Milk, Cream, Yogurt and others

  • Milk – Our fridge is always full of milk. We like Cravendale, firstly for its really clean taste and secondly for the fact that it keeps longer than the average bottle.

    Milk, cream and Greek yogurt

    Milk keeps well in the freezer, but takes a while to defrost, so you’ll need to plan ahead if you want to take any out.

  • Buttermilk – you can either buy this ready-made or make your own (only to be used in recipes where is will be fully cooked) by squeezing the juice of a lemon into half a pint of milk. Then leave it somewhere warm for 10 minutes to thicken up.
  • Evaporated milk – great for making chocolate fudge sauce and in other desserts.
  • Condensed milk – boil tins up in a lidded pan of water for 3 hours to make toffee. Also great for making fudge.
  • Double cream – At about 42% fat, it’s got twice the fat content of single cream, but you can usually use less than half the amount of single cream to get the same effect. I also use it to make whipped cream to go in desserts.
  • Single cream – I tend to just use this for swirling in soup. It’s usually about 21% fat.
  • Squirty cream – A guilty pleasure but great for when you don’t have any fresh cream in.
  • Soured cream – Great for drizzling on spicy chilli and Mexican wraps.
  • Crème fraîche – a cultured soured cream. Useful for adding to sauces. If you use the low fat versions, they shouldn’t then be boiled as the sauce will split. Full fat versions should however be fine.
  • Natural and Greek yogurts – we use it for making cucumber dips, in smoothies and yogurt sundaes and to make curried marinades. The 0% fat version also makes a great fat-free alternative to whipped cream in desserts.

 

 

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