Mayonnaise with milk powder WITHOUT eggs (master class)

And I'm going to do it again, I'll tell

And I'm going to do it again, I'll tell

we wait

[julifera]

julifera
I, too, with thanks to you Mayonnaise turned out the first time, I liked the taste more than with plain milk. I will correct the salt, it seemed to me a bit too much 0.5 hour. l., probably the mustard was salty

I also had this with salt - once I made 1/2 teaspoon - the norm, another time - salty, I also sin on the fact that I took different mustard.
Just in case, I will remove the 0.75 tsp salt option in the recipe.

[julifera!]

julifera! The baby is driving! Not in comparison with my Bellact (there were all dances, refrigerator)
Second business, yes! Zipper - and you're done.
I will hone my taste for salt-skahar

🔗

🔗

Virobleno in Ukraine

[Lena]

Lena

Share the proportions later, otherwise I don’t understand in any way, I’ll get it this way, it’s always different to taste, although I put it the same every time - half a teaspoon, consistency in only one - it always turns out

[Art. l.]

Yes, all the proportions are practically yours - 20g. Babies, up to 75 - water, salt-0.5 tsp. l. (saw your changes), sugar-0.5Art. l., mustard - 1 tsp. Torchin Lagidna, oil - 150ml generous gift, apple vinegar. - 1dec. l. + 1 month l of water (the mayonnaise turned out to be very dense, diluted).
So Baby is a safe bet.
Thanks again and again

that's right - you can put out the salty with dope sugar!

The other day I was terribly lazy, I was probably too lazy to wash the blender's leg, well, I marinated the minced chicken meat not with mayonnaise, but with its components
Strange - but it turned out not quite right, although it did not affect the final taste of the cutlets, it still came out tasty

And my thick mayonnaise did not come out of powdered milk, it rather looked like sour cream, although the taste turned out good and did not delaminate. Hence the question, how long does it take to whip about, 10.20 minutes or more? : pardon: I was afraid that the blender would burn out.

[Andreevna, Alexandra]

Andreevna, Alexandra
do not forget to share your review of sour cream mayonnaise, good

It’s noticed, and what percentage of sour cream?

And my thick mayonnaise did not come out of powdered milk, it was more like sour cream, although the taste turned out to be good and did not delaminate. Hence the question, how long does it take to whip about, 10.20 minutes or more? : pardon: I was afraid that the blender would burn out.

What are you, everything whipped up in 20-39 seconds. Look, the blender's leg to the bottom, a glass of small diameter. She turned it on, trampled a little along the bottom, begins to thicken, slowly jump up, first a little, and then higher and higher until everything intervenes and beats. Waugh wrote. is it clear?

And my thick mayonnaise did not come out of powdered milk, it was more like sour cream, although the taste turned out to be good and did not delaminate. Hence the question, how long does it take to whip about, 10.20 minutes or more? : pardon: I was afraid that the blender would burn out.

Nooo, not minutes - it's done in 30 seconds!

... and sour cream, what percentage?

I made mayonnaise with sour cream, took the usual 15% Prostokvashino.
In general, in my opinion, mayonnaise is obtained without problems if butter is added to an already existing emulsion (eggs, milk, sour cream, cream - this is already it), that is, adding butter simply increases its fat content, and hence its density. In the case of milk powder, for reliability, you must first "make" milk from it, and then mayonnaise.

Nooo, not minutes - it's done in 30 seconds!

In general, I checked this case on a chicken egg (instead of milk powder and water) and on the same oil (so-so-refined sunflower oil, not thick). It was emulsified in 1 minute, you can't turn it with a spoon. Again I repeated it on my milk powder, it was emulsified, but there is no density, like sour cream looks. So the matter is in the quality of milk powder, although it is written that "whole milk powder".
My problem was not in emulsification, but in the fact that the density did not suit. I thought that if you beat it a little longer, it might thicken, not thicken. We need to try the "Baby" mixture again.
I completely agree with Natulek about the method of preparation. I, too, at first randomly knocked down all the ingredients except for the butter, covered it with the blender's leg, placing it on the bottom of the container, where I beat it and only then poured all the butter on top. Then everything is emulsified quickly from bottom to top almost by itself, nothing is stratified. But the degree of density, nevertheless, turned out to depend on the quality of milk powder (the milk somehow dissolved poorly in water, with some grains).

I'll tell you about my way - know-how, so to speak
made even on skimmed milk powder (1.5% instead of 25%)
I found out the following: in a few seconds, nothing is whipped (apparently milk is like that ...), and if you beat it longer, it starts to emulsify and pretty well. but! at the same time, with long beating from the work of the knives, the mixture begins to heat up (!) and therefore stratifies.

I came up with an option to prevent this from happening:
- I take out something frozen in bulk from the freezer (a mixture of vegetables, for example),

and I also have such a cooling gel (it came with the depilator), lies in the freezer, I use it for whipping cream, and now mayonnaise

- I put a blender glass with diluted milk, mustard, etc. on the frozen mixture,
- I add butter in the same amount as the milk mixture (i.e., 2 times less than according to the recipe),
- insert the "leg" and beat

emulsifies well
it turns out a sooooo thick mixture (the knife is worth it!), into which I then add vinegar and gradually dilute water to a thickness a little thinner than necessary, because then the mayonnaise thickens in the refrigerator and you get what you need! no more oil!

here, can anyone use my method of whipping low-calorie mayonnaise

[Arka]

Arka, well done! Clever girl! Well, thank you ! But your way to cool hot blender knives can be used everywhere, not just for making mayonnaise. Thank you for your observation and wit! Has suffered a plus sign.

Finally found milk powder.
I was all delighted, I think, now I have it ...
Figwam! Nothing succeeded!
At first it seemed that under the foot a little thickened, and then everything became the consistency of liquid sour cream or kefir.
I put it in the refrigerator, milk and butter stratified. I tried to beat it again, to no avail.
Put it back in the refrigerator. I remembered the next day, I look, and it didn’t even exfoliate, but the consistency remained the same liquid.
I had to dispose of.
Somehow I'll try again, maybe it will work ...

PapAnin, my milk also does not give in, but I came up with something, it works flawlessly.
See two posts above

Thank you so much!
I will definitely try.

[julifera]

George, what kind of milk did you buy? My "Rospak" works great in this recipe. I bought it at the Metro last year. Everything was lying unnecessarily, and now I think that I still need to buy. With this mayonnaise, only half of the bag remains. And all thanks to our juliferawho brought this wonderful recipe here.

Now not at hand, I will be at home only on Sunday, I can see.
Something there ... "Meal" sort of.
I'll try again, if it doesn't work, I'll buy another one.

Now not at hand, I will be at home only on Sunday, I can see.
Something there ... "Meal" sort of.
I'll try again, if it doesn't work, I'll buy another one.

colleague on the “problem.” “Nice meal” is called, the same nonsense.I try to emulsify it, but also liquid mayonnaise turns out, this is the point in this milk, buy something else.

I understood, so I won't try again.
I will buy another.

Thank you so much!

I understood, so I won't try again.
I will buy another.

Thank you so much!

odsh9o tl w

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Girls, boys, I'm sorry this child got to the computer I can not delete the message

odsh9o tl w

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This is understandable! That’s how everyone would explain it, no one would have any problems with these mayonnaises!

... instead of powdered milk - baby milk formula "Baby"

I stopped experimenting with milk powder a long time ago, I do it only on "Baby". Mayonnaise always turns out.

odsh9o tl w

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And then all Rolands are banned

I tried it today with powdered milk. I didn't like it, I threw it all away.

I tried it today with powdered milk. I didn't like it, I threw it all away.

You don't like the taste, right?

You don't like the taste, right?

Yes, I tried diligently to hammer the taste of powdered milk - failed. I threw it out.

With powdered milk, the taste of mayonnaise is more familiar to me or something, more like a store one, I would say.

With powdered milk, the taste of mayonnaise is more familiar to me or something, more like a store one, I would say.

The store is also different. Sometimes tasty, sometimes not tasty This one, which in milk powder resembles a store one, which is not tasty

Then everything is not tasty with us, but we are used to it, there is no other.

By the way, which store is delicious?

Then everything is not tasty with us, but we are used to it, there is no other.

By the way, which store is delicious?

Well I do not know. We do not buy Russian, there is starch in it. Let's take the Israeli, or Thelma, or Shufersalevsky.

[WIKI]

Then everything is not tasty with us, but we are used to it, there is no other.

WIKI - no, we have delicious store-bought mayonnaise !!!
And a tasteless store one also happens

And on Baby it turns out great

It's simple Caprice I got such tasteless milk.
I perfectly understand - what flavor of milk powder is in question, I myself ran into this a year ago and managed to buy as many as 2 packs out of stupidity, I barely tipped one into baked goods, I threw out the second pack ... sports nutrition sometimes gives a similar smell and taste, especially gainers, they shove this nasty milk powder there

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Girls, boys, I'm sorry this child got to the computer: mad: I can not delete the message :(

Why delete something? The man on the case answered! : yes:
Only I do not quite understand which milk is recommended? * JOKINGLY *

[WIKI]

WIKI - no, we have delicious store-bought mayonnaise !!!
And a tasteless store one also happens

And on Baby it turns out great

It's simple Caprice I got such tasteless milk.
I perfectly understand - what flavor of milk powder is in question, I myself ran into this a year ago and managed to buy as many as 2 packs out of stupidity, I barely tipped one into baked goods, I threw out the second pack ... sports nutrition sometimes gives a similar smell and taste, especially gainers, they shove this nasty milk powder there

Exactly. In addition, this dried milk mush was whipped very badly.

I read the topic carefully, today I tried to cook it. The proportions are strictly according to the recipe.
Alas, nothing came of it. I put it in the freezer for 10 minutes, then beat it again - it thickened a little, but still it's not mayonnaise.
The question is how to dispose of it? It's a pity to throw it away.

[Petsi]

Petsi - it’s a pity that it didn’t work, what dry milk did you use?

You can dispose of it like this - marinate the chicken before baking or stewing, or you can finely chop the filech and mayonnaise it into such pancakes:

Chopped chicken pancakes:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183222.0

Can i "Madelens with mayonnaise" do:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=118376.0

Yes, and in bread, you can only take into account that 3 tablespoons of this mixture is 2 tablespoons of butter and one of water.

Pr.Preston milk powder with 25% fat mass - 🔗
I will try chicken pancakes, and madelens ... I have mustard.

The question is how to dispose of it? It's a pity to throw it away.

why recycle?
you can still cool and try again
try to put something from the freezer under the glass while whipping - it will beat up like a cute one!

[Petsi]

and madelens ... I have mustard.

Petsi - this is not old - mustard gives madelens a unique taste, and it is not mustard at all

Wow! I did it !!! For a long time I took the recipe into the bookmarks, but somehow I was afraid to do everything, because I already had a bad experience in making mayonnaise from milk. But today I read again and decided - I was not. I carefully measured everything, began to beat and at first the mixture began to thicken, I was terribly happy and then ... everything became liquid. At first I was upset, and then I tried it, and the mixture was kind of warm. I quickly put it in the freezer for 5 minutes, started beating it carefully again, and then it thickened in 1 minute. I am very pleased. I will definitely do more. Moreover, I rarely keep mayonnaise at home (unlike powdered milk. I usually keep a bag for all kinds of baked goods in the closet), and sometimes I need it very urgently. Thank you so much for the recipe.

you can still cool and try again

And so she did. I put it in the freezer and forgot it for the night
Today I thawed slightly and whipped again - it worked! Not very thick, of course, but still not jelly. I liked the taste.

[Tverichanka, Petsi]

Tverichanka, Petsi
And thanks to Arochka everyone will succeed

The store is also different. Sometimes tasty, sometimes not tasty This one, which in milk powder resembles a store one, which is not tasty

Powdered milk also comes from different manufacturers and it will taste differently

I got the idea to add egg powder to this mayonnaise, it seems to me it will be better to whip. What do you think is worth it or not?
And what about salmonellosis egg powder? I just don't use it, and I'm afraid to add a raw egg.

[julifera]

julifera , thanks a lot for the recipe !!
for the first time did and it turned out like Soviet mayonnaise in glass jars (husband's definition)

though milk powder was not shared at home. sour cream and oleine

I didn't raise my leg for a long time, turning the glass in a circle

happy not to buy now !!
thanks again!

[nimart]

nimart - great
I have not tried it on sour cream yet

Made a mayonnaise. Tasty even warm, licked everything I could (I love maonnaise). Well, thank you! Well, my mayonnaise is straight!
I did it not on water, but on milk from the refrigerator. Whipped up instantly. Thick, I could not pull my leg out, I had to add more milk, but still terribly thick.