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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1answer
114 views

Are the oats in overnight oats processed differently by milk than by milk substitutes?

I've read some recipes/blogs that say that overnight oats can be made with milk substitutes such as almond milk. Other recipes/blogs I've read say that enzymes found in milk help to break down the ...
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7answers
8k views

Why did this gallon of milk stay fresh for so long?

A few months ago I had a gallon of milk in the back of the fridge that stayed fresh for over a month - maybe even two; I lost track. Our house is only me and my wife. We don't drink milk often. I ...
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2answers
69 views

Cocoa powder stays stuck at the bottom of the cup [duplicate]

I am trying to make a warm drink using cocoa without much additions. Basically I boil water and the slowly add it to a cup with cocoa powder while I stir. I also add some cold milk. When I stir with a ...
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1answer
168 views

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing?

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing? Related to this question: Is buttermilk another term for sour milk or some part of sour milk? and especially this ...
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3answers
159 views

Is buttermilk another term for sour milk or some part of sour milk?

Is buttermilk another term for sour milk or some part of sour milk? https://en.wikipedia.org/wiki/Buttermilk says: Originally, buttermilk referred to the liquid left over from churning butter from ...
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1answer
142 views

Why it is not recommended to mix the milk of different days?

A vendor supplies a half liter of milk daily. Some times, due to variety of reasons, I arrive at a situation that I need to handle milk of 3 consecutive days i.e., 1.5 liter. Elder and experienced ...
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0answers
29 views

Spoiled protein shake? [duplicate]

On my way to work which is about an hour drive I had brought along my protein shake which contains 16oz of milk. The whole car ride was nice and cool due to the ac. Once I got to work I accidentally ...
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2answers
157 views

Can one use butter to replace cream or milk in drinks?

While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an ...
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1answer
198 views

For microwave hot chocolate, why pour the hot milk into the chocolate rather than mixing the milk with chocolate then heating?

I read on the back of the unsweetened Hershey's cocoa powder box that I should first heat milk in a microwave and then pour into another cup with the powder, salt and sugar. This tasted much better ...
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1answer
133 views

Does freezing raw milk kills harmful bacteria present in the milk?

I have been drinking shakes made from frozen raw milk; just wondering that could it lead to any illness. Does freezing raw milk kills harmful bacteria present in the milk?
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1answer
579 views

Is yoghurt mixed with milk safe?

I have always been told that you shouldn't drink milk and eat yoghurt together. So today in the kitchen channel when they made a smoothie with milk and yoghurt I was shocked. Since I couldn't find ...
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1answer
155 views

What are the mechanics of raw milk and products made from it?

I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information is abundant. Yet, here I finally am with ...
4
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1answer
138 views

Why does this custard say to boil milk cool and boil again

I have this recipe (from a really great book that has never failed me) for a custard and it says to Bring the milk to the boil. Put to the side for 10 mins. Whisk the yolks and sugar. Return the milk ...
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1answer
78 views

Homemade soy milk powder, or other plant-based milk powder

I have tried making soy milk powder from store bought soy milk. I used my dehydrator, but a few hours into the process the milk was starting to smell sour. I have seen recipes that make soy milk ...
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1answer
90 views

Why is 45 degrees Celsius considered the optimal temperature for coagulating milk?

I heated pasteurized milk to around 80 degrees Celsius and let it cool down to 45 degrees Celsius (according to a few guides) before adding 50 mL vinegar. But I've been wondering, why is it considered ...
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1answer
90 views

When can milk substitute for buttermilk in sourdough recipes?

I want to prepare buttermilk sourdough pancakes: One part sourdough starter Two parts flour Two parts buttermilk Sugar to taste (about a quarter part, depending on mood) The idea is to leave it ...
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2answers
231 views

Milk powder doesn't dissolve

I'm following some recipes making chocolate, candies and cookies that use milk powder to enhance the flavor. I tried several milk powder brands, different types skim vs full cream, but I never can ...
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1answer
67 views

Pasteurized milk boiling dilemma

Experts tell drinking pasteurized milk from carton is fine. But sometimes, when I boil refrigerated previously opened milk carton with oats, it curdles. Does that mean it is not safe to drink milk ...
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1answer
310 views

Can I soak liver overnight in milk?

Can I soak liver in milk overnight? And if yes, does it matter if I soak it for 2 hours or overnight, or will there be no difference?
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1answer
107 views

When can you NOT replace milk with almond milk? [closed]

I saw a video on making pizza and it seemed easy enough, but the recipe required milk to make the dough. I try to avoid dairy and realized that once when making scrambled eggs that required milk in ...
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1answer
81 views

Is Light Egg Nog supposed to drink directly without cooking?

Is Light Egg Nog supposed to drink directly without cooking? Thanks.
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1answer
243 views

UHT cream storage - temperature extremes

I buy canned Anchor brand butter, which is sent by road unrefrigerated where afternoon temperatures are around 29C, sometimes higher. On one occasion I received a can that had melted and was no longer ...
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1answer
141 views

What cultures can be added to pasteurized milk to allow it to clabber like raw milk?

I have a dairy cow, and when I leave its raw milk on the counter for a couple of days, I end up with clabber (also called clabbered milk). However, I am not willing to take the risk of consuming non-...
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1answer
135 views

My pre soy milk preparation curdled on cooking

I had soaked some soybeans and kept them in the fridge for two to three days after removing the water. Today, I kept the mixture after blending with water for 3 hours. However, when I kept it on a ...
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1answer
95 views

Why braise pork in milk?

Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner. I've never heard of that. What advantage does braising pork in milk give?
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1answer
111 views

What is causing my homemade soy milk mayonnaise to have a different consistency than one made from store brought soy milk?

The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it. The store bought one's ingredients are ...
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2answers
172 views

Replicating McDonald's Mocha

recently I've been trying to recreate the mocha they make at Mcdonalds. After many failed attempts. Here is how I currently prepare it: Put chocolate powder and sugar into a cup, pour a little ...
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2answers
4k views

How can you cook milk without it burning the pan?

How can you cook milk without it burning the pan? The intention isn't just to heat/warm the milk, but to thoroughly cook it. Burned pans are hard to clean, and they make the milk taste burned. The ...
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0answers
82 views

Vessels for heating milk as well as storing it without damage in kitchen

I heat milk twice in a day: morning and evening and keep them in the kitchen room only for at least a day. While preparing the lunch or breakfast I'm facing difficulty to keep track of the milk ...
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2answers
172 views

What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm from the cow's body heat. In what ...
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1answer
1k views

What is the meaning of the letters after the expiration date?

I've noticed letters after the expiration date on milk bag tags. Product: Neilson Milk Bag Location: Canada Please see the photos below. Sometimes there are letters after the expiration date and ...
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4answers
2k views

Burnt milk uses

Though infrequently, when boiling milk, it gets burnt if you forget about the milk on stove. I usually boil 2-3L of milk in one big pan on stove/induction. When it gets burnt, it develops a peculiar ...
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2answers
208 views

Why re-boiling milk doesn't boil over again?

When I heat milk, at some point it begins to boil over. When I reheat the same milk after it has reached boiling point once before, it doesn't boil over again, it just boils "normally". Why ...
4
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1answer
156 views

For what culinary reason would a bread recipe choose skim milk?

Skim milk is specified for the whole wheat bread recipe list included with my new bread maker. Is there a particular culinary reason to specify skim milk not skim milk/whole milk? The other ...
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1answer
275 views

Why does cheese need boiling while paneer not?

I am from Syria, but currently I am living in India. Back in my country we have to boil the cheese (and the milk) before consuming, otherwise it may carry harmful bacteria. One of my friends was taken ...
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2answers
270 views

Does 2% milk make decent cheese?

I ended up with a gallon (almost 4 L) of 2% milk that I don't really need. I was thinking of making it into some kind of fresh cheese (i.e., farmer cheese or panir or something) to extend its life a ...
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1answer
138 views

When making cheese (e.g. Halloumi) from non-homogenized milk, are the dangers in non-homogenized milk neutralised? [closed]

I was looking at ways to make Halloumi at home and found this video. The recipe calls for non-homogenized milk (another name for raw milk, I think!) which as far as I know can be very dangerous. But ...
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2answers
233 views

Is eating soap or bleach dangerous?

i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in the milk. After a while under heat they ...
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3answers
1k views

Do milk and butter not work in place of cream for whipping, and why?

I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the mixture will not form stiff peaks when whipped, even ...
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2answers
417 views

Milk pasteurization in the bottle via water bath: fridge live?

I am frequently buying raw milk in bottle, which needs to be boiled for pasteurization. So far I always poured it in a pot, boiled it, and transferred it to a clean bottle after. Since my old ...
2
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1answer
417 views

Why does milk turn yellow in a silver glass?

I boiled some milk and started to poured it in a silver cup by mistake. There was just some drops in it. The glass was clean and nothing was added to it. But after an hour, I found that the milk ...
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2answers
123 views

Dairy substitutes for various purposes

I've been considering trying to reduce my dairy consumption for environmental reasons (I've long since reduced my meat consumption), but I'm not sure what to use for various substitutions. I ...
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2answers
642 views

How to declog coffee maker clogged by milk

I have a coffee maker which I used milk in it rather than water. Now milk has clogged its tubes as shown here: Can anybody help me with a simple and easy trick to clean and declog the coffee maker ...
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2answers
4k views

Why doesn't milk create gluten when combined with flour?

I wanted to make a simple pizza, but as I read the recipe, I began to wonder about the chemistry behind it. When flour and water come together, gluten starts to form. We know that. But why doesn't ...
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2answers
334 views

Milk pan for induction hob

Traditionally, copper pans are used for heating milk because of copper's conductive properties. Does this still apply for induction hobs (obviously would need some steel in with the copper pan). What ...
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1answer
149 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 ...
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1answer
49 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
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1answer
1k 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
183 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)
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1answer
2k 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 ...

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