When fermenting, yogurt must be kept around 110o F(43 o C). A cooler environment will not facilitate fermentation, and higher temperatures will kill the bacteria needed for fermentation. Also, the maintenance of a consistent safe temperature keeps your yogurt safe to eat once finished. The best results are usually assured by the use of an incubator.
If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.
For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake
While (Asparagus) Yardlong beans can grow up to 36 inches long, however, it’s best to harvest Yardlong beans at 18 inches or less when Yardlong beans are at their most tender and flavorful.
Enjoying cream cheese frosting recipe that is low carb and sugar-free is a good idea. Apart from being tasty, it also is a healthy food choice. It can be perfect for cakes that are made from carrots apart from being the ideal solution for layer cakes, cupcakes, and red velvet cakes. It is silkily, easy and according to health experts, it also can be considered a good ketogenic option. Hence, it would be interesting to understand the ingredients needed for making this recipe. We also will have a look at the instructions that could help in making the same. We are sure it will be a very good sugarless cream cheese vanilla frosting recipe.
Are You New To Low Carb?
If you are not very used to low carb preparations, it is quite possible that you could have some doubts. You might wonder how is it possible to make cream cheese, frosted and that too without using sugar. However, the process is very easy and it is all about replacing sugar with something that has low carb content. There are quite a few alternatives available. You could use either erythritol or stevia blend instead of sugar. There are many who use Sukrin Icing Sugar. Swerve Confectioners is also a popular brand of Sukrin icing sugar.
The preparation time is around 10 minutes and the total time taken should also not be more than 10 minutes. It can accommodate 12 servings and has a total calorie count of 169.
- 1.1/2 packages or 12 ounces of Cream Cheese (Ensure that the cream cheese is soft and cool).
- Softened unsalted butter 4 ounces, equivalent to 8 tablespoons or 1 stick.
- Sukrin icing sugar or Swerve Confectioners – 1/2 cup.
- Vanilla 2 teaspoons.
- Stevia drops or stevia glycerite (just for taste)
How To Make It – Instructions
- To begin with, the cool cream cheese has to be beaten until it becomes smooth. You could use a mixer that is convenient for you. But we feel a hand mixer could be the best option.
- Next, the sweetener should be added. Beat the sweetener until the texture becomes light. The vanilla should also be thoroughly beaten until it becomes incorporated completely. Ensure that there are no lumps in it.
- Once this has been done, butter should be added. Beat the butter again and ensure that the entire mixture is whipped together, and it has a light and nice look, touch, and feel. The sweetness can be adjusted by adding powdered sweetener or stevia. You could add as much as you want depending on your specific taste bud.
This completes the process of making a tasty, healthy and nutritious frosting recipe that is sugarless and made from cream cheese, vanilla amongst other ingredients. As mentioned above, apart from being completely free from carbohydrates and artificial sugar, it could be used for making different types of cakes.
It also is not very calorie-rich and could make a good breakfast or evening munching option. The best thing is that the whole thing can be done quite easily and should not take more than ten minutes. If it is kept refrigerated, the frosting should be good enough for a day or two. It is a different matter that children will find it too irresistible and might get over with it within a few minutes.
Ginger is a popular spice and a favored ingredient, especially in Indian and Asian cuisine. It is used to add flavor and fragrance to many recipes. For centuries now, ginger has also been used for its medicinal value. Though it is sold in many forms, the most popular types are ground ginger and dried ginger. Ginger is considered a root solution for numerous health conditions. Whether you have a terrible cough and are suffering from digestive distress, ginger can cure many ailments. However, there are certain health conditions which demand a complete ginger ban. In such a case, finding a dried or ground ginger substitute becomes essential.
What Are Some Good Ground Ginger Substitutes?
If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.
The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.
Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.
Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.
Cooking is easy if you know some simple kitchen hacks. We hope we have been able to teach you some new ones today.
Have you ever heard about powdered erythritol or erythritol and wondered what it is? If so, then here is everything you need to know about it, and why it has become such a popular mention in recent time.
What Is Powdered Erythritol?
Powdered erythritol typically represents a zero-calorie sugar substitute that is used in sweetening just about anything! Usually, it is a distinctly fine powder boasting similar texture qualities to icing sugar and therefore dissolves quite easily. Powdered erythritol is ideal for numerous recipes that requite fine and faster dissolving sugar. Also, it is perfect for ice cream, meringues, icing sugar, and may also be utilized for any recipes like with granulated erythritol.
It is derived from the compound erythritol, which is a naturally derived extract from plants and fruits. It moves around your body undigested. As such, erythritol has no effect on the levels of blood glucose in most individuals and boasts zero net carbohydrates, subsequently making it an ideal sugar alternative for ‘keto’ (low carb) dieters, diabetics, or anyone looking to curb calories. Erythritol is used in various products like gum, candy, beverages, chocolate, jam, bars, and jellies.
This sweetener can also be found in granulated form for cooking and baking at home. The unique qualities of this compound render it an ideal sugar substitute, although there are various advantages and disadvantages before deciding to use in your diet.
How is it Made?
Powdered erythritol is typically made through the fermentation of plant sugars, often from corn. The sugar is usually mixed with water, after which it is filtered, and finally fermented with a natural culture and subsequently dried. A distinct crystallized substance is the final product-usually either in powder form or in granule form-which tastes and resembles table sugar.
How Is It Used In Cooking And Baking?
Powdered erythritol is used just like table sugar in virtually anything. It has an almost equivalent sweetness of table sugar (about 70 %) hence 100g of sugar = 130g powdered erythritol.
Its granulated form usually remains grainy unless it is dissolved in water. Typically, it is used for cooking and baking, although there are several factors to consider before using it.
When it comes to baking and cooking, you can use a series of simple steps when using this sweetener.
• First, start by choosing your recipe. An excellent option is muffins and quick bread; although powdered erythritol also substitutes effectively in cooked fruit desserts like cobblers and pies. Some other possibilities include cakes, brownies, and cookies.
• Decide whether you would like to substitute all the erythritol, or subsequently use a combination of the powdered erythritol with other sweeteners. Generally, powdered erythritol mixes with refined and natural sugars, and usually produces a more satisfactory result when it is combined with sugar.
• Calculate the amount of erythritol to be used:
as earlier mentioned, ‘erythritol’ is about 70% as sweet as regular sugar. Use
between a quarter to a third more than the amount of sugar you would otherwise use,
What is it commonly substituted for when cooking or baking?
Since erythritol generally boasts sweetness level, which is almost equivalent to regular sugar, it is used in baking and cooking. Powdered erythritol can partially substitute sugar or various artificial sweeteners for numerous uses. Nonetheless, some few considerations to remember when using the sweetener include:
• When powdered erythritol is used plain, the sweetener usually produces a cooling effect in the mouth.
• What’s more, despite having the tenderizing effects common with sugar, the results will not be precisely similar.
Benefits of powdered erythritol
Unlike other ‘sugar alcohols,’ Erythritol functions quite differently when in the body. Its unique qualities offer certain benefits in comparison to using either table sugar or other sweeteners.
In comparison to other ‘sugar alcohols,’ erythritol features a relatively smaller molecule. A substantial amount of this compound is absorbed into the bloodstream-between 60%-90%-although it is then exerted in your urine. As such, it results in significantly lesser intestinal distress compared to other common sugar alcohols.
Powdered erythritol might also be much better
for your teeth compared to other sweeteners. In fact, a 2016 study as outlined
on Caries Research suggested that it might even aid in the prevention of
Powdered erythritol also provides several other benefits, including:
- Dissolving fast
- It is extremely fine
- Zero calories
- No active carbohydrates
- No aspartame
- No tooth decay
- Stomach friendly
- Ideal for diabetics and ketone diets
- Has no effect on levels of insulin or blood sugar
Safety: does powdered erythritol have any side effects?
Although powdered erythritol works well for some individuals, it has several drawbacks, side effects, and safety concerns.
First, while powdered erythritol can aid some individuals in minimizing sugar intake or calorie consumption; it may not offer that much of an effect, with some studies even suggesting that it might not even reduce sugar intake or satiety
Also, while powdered erythritol is considered to lead to fewer gastrointestinal issues for numerous individuals, it might, however, result in some discomfort for various consumers.
Also, powdered erythritol has been proven to cause various side effects like stomachache, headache, digestive upset, diarrhea, and bloating.
Nonetheless, for safety precautions, you must consult your physician before incorporating this sweetener into your diet, especially if you have any medical conditions.
Powdered erythritol is an ideal natural sugar alternative. With about 70% of the sweetness of regular sugar, this sweetener has virtually all the distinct taste, with no guilt whatsoever. In fact, you can finally substitute ordinary sugar in baking and cooking without ruining your recipes! Boasting no sour aftertaste, no tooth decay risk, or any artificial flavors, this unique stomach-friendly sweetener is the ideal sugar substitute
Making yogurt with unpasteurized raw milk is pretty much the same as making it from pasteurized milk you might bite the store. However, there are a couple of very important points that need to be made in the interest of your own health and safety:
- first, you need to be sure that you get your fresh raw milk from a reputable source that you trust.
- Second, you need to be sure the milk comes from healthy animals that are not taking antibiotics are being treated for some form of disease or illness.
- Lastly, unpasteurized raw milk must be brought to the boiling point and pasteurize before making yogurt from it otherwise any number of on healthy bacteria can be in that milk, including such nasty critters as E. coli.
I grew up on a home farm where my mother always kept small stable milk cows, and we always drink our milk raw. It certainly didn’t do anything to us except keep us healthy, but my mother and all of us were exceptionally careful about the milking process, collection, and the immediate refrigeration are fraught raw milk. If we were ever in doubt about the safety or quality of the milk or the and health of the animal came from that milk would have been thrown out without question. My mother had a big emphasis on “when in doubt throw it out” the rule which is still rule I live by today regarding all food.
So, here is a quick outline of the process for making yogurt from unpasteurized raw milk.
What You Need:
- Milk – You can make yogurt from whole milk or skimmed (cream removed) milk fresh raw milk.
- Starter culture – The options available for your starter culture include powdered starter culture, store-bought yogurt, or homemade yogurt from a previous batch.
- Yogurt Incubator – The incubator is important for maintaining your milk and culture mix at about 110 F to 115 F for close to five to eight hours. Therefore, options available to you include a yogurt maker, thermos, or heat keeper jugs. You maintain the needed temperatures for the required amount of time, and you ensure equal distribution of heat throughout the incubator to prevent the occurrence of some hot and cool spots.
- Other requirements – include heavy, large pots, candy thermometer (preferably one with a clip for attachment), large spoon or whisk, storage containers, cheesecloth, colander, ladle, both large and small bowls.
How to make yogurt from unpasteurized milk
1. Clean all your tools
Did you know that you actually need a bacterium known as Lactobacillus bulgaricus to make good yogurt? Keeping in mind all the microorganisms, including other bacteria, present all around us, it is always advisable to wash and even sterilize all your yogurt making equipment and surfaces to avoid introducing other unwanted bacteria. Some clean their tools with boiling water, but thorough handwashing is also enough.
2. Heat the milk
— Important —
Unpasteurized (raw) milk must be heated to near the to the boiling point, not boiled, to kill the bacteria.
Additionally, heating the milk for some extra minutes helps in concentrating it so that your yogurt can be thicker.
3. Cool the milk back
After heating your milk to the boiling point, cool it back down to 110 F-115 F. Make use of your thermometer to track the temperatures. Also, keep stirring to ensure even cooling.
4. Add your starter culture
When using a powdered starter, it is okay to whisk it in according to the amount specified on the packaging. However, when using yogurt as a starter culture, it is advisable to first isolate a small amount of the milk and keep adding it to the starter culture and stir until all of it has been mixed. This is because adding cold yogurt directly to the milk will slow down the incubation by suddenly dropping the temperatures too much.
Use your ladle to transfer the milk and culture mix to your incubator of choice. The main importance of incubation is to maintain your milk and culture mix at the stated temperature for 5 to 10 hours undisturbed. However, keep in mind that shorter incubation periods under cooler temperatures will produce sweeter, thinner yogurt while longer and hotter incubation periods will produce tarter and thicker yogurt.
6. Check if it is done
After the first 5 hours, it is okay to start checking hourly if your yogurt is done. When ready, your yogurt should start looking firm. Moreover, it will get more acidic with each passing hour.
7. Store your yogurt
Once your yogurt is done, it is okay to put it in the fridge. It will remain safe and usable for about two weeks. As always, the “when in doubt throw it out,” the rule applies.