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Questions tagged [milk]

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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0
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1answer
1k views

Using light cream instead of milk in crepes?

I have light cream with 15% fat. How can I use his cream instead of milk in crepes? Do I need to use water and what percentage?
0
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1answer
9k views

How long can milk be stored in the refrigerator after boiled and put in a Ball jar?

I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basically I'm doing a double-boiler setup in ...
10
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4answers
35k views

'Sweet milk' substitute in an old recipe

I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores I'm trying to find the best substitute ...
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3answers
10k views

Pasteurized milk that has gone sour

I have 1/2 gallon of milk (not raw) that turned sour in fridge (not curdled). Hate to throw it away. Can I safely use it to make cottage cheese or put into a chocolate cake?
4
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1answer
2k views

“Squeaky” homemade mozzarella

Last week I made mozzarella cheese (not fermented) for the first time. After heating the milk and removing the curds, I microwaved the curds repeatedly until getting them to 135 degrees F, then formed ...
1
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1answer
158 views

Making my cocoa mix into instant cocoa mix

Yes, I have read the answers to this question, but none of them are what I am after. I even posted an answer there, but it is an expensive, if delicious one. The key word I am after is instant cocoa ...
0
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5answers
26k views

Can you get sick from milk that's been heated at a high temperature?

If you have pasteurized milk that is steamed for lattes, could that end up making you sick? The steaming seems to occur at a high temperature.
0
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1answer
422 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 ...
6
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1answer
15k views

Is all lactose-free milk sweet?

I recently decided to try lactose-free milk to see if I might have a problem with lactose. I was happy to see Organic Valley has a lactose-free milk. I bought the 2% and it has a sweet taste to it. ...
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3answers
30k views

Replacing whole milk with sweetened condensed milk for cheescake

I am making a no bake cheesecake. It calls for milk but I just ran out. Can I substitute with sweetened condensed milk?
3
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6answers
20k views

Is condensed milk the same as sweetened condensed milk?

Is condensed milk the same as sweetened condensed milk? I have a fudge recipe that calls for condensed milk and I can not find strictly condensed milk, only sweetened condensed milk or evaporated ...
9
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4answers
13k views

Milk temperature for white sauce

Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see the comments). Also different advice from ...
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2answers
4k views

What should I set my refrigerator's temperature control's to keep it coldest?

I have a refrigerator with 1 3 7 9 for temperature control. Where should I keep the indicator to keep it coldest? The milk is getting sour.
0
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1answer
2k views

Is my milk spoiled? [duplicate]

How long does it take milk to spoil? I left a gallon of milk in the trunk of my car for about 15 hours. I forgot about it when I got home from shopping, I didn't remember until I woke up the next ...
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4answers
11k views

Milk instead of water for sourdough?

I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed the starter with milk instead of water. ...
5
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5answers
17k views

What causes curding in this case: heating milk with large quantities of sugar

Yesterday I decided to try to make dulce de leche or caramel. I did not follow a recipe: I was as curious to see what would happen as I was hungry for sweet, caramelised, milky sugar. I mixed semi-...
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8answers
27k views

Steel Cut Oats: cooking in milk vs. water

Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water for ~25 mins and then (1/2 cup of milk + ...
0
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1answer
3k views

How long can pasteurized milk be refrigerated?

The shop where I get milk (homogenized, pasteurized) is quite far from my home. So I would like to buy more milk per visit. Would like some expert advice on storing and handling the extra milk. How ...
4
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12answers
26k views

Getting butter from yogurt

The common way for taking butter from milk is to shake the cream captured from milk. There is also a traditional way to shake yogurt to separate butter. However, I was unable to find any instruction ...
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2answers
1k views

Getting cream from evaporated milk

Separating cream from raw milk does not have high yield. This should be easier when the milk is concentrated, as we want to separate the watery part of milk, which is already disappeared in evaporated ...
5
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7answers
84k views

What kinds of milk are low in carbs?

What kinds of milk are low in carbs? I have heard about coconut milk but I'm not sure what's best. PS: I am from India, maybe someone might want this info:-)
5
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2answers
7k views

What to do with leftover whey from vinegar-based cheese preparation

Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation ...
7
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8answers
15k views

Hot tea with lemon juice and fat free milk: how to prevent curdling?

So I know it may sound a bit weird, but I like milky tea with some lemon juice added. I pop a teabag into the mug, fill it about 2/3 with boiling water, let seep a bit, remove teabag, add some freshly-...
6
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5answers
12k views

Making hard cheese from milk by vinegar

I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Different recipes suggest 1/4 - 1/8 cup of ...
3
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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 ...
0
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6answers
10k views

How can I make whipped cream if I can't always get cream?

I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a ...
3
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1answer
1k views

Is sterilized milk safe to use with a breadmaker's timer function?

I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program starts. I'm using the timer function to have ...
5
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5answers
23k views

Is it possible to make yogurt and cheese from spoiled milk?

I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
8
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2answers
10k views

Can you make latte-art with a panarello wand?

I have a deLonghi Icona coffe machine. It contains a steaming wand of the panarello kind (with a hole in the top that automatically injects air). I tried to steam the milk to create a microfoam that ...
3
votes
2answers
33k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
3
votes
1answer
3k views

How to separate milk kefir grains?

How many kefir grains will make a quart size of kefir? I think I have too many grains in one batch. I also am still a novice, been at this five months. I enjoy making it, and have many grains. Some ...
0
votes
1answer
556 views

How long can milk products be frozen before spoiling? [duplicate]

I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of cheese melted in. I realize that if I thaw and re-heat ...
4
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5answers
60k views

Is it bad to boil milk?

In another question, I asked about pasteurization of raw milk at home. I got some interesting comments (of course, I further searched on the internet) that some people prefer not to pasteurize raw ...
7
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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 ...
5
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1answer
445 views

What is the name of this drink and is there a substitute for the pineapple?

In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation: Put a slice/piece of pineapple about two inches per side in a bottle of milk. Put the milk ...
2
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2answers
907 views

What accounts for the softer texture and sharper flavor of Italian ice creams?

I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?
9
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11answers
39k views

Substitute to milk in coffee?

I'm looking for a substitute to milk in the coffee... something that will have the same effect on the coffee (tone down the bitterness of a coffee cup) put that wont turn bad after two weeks. Here's ...
19
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5answers
95k views

Fresh milk curdles when added to hot coffee and tea

Came in to work this morning and made a round of coffees, the same as yesterday. To freshly washed and fully rinsed mugs, I added instant coffee, and the milk then filled with boiling water and the ...
17
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4answers
90k views

How can you recognize cold milk that has gone bad or is about to?

The methods that I know to test cold milk is to either boil it and look for the break, taste it (yuk!), or hope it smells bad enough to know it's bad. Is there an easy and scientific way to know ...
5
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3answers
2k views

How can I improve rich taste of spiced milk tea?

I don't have experience in preparing milk tea. I do have good previous experiences with preparing lemon tea, ice tea and black tea. I mostly used to drink black tea or lemon tea, but nowadays I have ...
2
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1answer
459 views

Making cream cheese from raw, non-homogenized milk, what to do with the cream?

Of all the recipes I've seen for cream cheese from raw milk, I haven't seen any mention of whether to skim some of the cream, shake it in or something else. My initial guess is to leave the cream and ...
5
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3answers
5k views

Oatmeal & Lactose Intolerance

I work as a kitchen aide in an assisted living community. I assist the cooks in some aspects of kitchen prep (mostly non-cooking), but occasionally I help in the actual cooking of food. For breakfast, ...
1
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2answers
10k views

Is it okay to boil milk (making steel cut oats)

I am trying to make simple oatmeal (steel cut), and on the package the directions say to boil milk, add the oats, then simmer for 25 minutes. But the milk is starting to get a film on top and is ...
5
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5answers
30k views

Substituting almond milk for regular milk in coffee without bitterness

I've tasted my local coffee shop's specialty coffee in which they substitute homemade almond milk for regular milk, and it tastes creamy and smooth. No bitterness. When I try to recreate this with ...
3
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2answers
21k views

Why does milk curdle after being boiled with ginger?

I had heard that raw or simply pasteurized milk does curdle if Ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature ...
2
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1answer
258 views

Would using milk powder better than fresh milk when poaching?

I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being ...
2
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3answers
205 views

Steam “nature” of cappuccino steamers

Is there a difference in the "nature" of the steam being produced by the steamers in the espresso machines? I have a decent espresso machine, but apparently even a professional barista who I know can'...
1
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1answer
3k views

What is the difference between Milk Chocolate and Dark Chocolate?

What is the difference between Milk Chocolate and Dark Chocolate? Does Dark Chocolate not have milk? What are each made out of that make them different?
5
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1answer
167 views

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?

Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% ...
3
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1answer
2k views

Substituting soy milk for regular (cow) milk in crepes/pancakes

I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to brown a lot faster than they usually do, ...