Yogurt cultures seem to come in two varieties: heirloom and direct-set. The difference between the varieties is that one is a carefully selected mix of bacter
About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour
Recently made butter in my stand mixer. Squeezed it dry and rinsed it before kneading in sea salt. However, when left out the butter is not softening as store
Is crème fraiche 'live', like yoghurt is? Or is it 'inert?'
Does commercial sour cream still contain live bacteria? A family member cannot consume them, so I am looking for a way to recognize sour cream without live cult
Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only
No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the che
I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as spl
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 ye
I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and le
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately
whenever I make paneer, it is somewhat sticky on the teeth and doesn't give that 'squeaky' feel. I use the packaged pasteurized full cream milk.
Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish
In what ratio would you combine skim milk and higher-fat dairy to reach an equivalent of e.g. whole milk? I ran out of whole the other day making bread, tried t
I am Vegan but also highly allergic to milk and wondered if anyone is familiar, or has come across any knowledge about which foods and food groups are typically
Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finic
I am hosting my first Christmas for the mother-in-law so of course am freaking out. I'm planning on cooking a roast something but with a slightly different spi
I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and t
Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destr