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  2. What to Do When a Recipe Calls for Heavy Cream and You ... - AOL

    www.aol.com/recipe-calls-heavy-cream-don...

    Heavy cream has at least 36% milk fat, and light cream has between 18% and 30%. Whole milk typically contains no more than 3.25% milk fat. Whole milk typically contains no more than 3.25% milk fat.

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

    www.aol.com/milk-substitute-recipe-15-swaps...

    Heavy cream is a good substitute for milk, but because it has a much higher fat content, you’ll want to dilute it first. To use it in a recipe, replace the amount of milk called for with half ...

  4. What to use when you're out of heavy cream - AOL

    www.aol.com/news/youre-heavy-cream-232719932.html

    For each cup of heavy cream in a recipe, whisk together 2/3 cup soy milk and 1/3 cup oil. You can use olive oil or vegetable oil — it depends on the general flavor of the dish you plan to use it ...

  5. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    Traditionally, when describing volumes, recipes commonly give measurements in the following units: Tumbler (10 fluid ounces; [29] [30] named after a typical drinking glass) Breakfast cup (8 fluid ounces; [31] [32] named after a cup for drinking tea or coffee while eating breakfast) Cup (6 fluid ounces; [29] named after an everyday drinking cup)

  6. Valomilk - Wikipedia

    en.wikipedia.org/wiki/Valomilk

    The semi-liquid mixture was then used for a filling in one-ounce milk-chocolate cups, the kind traditionally filled with peanut butter. The name Valomilk represents the three ingredients: vanilla, marshmallow, and milk chocolate. The fifth generation of the Sifers family still uses the original family recipe along with much of the original ...

  7. Churning (butter) - Wikipedia

    en.wikipedia.org/wiki/Churning_(butter)

    The whole process should be completed in three-quarters of an hour. In hot weather pains must be taken to keep the cream from reaching too high a heat. If the dairy be not cool enough, keep the cream-pot in the coldest water you can get; make the butter early in the morning, and place cold water in the churn for a while before it is used.

  8. Whipped-cream charger - Wikipedia

    en.wikipedia.org/wiki/Whipped-cream_charger

    The cream must have a minimum fat content of 28% to produce whipped cream with a dispenser. The recipe for the cream to be whipped typically calls for heavy cream and sugar, along with any desired flavorings or colorings. In a sealed container, this cream is pressurized with nitrous oxide, which dissolves into the cream as per its lipophilicity.

  9. Milk skin - Wikipedia

    en.wikipedia.org/wiki/Milk_skin

    Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking ...