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.
370 questions
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Using whole milk, water, and powdered milk in baking [duplicate]
I've noticed that in some baking recipes (e.g. this), the author uses water, milk, and powdered milk to enrich the dough.
The use of powdered milk in addition to milk is explained by powdered milk ...
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Optimum process to curdle lupine milk (leche de chocho)
Recently I tried to make Vegan Mozzarella Cheese directly from lupine milk (leche de chocho), but I had issues getting the curds to form after adding the acid.
Mozzarella is made by curdling the ...
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When doing LTLT pasteurization of raw milk, if the temp dips below 63 degrees Celsius, do we pause the timer or restart it?
I get raw milk from a farm and do LTLT (low temperature, long time - maintaining raw milk between 63 and 65 degrees Celsius for half an hour) pasteurization of that milk in a hot water bath in a rice ...
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On coffee half and half and foam
When I make coffee I put a small amount of half and half in a cup, then I pour in the hot coffee from about two foot above the cup. This usually makes a nice head of foam on top of the coffee. However,...
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Handling "cowlike" smell in raw milk
I got my hands on a few jugs of raw cow milk. They taste pretty "cowy"/barny which isn't desirable for my purpose (coffee). I've tried simply heating the milk and it worked pretty good. But ...
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Dairy in Soups, Stews, and Chowders
I am looking at some soups and chowder recipes, some want you to put the milk at the very very end and do minimal cooking afterwards, others seem fine with doing significant cooking after it is added. ...
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Can whey from strained yogurt be used to inoculate milk for a new batch of yogurt
I’m using 1/2 gallon of whole milk to make yogurt. How much whey to add to make yogurt
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I forgot the dry milk in my bread maker recipe
I forgot the dry milk in my 2 lb loaf; it completed the first kneed cycle, do I start over?
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Why can one not make mascarpone with heavy cream (more specifically, cream that is too high in fat content)?
I am reading the part of the book "On Food" about milk cream.
There is a section that discusses the stability of milk cream in cooking.
The argument is that if the fat content of the cream ...
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Why boil food in milk?
I've seen instructions for sausages (e.g. Morteau sausage) which say to boil in milk or water, and I remember distinctly a schoolteacher telling me that shark needed to be boiled in milk for some time ...
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How to make milk cold without a fridge?
If I have a milt cartbox and a freezer but not fridge available, is there a way to cool the milk using the freezer? I.e. is there a specific time I can have it in the freeze that the milk gets really ...
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How can these cream milk fat percentages be correct?
Recently I was at a conference at which coffee was served. On the coffee table there was a carton of Neilson brand cream with the following information listed on top: "5% M.F. dairy creamer"....
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Dairy milk alternatives - any limitations?
There are many alternatives to diary milk, but are there recipes that these alternatives can't be used for, just because of the nature of dairy?
for example I want to make some millionaire shortbread ...
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How do I can coffee with milk? Basically a canned latte
I've been running my coffee shop for a while now and would like to venture into the world of canning my specialty drinks. my biggest hiccup so far is how to preserve the milk. I've seen that most ...
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Adult hot milk stirrers
I want to make some Hot milk stirrers but adding alcohol to it.
What is the recommended liquor, and how would you do the measurements :D
TIA
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