 |
|
 |
 |
|
|
Forum
-> Household Management
-> Kosher Kitchen
miami85
|
 Sun, Mar 31 2024, 8:06 pm
We are not makpid on C"Y on a regular basis, we were hosting a function and were using C"Y milk for making pancakes. This was a recipe that I know like the back of my hand--it's a "1:1" type recipe so it's rather foolproof. I was making it for weeks in a row, knew my kids liked it, was using it the only change in the recipe was the C"Y milk. I made the recipe and it was super runny, then my daughter who was mixing it for me mentioned that she may have miscounted the cups of flour. Ok that made sense. Then my husband tried--using the cookbook--he's a regular cook in our house and tends to be super accurate. Once again it was super runny, he said he had to add flour to make them come out the right consistency.
It's been a while but I made the pancakes tonight for the first time in a while with the regular milk we always use and it was perfect.
Why would the C"Y milk--I think both were 2% milks, make that kind of difference?
| |
|
| Back to top |
 0
|
|
amother
NeonGreen
|
Sun, Mar 31 2024, 8:36 pm
Did you weigh it?
Sometimes different companies of flour have different densities id assume same is true for milk. I typically substitute milk for almond or soy milk tho and never have an issue. I use CY only
| |
|
| Back to top |
0
|
|
amother
Crocus
|
Mon, Apr 01 2024, 2:43 am
|
Once you are playing with the percent milks its anyone's guess how this brand compares to that. Why not just use whole milk for the event? Or add a drop more flour.
| |
|
| Back to top |
0
|
Elfrida
|
Mon, Apr 01 2024, 6:39 am
|
Different brands often lead to different consistencies. The fact that someone Jewish watched the milking shouldn't make a difference, but the way it was processed afterwards might. If you try a third brand of milk you'll probably get different results again.
| |
|
| Back to top |
1
|
nicole81
|
Mon, Apr 01 2024, 7:43 am
Things like the batch of flour itself, density, and humidity effect the outcome of recipes. So there's that, too. What milk do you usually use? 2% will be slightly more watery than whole, but less so than 1% or skim.
When making pancakes, I also recommend to add less milk and then add the remaining milk little by little until the batter reaches your desired consistency.
| |
|
| Back to top |
1
|
miami85
|
Mon, Apr 01 2024, 2:12 pm
| amother Crocus wrote: | | Once you are playing with the percent milks its anyone's guess how this brand compares to that. Why not just use whole milk for the event? Or add a drop more flour. |
It was weeks ago already, I just made the pancakes again yesterday for the first time in a while and the question came up--and but I think we used the same % milk for regular and the event.
| |
|
| Back to top |
0
|
miami85
|
Mon, Apr 01 2024, 2:13 pm
| nicole81 wrote: | Things like the batch of flour itself, density, and humidity effect the outcome of recipes. So there's that, too. What milk do you usually use? 2% will be slightly more watery than whole, but less so than 1% or skim.
When making pancakes, I also recommend to add less milk and then add the remaining milk little by little until the batter reaches your desired consistency. |
So it was a recipe I made regularly and never mattered prior. I'm pretty sure we used the same % milk
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
