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Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: Kaymak) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq.
Clotted cream is also produced in Somerset, [31] Dorset, [32] Herefordshire, [33] Pembrokeshire, [34] and the Isle of Wight. [35] When authentic clotted cream is not available, there are ways to create a substitute product, such as by mixing mascarpone with whipped cream, a little sugar, and vanilla extract. [36]
For a protein-packed substitute for heavy cream, combine equal parts Greek yogurt and whole or skim milk to make this creamy substitute. This swap works well in certain quick breads (like banana ...
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Mascarpone is milky-white in colour and is easy to spread. [9] It is used in various Lombardy dishes and is considered a specialty in the region. [10] Mascarpone is one of the main ingredients in tiramisu. [11] Sometimes it is used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto. [12]
Coconut Cream. If you’re vegan or have a dairy allergy, use coconut cream with 20% fat instead. It’s like heavy cream, but with a coconut taste.
Brillat-Savarin triple cream cheese. Triple-cream cheese or fromage triple-crème is cow's-milk cheese which contains more than 75% fat in its dry matter. Triple cream cheeses taste rich and creamy. [1] [2] Some triple-crèmes are fresh, like mascarpone. Others are soft-ripened, like Brillat-Savarin, Boursault, Blue Castello, Explorateur, and ...