March Culinary Quickies

by | Mar 1, 2022 | Regular Feature

Reader Question: When a recipe calls for dry yeast how much fresh yeast is equivalent? Are they the same?

Answer: There are a few types of yeast available and knowing which type to use can be confusing. Fresh yeast and active dry yeast are basically the same thing and can be interchanged, although not in the same quantities. Fresh yeast is used mostly in professional kitchens and is moist and has a soft texture whereas active dry yeast has had the moisture removed and has a light powdery texture, and has a longer shelf life than fresh yeast. The ratio for interchanging these two types of yeast is simple:

2 parts fresh yeast = 1 part active dry yeast

There are two types of dry yeast that are readily available and they also can be substituted for each other as per the ratios below. The two types of dry yeast are active dry yeast and rapid or quick rise yeast (instant or bread machine yeast). Rapid rise yeast is made especially for bread machines and is finer in consistency to active yeast so that it will dissolve faster and does not require the same length of rising time. Rapid rise yeast also can be added directly to a recipe without requiring the proofing process that fresh and active dry yeast need to trigger their rising characteristics. Active yeast may be substituted for rapid rise but the texture and flavor may be off.

1 part instant yeast (rapid rise)  = 1.5 parts active dry yeast

Reader Question: When following a recipe that calls for condensed milk and you realize you don’t have, what would you use for a substitute?

Answer: Sweetened condensed milk is used in many recipes to add a rich, creamy, unctuous flavor and texture to fudge, baked goods, etc. In the kosher kitchen, more often than not, the dessert or dish we are making needs to be parve not dairy. What can we use in our recipes in place of this particular ingredient? The easiest option is to look for a kosher certified Cream of Coconut. This is NOT the same thing as coconut cream. Cream of coconut is a sweetened, thickened creamy product that has been reduced in much the same way as condensed milk and is often associated with making pina coladas. Another alternative is a vegan sweetened condensed milk that has kosher certification, such as Jamaican Choice brand; or you could make your own using the recipe below.

Vegan Sweetened Condensed Milk

Shoshana Isaacson

Ingredients:

2 to 3 cups vegan milk alternative (soy, almond, oat, etc.)

Approximately ¾ cup sugar

Step-by-Step Instructions:

  1. Pour the milk alternative into a saucepan.
  2. Simmer over medium heat, stirring constantly to prevent the bottom from scorching.
  3. Reduce liquid to about 1 cup.
  4. Add the sugar and continue stirring.
  5. The sweetened condensed milk is done when it has reached the thickness of a soft pudding.
  6. Store in a glass jar or container with a tight fitting lid in the refrigerator for 3 to 4 days.
More From Shoshana Isaacson

To submit a question please email Shoshana at: foodeditor@unorthoboxed.com 

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