37
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How do they get double cream to have a higher fat content than heavy cream?
The percentages of fat in dairy products aren't the result of a natural process; whole, untreated milk is centrifuged, and dairy farms choose what portion of each layer goes into what products. ...
- 61.4k
36
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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?
Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in.
If you skip this step you will have clumps of dry powder floating on top of the milk ...
- 47.5k
25
votes
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What exactly is the difference between all these dairy products?
First, there is something that is not explicitly placed on your list, but is needed to understand the others: cream, also called sweet cream when a mixup with cultured dairy is possible. Used without ...
- 137k
24
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Is eggnog just a milkshake?
Not really.
For a start there's no milk in it (there's cream, but milk is the defining factor in a milkshake). Second, egg isn't a normal ingredient in a milkshake, and neither is alcohol. Of course ...
- 43.8k
19
votes
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Mixing pineapple with Curd/Milk
Pineapple contains bromelain, which is a powerful enzyme that breaks down most animal proteins. As such fresh pineapple will always curdle milk. The bitter flavor is a side-effect of this curdling.
...
- 61.4k
17
votes
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Why does yoghurt need to feed on milk products? Why not plain sugar?
Lactobacillus is the genus of the bacteria responsible for making yogurt.
These bacteria consume sugars and excrete lactic acid. The acid denatures the proteins in the milk, causing them to coagulate ...
- 47.5k
10
votes
Is eggnog just a milkshake?
Egg nog is a custard. The only difference is you don't freeze it in an ice cream mixer. It has all the same ingredients as ice cream except a heavier use of alcohol.
I haven't tried but I'd bet you ...
- 2,192
10
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Water concentration of butter post-melt
The proportion of water will not change significantly unless you leave it hot for a while (evaporation will occur even below boiling temperature); the only substance that will evaporate in any ...
- 11.9k
9
votes
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Combine skim milk and cream to substitute for whole?
If you want a fat fraction of f, starting from cream with a fat fraction c and milk with a fat fraction of m, then the fraction of cream to use is (f-m)/(c-m).
All you have to do is multiply that by ...
- 58.2k
9
votes
Is eggnog just a milkshake?
For one thing, eggnog (around in one form or another for hundreds of years) significantly predates milkshakes. Even switching the order of invention, though, still no :)
A milkshake is based on ice ...
- 8,392
8
votes
Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?
To avoid clumping. It is much easier to disperse a solid into a small volume of liquid first by whisking or stirring to reach an even consistency and then pouring it into a larger volume of liquid ...
- 191
8
votes
Can a sauce with dairy be jarred?
As already mentioned - no, don't keep dairy for extended periods.
Have you considered making just the sauce base without the dairy - or even without the final elements that would differentiate it ...
- 29.8k
8
votes
Mixing pineapple with Curd/Milk
In addition to @FuzzyChef's answer, pineapple contains acids, mostly in the form of citric acid, but also malic acid and a few others in lesser quantities. The citric acid content ranges from between ...
- 14k
7
votes
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Do you need more yogurt starter for more milk?
Recipes call for a certain amount of starter to maximize the chances that your starter bacteria will crowd out undesirable wild bacteria.
If you use too little starter you will increase the chances ...
- 47.5k
7
votes
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What are the mechanics of raw milk and products made from it?
Basically the processes are those that have been used for 1000's of years. Components of the milk along with some bacterial species that are commonly found in milk can, under the right conditions, ...
- 14k
6
votes
How to achieve a flexible consistency on ice cream? (photos attached)
There are a few places that make 'ice cream' that is really frozen pudding -- especially the places that 'mix in' other stuff in front of you. It keeps it from turning into a complete liquid as they'...
- 80.1k
6
votes
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How to achieve a flexible consistency on ice cream? (photos attached)
Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having ...
- 75.4k
6
votes
Why does my ricotta cheese go bad in a few days?
Pasteurized ricotta should last 2-4 weeks in the fridge, unpastuerized 1-2 weeks.
So, A Few Possibilities:
Your fridge is way too warm, like close to room temperature. Ricotta will spoil if left ...
- 61.4k
6
votes
I accidentally froze a carton of Half and Half. Is it ruined?
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 ...
- 1,085
6
votes
How can a Bavarian cream that includes orange juice thicken with so much liquid?
The egg yolks can thicken the liquid when you heat it, like in a standard egg custard (the home made version, not the one made from custard powder). But this is a fairly tricky procedure: if you heat ...
- 1,157
6
votes
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Is skyr supposed to be fat free?
Yes, Skyr has only 0.2-0.5% fat, as it’s traditionally made from low-fat or skimmed milk.
We tend to perceive Skyr as a yogurt variety, but technically it’s a cheese: Like yogurt it’s made by adding ...
- 58.7k
6
votes
Accepted
Can a sauce with dairy be jarred?
No, you shouldn't can products containing dairy. Dairy products can be contaminated with botulinum bacteria and the canning process kills off any beneficial bacteria that can compete with the bad ones....
- 10.6k
6
votes
Accepted
Why didn't my ricotta curdle?
According to the US Department of Agriculture's FoodData, there is 0.76 g of protein in 100 g of acid whey (whey from drained yoghurt; whey from cheese production is "sweet").
According to the same ...
- 200
6
votes
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Is it possible to treat dairy with lactase to make it lactose free at home?
Ways to make lactose-free dairy at home
Grind your lactase pills into powder, dissolve them in warm water, and dump the solution into your milk. Wait 24-48 hours.
More convenient is to add 7 drops of ...
- 218
5
votes
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What's the difference between heirloom and direct-set yogurt cultures?
It's simple. Heirlooms will produce expected results no matter how many times you reinoculate your culture. Direct set is a blend of species and eventually only the strongest strain will remain and it ...
- 6,334
5
votes
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Yogurt has stopped thickening properly
That happens sometimes, it means that the ecological balance in your yogurt has shifted to some less tasty bacterial strains. There is even a small chance that you picked up something slightly ...
- 137k
4
votes
What's the difference between heirloom and direct-set yogurt cultures?
I have re-used my direct set with success; just No Guarantee.
Contamination issue is no different.
Think of Heirloom as an old-time garden tomato vrs a high performing hybrid that won't breed true.
- 5,434
4
votes
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Dairy substitutes for various purposes
I’m a huge dairy lover but I recently found out a couple years ago that I am lactose intolerant and had to make the switch over to non-dairy almost everything.
If continuing to use butter isn’t a ...
- 124
4
votes
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Why did my twice-baked potatoes turn to goo?
Your potato filling had too little potato, the filling had too much liquid and fat in it, so it couldn't hold its shape. The recipe calls for russet potatoes, which are a dry potato, if you substitute ...
- 75.4k
3
votes
Does commercial sour cream still contain live bacteria?
Joe M.'s answer is correct that it's difficult to get this information, though you can always try contacting the manufacturer directly. But in general I would assume that commercial sour cream still ...
- 32.1k
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