what did I do wrong? My custard did not thicken :-( I followed the preparation directions exactly, then cooked it on the stove (hob?) over medium heat. I used a reconstituted non-fat dry milk, thinking that would be equivalent to skim milk. The mixture...
1037590
Sorry you had this experience. I use regular fresh skimmed milk (or any type of cow's milk from the store dairy section) then after warming the milk a little on medium to heat, I add the powder and whisk the mixture occassionally. Lowering the heat, I continue to stir or whisk the mixture if necessary and let it come to a low boil. At that point it's done. I've always experienced scortching on the bottom but that's part of the beauty of the pudding - take it off the heat and let it cool or eat right away. I usually can't wait.
737773
Hey Kim, I tried Carnation but it did NOT dissolve as well as Provident Pantry Traditional , fortified Nonfat Dry milk... I also use it as a creamer for my coffee!
1772812
I just hung up the phone with them because I had the same problem. They confirmed with me that the DID change the recipe. Made it thinner because people complained about it not coming out of the bottle easily. I said they should have changed the bottle, not their delicious sauce. Oh well... time to find another favorite.
785041
I use milk and I just mix to the consistency that I want a bit thinner at first as it will thicken , Hope this helped
2178638
I tried to make almond milk yogurt with this starter in an Instant Pot with the yogurt making function with no success. I have also unsuccessfully tried cashew and coconut milk. I am actually an testing it right now to make sure it is actually alive. If I find it to be a dud, I will follow up here. I did end up purchasing GI Pro Start (also vegan) that I have found a bit more successful.
1373155
Try this, make the paste thicker (simmer more) & be careful how you spread it. I think it gets thinner as you go outwards as the inner ring "forces you" to make the insdie the same thickness as the ring ! My kids love all sorts of fruit this way (add to lunches)
1469019
we have not had that problem.however some recipes have had different consistencies.use whole milk not skim.custard based recipes come out smoother.the ice cream will get harder after placing bak in the freezer to rest.good luck
1469016
Sorry, I haven't had that experience. Could it be the fat content in your ingredients?
1254442
Sent mine back...Tried ice cream, gelato, & frozen custard...chilled ingredients first, ice crystals formed in all 3 recipes but didn't solidify...i like soft ice cream but all 3 efforts had the consistency of frozen slushies. Maybe it was the unit, but wasn't willing to retry. My sense is that the compressor was fine, but the small paddle was plastic and not powerful enough to actual churn the mixture adequately.
577203
Yes! Skim works well for me. Just fill the skim milk below the fill line because it foams up more than when I use whole milk. You may need to experiment to get the right amount to suit your taste, and also, from reading other reviews, it seems that certain brands foam up more than others.
353583
I get a little over a pint of cream out of 1 gallon of milk. The cream is too thick to make butter so I have to add milk back to the cream if I am making butter.
757944
You are absolutely right, I'm having the same problem with the curdling. The instruction manual says to boil until the yogurt "runs up the side of the pot." I think the euro cuisine yogurt maker is baking the yogurt at too high a temperature. My old Salton 5-jar maker kept the yogurt just warm, not hot. The new one, when you remove the jars, the bottom is really very hot. I have no fix for this except to say that I am extremely disappointed with this yogurt maker and I think euro cuisine has a problem with these models.
763867
It must be partly due to the recipe. If there's too much water in the mixture, it will freeze solid. Sounds like you need more milk fat in the mixture.
895281
You just add it straight into the milk. You need to add a little bit at a time and mix it in. Otherwise it will clump together like cornstarch does. I found that if I mixed it in in small amounts, it mixes better. Also, I always put in 2 teaspoons.
353316
I find that in order for something to work out the right way, you should follow the directions and use the suggested ingredients. The ingredients call for half and half as well as heavy cream. I think it's because these two are thick and creamy. However, you could experiment on your own. I have not tried whole milk so I can't say if it would work as well. Good luck.
614895
I tried it for the first time with a simple baking powder batter and could not fill it with over a cup of batter. I think the yeasted recipe on the package might expand a bit more. I also poured the batter it in the middle, but maybe it makes more sense to try to fill each square individually?
1924368
I was always taught in terms of substitutes for butter, oils will always make a denser bread/roll, and experienced this myself. My understanding is if you use something of a like texture (solid at room temperature) it should be lighter, less dense. It would also be denser if you melted your butter before adding it to the recipe. At least, this is what my Mom and Grandma always taught me, in cooking. Stick to something solid at room temperature...coconut oil would be the first thing I try, I have used it several times in baking with good success.