Questions tagged [dairy]
The dairy tag has no usage guidance.
84
questions
0
votes
0answers
36 views
If I am allergic to casein, can I eat lactose? [closed]
I am allergic to casein. Can I eat lactose that is added to foods as a binding agent?
4
votes
1answer
155 views
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 ...
1
vote
1answer
99 views
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 ...
1
vote
1answer
137 views
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-...
0
votes
1answer
42 views
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 ...
7
votes
1answer
156 views
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 ...
1
vote
2answers
165 views
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 ...
-1
votes
2answers
141 views
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" ...
3
votes
1answer
2k views
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 ...
0
votes
0answers
15 views
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 ...
9
votes
2answers
2k views
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 ...
2
votes
2answers
121 views
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 ...
5
votes
2answers
2k views
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'...
1
vote
1answer
567 views
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 ...
0
votes
1answer
115 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
295 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 ...
3
votes
2answers
593 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
116 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
votes
0answers
94 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
86 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
316 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
384 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
439 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
2k 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
491 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
1k 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
132 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
24k 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
149 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
181 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
313 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
543 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 ...
8
votes
3answers
897 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
votes
3answers
2k 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
7k 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
10k 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
1k 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
160 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
67 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 ...
4
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 ...
4
votes
5answers
36k 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 ...
4
votes
3answers
3k 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
10k 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
154k 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
237 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
17k 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 ...
