DAIRY
YOUR ESSENTIAL KNOW-HOW
BE A BETTER COOK
These techniques are the building blocks of kitchen skills – master them to improve your cooking
COOKING WITH SOURED MILK AND CREAM
USE FOR Baking scones (p8) and cakes such as our chocolate cake (p8), as well as traybakes and pancakes.
HOW To sour milk for a recipe, see the scones recipe (p8). When combined with baking powder the acid in soured milk helps the bake rise by producing carbon dioxide, resulting in a lighter texture. Soured cream is made by adding a lactic culture to cream but you can make a quick version by souring single cream with lemon juice, as above.
TIP You can often use soured milk in place of buttermilk or soured cream. We used ready-made soured cream in the sponge for our chocolate cake (p8) for a light, yet rich result, and in the ganache to add a pleasing tang.
HOMEMADE MASCARPONE
USE FOR Mascarpone adds richness to savoury sauces (such as tomato sauce for pasta); sweetened it can be used in desserts such as cheesecake, tiramisu and the peach and mascarpone tart on p10.
HOW Homemade mascarpone is made by heating cream and adding lemon juice – see p10. Lemon juice causes cream to sour and curdle (see above) but simmering cream first keeps it stable, so it will thicken without splitting.