Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [dairy]

93 questions
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Is it bad to eat cheese after its expiry date?

I accidentally ate some packaged shredded cheese without knowing its expiration date. It expired in December and it is now February. it tasted fine, and it wasn't moldy. will I be okay? or should I worry about being sick? if so, how long would it…
Charlie
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What ingredients can be used to prevent rapid ice cream melting?

I added Guar gum and xanthane gum when I made ice cream, but 15% of it still melted before I put the ice cream in the fridge. What ingredients can I use to prevent my ice cream from melting this fast?
ricky
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Does dairy (e.g. crème fraîche) spoil faster if using the same spoon in older and newer product?

If I'm using up the last of one package of crème fraîche and then starting on a newer package (later "best by" date), I avoid using the same spoon because of a theory that the newer package will get spoilt quicker. Does anyone know if there is any…
Henrik N
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What is the effect of soaking minced beef in milk

Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them. Having read a little, it seems that this is done to tenderize the meat…
Chris Steinbach
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What are the mechanics of raw milk and products made from it?

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 is abundant. Yet, here I finally am with an unlimited source of raw milk but unable to…
Ruslan
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What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?

It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). It tastes nothing like any food I know - I've thought of it as kind of "chalky" (not sure why I know what chalk tastes like, maybe I ate some chalk as a…
MGOwen
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How can a Bavarian cream that includes orange juice thicken with so much liquid?

I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. Put the mixture back on the heat and -- here…
David P
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Quick tiramisu with many restrictions

My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time frame of the kitchen means they only have two hours to prepare it before eating (including…
amcintosh
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How to effectively take cream from milk?

I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after separation, the milk was still fully fat. Then,…
Googlebot
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Is it ok to use sour cream as substitute of sour yogurt?

I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt. I know they're pretty much the same thing, but I'm not sure if…
ILikeTacos
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Will flavors marry in compound butter if given sufficient time to rest?

Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If you make a salsa (for example) and store it in the fridge the flavors will marry over…
Preston
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What are the benefits of making butter at home?

I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store? I do not have access to dairy cows, so I would have to purchase cream.…
Preston
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When using melted butter, is rendering (clarifying) always preferable?

I was looking at this question: How do I butter popcorn without making it soggy? And it got me wondering: is there any instance, either using melted butter for popcorn or in some other application, where simply melted but not clarified/rendered…
samthebrand
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How Do I Fix Curdled Mascarpone Cheese?

I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, and icing sugar. Why would this mixture curdle? There is no acid in any of the…
Caroline
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Why did my Crème Fraiche split?

I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years. Recently the recipe has been failing as when I take the food out of…
BENBUN Coder
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