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263

The electric kettle is (clearly) not designed for this. The main issue is that milk doesn't evaporate, whereas water (obviously) does. The secondary reason is that milk will burn. Milk is a complex mixture of water, fats, and proteins. The fats and proteins will separate out from the water when heated, and form a layer on top. Unfortunately, this layer ...


100

One reason is simple appearance, I think - opaque white liquids or saps have long been called "milky", including nut milks, coconut milk, dandelion or milk thistle saps, and several other white substances. Nut milks get called milk because they look like milk to the eye. Another reason is that nut milks behave like milks in recipes - they are emulsions ...


63

The cleaning is one thing (there are flasks without hidden crevices that can be easily cleaned), but there’s also another point to consider: A thermos flask that is doing its job will keep food warm, or rather, slow down the cooling process. Even if you fill it with fairly hot liquid, it will slowly cool. If you do that with a perishable food like milk, you ...


36

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 and it will take a lot more effort to mix in. When you are using yoghurt as a starter for a new batch this step is not necessary and the starter can just be ...


31

I consider "Milk" to be the substance excreted from living being to sustain their young, whether they be human, cow, dog, etc... Therein lies your problem. Other people consider "milk" to have a wider definition than this. The Oxford English Dictionary (subscription required) gives a number of definitions of "milk" that are relevant to cooking: 1a. A ...


31

You don't need raw milk (or more precisely, raw cream). I've made butter from cream many times, but never from unpasteurized cream -- I prefer locally sourced organic cream for reasons, but the actual butter-making process is exactly the same with a pint of store-bought. If you are starting from milk rather than from cream, you will need to get non-...


27

It's normal whole milk. 'sweet' was used to distinguish it from buttermilk in older cookbooks.


25

It has been established in other answers that the kettle will likely burn the milk around the heating element. The reason why this might break the kettle is because it would lead to rapid overheating: the maximum temperature of water before it starts turning into steam is 100 C. The maximum temperature of char before it starts to sublimate is in the ...


20

I don't think anything will be wrong with that milk. If it's fresh milk, which I doubt, you should consume it in less than three days. If it's pasteurized milk, which is much more likely, it'll be unaffected. Signs of spoilage are a sour smell and sour taste. You should make a habit of always smelling your milk (food) before drinking (eating) it. If it ...


19

I am skeptical that butter from yogurt is a thing. When yogurt is made the milk proteins denature and form a mesh that traps all the large molecules in the milk. Water, sugar, and some small molecules can come out but the fat never does- it's huge and tightly bound up in the gel. Even when yogurt is blended up the whey will separate out but the fat never ...


17

Boil the milk on its own in a clean/rinsed container (microwave). If it curdles, it's the milk. Otherwise either there is a decalcifying agent in the kettle or something in the coffeee is making it too acidic. It takes very little, after decalcification, we usually have to pass about a gallon of water through the coffee machine before the steam wand ...


17

For coffee, there is milk in 10-ml portions. It is UHT, so it doesn't start spoiling until you open it, and you only open one of them per coffee. Alternatively, use powdered milk.


16

I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the step after they've steamed it and ...


16

It depends on the design. Some can't be washed properly, and milky liquids are much harder to clean off by rinsing than water or most water-based drinks My genuine Thermos brand flask wouldn't be a problem because all the surfaces that come into contact with the food are accessible. My previous small cheap flask had a pouring system in the lid that meant ...


15

I think this question would be more suited for Biology beta, but since it's here, I'll try to keep the answer as lay as possible. Albumin, like you read on Wikipedia, is a large group of proteins, which are present in all kinds of organisms, including your own blood. (Actually, albumin in your blood has a very important function - it binds small molecules, ...


15

Looks like FAO (Food and Agriculture Organization of the United Nations) publishes a formal testing handbook here. One of the easier methods: 2.4.5.3. The Alcohol Test The test is quick and simple. It is besed on instability of the proteins when the levels of acid and/or rennet are increased and acted upon by the alcohol. Also increased levels ...


14

I was sure that with all the questions and answers we have had about yogurt that this simple question must surely have already been asked. But I couldn't find it. Making yogurt is simplicity itself. The goal is to introduce heat-loving (thermophillic) bacteria to milk, keep them warm so that they munch on the lactose in the milk turning it into lactic acid....


12

Use your nose. The smell of sour milk is overpoweringly wretched. My belief is that if you can stand to smell it, you can stand to drink it.


12

First off I want to point out the term "fresh". While some containers might keep milk from spoiling for longer, it may not taste as nice. Several things might be why: 1.) Plastics leach flavor and odor into the milk. Cardboard cartons are also lined with plastic, not wax since about the 1940s. I would say this is likely the biggest impact-- I've always ...


11

Less complicated than the other method, but similar steps at the beginning. I have used two methods and both worked. I have heard success stories for grains in the freezer for over a year. No milk powder involved. Wash the grains in both cases. Methods: Put in fresh milk (the same you used before to make the kefir) and then freeze in a plastic container ...


11

No, there is no reason they should. Bacteria feed on carbohydrates, not on fats. (This is why oil doesn't spoil outside of the fridge - it is pure fat). So it is the amount of milk sugar which is important for the bacteria, and it is the same regardless of the fat content. Also, the spoiled milk is not more or less sour at the end. The other important ...


11

Whatever kind of milk it is, it should be OK for a couple of days, and it will still be usable for most purposes when it has developed a slight sour smell. When I was young we didn't have a fridge, milk would last a day and a half to two days in hot weather, longer if the bottle was wrapped in wet newspaper. The first sign that it is going off - you notice ...


11

If you take your coffee sweet, ice cream works wonders, and it lasts in the freezer. Chocolate is my favorite. I recommend melting it before adding the coffee. This makes sense because ice cream is mostly milk and cream, with some flavorings--usually of higher quality than are in artificial coffee creamers. I should add the trick I used in the dorms some ...


11

When making lactose free milk, the lactose isn't actually removed. Instead, lactase is added to the milk. This breaks down the lactose into its component sugars, glucose and galactose. Lactose is one of the least sweet sugars, relative to sucrose (table sugar). Both glucose and galactose are significantly sweeter than the original lactose, hence why lactose ...


11

There is nothing you can add or do to your sauce to remove or mask the burnt taste. Really. Don't even try. Throw it out and start over, being careful not to burn it this time. For some foods, there are various tricks you can try for removing the burnt taste, but they all start with removing the burnt bits. With a sauce where you've already thoroughly ...


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

Short answers "Is it safe for the electric kettle's integrity and overall functionality to be used to boil non-water liquids such as milk?" It depends from the model and the way in which you do it (see below). Why would boiling milk in an electric kettle break the kettle?" It doesn't happens always. There are even kettles sold with the feature to boil the ...


10

Very easy. All you want to do is to remove the water through heating. As you are not going to can it, you don't have to sterilize it afterwards. The only concern when evaporating milk is to not end with a layer of scorched milk solids on the bottom. First, start with homogenized milk (you don't want to risk undissolved fat swimming on top of it). If you ...


10

Based on your edit to your question, and with some additional thought, I'm going to answer this differently. Soured milk differs from what you called "spoiled" milk in only one way- what wild bacteria reproduced faster: bacteria with tasty waste products or bacteria with disgusting waste products. With that in mind the major potential problems with using ...


10

First, you don't specify if you mean cream of coconut, or coconut milk. I think coconut milk would be the thing to try here, as it has less fat. Second, if it works, it won't be bechamel any more. But this is a technical detail: if it is tasty to you, you should be able to use it as a substitution practically everywhere. Third, does it work? I haven't ...


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