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What else can I help you with?
How much milk fat must the ice cream contain to make real ice cream?
10%
How much milk fat should the ice contain to make real ice cream?
10% milk fat
Can you use regular milk with heavy cream to make half and half?
Type your answer here... no do it the real way and stop being cheap
Can you make a milk bath using evaporated milk?
Yes, but it will be a much thicker consistency so you might want to thin it out a little with real milk or water.
How do you make cream fraiche?
While this is not real Cream Fraiche, but it tastes very much like it: Take firm sour cream (not the runny stuff) and and powdered sugar to taste.
How much cream is in a gallon of whole milk?
Well, honey, a gallon of whole milk contains about 3.25% milkfat, so technically there's around 1.28 cups of cream in there. But let's be real, you're not gonna be able to just scoop out all that cream and whip up some homemade butter. Just pour that milk in your cereal and call it a day.
Can you make butter out of whole milk?
Not unless you get it out of the cow. By the time whole milk reaches you, a significant amount of the butterfats have been removed (and used for heavy and light cream, half-and-half, etc.). There's not enough fat in whole milk to form the binding or emulsive effect one needs in order to whip cream. In a pinch you can use this recipe, but it is not real whipped cream. Note you can use regular milk instead of skim. I have also used instant jello instead of gelitin (use flavor that goes with with what your making). Living in the mountains during the winter, when you can't get to the store, makes your pretty resourceful. Immersion blender helps alot. WHIPPED CREAM FROM SKIM MILK1/4 c. skim milk 1/2 tsp. unflavored gelatin 1/4 c. cold water 2/3 c. nonfat dry milk 2 tsp. sugar 1 tsp. vanilla Pour milk into a metal mixing bowl. Place into freezer along with beaters. Let stand until milk becomes slushy, 30 to 45 minutes. In saucepan, sprinkle gelatin over cold water and let stand 3 minutes or until gelatin is softened. Place over low heat and cook until gelatin dissolves. Cool. Remove skim milk and beaters from freezer. Add gelatin and remaining ingredients. Beat at high speed until it forms soft peaks. Cover bowl and chill at least 20 minutes before serving.
What makes up a New York City egg cream?
A drink made of milk, syrup, and soda water. There are no eggs or cream... It's chocolate syrup, milk and seltzer water. I had my first real one at Dave's Corner in NYC in 1979. It was a legendary place.
Is heavy cream thicked cream?
In the real world heavy cream is the cream that rises to the top of the pan after you milk the cow letting her milk stand, the top layer is the driest and thickest, so it is a heavy cream.The quality and taste of heavy and light cream varies with the cow breed for instance Jersey cows have yellower and stronger flavor than Holsteins common to the industry.Commercial heavy cream is thickened with seaweed or carageenan, locust been and modified food starch. so that it has the consistency of the real thing.
What is the cone of McDonald's ice cream made out from?
Milk, sugar, cream, nonfat milk solids, corn syrup solids, mono- and diglycerides, guar gum, dextrose, sodium citrate, artificial vanilla flavor, sodium phosphate, carrageenan, disodium phosphate, cellulose gum, vitamin A palmitate.
How much real whipped cream makes 1 large tub of Coolwhip?
One large tub of Cool Whip (typically around 8 ounces) is equivalent to about 2 cups of real whipped cream. Since 1 cup of heavy cream yields approximately 2 cups of whipped cream after whipping, you would need about 1 cup of heavy cream to make the equivalent of a large tub of Cool Whip.
What can you substitute for whipping cream?
If you are planning on WHIPPING the cream, say to make whipping cream for a dessert, there really isn't a substitute you could make at home. There are of course commercial substitutes that are made with oil, but you're far better off using the real thing. You also shouldn't substitute for cream when baking, because the ratios in baking for flour, fats, proteins, leavening agents and the like are temperamental, and its best not to tamper with them unless you know what you are doing. If you have a cooking recipe that calls for heavy cream, however, such as for a cream soup, or adding to a sauce, you can substitute either milk, half and half or light cream, and just add a few tablespoons of butter. I believe the ratio is three tablespoons of butter to each cup of milk to approximate heavy cream, if you are using light cream, you could probably reduce the butter to two tablespoons per cup.
