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Mooo! Questions about this dairy substance need not be limited to cows but should be about the handling of milk as a primary aspect of the question.

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29 views

If a milk is fermented in to a yogurt naturally is it safe to use it? [duplicate]

In summer due to heat the raw milk in fermented into yogurt.Is it safe to use that yogurt.
2
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1answer
98 views

Does reduced fat milk contain additives to mimic the taste of whole milk?

I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk over any other sort of reduced fat milk. I ...
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0answers
145 views

How to prevent milk overflow from pan? [duplicate]

Note - To avoid duplication, I have referred the related question. Many a time, it happens that I put milk on the stove and forget about it while doing other work. So, milk always boils over. What ...
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1answer
66 views

Bircher muesli: how to make oats soak liquid

Recently I've been making bircher muesli for breakfast, but oat flakes never seem to soak much liquid. They remain mostly a separate layer in a milk soup (separate from milk and from each other). And ...
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1answer
59 views

How to make buttermilk at home? [duplicate]

A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own
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0answers
21 views

How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?

I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization ...
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4answers
283 views

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is ...
2
votes
1answer
122 views

Why should milk boil to the rim?

In some cases hot milk is needed. My example is a ready made mixture for milk rice. The direction says I should heat the milk until it shows foam raising, which often raises up to the rim (or more). I ...
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3answers
127 views

Replacement for Almond Milk

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...
2
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1answer
92 views

Overcooked yogurt : what did I actually do?

I tried to make yogurt by slowly heating yogurt diluted in milk, but I forgot to watch it. When I checked a few minutes later, it was above 70 °C and the whey had separated from the "yogurt". The ...
1
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1answer
57 views

Non stick pan browning milk vs stainless steel

We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all settings on our induction cooker ...
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1answer
153 views

Is it possible to use jam instead of sugar to make a dough?

I followed this recipe to make a dough for cookies to dip in milk: 300g flour 1 egg 70g sugar 60g milk 50g butter 10g yeast However I replaced sugar with jam (~100g) and butter with yogurt (~200g). ...
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1answer
81 views

My cultured butter homogenised again after separating

I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to separate, drain, dry, etc. I don't own ...
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2answers
270 views

What is this paste I got from boiling down coconut “whey”?

I have been fascinated with taking byproducts of a fresh coconut, and this time I got this sweet and very sour paste from boiling down coconut "whey" First, let me explain what is this coconut whey : ...
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votes
1answer
177 views

What is milk classified as once you pour it on cereal?

I recently came across an image posing the question of whether milk would be properly classified as a beverage, broth, or sauce once it's poured on a bowl of cereal. I'm not sure if it's any of those ...
2
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1answer
34 views

Can I re-heat Ricottta that hasn't seperated into whey fully yet?

I am making Ricotta Cheese with Lemon Juice for my acid. I got it to 200 degrees then added my salt and acid. Perhaps i didnt add enough. I have 7 cups milk, 1 cup heavy creme, 3 tsp salt, 5tbsp lemon ...
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0answers
1k views

Does soaking liver in water instead of milk work well?

I researched and found that milk reduces the absorption of iron in your body. I have low iron and was wondering if I can soak liver in water instead of milk. Is it possible to soak liver in water ...
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0answers
31 views

Under which circumstances will the mixture of flour, egg and milk become spoiled? [duplicate]

everyone. I recently bought a breadmaker and I wanna set the timer for 8h in the night to have bread in the morning.And I wanna add egg and milk to the whole wheat flour. Nowadays it’s usually 17-20℃ ...
2
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2answers
396 views

Does near expiration date milk continue to “age” in a cooked dish?

I was so happy to find this site. From what I've read, it seems very friendly and non judgemental.😊 I have 2% milk that has two more days before its Best Buy date. If I use it in a baked casserole, ...
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1answer
61 views

Milk not spoiled yet [closed]

Why has my milk not spoiled. It is over a month old and it still taste fresh. I bought it on February 10th or so. Its sell date is feb 21. And it march 15th Is this odd??
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3answers
185 views

I dont have refrigrator what are ways to keep milk without that?

What are old ways to store milk without refrigerator. I boiled twice a day still it spoils.
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0answers
18 views

Making yogurt with soured fresh milk? [duplicate]

I typically make yogurt with packaged starter from fresh raw milk that I first pasteurize and then make the yogurt. However, I have some fresh milk that is a couple days past the expiry date and I'm ...
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1answer
383 views

what to mix with milk other than sugar to give good taste [closed]

I want to drink milk without adding any sugar [ for Diet ] is there any alternative for sugar to mix with milk which give good taste ? I dont want honey [ more calorie ] , stevia , cocoa butter [...
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2answers
767 views

How to keep cream from separating in milk?

I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the cream will separate from the ...
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0answers
36 views

Left Hamburger Helper out over night [duplicate]

I cooked hamburger helper last night. I used: 2lb grass fed (practically no fat) beef from a farm 3 boxes of hamburger helper noodles and cheese powder 6 tbsp of butter 4.5 cups of whole milk (...
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1answer
140 views

What is the way to use a readymade double boiler with whistle?

I have purchased this double boiler. It is written that we have to fill water after opening the whistle. How much water am I supposed to fill? How do I know that? I filled it completely with water....
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1answer
443 views

How can I tell if my kefir is healthy?

I have been given some kefir grains but, no having tasted kefir before, I can't tell if there's something wrong with it. Is there some way to tell? For the record, the taste is like a mix between ...
3
votes
1answer
367 views

The Perfect Smoothie - Liquid Milk versus Powdered Milk

I recently attempted to make myself a Strawberry Milkshake Smoothie (as what is defined here, that is, no ice cream used) and failed miserably. This made me wonder about two things regarding this ...
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0answers
605 views

Milk spilled on the stovetop - Do I have to clean absolute everything?

I was doing a one pot mac n cheese and the milk kinda came out. I started cleaning the top, remeved the electric burners, went under where I noticed a big spill. I abosbred it all mostly with some ...
5
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2answers
685 views

What is the difference between “European Butter” and American butter?

I am in America, recently I noticed in my grocery store in the last year or two that there is a type of butter called "European Butter". Is "European Butter" really different from regular butter, yes/...
1
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1answer
174 views

Sperical lumps in milk

Got to work this morning and made the first round of drinks and everything was fine with them. We then made the second round about an hour later with the same milk, same kettle, same instant coffee ...
142
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7answers
53k views

Why would boiling milk in an electric kettle break the kettle?

Or: is it safe for the electric kettle's integrity and overall functionality to be used to boil non-water liquids such as milk? *note: I know milk may burn onto the element and be difficult to clean ...
1
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1answer
73 views

Why is the skimmed milk fizzy?

I put bananas, honey, almonds and skimmed milk in the blender and blended it. When it was all blended the surface had a layer of tiny bubbles and there was a audible fizzing sound, like from a soft ...
4
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1answer
162 views

Why does honey prevent porridge congealing?

I like my porridge cold so I typically prepare it in the evening and store it in the fridge for breakfast the following morning. My recipe normally includes 1/2 tbsp of honey for sweetening. When I ...
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1answer
149 views

Alternative for Swenson condensed milk. I'm diabetic

I'm diabetic. I've been given a receipt for ice box pie that uses this milk. What can I use to replace it with less sugar than receipts shown? It's made with Kool-Aid and cool whip.
3
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2answers
824 views

How can I replace sweetened condensed milk in key lime pie with goat's milk?

I want to make a Key Lime pie using only goat's milk(cow's milk allergy issues). The filing is usually, if not always, made with condensed milk. No one sells sweetened condensed goat milk - not even ...
9
votes
1answer
722 views

Is burnt milk that sticks to a pan something used in cooking ever? Does it have a name?

This might be a weird question but I have to ask it anyway. I make my dad boiled milk and I find the burnt milk that sticks to bottom of the pan has got a really great taste. Does it have a name and ...
2
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1answer
469 views

I want to add milk powder in my bread recipe - what ingredients below do I reduce and by how much?

I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sugar, yeast, butter. By what proportions ...
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0answers
381 views

Fresh, pasteurized, UN-opened milk in a plastic carton left in a hot car…safe or not? [duplicate]

Dear food & cooking wizards: I managed to leave an unopened, fresh, new, half-gallon of 2% milk in my car on the hottest day of our summer (so far, anyways) in the balmy state of Arizona (sarcasm ...
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0answers
355 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 ...
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1answer
95 views

Preserving small amounts of milk

My husband and I do not drink milk during the week, and rarely use it for cooking. However, on weekends when I am home I like to make coffee and have it with milk. The problem is it is very expensive ...
3
votes
1answer
58 views

Why do some plant based milks require more emulsifiers than others?

I used to making milk from sunflower seeds and I always add the same amount of xanthan gum. I made my first raw quinoa milk and the water separated - but just a bit, maybe 1/4 of an inch - despite the ...
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1answer
183 views

Is raw quinoa milk safe?

I've read about saponins in quinoa, some say you need to thoroughly rinse it while others say you don't need to since they have already been washed at processing plants. Say I rinse it to make sure ...
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1answer
694 views

can whole milk with corn starch be used to make caramel sauce?

I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content of whole milk being too low,....so I was ...
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1answer
1k views

Milk seal didn't break

I had a jug of Milk todaynand I was trying to open it ... instead of the seal breaking ... the whole lid mechanism popped off. It made a cracking noise so I'm sure the thing was sealed . It wasn't ...
5
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1answer
663 views

What is “reconstituted” milk?

Here in Chile nearly all milk you can buy in supermarkets is UHT milk in tetra bricks. Some brands state on the carton that the milk is "reconstituted", while others state that it is "not ...
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1answer
743 views

When milk is poured into cereal, what is it? [duplicate]

Is it a broth, a sauce, a beverage, or other? this was a question posed to me and I have clue how to answer this.
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2answers
617 views

Can I separate cream from powdered​ whole milk?

Can I separate cream from powdered whole milk? I spend much of my time in the Philippines and milk is very expensive and cheeses are almost impossible to get. I am making pizzas and I want to make my ...
4
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1answer
221 views

Is my heavy cream not actually heavy cream?

I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat. I purchased a gallon of D enriched whole milk today, as well as some heavy "whipping" ...
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3answers
4k views

Why do you need raw milk to make butter?

I was reading about making butter at home and all the recipes called for raw (I presume this means unpasteurised) milk. Why is this? They also said to wait for the cream to separate from the milk. I'...