Can this be used in heavy cream? Does it require the same dosage as milk? Also, can you use it in yogurt making?
1845757
Heavy cream at a much higher dose. Yogurt added after it has been processed
856961
Yes you could. It would be like using low fat regular milk so you might need a thickener. Be sure to check recipes for using milk instead of cream.
1066952
Possibly. Since the cream has high fat content it's amenable to frothing, however, you'd probably only be able to do a small amount at a time. The frothing mechanism is very small and might get overwhelmed by the thickness of the cream.
89833
You do not! This has happened twice to me, husband used some of my heavy cream for a recipe. Also I always use a pint of heavy whipping cream or heavy cream, never a quart. Another delicious hint... Get a bottle of vanilla syrup from Starbucks, use 12 squirts to sweeten the cream instead of confectioners sugar. Unbelievably yummy whipped cream!Enjoy. One of the few "gadgets" we own that we use continuously.
1561813
It depends on what you make your eggnog with. It really needs the "fat" from the heavy cream to "whip" up. We've tried it with regular milk and it doesn't quite work. BUT... it does work with the additional of Alcohol (woo hoo) - we make Amaretto and Rum whipped cream all the time.
1151094
Thanks for the post, I'm just trying to make some ice cream but every recipe in my book says "heavy milk"; I'm going to try to find heavy cream and use it in my recipe.
1294968
I have used both and find no difference re efficacy. The milk is a little easier to apply just because it is milk-like rather than the thicker cream.
1442671
I can't say for sure that it will dissolve well in plain yogurt. I never used it that way. I always use it for a smoothie which I mix in a blender. It tastes great though.
1125275
I have bought two cases in the last few months and was VERY disappointed in it. It was watery and no matter how long I refrigerated it, the coconut cream/fat would not separate from the water liquid. I tried blending it, too, and that just made it even worse. I wouldn't recommend it for yogurt. I would try Thai Kitchen or Native Forest brands.
106826
What kind of bacteria are you using? I didn't have good results when I tried using some from another yogurt. I prefer the Vachon Culture. I always use 2 % milk, as I've heard that skim won't set. I also let it process for about 11-12 hours.
1497711
Yep. I tried it once using a recipe I had for soy yogurt. The coconut milk I used wasn't smooth so it was like having yogurt with bits of coconut in it but it was definitely yogurt. Hope that helps.
843043
I use a quarter teaspoon per quart of milk. You will needs a strainer to seperate the whey to thicken the yogurt.
353581
I'm sorry, but we have never used it. We have goat's milk & it has little cream. I just don't want to have to clean up the separator for such a small amount
823770
You need to find a specific recipe to use almond or coconut milk. I never had any luck with the yogurt thickening if I used something other than cow's milk, and I just haven't tried again lately. The cultures should work, but you have to add a lot of other things to the mix, again to thicken the yogurt.
1561814
I've never tried anything but heavy cream, but I don't know any reason why it wouldn't work. Good idea.
1396732
I have not used this to make what would be considered "low fat" frozen ice cream or low fat frozen yogurt, but I did use it to make the protein frozen treats, which were low fat, using milk that is designated "2%" milk. My results were varied; the first time, there were some ice crystals that formed, but the second batch I made and subsequent batches were a lot smoother, as I let the machine churn longer, and that seemed to reduce/eliminate most of the ice crystals. The machine is a good machine, and I think that if you let it run longer, your results will be better.
1044074
If you can find a recipe for it online, I don't see why not. I use regular milk but I have friends who use it to make vegan yogurt.