PLAASVERVANGERS VIR MEEL OF EIER IN ‘N RESEP
Om 250 ml koekmeel te vervang gebruik die volgende:
180 ml aartappelmeel
200 ml Bokwietmeel
250 ml milletmeel
250 ml gortmeel
275 ml hawermeel
325 ml gerolde hawermout
180 ml mielieblom
200 ml mieliemeel
250 ml rogmeel
200 ml rysmeel
200 ml sagomeel
180 ml sojameel
200 ml tapioca meel

MARIANNE PAMPOEN SE INGEDAMPTE MELK/ IDEAL MILK
Resep en foto: Marianne Pampoen
FOOD LOVERS RECIPES
½ koppie margarien/botter
½ koppie kookwater(ketel)
1 en ½ koppie poeiermelk (NIE CREMORA EN VERROMERS NIE)

Plaas water in kastrol op stoof en kook.
Sodra water kook sny margarien in klein stukkies in die water en roer. Sit plaat op medium en hou aan met roer totdat botter heeltemal gesmelt is in die water.
Meng poeiermelk by en meng deur met handklitser tot heeltemal opgelos.
Kook en roer mengsel totdat dit so dik soos ingedamptemelk is.
Wanneer afgekoel, kan jy dit met elektriese klitser klits tot heeltemal romerig en glad.

SOUR CREAM SUBSTITUTIONS
There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.
Substitute one of the following for each 1 cup of sour cream:
• For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
• For baking: 1 cup yogurt plus 1 teaspoon baking soda.
• For baking: 3/4 cup sour milk plus 1/3 cup butter.
• For baking: 3/4 cup buttermilk plus 1/3 cup butter.

• Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.
• Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
• Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).

THE BEST BUTTERMILK SUBSTITUTES

Let’s talk about buttermilk. More specifically, let’s talk about how I never have buttermilk in the refrigerator when I need it. Wwhhyy!?
What is buttermilk?

Buttermilk is a slightly sour milk. The sourness of buttermilk comes from acids in the milk, most notably, lactic acids. Because the proteins in buttermilk are curdled, buttermilk is slightly thicker than regular milk, but not quite as thick as cream. Buttermilk is also usually much lower in fat than regular milk and cream.

Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk. Many dairies also add tiny yellow colored flecks of butter to simulate, well… buttermilk.
Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a baker’s dream. It’s helps add a lightness and tenderness to baked treats. When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate. We talked about this in-depth in Baking 101: The Difference Between Baking Soda and Baking Powder.
What if you’re plum out of buttermilk? There are solutions…. let’s talk.

The Best Buttermilk Substitutes

Milk and Lemon or Vinegar
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren’t necessary.

Milk and Yogurt
Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute.

Milk and Cream of Tartar
Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

Non-Dairy Option: Almond Milk and Yogurt (with a splash of vinegar)
Stir 1/4 cup almond milk into 3/4 cup almond milk yogurt. Add a splash (about 1/2 teaspoon) vinegar to the mixture and stir well. Soy milk and yogurt can also be substituted for the almond milk products.

For 1 tablespoon sesame seeds substitute 1 tablespoon black poppy seeds OR pumpkin seeds OR finely chopped nuts such as almonds, peanuts or cashew …

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SUBSTITUTE FOR COOL WHIP
Prep Time: 20 minutes
Yield: 3 cups

1.5 tsp unflavored gelatin
2 Tbsp cold water
1.5 cups cold heavy cream
1/2 tsp vanilla extract
1/4-1/2 cup confectioners sugar
Place mixing bowl and whisk in freezer for at least 15 minutes.
Add water and gelatin in a small bowl, and let sit for a minute.
Add mixture to double boiler and stir constantly over low heat until gelatin dissolves and liquifies. Take off heat and let cool for a minute.(Don’t allow it to set)
Add heavy cream to the slightly frozen mixing bowl and whisk on high speed for a minute.
Add vanilla and sugar, whisk for another minute.
Add gelatin mixture slowly while whisking. Whisk for another minute, until cream holds its shape.
SOURCE: YelenaSweets Recipes

KUNSROOM
60 ml botter
60 ml kondensmelk
10 ml suurlemoensap

Klits alles goed saam tot lig en styf. Gebruik soos geklitse room.

Geplaas deur Rene Wessels

SUBSTITUTIONS FOR CREAM

Clotted 1 cup (225 grams)
1 cup (225 grams) creme fraiche
1 cup (225 grams) mascarpone cheese
1 cup (240 ml) heavy whipping cream (35% butterfat), whipped

Creme Fraiche 1 cup (225 grams) =
1 cup 240 ml) sour cream
1 cup (240 ml) whipping cream plus 1 tablespoon buttermilk or yogurt
1/2 cup (120 ml) whipping cream plus 1/2 cup (120 ml) sour cream
1 cup (225 grams) mascarpone cheese

Half and Half (10 – 12% Butterfat) 1 cup (240 ml) =
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter
1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk
1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)

Heavy (35% butterfat) (not for whipping) 1 cup (240 ml) =
2/3 cup (160 ml) whole milk plus 1/3 cup (75 grams) melted unsalted butter

Light or Coffee Cream (18% Butterfat) 1 cup (240 ml) =
1 cup (240 ml) half & half cream (12% butterfat)
7/8 cup (210 ml)

whole milk plus 3 tablespoons (35 grams) melted butter
1/2 cup (120 ml) evaporated milk or heavy cream plus 1/2 cup (120 ml) milk

Light Whipping (30% Butterfat) (not for whipping) 1 cup (240 ml) =
3/4 cup (180 ml) whole milk plus 1/4 cup (57 grams) melted unsalted butter
1 cup (240 ml) half & half cream (12% butterfat)

Sour 1 cup (225 grams) (8 ounces) =
1 cup (225 grams) plain yogurt
3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter
1 cup (225 grams) creme fraiche

1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes)

Posted by Heiner Lange

PLAASVERVANGERS 2
250 ml bruismeel = 250 ml koekmeel en 7.5 ml bakpoeier
15 ml mielieblom = 30 ml koekmeel (as bindmiddel)
5 ml bakpoeier = 1 ml koeksoda en 2.5 ml kremetart|
250 ml melk = 250 ml kookwater en 90 ml melkpoeier

1 blokkie sjokolade = 45 ml kakao en 7.5 ml botter of vet
250 ml suurmelk = 250 ml melk en 15 ml suurlemoensap of witasyn
250 ml botter = 220 ml kookolie of 220 ml varkvet met sout
1 eier = 30 ml water en 3ml bakpoeier
250 ml joghurt = 250 ml karringmelk of 250 ml suur room
5 ml suurlemoensap = 3 ml asyn