So I have a thrift store soy milk maker and one thing led to another and now I have a 60 lb. sack of dried soy beans. What can I do, besides soy milk? Tofu is an easy answer, but what else?
I'm looking for recipes for ice cream without added sugar—recipes you've made and can vouch for, preferably. The ones I've tried haven't been that great and I want to try again. Any flavor, any base ingredient (dairy-based creams and milks, almond milk, coconut milk, etc.), and any kind of sweetener (sucralose, xylitol, erythritol, stevia, etc.). What's the stabilizer or thickener in store-bought no-sugar-added ice cream that gives it the texture of real ice cream? Xanthan gum? Guar gum? Alcohol? [more inside]
As an Englishman, I am familiar with how some of my fellow Anglo-Saxon brethren make a cup of tea. Some make a pot of tea and decant when appropriate, and the rest, for speed, laziness or an unappreciation of our noble drink, use a teabag in a mug. But, apart from a few of our distant cousins, I remain ignorant as to how Americans, Canadians and others across the waters typically make tea (as in the hot drink made from the conjunction of tea leaves and hot water). If applicable, how do you? Are there unique variations in procedure pertaining to your locale? [more inside]
I have questions about raw milk! I am hoping to find objective, non-politicized answers! [more inside]
Earlier today I caught a show on TV where they showed a factory where "milk" was produced from different grains and nuts. That piqued my interest to try to make some at home. I can google some recipes (in fact I already have), but I'm interested in hearing plant milk recipes that other mefites have tried and enjoyed, and that were easy (ish) to make at home using only equipment normally found in kitchens (or other parts of the home for that matter).
Should I buy formula in bulk for an 11-month-old baby? I want to follow his lead on weaning, but I also don't want to waste money or formula. I'm looking for advice from parents who let their babies self-wean. [more inside]
So I've decided that I need to make my own damn cereal. I DO NOT WANT HOT CEREAL. I want to know how I can make my own COLD cereal, which can be used as the base for milk and blueberries. [more inside]
I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
Please give me your tips and tricks for insuring any fresh foods you are freezing (meat, bread, etc) remain in the best condition and taste the best when thawed. [more inside]
I recently figured out I'm lactose intolerant, and am still figuring out my lactose limits/sometimes forget I don't do well with cheese. Hence, I had two pieces of pizza with cheese yesterday and I've been having some exciting gastrointestinal distress for the past 24 hours. I've also been very tired, have some skin tenderness, and the muscles on the top of my thighs are achy like I stood a lot yesterday (but I did not). Can this be related to lactose intolerance? If the answer is yes, how long should I expect this to last?
Problem: every time I buy a quart of milk, it spoils before I can use more than a few tablespoons. Goal: be able to drink coffee at home on the weekends without wasting a gallon of milk a month. Solution: ????? [more inside]
Like this questioner here, I too am a grown-ass woman who fails at hydration. However, I do find that I am more willing to guzzle down creamy drinks, such as milk or hot chocolate. Are those enough to hydrate me, will I die from too much milk, and what other drinks will help fulfil both the cream craving and the hydration? [more inside]
Is there something I could add to whole milk that would make it froth better without affecting it negatively in some other way? [more inside]
If I add 1/100 to 2/100, I get 3/100 or 3%. But if I add one hundred apples, one of which is red, to one hundred apples, two of which are red, I will have 3/200 or 1.5%. I'm very confused now as to what percent milk fat my milk will be if I combine the two types of milk (1% and 2%) together.
I am traveling in Europe and have found unsweetened almond milk here with very different nutritional information than I find in the US. Help me figure out what's diffferent, or if one country just has the wrong information. [more inside]
I was making yogurt, but forgot that I was doing it. Instead of heating the milk to 180, I heated it to boiling. And then...left it there for a while. I have almost a gallon of freshly boiled milk, and can't stand to throw it away. What on earth can I do with it? [more inside]
Can anyone offer any leads about getting raw milk in the Baton Rouge area? [more inside]
As the years go by I find myself craving coconut milk more and more, but I'm not quite sure how to incorporate it into my diet. I'm pretty bad at following recipes, so usually I just use my past experience with ingredients to guide me in how to use them. I don't have much experience with coconut milk, however, so I'm hoping that folks on AskMe can give me some general principles to guild me instead. [more inside]
So...Ralph forgot I had already made a milk and bread run and bought another gallon-but didn't check the date (it was the last gallon at that convenience store. ) So, I opened it for milk for my coffee and right after I poured it noticed the date. Feb 4th. This is the 10th. And then I noticed the slight curding once it met my coffee and generic sweet and low. It didn't smell or taste sour, but it did leave a few curds at the bottom of the cup (yes, I drank it.) So, my question is this: Since obviously this is not fresh milk, and since I DO have other milk in the house-what milkusing recipes can I use this for? [more inside]
Can it be salvaged? The goal was anything cheese-like. The resident cheese-maker is at work right now. [more inside]
I would like to get some kind of coffee-related drink, but I'm not sure what I'd like. I like Kahlua & milk, and chocolate things, but when I've tried black coffee I haven't liked it. I will be heading to a Starbucks in the morning so please give me an idea of what I could order there. [more inside]
I received an 11 pound bar of Callebaut MILK chocolate last year. I have about 10 pounds of it left. What on earth am I going to do with it?? [more inside]
We go through a lot of milk in my household. Like, a gallon ~ every two days. How do we find cheap milk? [more inside]
I love Kefir. Not only is it delicious, I generally feel better when I am drinking it. My stomach problems are generally better when I am drinking it regularly. I have been a big fan and drinker of the Liberte Kefir, but I would really like to try making my own because the store bought stuff is pricey. TELL ME ALL YOU KNOW ABOUT KEFIR! [more inside]
My sweet boyfriend just cooked me some delicious Bird's custard. I learned (after it was cooked) that the milk he used was the old one - the date on the container is 7/29. I sniffed it and it smells stinky to me. It is not lumpy. When you make the custard you do bring it up to a low boil, not sure if that will be a factor. Should I eat it? Would you eat it?
I've got three new baby kittens with no mother, and I need to feed them. I don't have access to any good pet stores or veterinary clinics, but I do have lactose-free baby formula and a plastic syringe with the needle removed, which I've been using to feed them so far. But is there a foolproof method of holding them or something to get them to drink from it? I can usually get them to drink, but only about half of the amount recommended. More details inside. [more inside]
In an effort to healthify, I've replaced milk in my coffee with almond milk (unsweetened vanilla). It is awesome and yummy. I've taken to using my aerolatte to whip it into a tasty froth before adding my coffee. Add a little cinnamon on top and magic happens. So this worked great until my last purchase of almond milk (pure almond from Silk). It Will Not Froth! MY QUESTIONS: 1. Why won't it froth? 2. Could the absence of Carrageenan be the cause? 3. Should I worry about the presence of Carrageenan in my nut milk?
Looking for suggestions on how to thicken liquid, namely water or milk, for the purposes of photography. [more inside]
What is the most potent-per-dose lactase supplement (e.g. Lactaid) on the American market? [more inside]
Asking for a friend (semi-NSFW): I noticed a white discharge coming from somewhere it shouldn't... What STD is this? [more inside]
Anybody know how the nutritional profile of REAL pastured buttermilk compares to that of fresh pastured whole milk? I'm talking about the stuff that's actually a byproduct of the butter making process... Not the thick, cultured stuff you would buy in a grocery store. [more inside]
I take a nice 4-serving Thermos of tea to work every day. It keeps my tea nice and hot all day long. But my little tupperware of milk warms up after a couple of hours. I'd like to find a 4-ounce container that will keep my milk cool, can poor without dripping, and is OK to put dairy in (because according to my Thermos, it's dairy intolerant).
Is it safe for my little girl to drink soy milk? [more inside]
The first night I was in Japan on vacation, I got a drink out of a vending machine that was a combination of apple juice and condensed milk. It was surprisingly good, and while I looked for another can throughout our stay in Japan, I never saw that combination again. What did I drink, and how can I get some in America?
You know those aseptic packages of 1% milk? Can you freeze them so that they're merely cold by lunchtime? Or does the milk separate or the container blow up or something? Thanks!
I'm looking for recommendations for hot chocolate mixes which don't require you to add them to milk (it's probably best if they already contain the milk, but that's not required as long as it doesn't taste thin and watery when you put it in hot water). I'm not lactose intolerant, but I don't usually have milk around, plus it's much easier & more convenient to heat up water. [more inside]
I've tried soy milk and I've tried almond milk. I've tried various brands of each. I've tried chocolate (which was slightly less painful than the rest), vanilla, and unsweetened. But it seems like no matter what I do, I still get the same kind of stomach cramps and bloating that I get from normal milk. What's the deal? I tried the Lactaid pills and whatnot to try and help with dairy and they did absolutely nothing. And what's more, I rarely have a problem with anything besides milk. Ice cream, yes. But I'm good with cheeses, yogurt, pizza, etc.
Gross food safety/parenting issue of the day: I am freaking out about extra estrogen getting into my daughters' diet via cow's milk, as detailed in this article. My family has a propensity towards early puberty anyway and I really don't want to put my daughters at even more risk for this. My toddler drinks a LOT of milk -- she's a fussy eater and it's the only thing she always wants. I buy organic milk, but as far as I know the organic regs do not address the issue of whether the cows are kept pregnant. Do you know of any sources in the SF bay area for milk that isn't from pregnant cows? [more inside]
Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat? [more inside]
I like the taste of milk best when it is very cold. Colder, perhaps than the minimum temperature of my refrigerator. Or at least the minimum I'm going to adjust it for the comfort of the other foodstuffs. Any tips or products for keeping milk duly chilled?
Does a skin reaction to milk warrant a further investigation into an allergy to ingested dairy products?
Had a weird milk-skin contact reaction: does a skin reaction to milk warrant a further investigation into an allergy to ingested dairy products? [more inside]
Recommendations for most humane sources for eggs, dairy products, and chicken in San Francisco Bay Area? [more inside]
I have recently purchased a Fondue pot and I want to serve chocolate fondue at a party. The Fondue place "The Melting Pot" near my house sells chocolate bars to use, but it would be expensive to buy a lot to fill my pot. [more inside]
Hey Guys, I have a mypressi, which is a portable C02 powered espresso machine. It seems to work pretty good, but the included milk frother does not produce a true milk froth which you would expect to get when you order a cappuccino. I found the linked video on youtube and became intriqued with the steamer/water heater setup he was using. Does anyone know who manufactures that steamer? I have found a stove top model online while searching, but not the electric one used in the video. Any help would be awesome. Thanks guys and gals! Youtube Video Link ~Craig
Milk first or cereal first? [more inside]
Okay - I admit I didn't pay as much attention in biology class as I should have. Can someone tell me whether or not animal products such as milk and honey contain significant amounts of DNA? I have a friend who thinks people who talk about eating food that's "free of chemicals" are hysterical, because of course all food is made up of chemicals. But she takes it a step farther and asks if they've tried DNA-free food as well, which brings me to my point. I suggested things like milk and honey, which are secreted by animals, might by considered DNA-free. Her reaction was shock and dismay that I was ignorant of the (to her) common knowledge that those things do, in fact, contain DNA. I mean, I'll buy that maybe they contain some stray particles of DNA - like (I believe) our saliva does, but are they, or are they not, made of DNA?
Different foods and breastfeeding - looking for real evidence. [more inside]
I like my coffee--enough that I just drink one good cup a day. (I make it with an Aeropress.) Since it's just one cup, I don't feel shy about adding half & half. Ultra-pasteurized h&h has a sell-by date that can be a month out or more. I thought I'd be smart and make it easier to store and pour by putting it in a glass container. It's this GlassLock container. After four or five days, the h&h starts to separate. What should last for weeks more goes bad almost right away. This has happened with several brands of h&h, and I've certainly washed the container well. Does anyone have a guess on why this is happening? Any suggestions on a container (you've tried yourself) that does work well for storing half & half?
Condensed Milk != Evaporated Milk. Following this Salmon Chowder recipe I mistakenly used a can of "Sweetened Condensed Milk" instead of the Evaporated Milk that was called for. My beautiful, expensive, organic, soup tastes like candy. What can I add to it to cut the sweet?
Organic milk: what is the benefit? [more inside]