Possible Duplicate: Is it possible to make Sour Cream at home? I make yogurt by adding a small amount of yogurt to milk, heating it slightly (barely in this weather!) and letting it sit several hours. It's, of course, a simple process--that's rather what yogurt is all about. I understand sour cream is made by the same essential process, but I don't know what changes I would need to make. Could I just add a little yogurt to some cream? Do I need to change the ratio of fresh to culture? Does the incubation time or temperature change at all?
Possible Duplicate: Can I use cottage cheese instead of cream cheese when making a cheesecake? Can I use cottage cheese and ricotta cheese together for a cheesecake which needs to be baked. I bought cottage cheese instead of cream cheese for a recipe, can I substitute?
Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The problem is that it becomes crystalised. I have tried stirring it more and less regularly when freezing, freezing it colder and quicker, adding some glycerine, and whisking the mixture more vigorously to introduce more air. The ingredients I'm using are egg whites and sugar, egg yolks and cream. That combination, from Mary Berry herself, produces a marvelous flavour, whilst maintaining a simple
This question seems slightly ridiculous, but I'm a noob, so bear with me. In this oft-referred to recipe for making ice cream, what does "chill-completely" mean exactly? Is there a measurable temperature or timeframe I am looking at? Should it just be lukewarm or coldish? Do I stir it to make it cold all the way through?
yolks and honey, bring it up to 170 to make a custard, then chill, to get something that would freeze acceptably in a standard home ice cream machine. Any suggestions? Would this work? I'd think it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat...OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream
Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I made a large pot of sloppy joe mix with hamburger in it and after it was cooked put it in my crockpot on low for my boys to eat when they got home because i was leaving,i was gone a little over 2 hours and the boys had put the sauce into another pan to put it away and forgot to do so it sat on the counter for over 2 hours....should i throw it away?
to 36% milkfat. Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers Regular Cream (AU) or Pure Cream (AU) are roughly 40% butterfat without..., but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3... analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example). Muffin (US, AU) is a quick bread (typically using the 'muffin method') baked in forms used
Possible Duplicate: How to store brown sugar without it becoming hard? If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in crocks, it didn't make any difference. Any suggestions on how to keep this from happening? Any way to un-brick my current bag?
Possible Duplicate: How to keep fresh-squeezed fruit juice? I love orange juice and I make it using blender. Yesterday I made juice of around 50 oranges. At the end of the day I still had around 2 litres of it left in an aluminium (my guess) container. Container was not air tight. I didn't put it in the fridge because temperature is around freezing point in my city these days... I preserve home made orange juice? How can avoid foam over orange juice?