How to make milk thicker Why does milk become sticky?

There are several cases in which the milk thickens:

1. Fresh pure milk will thicken when heated, which is the phenomenon of protein precipitation. This thickening does not affect the taste and nutrients and can be drunk.

Second, the expiration date is approaching.

The full milk has not spoiled or tasted, but it is no longer nutritious and has lost its edible value! Milk should be drunk as soon as possible after opening the packet to ensure the taste and health. Otherwise, even if it is not bad, the nutrients will be consumed and lost long ago, so it is better not to drink it!

3. Milk is spoiled, and it is resolutely not drinkable! After the antibacterial period of milk, the microorganisms in milk will take advantage of the nutrients in it.

It is constantly multiplying and secretes various toxins at the same time. For example, freshly squeezed milk, stored at 13 for 12 hours, will increase the number of bacteria by a factor of two. Store for 12 hours under 18 and the bacterial count will increase by 381 times! The milk also spoils.

After spoilage, the structure of some nutrients in milk will change. Those fresh milk bottles are printed with "0-8 degrees Celsius."

Storage for 1 to 2 days", is the storage time in the case of unopened. Fresh milk from Yili, for example, can be refrigerated for 2 to 3 days. It should be consumed within one to two hours after opening.

Otherwise, it will be invaded by bacteria and fermented and moldy, and the milk will spoil quickly, otherwise you will not be so particular about drinking fresh milk every day. The thickening of pure milk should be moldy and spoiled.

Fourth, yogurt is fermented by some beneficial bacteria, and drinking it can promote gastrointestinal peristalsis and help digestion. Kefirt is not spoiled, it is a special process of milk, but yogurt cannot be drunk after the expiration date.

It's useless to add anything.

Unless 1: you make yogurt.

Another way to do this is to make milk foam for fancy coffee.

Or add some cereal and it should thicken.

Add starch. Well, it's going to be thick, but it's weird.

Add some rice noodles, it's delicious.

It is not uncommon for impurities to fall into milk. The milk storage technology is poor, and the milk is contaminated with impurities and bacteria, which will ferment and produce peculiar smells. It can also cause stickiness.

Or it can also change the viscosity of the milk after refrigeration.

Looking at the shelf life of the milk, it should be spoiled. If it has not expired, then it is the yeast or E. coli in the milk, and the phenomenon of bitter packs or about to increase the packets has occurred. Either there are scars on the milk packaging that are not easy to detect with the naked eye, which causes microorganisms to be produced in the milk and the milk protein is denatured.

If the milk has begun to change into a slimy shape, it is spoiled and cannot be drunk, otherwise you will have diarrhea after drinking.

The cream is getting thinner and thinner, you can add the unbeaten cream to the thinner cream, and then continue to beat, you can also add an appropriate amount of whole milk powder and powdered sugar to help whip, it should be noted that when beating again, you should adjust the automatic whisk to low speed.

You can also put the thinned cream on the gas stove, heat it over low heat, stir while heating until the cream melts, turn off the heat when you see the cream bubbling, cool the cream to room temperature, whip it with a whisk at low speed until the water and oil are combined, wait until the cream is completely cool, put it in a sealed, water-free and oil-free container, and then put the container in the refrigerator for 24 hours, and wait until the next time you need it to take it out and beat it normally, but pay attention to the next time you send it, don't add sugar.

Cream refers to a dairy product made by milk, which is matured, stirred, and pressed to obtain cream after centrifugal separation. Not only can it be eaten directly, but the whipped cream can also be used to make bread, biscuits, etc.

Extended Materials. The cream is delicious.

Creamy apple pie:

Before making it, prepare the crust, apples, cream, cheese, and sugar.

Take a piece of fly crust from the refrigerator, leave it at room temperature for a few minutes, cut it into a rectangle after softening, and fold each end inward; Wash the apples, peel and core them, cut them into thin slices, dip the cream with a brush and spread them on top, sprinkle with sugar, dice the cheese and place it on top of the crust.

Preheat the oven to 190 degrees and bake for about 40 minutes, and the creamy apple pie is ready.

How to whip whipping cream until sticky:

1. Put the cold water into the refrigerator freezer for a while, freeze the cold water, and then take out the cold water and fresh cream to prepare, the fresh cream can not be put into the refrigerator to freeze, but to be refrigerated.

2Pour the whipped cream into a clean vessel, add sugar, and add a few ml of rum according to your taste.

3Place the whipped cream in cold water.

4. Use the whisk on low speed to beat the sugar evenly, about dozens of seconds.

5. Turn the electric whisk to a high speed, and you can see a very clear texture when you hit it.

6 Then I watched and beat again, don't overdo it, the electric whisk mentioned that it can drag out the erect horns, and the whipped cream is very delicate at the moment, and the consumption is carried out.

1. Proper consumption process

200ml of Oldenburg whipped cream is used. Whipped cream must be frozen for better wear. It is best to freeze the whipped cream for at least 12 hours before it is consumed.

Pour appropriate fresh cream into the stainless steel basin (to keep the basin free of water and no oil stains), you can add an appropriate amount of white sugar or caster sugar according to your taste. The actual effect will be better after the basin and special tools are also frozen, so everyone can try it.

Stir gently with an electric whisk (medium speed will do).

The whipped cream is getting thicker and thicker at first, but the texture is still unclear and needs to be worn again. (Keep in mind that whipped cream is very easy to over-consume, and once it is over-consumed, it will cause the oil-water separator, so pay more attention to it).

At first, the texture appeared, and when the electric whisk was raised, the whipped cream fell down to confirm that it had not been completely worn out and needed to be worn again.

Grind until the whipped cream is so viscous that it can't be flowing.

Scraping a little with an electric whisk, which is not easy to fall out, is a confirmation that it has long been worn out, or there is a small sharp hook in the mixing device.

Whipped cream products that have been milled.

In the case of unsuccessful examples, the occurrence of tofu residue with white discharge confirms that the whipped cream has been broken and turned into an oil-water separator.

ps: If the whipped cream after consumption can't be used up immediately, it's not easy to change it in the refrigerator. If you discharge the refrigerator, it is not too possible to use it to decorate the cake again.

First of all, it was decided that it could not be used on the surface of the birthday cake, and it was not smooth; Secondly, if the whipped cream is put in the refrigerator, it is very easy to be tasted.

Cream is very popular because of its sweet and delicate taste, and it is widely used in people's food, cakes, ice cream and many other foods. Cream needs to be whipped before it can be eaten, and the shape and taste of the cream after whipping will be very good, but people are very prone to whipping cream to have too thin situation, and some measures can be taken to remedy this situation, and the following is how to remedy the cream is too thin.

How to whip whipping cream until thick:

1. Put the water in the freezer compartment of the refrigerator in advance and freeze it into ice water, and then take out the ice water and cream to prepare, the cream can not be put into the freezer to freeze, but should be placed in the refrigerator.

2Pour the cream into a clean container, add the sugar, and add a few milliliters of rum to taste.

3Place the cream container in ice water.

4. Use an electric whisk to beat the white sugar evenly at low speed, about dozens of seconds.

5. Turn the whisk to high speed until you can see the lines clearly.

6 Then continue to beat while observing, don't overdo it, the whisk can pull out a firm corner, at this time the cream is very delicate, and the beating is completed.

First, the correct beating steps.

I used 200ml of Oldenburg whipping cream. Whipping cream must be refrigerated to whip it up. It is best to refrigerate the whipping cream for at least 12 hours before whipping.

Pour an appropriate amount of whipping cream into a stainless steel basin (to keep the basin water-free and oil-free), add an appropriate amount of granulated sugar or powdered sugar according to personal taste. The effect will be better after refrigerating the basin and tools first, so you can try it.

Stir gently with a whisk (beat on medium speed).

Now the cream is starting to thicken more and more, but the texture is not clear at this time, so you need to continue beating. (Remember, whipping cream is easy to overwhip, once overwhipped, the oil and water will separate, so pay more attention).

Lines began to appear, and when I picked up the whisk, the cream fell off to prove that it was not completely whipped, and it was necessary to continue whipping.

Whip until the cream is so thick that it doesn't run.

Scrape a little with a whisk and it won't fall off, which proves that it has been successfully whipped, or there is a small sharp hook in the blender.

Whipped cream finished product.

In the case of failure, the appearance of tofu residue proves that the whipping cream has been broken and has become a state of separation of oil and water.

PS: If the whipped cream can't be used up immediately, it's not good to put it in the refrigerator. If you put it in the refrigerator and use it to continue the decoration, it is unlikely.

First of all, its state determines that it cannot be used on the surface of the cake and looks rough; Secondly, whipped whipped cream, if placed in the refrigerator, is easy to be smelled.

You can stir it with an automatic blender or freeze it in the refrigerator to increase the consistency.

Generally, normal fresh milk is a liquid with a uniform texture and will not coagulate. However, if the fresh milk is opened, there is precipitation, thickening, coagulation and even agglomeration, which means that the milk has deteriorated, and the nutrients in the milk have been invaded by bacteria and microorganisms, and the morphology has changed.

Fresh milk contains a lot of protein, so if it is left directly at room temperature after opening, it is easy for bacteria to grow and cause debiotamorphism. However, if you can open it and seal it and store it in the refrigerator, the low temperature can inhibit the growth of bacteria, which can generally be stored for about 1-2 days.

Plain milk is a very healthy drink, but some people may find it too thin. If you want to make plain milk thicker, here are a few things you can try.

Method 1: Add cereal or oatmeal.

Add a teaspoon of cereal or oatmeal to the plain milk and stir to combine. The starch and cellulose in these grains can absorb the water in the milk, making the milk thicker.

Method 2: Add the egg yolks.

Beat one egg yolk and add to the plain milk. Heat the milk to about 80 degrees and stir well. The lecithin in egg yolks can help the milk become thicker.

Method 3: Add cornstarch or tapioca starch.

Add a teaspoon of cornstarch or tapioca starch to the plain milk and stir to combine. These starches absorb the water in the milk, which makes the milk thicker.

Method 4: Add yogurt or yogurt bacteria.

Add a small cup of yogurt or yogurt bacteria to the plain milk and stir to combine. The lactic acid bacteria in yogurt can help the milk ferment, which makes the milk thicker.

In short, the above methods can make pure milk thicker and empty. You can choose the method that suits you according to your taste and preferences.

If the fresh milk is only thickened after heating, this is actually a phenomenon of protein precipitation, and you can continue to drink it. Fresh milk, on the other hand, is thickened near the expiration date, but if it has not deteriorated, it needs to be drunk as soon as possible. If the fresh milk has become thicker due to spoilage, it must not continue to drink the fresh milk.

If the fresh milk is thickened because it is heated and thickened, this is actually a phenomenon of protein precipitation, which will not affect the taste and nutrition of the fresh milk, and can continue to be drunk, and will not cause the body to have symptoms that are not late.

If the fresh milk is thickened because it is close to the expiration date, but it does not deteriorate and does not produce any peculiar smell, the fresh milk should be consumed as soon as possible after opening the package. Otherwise, the nutrients in the fresh milk will be lost very quickly and the taste will become worse and worse.

If the fresh milk is thickened due to deterioration, you must not continue to drink this fresh milk, because the nutrients in the fresh milk are likely to have bred a large number of bacteria and secrete various toxins, and continuing to drink it will cause certain damage to human health, and in severe cases, it will cause poisoning.

If the cream is too thin and is caused by too long beating time, you can add some milk powder and powdered sugar to it, beat it slowly at low speed, and the first yard of beating time is longer than the normal beating time, so that it can be effectively relieved. If you add too little whipping cream or the milk content is relatively low, you can add the whipping cream and milk separately.

What to do if the fried candy sticks are too thin.

Cream has a mellow taste, is very popular in life, and is widely used in various food fields of life, in cakes, ice cream, biscuits and other foods can be seen in the figure. Cream usually needs to be whipped before it can be continued to eat, but it is very easy to thinner when whipping cream, so it is necessary to remedy it in time.

In general, the whipped cream is too thin, most likely because the whipping time is too long, and the whipping is too much, we can add an appropriate amount of milk powder and powdered sugar to it, and beat it slowly at low speed, and the whipping time should be longer than the normal whipping time, so that the cream will not be very thin when the time comes.

In addition, adding too little whipping cream or low milk content when beating cream will also cause the cream to be too thin, if the former case, add some whipping cream to the container, and in the latter case, you need to add more milk.