Tag Archives: Milk

Fermented Milk Products

Read pages 44-51 Fresh Fermented Milks and Creams in Harold McGee’s On Food and Cooking and answer the following questions Explain how milk “invites its own preservation” Milk can spontaneously foster a particular group of microbes that convert its sugar into acid, and thereby preserving it for some time from spoiling or harboring disease. At […]

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Jam Beignets

Ingredients:   3 T                   Dry yeast 1 cup               Milk, 110 degrees) 1/3 cup + 1T    Sugar 2ea                   Eggs 4oz                  Butter, melted 1/8t                  Salt 3 ¾ – 4 cups     Flour, AP 1 cup               Jam As needed        Superfine sugar As needed        Vegetable oil  for frying   Procedure: Combine yeast, milk and 1 T of sugar in a […]

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Crème Anglaise (Ratio for ice cream base)

Ingredients: 1 Cup                     Milk 1/8 ea.              Vanilla Bean 3 ea.                 Egg Yolks 2 oz.                Sugar Procedure: Split vanilla bean and scrape out the inside flecks.  Add both the pod and the flecks to a stainless steel pan with the milk. Bring to a simmer and remove from the heat. In a separate bowl, whisk […]

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Cream Cheese

Ingredients: 1 qt                  Milk 1 cup               Buttermilk Tt                     Salt   Procedure: Combine milk and buttermilk in a sauce pan and bring to 170 degrees Milk should separate Strain through a cheese cloth lined colander and allow to drain until somewhat dry (1-2 hrs) Using a food processor puree the cheese curds with a pinch […]

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Pressed Farmer Cheese

Ingredients: ½ gallon           Whole milk ¼ cup               Vinegar tt                      Salt (optional) tt                      Flavoring* (optional)   Procedure: Heat milk to a temperature of 165 degrees gently stirring often Drizzle in vinegar while stirring until the milk “breaks” and large curds form* Strain mixture and place in a ss bowl season and add flavorings Ball into a […]

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Paneer

Ingredients: 1qt                               Whole milk 2T                                Lemon juice (or ½ t of citric acid dissolved in ¾ cup of water)   Procedure: Heat milk to a simmer Add the lemon juice and continue to cook for 15 seconds Remove from heat and stir until large curds form (if whey is milky return to heat and add […]

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