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62

The difference between whole milk (or any milk, really) and half-and-half is one of fat content, not overall concentration. Half-and-half gets its name from being a 50/50 blend of milk and cream, which normally separate because the less dense fats concentrated in cream float naturally to the top of the mostly-water milk. However, milk also contains a number ...


34

There is no single, universal technique for making random food "fluffy". And you may have to live with significant changes in the recipe and in the final results if you try it. Classically, you have three types of foams. One is fat-based, the other is protein-based, the third depends on sudden gas production/dissolving. The fat-based foam is only ...


30

Yes, your butter contains water - which is perfectly normal. While oil is 100% fat, butter is only around 80%1 fat plus some protein and ca. 15% water. Regarding your question where the water comes from - If you look at how butter is made, it becomes obvious that the water was there from the beginning: You start with cow's milk, which has a natural fat ...


15

You can explore "culinary foams" or "espumas". There are plenty of resources on this site and the internet. These can be made from many flavor bases, with the addition of ingredients that range from those found in your kitchen (egg whites) to ingredients you might have to purchase (a variety of hydrocholloids). There are many types of ...


14

Whipped cream is whipping cream after it has been whipped. Whipping cream is just cream with at least 30% fat content (that would be called Light Whipping Cream in the US). Heavy Whipping Cream contains at least 36% fat and up to 40% and rarely (in the US) even higher. Until these creams are whipped, they are just liquid. After they are whipped, they're ...


13

You can't really substitute double cream for butter as the fat/water ratio is different - it's basically just too wet. However, guess what they make butter out of - cream! If you 'over whip' cream, the fat separates from the liquid leaving you with fresh butter. Naturally this is easy if you have an electric mixer. If you're doing it by hand, prepare to be ...


12

Pretend milk is Kool-Aid The cream is sugar and the Mr Strawberry is a powder with strawberry taste but no sweet. I am supposed to mix 1 pack Kool-Aid, 1 cup sugar, and 1 gallon water. I mess up and put in 2 cups of sugar. If I dilute down the sugar with a gallon of water I get the sugar ratio correct but now the Kool-Aid ratio is 1/2 what it is ...


11

You're comparing different quantities. A serving of cream (per your label) is a tablespoon. You're comparing that to 1 cup (or 16 tablespoons) of milk. The percentage that you're seeing is not what percentage of your dairy product is fat, but the percentage of the recommended daily amount of that nutrient found in a single serving. % Daily Value is figured ...


11

If you are trying to make chocolate frosting using whipped cream, you need to: Whip the cream first. Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut and fold method) Add this mixture to the remaining whipped cream and fold it. Don't over-mix it, it would knock out the air from the whipped cream. To make ...


10

I would suggest making a Mornay sauce (Béchamel sauce with cheese) which you should find will hold together well and provide an unctuous, rich, spreadable texture. Simply melt butter in a saucepan over a medium-low heat, whisk in an equal quantity of flour, cook it out a little, then add cold milk, whisking all the while, until you get a smooth sauce like ...


10

Commercial butter has about 80% fat, 15% water and 5% solids. Depending on where you are located double cream has 48% fat (UK), 40% (Canada) and the remaining fraction is obviously water and little solids. Supposed, you need 100g butter in your receipe. This means that the dough will have 80g fat and 15g water (for a simple calculation I omit the content ...


9

Ice cream depends critically on the fat in the dairy to form the structure and mouth feel. Ice cream mixes there fore are typically fairly high in dairy fat. You have substituted a comparatively low fat mock cream. which simply does not have the fat necessary to create the body of the ice cream. In fact, the so-called homemade cream recipe is just ...


9

You need to make processed cheese, aka American cheese, out of it. Parmesan is harder to use in such an application than other cheeses, because it is drier. I would suggest starting with other cheeses until you have mastered the process. The basic process is to make a paste-like substance out of your cheese and some condensed milk in the food processor. ...


9

It's difficult to say what exactly happened to your cream so it got lumpy, but it's quite possible that it's overbeaten. When making chocolate whipped cream you should make sure to chill the mixture thoroughly. I always let mine stay in the fridge over night. This of course only works if you mix enough cream with the chocolate, otherwise it gets too hard ...


8

There are several ways to thicken without turning it into whipped cream or imparting other flavors: Boil until reduced to desired thickness (whisk constantly, do not burn which will cause the flavor to change) Add and incorporate gelatin Add and incorporate corn starch or flour Your desired thickness will dictate how long you boil or how much you ...


8

"Authentic" carbonara does not have cream. It's made with just guanciale, egg (yolks and whites), pecorino romano, and black pepper. Thanks to @GiuppeP for the clarification. However, at least in the US (and, it appears, Canada) there is tremendous variation to what folks call "carbonara". What is more relevant to the question is technique. Whether you ...


8

Coconut cream is a more concentrated version of coconut milk, with more fat but also more coconut solids. Coconut milk won't mix well with additional coconut oil, because without the additional solids the emulsion will be unstable. If you'd like to make your own coconut cream from scratch, you'll need a coconut. Alternatively, buy it directly, or skim it ...


8

It depends on how the cream was treated. If it has buttered up, or is just on the cusp of either buttering or turning sour, you can no longer whip it, it will coalesce and curdle instead of creating a foaming. It is a gradual thing, you cannot say when a given batch of cream will whip well and when it will curdle. The most you can do is to note the relative ...


6

Here's a link to the US specifications: 21 CFR PART 131—MILK AND CREAM From there: Light Cream (18% or more fat) Heavy Cream (36% or more) Dry Cream (I've never heard of it, 40% or more) From the percentages provided by Papin's answer, it looks like: U.S. Light Cream is likely Single Cream equivalent Some U.S. Heavy Creams may be close to Double Cream U....


6

If the directions say that you should beat your cream and sugar until you have peaks, then whisk in eggs then that may be a possible cause of your results. You've just put loads of air into the cream, then you're supposed to beat eggs into it, which will punch some of the air out. What I would do is beat the eggs separately (I'd not just beat them until ...


6

All coconut milk separates out. When you buy it tinned, there is often a plug of coconut cream above a pocket of coconut milk. But it certainly should recombine. It may well have been too cold when you tried to stir it together - let it come to room temperature at least. If you warmed it up on the stove you'd find the two would melt together without any ...


6

"Cream" is most certainly süße Sahne. A modifier gives you knowledge about the fat percentage. Half and half refers to 20% fat, which you could mix yourself if needed, but few recipes are that sensitive, so you can use milk (Vollmilch, 3.5) or whipping cream (Schlagsahne, 30 to 35 percent). The only problem is double cream. That's Konditorsahne, at inner 40 ...


6

I don't think you can get cream out of your milk - it would be homogenized by the process, and people would want their milk to be smooth and not separate out so they would take precautions against such a thing in the manufacturing. Also, a lot of the powdered milk I see sold is skim milk powder, you should be very sure you're getting full fat powdered milk ...


6

What went wrong is that you mixed up your terms and made the wrong recipe. There are many custards. The common thing is that they are all a liquid thickened by mixing it with egg yolks and cooking them until they are just right. But from there on, you get countless variations, and they can have different names. The name "crème anglaise" is used for a ...


5

To understand the Food.com recipe you referenced, I compared it to the Libby's recipe which sets the benchmark for pumpkin pies. Food.com Libby's Raw measurements Pumpkin 6 c 2 c Sugar 2 c 0.75 c Eggs 8 2 Dairy 4.5 c 1.5 c Pseudo-bakers percentages (eggs as ratio of cups ...


5

I can't comment yet...but if I could, I might suggest using or swapping a portion of your sugar for liquid invert sugar, instead of caster or white granulated, in conjunction with the afore mentioned artificial flavorings, and possibly some more milk protien like sodium caseinate. Invert sugar is often used in candies that must maintain a soft creamy liquid ...


5

What you have sounds like a cross between a zabaione and a custard. Depending on what equipment you have, you might consider: heating it slowly in a double boiler while whipping it. chill it, then use it to make ice cream. It's likely too runny to use as a soufle base (fold it into whipped egg whites, then bake). You might be able to augment it with more ...


5

I would use the base as a bread pudding base. If you have some stale bread, or even bread that will eventually become stale (it really depends on preference), and some raisins or any dehydrated fruit, this would make some tasty bread pudding. Re-hydrate the fruit with some of the alcohol. Heck, you might even have a favorite bread pudding recipe.


5

I store frozen milk for emergencies all the time... Once defrosted in the fridge, I shake it for a couple of minutes and it returns to normal. It even taste the same. Australian carton and bottled milk is slightly richer than half and half; and the water to fat ratios are lower... This doesn't seem to split badly after it is frozen. As I said, defrost for 24 ...


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