PART 2 – BAKING BASICS – BEST DAIRY AND CREAM INGREDIENTS YOU CAN MAKE AT HOME

Store-bought dairy ingredients like cream cheese, whipping cream, mayonnaise, buttermilk etc., are often very expensive to buy and they are those which are used in a variety of recipes.

So, the best way to cut costs is to just make these items yourself at home! Yes, there are easy ways to make dairy and cream ingredients at home and this article will tell you how!

5. Buttermilk

Two ways to make buttermilk:

Method 1: Using yogurt

Ingredients:

• 1 cup yogurt (unflavoured)
• ½ cup milk

Method: Into a bowl, add in the yogurt and the milk. Give it a good whisk and its then ready to use. You can store what’s unused in the in the freezer for up to 12 weeks months or in the refrigerator for up to 5 days.

Method 2: Using whole milk

Ingredients:

• 1 cup whole milk
• 2 tsp lemon juice
• (Or white vinegar)

Method: Into a bowl, add in the whole milk and the lemon juice or white vinegar. Let it sit at room temperature for around half an hour. Then give it a good mix and its ready to use. You can store what’s unused in the in the freezer for up to 12 weeks months or in the refrigerator for up to 5 days.

6. Mayonnaise

Ingredients:

• 1 cup vegetable oil
• 1 large egg
  (At room temperature)
• 1 tbsp Dijon mustard
• 1 tbsp white vinegar or apple cider vinegar
• Salt to taste
• A pinch of sugar

Method:

Into a food processor, add in the egg and the Dijon mustard and blend for 20 seconds. Then little by little keep adding the oil while blending.  Soon you will notice that the mixture is thickening. Next, add in the vinegar and blend for another 10 seconds. Lastly, add in the salt and sugar to taste.

To store: Pour into an airtight container and refrigerate for up to 2 weeks.

7. Whipping Cream

Ingredients:

• 150 grams unsalted butter
• 150 grams whole milk
• 30 grams powdered sugar
• 5 grams vanilla extract ( optional )

Method:

Into a saucepan, add in the butter and the milk and cook over medium heat stirring occasionally. Do not bring the mixture to a boil, but simply turn off the heat once the butter has melted fully. Then leave it aside to cool and then pour into a blender and blend on high speed for about 1 minute.

Next, transfer the contents into a bowl and leave it to cool. Cover the mixture with a saran wrap (tightly pressed down onto the mixture’s surface) and set it in the refrigerator until it is completely cooled.

Once completely cooled, remove the saran wrap, add in the sugar powder and the vanilla extract and beat using a medium speed hand mixer until stiff peaks begin to form.

Tip: Make sure to chill all the equipment you’ll be using for the preparation of the whipping cream, like beater attachment etc, in the refrigerator for half an hour before you begin (to help speed up the process).

8. VIDEO – watch video to make yogurt at home without a yogurt starter

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