Dairy

I have a half gallon of half and half in my fridge and would like to make some whipped cream with it, I know that I need whipping cream to do this but I was wondering if there is anything I could a...

by oana 10 years ago

I am looking to find grass fed dairy products in Montreal or surrounding area. I will even drive to a farm to buy them if they are available. Does anyone know where I might find something? It seems...

by Melanie Wong 4 months ago

" . . . Organic and conventional vegetables are grown in similar ways, so the price difference tends to be lower. Organic farmers can save money by not using pesticides or synthetic fertilizers, bu...

by Melanie Wong 2 years ago

In 2012 I was introduced to the raw milk cheeses and butter of Ramonetti Dairy and La Cava del Marcelo at dinner at the now-closed Sarmiento in Ensenada. The chef/owner had suggested that I visit t...

has anyone experimented with DIY ricotta enough to know if the there is a discernible result depending on the "acid" used? Or the combination of other ingredients? Milk, buttermilk, sheeps milk c...

I am British but sometimes spend a few weeks in the US. All I can get in stores there is "heavy cream" which is heat-treated and tastes horrible as a result.... In the UK we can get fresh doubl...

Hi, I am wondering if it's possible to make clotted cream with pasteurized heavy whipping cream. Anyone have experience doing that?

Hi, I have some heavy whipping cream in my fridge, two cartons. Both have been opened. Both are expired (one a month ago, the other 2.5 months ago). But they smell fine! And I tasted the oldest one...

by Sensuous 9 years ago

I left a small carton of half-and-half on the kitchen counter last night. Does it have to be thrown out? It does not smell bad. I was thinking I may be able to use it for baking or maybe for mac...

I’ve read half and half separates from being frozen, but will that matter in a casserole tetrazzini? Freeze first or cook first then freeze, would that help one way or the other?

by coll 6 years ago

I know there have been some price spikes and "shortages" of butter over the last few years, but why do the manufacturers think they're going to get away with adding so much more water just to keep ...

I can't have a lot of desserts because most that I used to love are all wheat based and I can't have wheat unless it's fermented. But I do love dairy. So... What's your favorite milk based desse...

We are having my son's bar mitzvah in Asubry Park, NJ and I have no idea where to even contact for a cake. Ideas???? Thanks so much!

Anyone from New York ( from upstate too!) remember the big bad 70s? The heyday of processed foods! Remember when: + Crisco, margarine and corn oil were the go to cooking fats? + 2%,1,and skim m...

Having recently returned from the UK where I enjoyed dairy nirvana I'm on a mission to find double cream in the US. YES, I have tried the nasty $7 "Devon Double Cream" that you can get at WF, but ...

by ninrn 2 years ago

Hello, I asked this on another thread, but thought it might be best to start a new one: When I lived on the East Coast, I used to make yogurt from scratch fairly regularly. I think I got my...