substitutions

Try these clever substitutions next time you’re in the kitchen.

1️⃣ MOZZARELLA CHEESE 

- 1500ml full-fat milk 

- 80ml white vinegar or lemon juice

Instructions:

1. Warm milk to 50°C/122°F, stirring gently.

2. Add vinegar and stir until curds form. Cover and let sit for 10 minutes.

3. Drain curds through a strainer, pressing to remove excess whey. 

4. Microwave cheese for 1 minute. Stretch and fold until smooth. If needed, microwave for another 30 seconds.

5. Shape into a ball and place in an ice bath for 15 minutes. Pat dry.

6. Serve immediately or store in plastic wrap in the fridge for up to a week.

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2️⃣ CREAM CHEESE

* 946ml whole milk

* 473ml heavy cream

* 60ml white vinegar or lemon juice

* 2.5g salt, optional

1. Heat whole milk and heavy cream until it gently boils (185–195°F).  

2. Remove from heat, stir in vinegar or lemon juice, and let sit 10–15 minutes.

3. Pour into cheesecloth-lined strainer and drain.  

4. Squeeze out extra liquid.  

5. Blend curds with salt (optional) until smooth.  

6. Taste and adjust salt. Use now or store in an airtight container up to 7 days.

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3️⃣ BUTTER

473ml heavy whipping cream

Instructions:

1. Blend until butter separates (about 10 minutes).

Alternatively, you can shake the cream in a jar until it forms butter. 

2. Strain off the liquid and press the butter into a small bowl to remove more liquid.

3. Save the buttermilk for cooking.

4. Rinse the butter with ice-cold water until clear.

5. Season with salt if desired.

6. Refrigerate for up to 3 weeks or freeze for months.

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4️⃣ HEAVY CREAM

- 180ml full-fat milk

- 57g melted unsalted butter 

Instructions:

1. Melt the butter and let it cool slightly.

2. Whisk it into the milk until fully blended.

3. Use immediately in recipes that call for heavy cream—like sauces, soups, casseroles, or baked goods.

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5️⃣ MAYONNAISE 

- 1 large egg, room temperature  

- 15ml lemon juice  

- 3g salt  

- 220ml vegetable oil or avocado oil  

Instructions:

1. Blend together egg, lemon juice, and salt to a jar or bowl.  

2. Slowly pour in the oil while blending continuously until thickens and fully combined.

3. Transfer to an airtight jar and refrigerate for up to 2 weeks.  

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6️⃣ SWEETENED CONDENSED MILK

- 500 ml full-fat milk

- 150g sugar

- A pinch of baking soda (optional)

Instructions:

1. Heat milk and sugar over medium-high heat until boiling, stirring frequently.

2. Once boiling, reduce to medium heat and stir until thickened, 20-25 minutes.

3. Turn off the heat and add a pinch of baking soda.

4. Stir occasionally while the milk cools to prevent a skin from forming.

5. Once cooled, store in an airtight jar.

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