Milk & Cream
3644 recipes found
Iced and Spiced
Is there nothing new under the sun? I wish I knew where this originally came from. I know that a google search tells me that it's not all that original, but since I found a version of it in my trusty box of recipes from my Grandmother, I've updated it to my own coffee preferences and my Bialetti. Mine is a nine cup. - TiggyBee
Decoction Coffee
This recipe's frothy decoction coffee is served in south India in stainless steel glasses. It is customary to offer at least a glass of coffee to all visitors.
Herbed Butter
A tasty pesto alternative made of butter!
Homemade Mascarpone
Every time I make this, I'm surprised at how much better it tastes than store bought domestic mascarpone. When sourcing your heavy cream for this recipe, do try to stay away from ultra pasteurized cream. I have found that it inhibits the thickening. Adapted from my Lemon Posset recipe.
Goat Milk Ricotta Cheese
Making your own ricotta cheese is ridiculously simple. In this recipe, switched it up by using fresh goat milk, which you can get in most grocery stores now.
Sugar pie
This is a traditional pie recipe from Quebec. The filling is simple, with maple sugar, cream and flour. It turns into a custardy, sweet maple fudge filling.
White Chocolate Mmmmocha
Stop using fake creamer and try this. It's way better and better for you!
Nut Tart
My Norwegian Grandma used to make this tart with Walnuts, because they grew on her trees, but it is also very good using chopped pecans or sliced almonds.
Yogurt Without a Machine
This is the traditional method of my family from India.
Homemade Yogurt with Salton Yogurt Maker Instructions
The instructions that come with the Salton Yogurt Maker give recipes s for a few types of homemade yogurt, and it’s easy to use them to experiment with flavors.
Carrot Puree
I made the carrot puree as a side dish for grilled flat iron steak.
Orange Buttermilk Sherbet
This is inspired by Mrs. Rombauer's "Buttermilk Sherbet" in her 1943 edition of "The Joy of Cooking." Did you know that the full title of The Joy then was "The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat"? Those "casual culinary chats" are one of many things that make this volume so delightful. Regarding Buttermilk Sherbet, which calls for crushed pineapple to flavor it, Mrs. Rombauer reported in 1943, "This remarkable combination has come into favor." While the pineapple, I'm sure, is lovely, I wanted something a bit more vibrant. Another change I made is to leave out altogether the raw egg white called for in that recipe. I have no doubt that the eggs I buy are perfectly safe but, deciding to proceed with caution, I've followed Mrs. Rombauer's basic rule for her other (non-buttermilk) sherbets, to use gelatin instead. Frankly, if you don't care for gelatin, you can probably leave it out altogether. An interesting problem presents itself with this recipe due to the differences in the buttermilk available today. I am quite certain that the buttermilk the dairies deliver to our grocery stores in 2011 -- a "cultured lowfat milk product" -- is quite different from what the dairies delivered to the doorsteps of Americans in 1943. To get a better consistency in this sherbet, I've added a touch of full-fat coconut milk. It scents the sherbet very lightly, and gives it a great "mouth feel." The liqueur is the only sweetener. I use my own ratafia, which provides bright coriander notes, but any commercial orange liqueur would do fine (as would limoncello or whatever other flavored liqueur you believe would pair nicely with the orange). See my notes below, at the end of the instructions, if you don't have a suitable liqueur on hand. Enjoy!!
Breakfast reform
Thanks to Jessica Tom I have just tried cooking teff to make her wonderful pudding recipe (really great, btw). At the market I had found both teff flour and teff grain. Going with teff grain (right choice), I was then struck by how really tiny these grains are. I was also a little suspicious that they would taste...well, you know, good for you, but really not that good. But, the flavor and texture both deliver....and I mean good for you and really good tasting! I think I have just made a new best friend!
Carrot Mash
This easy side dish is simply delicious! The maple syrup and vanilla soymilk really highlight the natural sweetness of the carrots. If you do not want to use the soymilk, substitute regular milk.
"Kazan Dipi" a.k.a. "Bottom of the Pan"
This fresh rosewater tasting cream recipe has the burned sugar flavour and is very popular in Northern Greece. The name Kazan Dipi means "Bottom of the Pan".
Perfect Hot Chocolate
Whole milk, unsweetened cocoa powder and luscious dark chocolate liquefy together to become what is undoubtedly the Perfect Hot Chocolate recipe.
Burnt Caramel Pudding
So far, one of the best parts about living in Boston is my proximity to Toscanini’s burnt caramel ice cream. I’m not even that into ice cream but this flavor, with its slight bitter edge to cut the richness, is crack-like. I attempted to capture it in a pudding, and after incinerating a lot of sugar, I think I finally got it.
Tapioca affogato
This pudding is a marriage between Thai coffee, made with sweetened condensed milk, and tapioca pudding. It is simple, tasty and not too sweet, but it does pack a caffeine wallop! I use a metal drip filter, of the type you see in Thai/Vietnamese restaurants, but espresso is wonderful too. - MaryMaryCulinary
Cardamom Hot Chocolate
We've always been fans of cardamom and chocolate, and this hot chocolate recipe reminds us why. The tiny bit of butter adds richness for a well-rounded treat.
Carrot halwa
I actually set out this week to fancy up the basic, bare-bones carrot halwa I've enjoyed since I first had this Indian desert. I tried to make it into a soufflé, ice cream, and custard. While my attempts weren't terrible, they only detracted from the magical marriage of creamy milk and sweet carrots accented by cardamom I had started out with.
Cardamom Coconut Flan
Cardamon Cous Cous Pudding
I make this pudding for the farmers market in Stockton New Jersey all the time
Cardamom Chai Tea
I am a tea lover, and I met a co-worker from Pakistan, who used Cardamom as a spice. He gave me some, and I put it in my tea, added milk, and honey, and felt the calming effect on my mind. This drink became my energizer in the morning, when I wanted to get through the day calmly, and it smells sweet. I later tried store brought Chai tea, but this is a more authentic, and exotic version of Chai. You could take this recipe anywhere, which makes it especially good for a fast pace lifestyle. Enjoy! Judea I. Lawton
Creamy Greek Yogurt
This is one of my favorite must-have ingredient in our house. I love the whole process, from the actual making of the yogurt to straining it for the thick creamy result. It is as rewarding as the smell of baked cookies and a well-risen loaf of bread. I use this for everything: breakfast, snack, appetizer dishes, and also makes a fabulous substitute for sour cream.