Seasoned Advice
Seasoned Advice

Questions tagged [dairy]

101 questions
22
votes
6 answers

Buttermilk substitute?

I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
Donut
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20
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4 answers

What do Americans mean by Coffee and Cream?

When Americans say "Would you like cream in your coffee?", do they mean powdered creamer (milk or milk-substitute)? Basically what South Africans know as Cremora or do they put heavy or double cream in their coffee? Is cream some sort of collective…
Neil Meyer
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18
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6 answers

What does "buttermilk" mean in an American pancake recipe?

I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans sometimes misuse the word for milk thickened by…
rumtscho
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17
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3 answers

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 the main batch of milk and let it culture. What is…
Adam Thompson
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17
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7 answers

Making yogurt without heating milk?

Most recipes for yogurt indicate that you should heat/boil the milk, then cool it. Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
Felix
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15
votes
6 answers

Is eggnog just a milkshake?

Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milkshake (with spices and alcohol). Recipes for homemade ice-cream use similar ingredients…
lofidevops
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11
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6 answers

What can I substitute for dairy products in kosher meat dishes?

I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or flavor. I have tried a number of soy-based products,…
Janelle
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10
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3 answers

How do they get double cream to have a higher fat content than heavy cream?

I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done differently to get a higher fat cream?
Luke
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10
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2 answers

What exactly is the difference between all these dairy products?

I have heard cooks talk about the following products and was wondering what exactly they are and what the difference is between them? Buttermilk, Creme Fraiche, Clotted cream, whipped cream, double cream, heavy cream, and sour cream?
Neil Meyer
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9
votes
2 answers

Can a sauce with dairy be jarred?

I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated on making the sauce in a batch and canning it in…
user9447
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8
votes
4 answers

Where can I obtain cream without additives?

Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How can I obtain cream that consists of nothing but…
Dennis Williamson
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8
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3 answers

How to achieve a flexible consistency on ice cream? (photos attached)

I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so flexible it hangs from the spoon without dripping even…
Adriana Morado
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8
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2 answers

Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it is the vinegar and the fat that separates, when…
Max
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8
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2 answers

What is Light Cream

I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
Brian Fisher
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8
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1 answer

Is it possible to treat dairy with lactase to make it lactose free at home?

Part of my unending series of ice cream related questions: I’m mildly lactose intolerant and usually don’t have a lot of upset from a small amount of ice cream. (Especially since cream is naturally lower in lactose.) While lactose-free milk is…
millimoose
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