I'm not gonna rate this because I think something went wrong when I made it. Everything went ok until I added it to my pasta dish (which I had cooled somewhat) when it curdled and went rather disgusting! Clearly I've made a grievous error somewhere as noone else has had that problem, so I will have to try again at some point.
I am a stickler for using the proper ingredients and am wary of substitutes. I tried this in a batch of Zuppa Toscano. Regarding flavor, my wife and I couldn't tell the difference and I would use it again in a soup/stew recipe. I did note that when it was added to the hot broth at the end of the cooking, it did curdle slightly. However, as I stirred, it eventually blended with the broth.
So I love this idea but I'm with Wendy-Bob I used this one time in a pasta dish and it was perfect.<br/><br/>I used it again in a slightly cooled pasta dish (removed from the heat) and it curdled and got gross. Not sure what I did differently. If you can get it to work for you it's perfect. I'm going to keep trying and next time I'll either temper in some hot liquid or try nuking it in the microwave for a few seconds to heat before stirring it in.
I made Â½ batch of this to use in Southwest Chicken with Chipotle Cream . As others have said, it works beautifully in a cream sauce! It took nowhere near 5 minutes (more like 1 minute ) to get thick and fluffy. It blended into the sauce quickly with no graininess. That said, the uncooked taste was not like heavy cream. The powdered milk whang was very predominant. I would not hesitate to use this again in a cooked dish but would be skeptical of using it an uncooked dish where the taste would be more evident. Thanks for posting a recipe that I am sure to use time and time again!
I am sooo glad to have found this recipe! I used this to make fettucine alfredo last night and my son didn't have a clue that it wasn't the usual 'heart attack on a plate' alfredo. It was so AWESOME to eat it without feeling like I had to run longer on the treadmill to make up for the indulgence. Thank you so much!
The first time I used this was in a recipe where the heavy cream was a minor ingredient- and I couldn't tell the difference. This time I used it as the base for "Olive Garden Alfredo Sauce" Olive Garden Alfredo Sauce. I've made enough alfredo sauces to know that this substitute changed the texture a bit, but the flavor was terrific! Well worth it to lower the fat content of one of the most artery-clogging (and tastiest) sauces known to man!
Love this! Worked well in my recipe. Thank you for this great recipe.
This was really terrific. I used it in place of half-and-half in Northwest Salmon Chower (from TasteofHome.com--very good) and it couldn't have been better. I had only fat-free cottage cheese and it was still wonderful. Thanks so much for the recipe.
This was a great substitute for heavy cream when I didn't have any and didn't feel like getting any when I only needed a small amount. I did this in my food processor and it didn't come out as smooth but still worked for the soup I made. Thanks!
I will use this again and again. I added 3 tbs of non fat creamo to thin it out a bit but depending on what I am using it for I may or may not do that again. Thanks for sharing.