248337 homemade milk without powdered milk Recipes

milk, plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package), flavorings such as jam , honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)

milk, yogurt (from store ), nonfat dry milk powder (powdered milk)

powdered milk, sugar, boiling water, butter, melted, sugar, butter, water, powdered milk

powdered milk, cornstarch , plus, cornstarch, instant mashed potatoes, chicken bouillon granule, dried parsley, dried onion flakes, dried celery flakes, instant minced garlic, onion powder, dried marjoram, garlic powder, white pepper

powdered milk, cocoa powder, white butter or 200 g unsalted butter, sugar, water

milk, water, white sugar or 1 cup light brown sugar, powdered milk, vanilla extract (3-4 tsp if using artificial), butter, melted or 2 -3 tsp i can tsp believe it s not butter, cinnamon

milk , skim, margarine, melted, eggs , medium, salt, baking powder, flour

coriander, basmati rice, cumin, fenugreek seeds, black peppercorns, mustard seeds, cinnamon sticks (five cm long), turmeric, garlic powder, powdered ginger, roasted onion, curry powder, white wine vinegar, white sugar, oil, garlic cloves

fat (from meat , margarine, butter or other fat), drippings (or water, vegetable broth or milk)

protein powder, any flavor (whey), rolled oats (fine ground ) or 1/4 cup oat flour, ground flax seeds

milk, vanilla, sugar, salt (rock is best), crushed ice or 1 cup broken ice cube

milk (1/2 gallon- preferably at least 1%), non-fat powdered milk (1 for 2% or fattier, 1 1/2 for 1%), yogurt starter , preferably greek ( is yogurt with active cultures, either from a previous yogurt session or store-bought)

milk (i use 1%), powdered milk, plain yogurt (make sure it contains live cultures )

milk, non-flavored yogurt (you can buy it at any grocery store), ready-to-use baked pizza crust , boondi (from asiana market or indian store), mint leaves, salt, black pepper, tomato, potato, shredded cucumber

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).