1.3 Dairy Products
Description
This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.
1.3 Dairy Products
Evaporated milk and sweetened condensed milk both come in cans, both are
thick and a weird colour... but are not, as I thought when I was small,
the same thing. Sweetened condensed milk is, as the name implies, mixed
with sugar or another sweetener already. It isn't found everywhere, but
this recipe makes a good, quick substitute: Mix 1 cup plus 2 tablespoons
dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup
granulated sugar. If you're not sure whether it is available in your
market, try looking with the nonrefrigerated milk products - "Good Luck"
is apparently a common brand in North America.
If a recipe calls for buttermilk or cultured milk, you can make sour
milk as a substitute. For each cup you need, take one tablespoon of
vinegar or lemon juice, then add enough milk to make one cup. Don't
stir. Let it stand for five minutes before using.
The minimum milk fat content by weight for various types of cream:
(UK) (US)
Clotted Cream 55%
Double Cream 48%
Heavy Cream 36%
Whipping Cream 35% 30%
Whipped Cream 35%
Single Cream 18% (=Light Cream)
Half Cream 12% (=Half and Half*)
* Half and Half has only 10% butterfat in British Columbia.
For the definition of a specific dairy product, see section 3.
Quark (aka quarg) [7]
A soft, unripened cheese with the texture and flavour of sour cream,
Quark comes in two versions - lowfat and nonfat. Though the calories
are the same (35 per ounce), the texture of lowfat Quark is richer than
that of lowfat sour cream. It has a milder flavour and richer texture
than lowfat yoghurt. Quark can be used as a sour cream substitute to
top baked potatoes, and as an ingredient in a variety of dishes
including cheesecakes, dips, salads and sauces.
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