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 i
What are the effects of various dairy ingredients in quiche? Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 d
Our shelf-stable milk was left in a hot car of over 100 degrees for many days. it has not been opened. Would it still be good for use ? I have not opened any
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? Wo
In the UK (and probably elsewhere), frozen fish is considerably cheaper and more common than fresh fish. In an ideal world, I would use fresh fish along with a
I see natural flavor, sodium caseinate, and milk protein isolate on a few non-dairy creamers. What give non-dairy creamers milk like flavor? Can this be added
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the