Re: Whole milk substitute

On Mon, 12 May 2008 08:58:19 -0700 (PDT), Mary <mrfeathers@[EMAIL PROTECTED]
>
wrote:

>On May 12, 10:47 am, Boron Elgar <boron_el...@[EMAIL PROTECTED]
> wrote:
>>
>> BUT, in this recipe, the milk is put into a blender for 15 minutes
>> (was that the length of time, or was it 5? Doesn't change my
>> conclusions). I have no idea what that really does to whole milk vs
>> 1%. I mean, you can whip even skim milk, but putting something in the
>> blender is different and all I can think of is that by  5 or 15
>> minutes any fat would separate out in a blender, rather than be
>> whipped into it all. Maybe not. Odd instruction. Any more details on
>> it?
>
>
>I have another question that this post reminded me of.  My husband
>made some white chicken chili yesterday, from a recipe that calls for
>1/2 cup of heavy cream.  (Note that it was a huge recipe - 8 cups of
>chicken broth, 2 lbs of beans, 1 lb of chicken, so the cream was a
>small part of it) and we were thinking of not using the heavy cream
>and just using milk instead because we eat a low-fat diet.
>
>But in searching online, my husband read that mild (as opposed to
>cream) will separate at high temperatures.  If we'd used our regular
>skim milk, what would separate and what would it have done to the
>chili?
>
>Mary

I don't make many recipes with milk or cream, but have never had
either separate if they were tempered first (i.e., hot liquid mixed
into the cold liquid before being added to the hot dish/pot).

If the cream was added for its fat content, then add a bit of butter
into the hot liquid, if you want and stir in.  Health wise, you can
use a bit of EVOO.

If it is added for texture, take out about a half cup  or so of the
beans and puree them in a blender, with a stick blender or in a small
food processor and mix them back into the chili. 

Or do both.

Hard to tell without knowing and seeing the recipe and notes. What
kind of broth did you use? Canned? If so, low fat?

Boron