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Questions tagged [dairy]

93 questions
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Where can I find buttermilk in France?

The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that the word means something in Quebec but it doesn't ring any bells here. Does anyone know…
Zippy
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Can apples, peaches, almonds or apricots be used for reducing lactose content in milk?

According to this paper: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5429307/#!po=13.1579 "β-Galactosidase is found in bacteria, fungi, and yeasts. In plants, it is mainly found in almonds, peaches, apples, and apricots." Supposedly,…
The Testosterone Fanatic
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Water concentration of butter post-melt

Perhaps this is different for various kinds of butter and of course the temperature that is applied to it... Most (USA-generated, I assume) butter is ~18% water. Without approaching the steaming temperature point of pure water, does simply melting…
nate
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Can clotted cream be made with UHT cream?

I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-temperature pasteurized. All I can find here in…
Chris Steinbach
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Dairy-free substitute for milk when marinating chicken

A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is allergic to dairy. What dairy-free substitute would…
tardigrade
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Dairy substitutes for various purposes

I've been considering trying to reduce my dairy consumption for environmental reasons (I've long since reduced my meat consumption), but I'm not sure what to use for various substitutions. I generally go through one to four gallons of whole milk per…
Vivian
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Most efficient technique to prepare milk and butter for proofed yeast?

I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the yeast started. My problem is that preparing…
KatieK
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Making Cream cheese and Mascarpone cheese at home

I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my starting ingredients. All my cream cheese/mascarpone end up too stiff and rubbery along with some grains.…
isg
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Do you need more yogurt starter for more milk?

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 required than it would be for just 1L?
Adam Thompson
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how to make a "biting" buttermilk

Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish buttermilk for example. (I've also sometimes found it in certain non-dairy products like…
Magnus
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Vietnamese burnt sugar beverage

A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately the staff did not speak fluent English so I don't know what it was called. I've tried in…
user48147
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Cheese making, acidic whey, denatured protein

I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as splitting agent for making panner(cottage cheese). How can I preserve it for a week so as to…
Shreya
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How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?

I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be made in the churn with no additional dishes dirtied. The only part I remember was that it…
Adam Davis
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Low-fat quark plus blended blueberries -- texture changes over night?

I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice -- but not after a night in the fridge! The next…
Raphael
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Why might I have trouble making butter from Crème Fraîche?

I tried making cultured butter today from a supermarket variety crème fraîche. For some reason the butter hasn't split from the whey although I've "churned" it with the hand mixer for 20 minutes or more. This recipe for cultured butter suggests that…
Chris Steinbach
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