milkenhances the development of gluten and/or gelatinization of starch in the flour or the setting of the structure (baking) and thus serve as a toughener. Milk also contains proteins which act as a structural enhancer
Presuming that you are using pasteurized, homogenized milk, then the milk represents nothing other than water and small amounts of fat and sugar. Any flavors associated with the cows and their pasturage has had the hell beaten out of it. Water has certain effects in baking, and fat has others (practically opposite, really). If I need to substitute for milk I use mostly water, some butter, and perhaps a trace of sugar. Works for me. My biscuits will make your eyes roll back in your head.
the process or recipe of making evaporated milk from coconut milk
Yes, we can substitute buttermilk for milk in recipe.
If a recipe calls for 4 cups of milk and you have a liter of milk it would be enough because a cup of milk is equal to 250 ml.
substitute goat's milk or yogurt made from gaot's milk with your recipe (available at Whole Foods)
one gallon
No Your right sour milk can never be too sour for an recipe.. I agree with you on that one.
Filled milk is milk with oil added to lower the price. I wouldn't ruin a perfectly good baking recipe by adding it
You can use condensed milk in a fudge recipe. You will have to reduce the sugar in the recipe to account for the sugar in the condensed milk. Some fudge recipes call for condensed milk.
i donot no what is it
One healthy hot cocoa recipe is 1 cup of milk, 1/2 vanilla bean split, 3 ounces of milk chocolate. If one uses low fat milk and chocolate in the recipe, it will be a healthier drink.
YES
use powered milk aka non fat dry milk