I want to try Bircher muesli, a trending cereal where you usually mix oat with some fresh fruits and nuts and then soak it in milk overnight. In the supermarke
I forgot to boil the milk before I added rose milk essence in it. Could I boil now? I have been keeping the mix in the refrigerator for 5 hours now. I am not su
I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40
I started making my own non-dairy milk. Having looked at multiple recipes, I saw that some call for soaking the flax seeds before processing them to make milk.
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Directi
I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fri
I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually requ
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 st
Usually, we use milk with 1.5% fat. Occasionally, I need whole milk for a recipe. Can I somehow "enrich" the skimmed milk so that I have more or less whole milk
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And
I like to drink my coffee with milk, but my new place of work has no refrigerator I can use. Is there any milk or milk-substitute I can use that will not taste
I'm making bread and the recipe is calling for 10g od dried milk powder and 260g of milk. I don't have any dried milk powder and there's no place to get it near
I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enoug
Unopened pasteurized milk sitting outside the fridge for 12 hours. It's now in the fridge and not yet open. To be on the safe side, will not be consumed as norm
I'm trying to turn whole milk/yogurt into skimmed/no fat milk/yogurt. I don't live in US and no fat dairy products are 4-5 times expensive also hard to find in
As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both
I recently bought milk powder for baking which is non fat, Can I use it to make non fat milk or other non baking uses? Thanks a lot
Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw
The date on my milk says 11/12/19, and its passed. I was going to dump it so I smell it and it smelled normal?? Is it still ok to use? Because
What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi? I'd like