Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it. Is it possibl
In our country, we get fresh milk from the milkman and it is usually boiled in a pan over a fire to pasteurize it before we consume the milk. In my office, we d
My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlori
My muffin recipe calls for 1 1/3 cups of nonfat dry milk. Other than the 4 eggs, there is no other liquid. How much skim milk would I substitute for the dry mil
I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of
A half gallon of milk (in the paper carton, not plastic) got left in the car for 1.5 hours in about 80 degree (~27 °C) weather (evening so no direct sunligh
In desserts like panna cotta or crème brûlée, why do you always boil the milk/cream? What does boiling do to the milk?
I don't drink milk myself, but among my friends that do, the one application where they find soymilk a poor substitute is the classic dish "mi
Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt. But surp
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzare
Is there albumin in milk, really? I did not realise that until I read about it recently. Then, how come I can drink fresh milk but not have hard-boiled egg whi
Currently, I am using condensed milk together with whole grain cereal. So, I was wondering if it is possible to use other type of milk - such as low-fat milk po
I have had to go dairy and soy free because I'm breastfeeding and my little one gets really bad colic if I have products with milk or soy. I would like to know
I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful
I've read that UHT milk is pasteurized by heating the milk to a high temperature (e.g. 135 degrees Celsius / 275 °F) for an extremely short period — a
I made tea with milk in the morning and had it in the evening. Is it is safe? After how much time, does it become unconsumable?
I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the m
Based on online reading, it seems like decreasing PH to < 4.5 is the way to reduce spore-former activity. Is it possible to decrease the pH of milk without
I normally make my Swedish pancakes with soy milk because my SO has a dairy sensitivity. But today I used cow's milk, and I noticed that my pancakes seemed to b
Is there any difference between a given cream and mix of different milks resulting in the same fat percentage? For example, is there any difference in a half-a