 SubstituteDon’t have the Dairy Product you’re looking for? Try these simple substitutes: Buttermilk
Combine one cup of milk with 1-2 teaspoons lemon juice Cream
You can substitute cream for sour cream or crème fraiche in most savoury dishes. Also try using evaporated milk, for creamy pastas or casseroles. Crème Fraiche
You can successfully substitute sour cream for crème fraiche in most savoury dishes. For sweet dishes, try using a mixture of pure cream and sour cream or natural yogurt. Ice cream
Substitute frozen yogurt for ice cream Butter
As an alternative to butter on sandwiches or toast use spreadable cream cheese or ricotta, superb with both sweet and savoury toppings. For brushing over baked goods or between layers of filo, substitute butter with milk or yogurt. Sour cream
You can make sour cream by adding lemon juice to cream and allowing it to stand refrigerated for 1-2 hours. Can you freeze cheese?
Grated firm cheeses like mozzarella, cheddar, eye and hard cheeses can be successfully frozen and are best used in cooking once thawed. Freezing fresh, blue, white mould or washed rind cheeses is not recommended. What is the difference between Camembert and Brie?
Traditionally camembert was produced in smaller rounds than brie, however today camembert and brie are made in a variety of sizes. At the peak of its maturity, brie has a deliciously creamy flavour with rich mushroomy characteristics and an almost flowing centre. Camembert usually has less butterfat than brie, a firmer texture and a milder flavour. What is one serve of dairy?
A “serve” of Dairy is equal to a 250ml glass of milk, a 200g tub of yogurt or 40g (2 slices) of cheese. What is buttermilk and what can I use it for?
The buttermilk or cultured milk found on our supermarket shelves is made by adding a special starter culture to pasteurised milk to develop flavour and acidity. Buttermilk has a similar flavour to natural yogurt and can be used as a substitute to milk in baked goods like scones to achieve a moist and tender crumb. The fat content of buttermilk is similar to regular milk (ie. under 4% fat) Why is Australian cheese and butter more yellow than imported products?
Most Australian dairy cows are fortunate enough to feed on lush green pastures, there is little stall feeding of grain or dried feeds as in Europe and North America. Pastures have a higher concentration of beta carotene (Vitamin A), which in turn gives Australian cheese and butter a yellow colour. Why shouldn’t you boil milk?
When milk reaches boiling point, proteins begin to coagulate, the lactose caramelises and a skin forms on the surface. Over boiling can result in a curdled appearance. It is still edible, but the flavour and appearance changes, resulting in a cooked taste. For best results when adding milk to a hot dish, heat very gently and do not allow the mixture to return to the boil. How do I “cream butter and sugar” for cake and biscuit recipes?
Creaming butter and sugar is a method used to dissolve sugar crystals and incorporate air into cake mixtures. To cream butter and sugar, cube butter and allow to soften at room temperature. Beat with an electric mixer before adding in the sugar. Continue beating on medium-high speed until the sugar has dissolved and the mixture is pale and creamy a little like whipped cream. This may take about 7-10 minutes. I find feta cheese too salty, what can I do to reduce the saltiness?
If you find feta a little too salty, soak it in cold water or milk for a few minutes, then pat dry before serving. This will leave the feta with a much creamier and less salty flavour. Back to top ^
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