Slowly temper the eggs by adding 1/3
cup of the warm milk mixture to the eggs and constantly whisking.
Not exact matches
Once the
milk is simmering, slowly pour a
cup of the
warm milk into the egg
mixture, whisking constantly as you pour (this will help slowly bring up the temperature
of the eggs).
* When mixing in the tapioca starch, whisk it with a small amount
of warm milk in a Pyrex
cup before adding to the main
mixture.
Now add your salt,
warm milk mixture, and 2
cups of the flour.
2 Tablespoons dry yeast, heaping 1/3
cup warm water (110 - 115 degrees) 9
cups flour, divided (you can use any
mixture of white or whole - wheat flour you'd like) 2
cups warm milk (110 - 115 degrees) 1
cup butter, melted 1
cup sugar 6 eggs 2 teaspoons salt 3 - 4 Tablespoons butter, melted
Warm the other half
of the basil
mixture in a saucepan with the
cup of whole
milk.
Basic instructions for coconut yogurt:
Warm 2
cups of coconut
milk (full fat) on the stove until it simmers, then add 1 tsp agar agar and whisk until the
mixture thickens, cool, add 1/2 tsp
of probiotics, 1/2 tbsp raw honey or syrup, and mix well (or blend).
Pour about 1/2
cup of warm milk into cocoa powder
mixture and whisk until smooth and no stray lumps
of cocoa powder remain.