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  2. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.) Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise ...

  3. Buttermilk - Wikipedia

    en.wikipedia.org/wiki/Buttermilk

    Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. [11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes.

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

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

    Yum.) Treat it as you would yogurt, thinning it out to amount to the milk called for. 7. Powdered Milk. Powdered milk is a type of milk with all the moisture content removed until it’s just ...

  5. Milk equivalent - Wikipedia

    en.wikipedia.org/wiki/Milk_equivalent

    Milk equivalent is a measure of the quantity of fluid milk used in a processed dairy product. Measured on a milkfat basis, it takes about 21.8 pounds of farm milk to make a pound of butter, and about 9.2 pounds to make a pound of American cheese .

  6. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  7. Tablespoon - Wikipedia

    en.wikipedia.org/wiki/Tablespoon

    Common tablespoons intended for use as cutlery (called dessert spoons in the UK, where a tablespoon is always a serving spoon) usually hold 7–14mL (about 0·25–0·49 imperial fluid ounce or 0·24–0·47 US fluid ounce), [5] considerably less than some tablespoons used for serving.

  8. Powdered milk - Wikipedia

    en.wikipedia.org/wiki/Powdered_milk

    Powdered milk, also called milk powder, [1] dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated , due to its low moisture content.

  9. Dry matter - Wikipedia

    en.wikipedia.org/wiki/Dry_matter

    Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water. Swiss cheese is 37% percent water. [3] The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest.