I am making Ricotta Cheese with Lemon Juice for my acid. I got it to 200 degrees then added my salt and acid. Perhaps i didnt add enough. I have 7 cups milk, 1
I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
I recently came across an image posing the question of whether milk would be properly classified as a beverage, broth, or sauce once it's poured on a bowl of ce
I have been fascinated with taking byproducts of a fresh coconut, and this time I got this sweet and very sour paste from boiling down coconut "whey" First, le
I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to
I followed this recipe to make a dough for cookies to dip in milk: 300g flour 1 egg 70g sugar 60g milk 50g butter 10g yeast However I replaced sugar with jam (
We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all s
I tried to make yogurt by slowly heating yogurt diluted in milk, but I forgot to watch it. When I checked a few minutes later, it was above 70 °C and
I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one
In some cases hot milk is needed. My example is a ready made mixture for milk rice. The direction says I should heat the milk until it shows foam raising, which
I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but
I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener a
A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own
Recently I've been making bircher muesli for breakfast, but oat flakes never seem to soak much liquid. They remain mostly a separate layer in a milk soup (separ
Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat
I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk ove
A colleague of mine just got a new thermos (inox), this model, and actually read all instruction, and we were surprised to read that it is not recommended to po
When I tried making, but it always necomes pieces, and if I continue to turn it into a caramel brown colour, very dry, and turns into candy. What is the a recip
I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there
I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read.