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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2
votes
1answer
138 views

Which cooking device allows flexible temperature programming?

A typical electric oven seems both an overkill and insufficient to make baked milk or a home made diary product like joghurt or matzoon. overkill: too big, energy consumption, might be needed for ...
1
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1answer
44 views

Matzoon and lactose chemistry

Could you make matzoon from lactose free milk? Or, are sour bacteria eating it away to unproblematic amount in terms of lactose intolerance? https://en.m.wikipedia.org/wiki/Matzoon
9
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1answer
664 views

What milk and yoghurt is the best for mango lassi?

What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi? I'd like to prepare a typical mango lassi, based ...
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3answers
79 views

Milk expiration date [duplicate]

The date on my milk says 11/12/19, and its passed. I was going to dump it so I smell it and it smelled normal?? Is it still ok to use? Because I have another gallon in the fridge (they come in pair)
1
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1answer
45k views

Is mixing coffee with milk directly unhealthy? [closed]

Scientifically speaking, is there a reason not to mix coffee with milk directly? I remember reading once, that milk is like the antidote to coffee and there is a bio-chemical reason why this makes ...
2
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1answer
97 views

How can I make a yogurt starter culture from scratch?

Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw videos explaining how to make yogurt ...
3
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1answer
124 views

Is the milk spoiled when a thin layered textured appears in the bottom of pan?

I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40 degrees) I keep it (packaged when not ...
2
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4answers
7k 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
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1answer
40 views

Non fat bakimg milk powder vs regular

I recently bought milk powder for baking which is non fat, Can I use it to make non fat milk or other non baking uses? Thanks a lot
4
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2answers
117 views

Yoghurt making : effects of temperature and duration [duplicate]

As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation ...
0
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1answer
40 views

Can I make skim milk from whole pasteurize homogenized milk/yogurt?

I'm trying to turn whole milk/yogurt into skimmed/no fat milk/yogurt. I don't live in US and no fat dairy products are 4-5 times expensive also hard to find in store. Can I just whip pasteurized ...
24
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15answers
9k views

Keep milk (or milk alternative) for a day without a fridge

I like to drink my coffee with milk, but my new place of work has no refrigerator I can use. Is there any milk or milk-substitute I can use that will not taste funny around 15 o'clock, when I remove ...
5
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5answers
24k 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 ...
2
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3answers
99 views

Prepare something with unopened milk that sat outside the fridge?

Unopened pasteurized milk sitting outside the fridge for 12 hours. It's now in the fridge and not yet open. To be on the safe side, will not be consumed as normal. Can something be made out of it? It'...
0
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5answers
27k 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.
17
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6answers
81k views

How to properly freeze kefir grains

I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often. I want to store some ...
2
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3answers
144 views

Dry milk powder subsitute

I'm making bread and the recipe is calling for 10g od dried milk powder and 260g of milk. I don't have any dried milk powder and there's no place to get it near me. In other posts, I saw that you ...
5
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3answers
800 views

How acidic does a mixture have to be for milk to curdle?

I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this ...
144
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7answers
76k 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 ...
4
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1answer
76 views

Should I rinse the flax seeds after soaking them when making flax milk?

I started making my own non-dairy milk. Having looked at multiple recipes, I saw that some call for soaking the flax seeds before processing them to make milk. My questions regarding making flax ...
1
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1answer
269 views

Sourdough starter with milk vs just using regular starter and adding milk separately?

How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
3
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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 ...
17
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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
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1answer
170 views

Can I turn skimmed into whole milk?

Usually, we use milk with 1.5% fat. Occasionally, I need whole milk for a recipe. Can I somehow "enrich" the skimmed milk so that I have more or less whole milk?
2
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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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1answer
101 views

Can you boil milk and let it fully cool then bring it up to 100 degrees F for yogurt?

I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fridge and bring it back up to 110 degrees ...
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0answers
4k 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 ...
4
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2answers
168 views

creme patissiere too solid

I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla ...
28
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5answers
159k views

Is there an alternative to condensed milk?

In Denmark we don't have condensed milk in our regular stores and I've actually only seen it in an UK-import store a few years ago. Is there an alternative to it or can you craft it with regular ...
10
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2answers
27k views

Can I substitute Soy Milk when a recipe for baking calls for regular milk?

If a baking recipe calls for regular milk, can I substitute Soy Milk...
2
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2answers
779 views

Is Jalebi acidic?

I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the milk and may make my recipe a dud. If it ...
0
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1answer
145 views

Could I boil rose milk?

I forgot to boil the milk before I added rose milk essence in it. Could I boil now? I have been keeping the mix in the refrigerator for 5 hours now. I am not sure could I boil the milk now or not.
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:-)
13
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13answers
65k views

Instant coffee with only milk?

I like milk. So I thought of doing milk with instant coffee. I mean, I have coffee here but it says I should use water. I always use it with water and put a little bit milk. Can I also use only milk ...
19
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5answers
317k views

Powdered milk in bread recipe

I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...
10
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6answers
19k views

Fastest way for cloning Milk Kefir Grains

It's about two weeks that I make Kefir at home. I started with three mid-size Kefir grains, and now I have six ones (three of them are really big) Now my friends get interested in making Kefir too. ...
0
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3answers
2k 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 ...
1
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1answer
64 views

Premixed Bircher muesli (cereal) - soak overnight or ready-to-eat?

I want to try Bircher muesli, a trending cereal where you usually mix oat with some fresh fruits and nuts and then soak it in milk overnight. In the supermarket I stumbled over a premixed Bircher ...
7
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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. ...
3
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2answers
22k 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 ...
1
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1answer
183 views

What would be considered thick milk in old recipe

I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read. Full recipe is 1 c sugar, 2 eggs, 1 c ...
18
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1answer
64k views

Why and when does a skin form on heated milk and how can I prevent it?

When I heat milk, sometimes a skin forms on it, which I'd like to avoid. I originally thought that this happens above some specific temperature, but after paying attention more closely, it seems to me ...
10
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5answers
31k views

Is sweetened condensed milk a substitute for evaporated milk?

I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
1
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1answer
252 views

Would trying to boil blood that's been treated with an anticoagulant in an electric kettle break the kettle?

I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there are electric kettles that can boil milk....
14
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15answers
23k views

Can I boil milk unattended (and still keep the pan clean)?

Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat keep scraping the bottom of the pan ...
0
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1answer
3k views

How to make microwaved condensed milk caramel sauce properly?

When I tried making, but it always necomes pieces, and if I continue to turn it into a caramel brown colour, very dry, and turns into candy. What is the a recipe for making a caramel sauce in a ...
31
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3answers
25k views

Why is putting hot milk in a thermos not recommended?

A colleague of mine just got a new thermos (inox), this model, and actually read all instruction, and we were surprised to read that it is not recommended to pour hot milk in the thermos. My opinion ...
2
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1answer
273 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 ...
4
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4answers
19k views

Can soured raw milk be used to make yogurt?

I have a large quantity of raw milk at my disposal, and am trying to find creative ways to use it. Various web sites (here, here, and many others) have suggested that raw milk, even (perhaps even ...
16
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3answers
7k 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'...