Sentences with phrase «separating out of the milk»

When the can sits undisturbed for some time, the fat rises to the top, separating out of the milk.

Not exact matches

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Open the can of coconut milk and use a spoon to scoop out the hard, cream part that has separated from the water.

Open the cans of coconut milk and scoop out the thick cream that should have separated from the water (try not to add any of the water, this will make the caramel runny).

3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize

For the caramel sauce, remove the chilled can of full fall coconut milk from the refrigerator, open, scoop out 1 cup of the thick cream that should have separated from the water, and place it in a small sauce pan on the stove.

So in a separate bowl spoon out the thick, fatty part of the coconut milk, leaving behind the runny stuff at the bottom of the can.

Open the can of chilled coconut milk and scoop out the thick cream that has separated into a mixing bowl (discard the water).

Open the can of refrigerated coconut milk and scoop out the thick cream that has separated from the water.

During the process of turning milk into cheese, whey protein is separated out.

Followed the instructions for separating whey out but mine is just like a very thin (white) milk and left a small amount of thicker «yoghurt» in the muslin, NOT a yellowish liquid as advised!.

During the process of converting milk to cheese whey protein is separated out.

Hard cheeses are created in a way that the lactose is separated out from the protein portion of the milk and as such most cheeses are low in lactose.

When heat or acid is used to separate casein out of milk, the micelle's structures are altered, resulting in a loss of biological activity and digestibility.

This property makes it easier to separate out the cream, and thus allows for the production of low fat milk varieties.