always preferable?
I was looking at this question:
How do I butter popcorn without making it soggy?
And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, ...
2
votes
5answers
31k views
How Do I Fix Curdled Mascarpone Cheese?
I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled.
The ingredients I added to the mixture include:
full cream milk,
vanilla essence,
and icing sugar.
Why would this mixture ...
8
votes
2answers
1k views
Why does Béarnaise separate as opposed to crème brûlée or lemon curd?
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate.
As far as I've understood, it ...
4
votes
1answer
190 views
Does dairy (e.g. crème fraîche) spoil faster if using the same spoon in older and newer product?
If I'm using up the last of one package of crème fraîche and then starting on a newer package (later "best by" date), I avoid using the same spoon because of a theory that the newer package will get ...
3
votes
1answer
20k views
Why did my Crème Fraiche split?
I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years.
Recently the ...
