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Composition of Everyday Dairy Products (Substitutes):
- Take - Buttermilk Substitute (1)
- Provide 1 cup full fat milk
- Give 1 tbsp for white wine vinegar
- Give - Heavy Cream (2)
- You need 3/4 cup - full fat milk
- Prepare 1/3 cup of butter
- Need of Sweetened Condensed Milk (3)
- Provide 1/2 cup of boiling water
- Require 1 cup for non-fat dry milk
- Prepare 2/3 tbsp - melted butter
- Take 2/3 cup for sugar
- Require 4 for vanilla essence drops
- Prepare - Buttermilk (4)
- Prepare 4 cup for heavy cream (do not use ultra pasteurized)
- Provide Sour Cream (5)
- Take 1/4 cup for buttermilk
- Get 1 cup of heavy cream or whipping Cream
- Prepare of Greek Yogurt (6)
- Need 1 container of plain yogurt
- You need - Cheese Yogurt (7)
- Provide 1 pack for plain yogurt
- You need 1/3 tsp of salt (optional)
- Make ready 1/4 tsp black pepper
- Prepare 1/4 tsp for chilli powder
- Provide Evaporated Milk (8)
- Make ready 2/3 cup non-fat dry milk
- Prepare 3/4 cup of water
- Require Half and Half Substitute (9)
- Need 1 cup for full fat milk
- Make ready 1 tbsp of melted margarine or butter
Everyday Dairy Products (Substitutes) start cooking:
- For every 1 cup of of milk add a tablespoon of white wine vinegar. Mix. Let it set for 5-10 minutes, then add to recipe.
- For 1 cup: Melt butter in microwave on 30 second intervals. Pour butter into milk and stir. (Note: this will not whip).
- Pour boiling water into a blender. Add the dry milk. Add sugar. Next Add melted butter. Add vanilla drops. Blend on high speed for 30 seconds or until smooth. Remove from blender. Use in recipe immediately or store in a covered container in the refrigerator if using at a later stage.
- Fill a jar halfway with heavy cream. Screw the lid on firmly. Start shaking the jar vigorously back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking the jar until the whipped cream is replaced with what looks like butter and a separate liquid which is the buttermilk. Pour the buttermilk out of the jar, and use it in any recipe needing buttermilk.
- Pour the ingredients into a sterilized jar. Seal. Shake to combine. Let mixture sit at room temperature for 24 hours allowing the sour cream to develop. Stir. Lastly, store in the refrigerator.
- Line a strainer with double layer of cheesecloth, next place over a bowl. Pour container of plain yogurt into the strainer. Cover and refrigerate for three hours. Check to see if the yogurt has reached your desired thickness. If not, stick it back in for another hour or so. Then serve as you like.
- Line a strainer with a double layer of cheesecloth, then place over a bowl. Pour plain yogurt into the strainer. Cover and refrigerate overnight. In morning, the whey will have drained out of the yogurt, and you'll be left with a cheese spread that has the consistency of cream cheese. Lastly, Salt and flavor to taste, and serve.
- Mix the water and dry milk together. Use in place of the evaporated milk in any recipe. (Makes 8 oz)
- Mix the milk and melted butter or margarine well together and add into your recipe. (Note: this will not whip)
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