Questions tagged [dairy]
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70
questions
0
votes
1answer
39 views
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?
8
votes
2answers
2k views
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 ...
2
votes
0answers
92 views
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 ...
2
votes
2answers
97 views
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 ...
17
votes
3answers
4k views
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 ...
2
votes
2answers
85 views
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?
0
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0answers
60 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
votes
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 ...
4
votes
1answer
78 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
224 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
145 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 ...
2
votes
1answer
403 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
1k 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
votes
0answers
478 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
votes
1answer
668 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
129 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 ...
4
votes
3answers
12k 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%, ...
2
votes
1answer
118 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
votes
1answer
158 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
222 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
505 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
515 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
3k 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
4k 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
votes
4answers
6k 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
votes
1answer
818 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
151 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
64 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
4answers
2k 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
18k 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
2k 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
7k 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
131k 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
218 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
11k 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
765 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
92 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 ...
1
vote
1answer
823 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
votes
1answer
424 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 ...
3
votes
3answers
955 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
53k 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
3k 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
votes
5answers
12k 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
27k 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
3k 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
14
votes
7answers
48k 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
371 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 ...
