Mayonnaise with milk powder WITHOUT eggs (master class)

Maybe it was already, but I missed.
Homemade mayonnaise on an egg cannot be stored for a long time for obvious reasons.
On dry milk, in principle, there is nothing to spoil there. So I understand that it can be stored longer? Within reasonable limits, of course.

Girls, the question arose.
After the refrigerator, my wonderful mayonnaise can be cut with a knife. How to dilute it? Need to whip again?

Girls, a question arose.
After the refrigerator, my wonderful mayonnaise can be cut with a knife. How to dilute it? Need to whip again?

I did not try it after the refrigerator, but immediately after cooking - if it was very thick, then I added a little warm water and stirred just with a spoon - the consistency was homogeneous.
After the refrigerator - maybe the half-hot water will turn out to be gently mixed in, I don't know, I have to try.

julifera, thanks! Everything worked out . Warm water in several steps. Everything intervened perfectly. Homogeneous, shiny, as it should!

On dry milk, in principle, there is nothing to spoil there. So I understand that it can be stored longer? Within reasonable limits, of course.

When I started experiments with such mayonnaise - I specially left it for 2 months - it did not deteriorate, but the taste is a little rancid - it is only suitable for baking or marinating meat, and so live in salads - not

Two months is too much, but can you safely store a couple of weeks?

[Elena Bo]

julifera, thanks! Everything worked out . Warm water in several steps. Everything intervened perfectly. Homogeneous, shiny, as it should!

Elena Bo - I am very glad that I liked the recipe

but can you safely store a couple of weeks?

Yes!!!

Apparently, this is how the stars formed, or I was already mentally akin to this recipe, through trial and failure, but I got it for the first time today, on the same pack of Belact, only preliminary, all the ingredients (milk powder diluted with water + sunflower oil) I'm on I put it in the freezer for half an hour. And only with sufficient cooling, from my previously defective solution of powdered milk, an Emulsion turned out, and so thick that I even had to dilute it with water. But there was no mustard at all and I added some kind of creamy garlic Calvet sauce and I will reduce the amount of salt.
I don't expose the photo, it is, in principle, traditional, but there is only one conclusion - for better whipping, cooling is necessary if you are not sure of the quality of the product and your strength the first time

Made mayonnaise now, double rate. One minute! and half a liter of thick, tasty mayonnaise. Beauty is simple!
Thanks again, thanks, thanks!
I like this mayonnaise much more than with an egg.

[WIKI]

WIKI

Can you tell me two questions:
1. If you use not dry milk, but the usual "cow" only rural, from it it turns out? Or if not powder, then should you take sour cream?
That is, "real" milk should be diluted with sour cream, cream, or is it obtained from ordinary milk?
2. It can be seen in the photo (and in the discussion it is confirmed) that for churning, a nozzle on a blender is used - "knives"
WHY knives? If there is nothing there, what should we cut?
After all, all blenders have a whisk attachment.
Does it bring down more volume?
Why are you using the knife attachment and at the same time actively combating overheating of the blender knife group by cooling the product with an ice support?
Can't you replace the knife attachment with the whisk attachment?

[Kir]

Kir, in order to whisk mayonnaise with such a whisk, vegetable oil must be added drop by drop (not every blender will last without overheating in time).I think this method will not work with milk at all. Here they practice just quick mayonnaise, which is prepared in a matter of minutes. This can only be achieved with a blender with knives.
After all the ingredients are loaded, I turn on the blender, the emulsion is obtained instantly, but I count to 15, this is approximately 15-20 seconds in time, and only then I start to lift the blender up a little. Mayonnaise is ready in 2-3 minutes. It will not become a whisk so quickly.

Girls, boys, who made mayonnaise on eggs and dry milk, do you also have a different consistency of mayonnaise?
I must say right away that after whipping and bringing it to taste, I add a couple of tablespoons of water to mayonnaise. Firstly, the sugary and fatty taste of vegetable oil disappears, and secondly, the sauce gets less steep.
So, after adding water, which on the eggs I will get more plastic, viscous or something (I don't know how to put it), in general, like a store one. And on dry milk, especially if it stands in the refrigerator, in the literal sense of the word, you can cut it with a knife, if you pick it up with a spoon, it breaks off in slices (again, I don't know how to say it correctly). Holidays will soon make both one and the other, take a picture and show.
For a layer in salads such as a fur coat, a mushroom clearing, etc., it suits, but spread it on bread, pour it on eggs on top of it more on eggs (we eat this, we are not afraid).
Or am I doing something wrong with the milk?

in order to whisk mayonnaise with such a whisk, vegetable oil must be added drop by drop (not every blender will last without overheating in time). I think this method will not work with milk at all. Here they practice just quick mayonnaise, which is prepared in a matter of minutes. This can only be achieved with a blender with knives.

Thank you very much. Everything is very clear!

Girls, boys, who made mayonnaise on eggs and dry milk, do you also have a different consistency of mayonnaise?

Powdered milk turns out to be jelly-like. After cooking, add vinegar and 2 tablespoons of boiling water, mix again. Then the mayonnaise turns out to be normal, for dressing salads it is the most.

Mayonnaise with powdered milk and refined sunflower oil is quickly and well obtained. Thanks to the author for the wonderful mayonnaise recipe. And then I started making mayonnaise, but there was not enough oil, so I had to take a bottle of mustard oil. The mayonnaise turned out just as quickly, but yellow, chicken-colored. With a pronounced mustard taste, I like it, I like to make baked goods and bread in mustard oil. Mustard lovers can be recommended. Or if you want to give a slightly yellowish tint to mayonnaise without eggs, then you can safely add 2-3 tablespoons of mustard oil, without any consequences for the aftertaste. And here is the photo.

[Creamy]

Creamy - I am very glad that everything worked out and I liked it

I also made friends with this mayonnaise. And I also noticed that he quickly whips me up if the products are well cooled. By the way, it also turns out on ordinary milk. I tried in the same proportions as in milk powder. Everything whipped up perfectly. On New Year's Eve, I became completely emboldened and added the yolk from a hard-boiled egg (I think that 2 could have been added). I hope that the author of the recipe will not be offended by me for such a gag. It's just that when a recipe interests me, I start experimenting with it further. And this recipe turned out to be just a salvation for me. Now it’s scary to buy the store. Just yesterday, a friend called and told me what she was doing with store mayonnaise herring under a fur coat. What was not eaten, she covered with foil and brought out to the loggia. In the morning, the foil in the places of contact with the mayonnaise perforated, as if dissolved.

And I, on the eve of NG, so that for sure, I cooled not only the diluted milk in the freezer (up to 30 minutes), but also the sunflower oil separately. Everything whipped up with a bang

What a beauty, that I have not seen this recipe before.Tomorrow I will train, only now I would like to take dry soy milk instead of the usual dry milk, I really hope that it will work out. I will cool everything beforehand, then beat it.
I tried to make mayonnaise without eggs before, but another recipe and the technology was not described in such detail, it was just a liquid mass, possibly due to the fact that the products were at room temperature.

I tried to make mayonnaise without eggs before, but another recipe and the technology was not described in such detail

And the technology, in general, is rarely described where, so I stopped cooking according to random recipes from books and magazines, but only if people discuss them in detail on forums, with an analysis of possible errors, etc.

Today I made mayonnaise for the first time using this recipe. Class!
I took the oil like in the photo. It turned out from the first turn of the blender. A very good recipe!



Next time I will add mustard, for yellowness.

[kubanochka]

kubanochka

[julifera]

julifera

My thanks to the author. I was conducting a kind of experiment, because I had dry soy milk (if we were to make a sauce, then such that it could be consumed in fasting). So, everything turned out just fine, and I held the butter and milk mixture in the refrigerator, and then beat it, the mixture thickened in a matter of seconds. I am delighted. After all, now you can make salads with different sauces during fasting.

[Galin]

Galin - I am very glad

I have a BIG THANKS !!! I read the recipe 2 months ago, but only now I made even a glass from the blender in which I was going to make the mayonnaise dusty, now I will make a salad for it
I took sunflower oil "Zolotaya Semechka", dry milk with a fat content of 25%, apple cider vinegar

Girls, I recently bought milk powder from a company that I haven't bought before. So, I was very surprised how much different mayonnaise is from different powdered milk (I mean only a natural product).

I put 10 grams of this new milk in 80 grams of water. And old milk had to be put 20 grams on 80 grams of water. And the new is very small, it swells instantly. In general, I am very happy.

Girls, I recently bought milk powder from a company I hadn't bought before.

And the name? And a photo of the packaging, please.

Alyona, I don’t remember the name of the old milk, although I bought it many times. And I bought a new one when they stopped importing the old one. He has a convenient package, that's why I store it in it. I'll take a picture now, wait.

Here it is:



I thought the old milk was good, but the new milk is great.

Thanks for the photo
If I'm not mistaken, I saw this in Silpo

You are welcome!
I bought it in Silpo.

so my sclerosis did not disappoint me
And I have never made this mayonnaise from Bellakt, so now I use UHT cream Burenka 10%

And I always get it the same way, but with fresh milk I don't like the taste so much that I don't want to eat.

I didn’t like it with milk either, but it’s normal with cream.
But now I will buy such powdered milk. And then she turned this pack in her hands, but did not dare to buy it.

Before, I did not recognize dry milk at all, but now I perceive it normally. First I bought it for Japanese pastries, and then for mayonnaise.

And I still can't do this miracle .. I already bought grape oil (4 months ago) ... So the question arose about milk powder ... what is it made of? mine is written from natural! .. but I hardly believe something .. I ask because now I am "fasting", and I want to make salad with mayonnaise .. only the store one (the one that is lean) is not particularly eager to buy

And very often in stores I come across powdered cream (or milk) in packaging of vegetable origin.
I read it specially.

For example:
and ukr.

Here's what they write as part of some:

Ingredients: whey, vegetable oil, corn syrup, stabilizer (E340), emulsifier (E471), anticoagulant (E554), vitamin B2

And there are also purely vegetable.

[namesake, Irisha]

namesake, Irisha
look for natural, no need to buy vegetable

[namesake, Irisha]

namesake, Irisha
look for natural, no need to buy vegetable

So that's the question .. what are "natural" made of? You can't give milk during fasting ... And in general, I doubt that now anything "dry" is made from natural ...

[granular mustard]

Girls, thank you very much for the joy brought, the mayonnaise turned out in a few seconds, but how thick ...
The spoon is worth ..

I used the following products
granular mustard


local milk powder

Corn oil


Plain apple cider vinegar. I did everything according to the recipe
I could not resist, I turned the mill with pepper a couple of times.
I liked the taste, but it looks like tomorrow I will have to dilute with some water .... so thick .. did not expect ..

[landuch]

Girls, thank you very much for the joy brought, the mayonnaise came out in a few seconds, but how thick ...
The spoon is worth ..

landuch - Congratulations!

mayonnaise is super! I'm wondering, what's the best baby or milk powder?

but what is the best baby or milk powder?

If both are of good quality, then, it seems to me, it makes no difference

I made it !!!!! I bought oil "Kama" sunflower-olive and "Baby". First, I whipped it up, it turned out to be a slurry, but I remember your advice and put it in the freezer for 10 minutes, and it turned out like such a good thick paste, then I added a lot of water there and got a delicious store mayonnaise. we baked potatoes in the airfryer and got high with pleasure, delicious and most importantly harmless!

[fronya40]

fronya40

[fronya40, Tanyushka]

fronya40, Tanyushka
with success you see what a fine fellow you are

Tan, p
In sl. since you can put the mixture in the freezer BEFORE whipping and there will be guaranteed no problems. As with Stirlitz - a practice proven over the years, but for me for months, because I am doing it from the New Year

Oh girls .. but I have to leave with slippers and "drive with chairs" .. from the moment of "laying out" this recipe, he is in my bookmarks .. already printed on a piece of paper ... and bought grape oil .... but still nothing I will not cook .... "magic pendal" to me that someone would give ..