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2. What to Do When a Recipe Calls for Heavy Cream and You Don’t ...

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   To make 1 cup of “heavy cream,” melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. When to use: Works in most baking and savory recipes. Note that this alternative won’t whisk into ...

3. 10 Ways to Use Greek Yogurt - AOL

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   If you like ranch, onion, Greek goddess or other creamy dressings and dips, simply substitute Greek yogurt for part of all of the sour cream or mayonnaise. Try this recipe for Herb-Yogurt Dip. Sauces

4. Which Milk Substitute Is Right for Your Recipe? 15 ... - AOL

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   6. Sour Cream. Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though ...

5. Homemade Greek Yogurt Recipe - AOL

   homepage.aol.com/food/recipes/homemade-greek-yogurt

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6. Ghee - Wikipedia

   en.wikipedia.org/wiki/Ghee

   A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee. [18]

7. The health benefits of Greek yogurt - AOL

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   Create this classic Greek dip by combining 1 cup of Greek yogurt with one seeded and finely chopped English cucumber, plus garlic, dill and lemon. Use as a dip with warm whole wheat pita. Make a ...

8. Gata (food) - Wikipedia

   en.wikipedia.org/wiki/Gata_(food)

   Others are sweeter and decidedly more cake-like, whether they're made with a yeast- or baking soda/acidic dairy-leavened dough (baking powder was, until very recently, unknown in Armenia, so most chemically-leavened baked goods are made using a combination of baking soda and an acidic dairy like yogurt or sour cream).

9. Kaymak - Wikipedia

   en.wikipedia.org/wiki/Kaymak

   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.