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Ingredients requirements for Everyday Dairy Products (Substitutes):
- Take of Buttermilk Substitute (1)
- You need 1 cup of full fat milk
- Prepare 1 tbsp for white wine vinegar
- Prepare for Heavy Cream (2)
- Need 3/4 cup for full fat milk
- Prepare 1/3 cup - butter
- Require Sweetened Condensed Milk (3)
- Require 1/2 cup of boiling water
- Give 1 cup for non-fat dry milk
- Require 2/3 tbsp of melted butter
- Need 2/3 cup - sugar
- Require 4 for vanilla essence drops
- Give Buttermilk (4)
- Make ready 4 cup - heavy cream (do not use ultra pasteurized)
- Prepare Sour Cream (5)
- Give 1/4 cup buttermilk
- You need 1 cup - heavy cream or whipping Cream
- Give for Greek Yogurt (6)
- Provide 1 container plain yogurt
- Get of Cheese Yogurt (7)
- Prepare 1 pack plain yogurt
- Make ready 1/3 tsp for salt (optional)
- Provide 1/4 tsp of black pepper
- Require 1/4 tsp of chilli powder
- Give - Evaporated Milk (8)
- You need 2/3 cup of non-fat dry milk
- Make ready 3/4 cup for water
- Make ready Half and Half Substitute (9)
- Give 1 cup for full fat milk
- You need 1 tbsp for melted margarine or butter
Everyday Dairy Products (Substitutes) steps:
- 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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