Milk

Its about 1 3/4 cups.

At anything higher than room temp, it will take 12 plus hours. In a refridgerator, it will last a day and a half past its expiration date.

$2,78 for whole milk, $2,63 for reduced fat and $2.55 for skim milk!

Hope this helps

Whoever said add butter, eggs and barbecue sauce it silly!

I have never tasted barbecue sauce flavoured ice cream, I don't think many people have.

Any way, yes you can make ice cream from milk but you will need other ingredients too.

Here they are:

The simple way to make ice cream is with

Milk

Sugar

Cream

and any flavouring you like!

Hope you understand my answer very clearly and hope it comes in handy as well

your faithful Shannellem xx

~

My parents, grandparents and their grandparents (back to the 1800's) used pretty much the same. 4 eggs beaten, 2 cups sugar, 1 tsp vanilla, 1/2 tsp salt, 1 quart fresh cream just gotten from the cow (you separate it yourself before taking it to the house) and 1 quart of milk.

Make sure you have all parts to the manual crank ice cream maker, forgetting the dasher can make the person outside doing it in -30 temp rather testy.

Whip all the above together, dump into your clean can, put in dasher, lid on and take to the wooden ice cream cream bucket. Insert it, put crank top on, pack with ice and snow and occasionally add ground salt of some sorts--often canning salt, find a couple kids to take turns sitting on the top (more traction) upon a rag rug, and start turning. If lucky enough to have had a power drill, you inserted this into where the handle is attached and cheated the time. After it would not turn any more, you set it all aside for about an hour to cure in the frigid temps.

!!

FAST FORWARD to what I do in 2011. Raised on the above, I knew there had to be more shortcuts than going electric only. I have a 1/2 gallon maker now and so the following:

4 cups half and half (reduced fat, flavor still there)

1 3/4 cups sugar

1/4 tsp table salt (any is good)

1 TB vanilla

1/2 cup processed egg beaters liquid

WHIP TOGETHER, put into ice cream can, put into electric base holder, lock down lid with dasher in place and add ice cubes as you start the machine. Layer ice, layer of salt (I use canning salt for best results). Total salt should be about 1/3 to 1/2 cup.

This takes about 30 minutes if I do it at the kitchen sink. Shorter if outside in the cold. When the machine stops unplug so you don't burn out the motor (frequently happens with now day machines). If you can take the time to cure it, fine. But I quickly open and scrape it to a 1/2 gal tupperware container and pop into the freezer to finish.

Since there are different kinds of milk (skim, whole, buttermilk, 2%, 1%, ect.), there are different calorie counts. The average glass of milk is 130 caloires, though.

Price of milk in Ireland is 75cent-2.50 per litr.

No cacti store water, not milk. A genus of succulent called Euphorbia leak a milky latex when damaged, they look like cacti but are not. This is probably what you are thinking of.

The latex produced by plants in the genus Euphorbia is a skin irritant and can cause temporary blindness. They are common in cacti collections, and are often sold as cacti.

Safeway

2/3 cup skim milk powder 1 cup water OR 1 cup dry whole milk 2/3 cup water. Mix well and use as directed in recipe. 2/3 cup evaporated milk = one 5 oz. Can.

1-1/2 cups evaporated milk = one 12 oz. can

baking soda is not an acid and acids like vinegar and ascorbic acid are normally used for curds. Your milk is curdling on it's own with no outside agent. However baking soda will neutralize acids and can be used in tomato sauce to cut down on heartburn in most cases.

8 fluid ounces will be present in a single carton of milk

There is an old saying that expresses how someone is not helpful in anyway, shape or form that goes, "You're about as useful as teats on a bull." This saying expresses how the teats or mammary tissue on any male mammal, man or bull, are not able to produce milk no matter how someone tries to work around it.

Yes. Milk is acidic and can break down tough meat. I use buttermilk, don't worry you won't taste it. Buttermilk is more acidic than regularmilk which is why it tastes bad but is better for marinating.

The answer for which tool should you use to measure the capacity of a juice glass is a measuring cup.

This is a very simple roux sauce. Roux typically consists of heated milk, with flour, cheese, and seasonings whisked in. If you do not constantly stir this, it will scorch the sauce at the bottom of the pot or pan very easily.

If you don't mind having your milk grow bacteria, turn sour, then become a runny and sour version of cottage cheese; leave it out of the refrigerator all the time. Depending on the type of bacteria growing in the milk it could just be unpleasantly sour or it could make you sick or possibly kill you!

This is also why milk is usually pasteurized: to kill any bacteria that happen to be in the milk, preventing illness caused by spoiled milk and extending the shelf life of the milk in the store.

http://zensoy.com/products/ (This website allows you to purchase many different soy products online. Their motto is "always organic and always delicious"! It also has a link to www.amazon.com: zensoy so you can also purchase it through amazon!

Yes, and it's the world's most expensive cheese.

Studies have been performed on this topic and have demonstrated that milk will not cause mucus build up. The myth persists because of the coating sensation that occurs after drinking milk.

An Internet Search on "Milk Mucus Study" will provide more details on the studies.

Birds do not drink milk - they aren't mammals, therefore do not produce milk for their young. Mother birds feed their babies a mixture of water, insects, seeds etc. that it eats and regurgitates for its babies.

probably he does not like it

Goats milk has more nutrients. If you have a orphaned baby animal of any kind, I recommend using goat's milk. Goats milk has more nutrients. If you have a orphaned baby animal of any kind, I recommend using goat's milk.

Heres a ghetto way i learned. get a quart freezer bag and a big gallon freezer bag. Put the milk and whatever flavor, choc syrup or powder, in the quart bag. In the large bag, put ice and salt. Put the smaller bag,(i would tie off the mouth with a twist tie or something) in the larger one. Shake A LOT! Takes about 5-10 minutes but its good!