I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by
If you have pasteurized milk that is steamed for lattes, could that end up making you sick? The steaming seems to occur at a high temperature.
Yes, I have read the answers to this question, but none of them are what I am after. I even posted an answer there, but it is an expensive, if delicious one. Th
Last week I made mozzarella cheese (not fermented) for the first time. After heating the milk and removing the curds, I microwaved the curds repeatedly until ge
I have 1/2 gallon of milk (not raw) that turned sour in fridge (not curdled). Hate to throw it away. Can I safely use it to make cottage cheese or put into a ch
I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores.
I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basi
I have light cream with 15% fat. How can I use his cream instead of milk in crepes? Do I need to use water and what percentage?
I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have co
What is better: drinking cold milk or warm milk? My question is only from the nutrition point of view. I am interested to know which one has
I have a Mr. Coffee BVMC-ECM260 espresso maker. I'm kind of getting the hang of frothing it (i.e. I can make a decent cup of frothed milk) but
A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be real
Sometimes the UHT milk I use has some small floating white particles (about 1 cm long, few mm wide) This is milk that has been kept sealed at room temp (30-35C
I'm wondering if it's possible to make rice milk at home that's similar in texture/taste to Rice Dream rice milk. Most recipes online are really similar to eac
I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For ex
Why is it that every time I try to heat raw milk in a microwave it curdles and becomes like ricotta after a few seconds?
I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the mi
I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well. I'm thinking of: starch source
So I had one of those American capitalist/consumer moments where I would have liked to have a milk frother handy. But I just can't bring myself to buy such a fr
I have fallen in love with Dulce de Leche, which I make by long boiling unopened cans of sweetened condensed milk. I've heard wonderful things about Cajeta, t