This is How to make Thai Pink Milk : DIY It's a popular Thai beverage that appears a lot on Thai Tv series. It's super easy, you can do it at home with a few items!

This is How to make Thai Pink Milk : DIY It's a popular Thai beverage that appears a lot on Thai Tv series. It's super easy, you can do it at home with a few items!

Todd from wholelattelove.com shows you how to froth and steam milk for popular milk-based espresso drinks. He also shows you how to pour basic latte art including a heart, rosetta and a tulip. He breaks down how to froth and make drinks into four parts: taste, drink definition, texturing milk and presentation. Learn the definitions for a latte, flat white, cappuccino and a cafe macchiato as he guides you on how to prepare them.

Todd from wholelattelove.com shows you how to froth and steam milk for popular milk-based espresso drinks. He also shows you how to pour basic latte art including a heart, rosetta and a tulip. He breaks down how to froth and make drinks into four parts: taste, drink definition, texturing milk and presentation. Learn the definitions for a latte, flat white, cappuccino and a cafe macchiato as he guides you on how to prepare them.

There are many great things about being a Milk & More home delivery driver. From beautiful sunrises to a sense of fulfilment being a part of your local community. We chatted to one of our collegues Steve about his day to day life and what he loves about his job. Have a watch of our video to get a sneak peek to how your life could be working with us.

There are many great things about being a Milk & More home delivery driver. From beautiful sunrises to a sense of fulfilment being a part of your local community. We chatted to one of our collegues Steve about his day to day life and what he loves about his job. Have a watch of our video to get a sneak peek to how your life could be working with us.

Today's video, we are going to reveal the top 7 best electric milk frother reviews on a budget in the market. I made this list based on a budget, affordable, inexpensive perfect solution to making the good flavor of the coffee. If you have ever wanted to brew your own milk frother, then you definitely need to check out our extensive list of the best electric milk frother for almond milk. If you want to dive into the espresso world, The Nespresso Aeroccino Plus Milk Frother looks good on your kitchen counter and it makes excellent frothy milk. For Cooking and Baking Lovers, an electric milk frother are an essential item for your kitchen. We have always loved showing versatile and affordable kitchen appliances for our viewers. Hopefully, our expert guide will assist you in the next purchase of the best electric milk frothers 2020 for coffee and almond milk.

Today's video, we are going to reveal the top 7 best electric milk frother reviews on a budget in the market. I made this list based on a budget, affordable, inexpensive perfect solution to making the good flavor of the coffee. If you have ever wanted to brew your own milk frother, then you definitely need to check out our extensive list of the best electric milk frother for almond milk. If you want to dive into the espresso world, The Nespresso Aeroccino Plus Milk Frother looks good on your kitchen counter and it makes excellent frothy milk. For Cooking and Baking Lovers, an electric milk frother are an essential item for your kitchen. We have always loved showing versatile and affordable kitchen appliances for our viewers. Hopefully, our expert guide will assist you in the next purchase of the best electric milk frothers 2020 for coffee and almond milk.

According to new research, grabbing reduced fat chocolate milk after a hard swim could give swimmers a performance edge compared to when they recovered with a carbohydrate sports drink or calorie-free beverage. Researchers at Indiana University found that when trained swimmers recovered with reduced fat chocolate milk after an exhaustive swim, they swam faster in time trials later that same day.

According to new research, grabbing reduced fat chocolate milk after a hard swim could give swimmers a performance edge compared to when they recovered with a carbohydrate sports drink or calorie-free beverage. Researchers at Indiana University found that when trained swimmers recovered with reduced fat chocolate milk after an exhaustive swim, they swam faster in time trials later that same day.

Warm and comforting Golden Milk is both nutritious and delicious! Make it at the first signs of something trying to sneak in, then relax into its deliciousness and be grateful the warm cup of Golden Turmeric Milk in your mug is working its magic!

1 tsp. fresh ground turmeric (or 1/2 tsp. dried) 1/4 tsp. fresh ground ginger (or 1/8th tsp. dried) 1 tsp. cinnamon Pinch of black pepper 1tbsp. honey 1 tsp. coconut oil 2 cups unsweetened almond milk* Place all ingredients in a small saucepan. Gently heat over medium low flame, whisking until al the ingredients have come together and the milk is heated through. *You can use any milk you prefer, just note, if you use a milk with fat in it, you can eliminate the coconut oil. Makes 2 servings. Calories: 98; Total Fat: 5.4g; Carbohydrate: 12.3g; Fiber: 1.9g Sugars: 8.8g; Protein: 1.2g

Warm and comforting Golden Milk is both nutritious and delicious! Make it at the first signs of something trying to sneak in, then relax into its deliciousness and be grateful the warm cup of Golden Turmeric Milk in your mug is working its magic!

1 tsp. fresh ground turmeric (or 1/2 tsp. dried) 1/4 tsp. fresh ground ginger (or 1/8th tsp. dried) 1 tsp. cinnamon Pinch of black pepper 1tbsp. honey 1 tsp. coconut oil 2 cups unsweetened almond milk* Place all ingredients in a small saucepan. Gently heat over medium low flame, whisking until al the ingredients have come together and the milk is heated through. *You can use any milk you prefer, just note, if you use a milk with fat in it, you can eliminate the coconut oil. Makes 2 servings. Calories: 98; Total Fat: 5.4g; Carbohydrate: 12.3g; Fiber: 1.9g Sugars: 8.8g; Protein: 1.2g

Learn how Crouton Crackerjacks makes simple yet delicious french toast! There is nothing fancy here because simple is better with this. About the best french toast you'll have anywhere! What you'll need: 6 sliced Texas toast or thick cut bread 2 large eggs 1/4 cup milk or cream 1 tsp sugar 1/4 tsp cinnamon pinch of salt splash of vanilla extract butter and vegetable oil for cooking

Learn how Crouton Crackerjacks makes simple yet delicious french toast! There is nothing fancy here because simple is better with this. About the best french toast you'll have anywhere! What you'll need: 6 sliced Texas toast or thick cut bread 2 large eggs 1/4 cup milk or cream 1 tsp sugar 1/4 tsp cinnamon pinch of salt splash of vanilla extract butter and vegetable oil for cooking

Love homemade ice cream but hate the fuss? This easy hack gives you DIY ice cream in just a matter of minutes. You'll be eating homemade ice cream all summer as no ice cream maker is needed.

INGREDIENTS: ½ cup whole milk ½ cup cream ¼ cup sugar ½ teaspoon vanilla extract 1 cup rock salt Ice INSTRUCTIONS: 1. Add 1/2 cup whole milk, 1/2 cup cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract to a mixing cup and stir until well combined. 2. Add the mixture to a small zipper bag. Now, this is very important. I am not going to advocate any sorta brand here but you definitely want a quality bag. You are going to shake the hell out of this for 5 minutes and, well, if the bag breaks open, it’s totally going to suck. 3. Now to create the ice cream maker. You just need another zipper bag, one that is much larger than the bag with your ice cream mix in it. And you want to fill that bag with a couple handfuls of ice and about half of the rock salt. The same applies here… you want a quality bag that isn’t going to blow up. 4. Now place the smaller bag inside the larger bag. Cover it with more ice and rock salt. 5. Now the fun part! And, what better way to earn your ice cream than a few minutes of exercise. Wrap the bag in a towel, because it is freaking cold, and shake it for 5 minutes or until the liquid in the smaller bag turns into ice cream. 6. You can scoop it out but honestly, just eat it out of the bag. It is easier. Enjoy!

Love homemade ice cream but hate the fuss? This easy hack gives you DIY ice cream in just a matter of minutes. You'll be eating homemade ice cream all summer as no ice cream maker is needed.

INGREDIENTS: ½ cup whole milk ½ cup cream ¼ cup sugar ½ teaspoon vanilla extract 1 cup rock salt Ice INSTRUCTIONS: 1. Add 1/2 cup whole milk, 1/2 cup cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract to a mixing cup and stir until well combined. 2. Add the mixture to a small zipper bag. Now, this is very important. I am not going to advocate any sorta brand here but you definitely want a quality bag. You are going to shake the hell out of this for 5 minutes and, well, if the bag breaks open, it’s totally going to suck. 3. Now to create the ice cream maker. You just need another zipper bag, one that is much larger than the bag with your ice cream mix in it. And you want to fill that bag with a couple handfuls of ice and about half of the rock salt. The same applies here… you want a quality bag that isn’t going to blow up. 4. Now place the smaller bag inside the larger bag. Cover it with more ice and rock salt. 5. Now the fun part! And, what better way to earn your ice cream than a few minutes of exercise. Wrap the bag in a towel, because it is freaking cold, and shake it for 5 minutes or until the liquid in the smaller bag turns into ice cream. 6. You can scoop it out but honestly, just eat it out of the bag. It is easier. Enjoy!

INGREDIENTS _______________ milk - 1 cup corn flour - 1tbsp milk powder - 50g vanilla extract sugar

INGREDIENTS _______________ milk - 1 cup corn flour - 1tbsp milk powder - 50g vanilla extract sugar

Plain cream cheese 2 liters(67oz) pasteurized, daily whole milk 2-3 tablespoons extra virgin olive oil 1 lemon juice Salt to taste Truffle oil cream cheese 1 liter (34 oz) pasteurized, daily whole milk 2 tablespoons extra virgin olive oil 1,5 tablespoons truffle oil 1/2 lemon juice Salt to taste Basil and walnut cheese 2 liters (67 oz) pasteurized, daily whole milk 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 lemon juice A small bunch of basil A handful (50 gr., 1,5-2 oz) of walnut Salt to taste • To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough. • Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather. • When the milk curdles and the green layer appears, collect the curdle with a sieve. • While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself. • To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth. • Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese! • For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins. • After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked. • For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste. • Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil. • Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out. • Roughly chop a handful of walnuts as well. • Mix the walnut and basil with cream cheese, make sure you give it a good mix. • Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself. • Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage. • Twist both ends. • Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese. • After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit!

Plain cream cheese 2 liters(67oz) pasteurized, daily whole milk 2-3 tablespoons extra virgin olive oil 1 lemon juice Salt to taste Truffle oil cream cheese 1 liter (34 oz) pasteurized, daily whole milk 2 tablespoons extra virgin olive oil 1,5 tablespoons truffle oil 1/2 lemon juice Salt to taste Basil and walnut cheese 2 liters (67 oz) pasteurized, daily whole milk 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 lemon juice A small bunch of basil A handful (50 gr., 1,5-2 oz) of walnut Salt to taste • To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough. • Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather. • When the milk curdles and the green layer appears, collect the curdle with a sieve. • While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself. • To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth. • Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese! • For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins. • After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked. • For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste. • Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil. • Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out. • Roughly chop a handful of walnuts as well. • Mix the walnut and basil with cream cheese, make sure you give it a good mix. • Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself. • Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage. • Twist both ends. • Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese. • After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit!

TODAY'S RECIPE IS Rose Milk Pudding Recipe | No Bake Eggless Milk Pudding | Easy Milk Pudding Dessert Recipe | Yummy INGREDIENTS & PROCESS: Corn Flour 1 tbsp Agar agar/Gelatin 1/2 tbsp Water 1/4 cup Keep aside Milk 2 cup Sugar 1/2 cup Sugar dissolve Bring it to a boil Corn flour & Agar agar mixture Keep stirring Cook until thickens like this 7 inch pan Rose syrup 2 tbsp Wait for 5 mins Chopped pistachios & rose petal Keep it in the fridge for 2 hours NOTE: 1 CUP = 250 ML

TODAY'S RECIPE IS Rose Milk Pudding Recipe | No Bake Eggless Milk Pudding | Easy Milk Pudding Dessert Recipe | Yummy INGREDIENTS & PROCESS: Corn Flour 1 tbsp Agar agar/Gelatin 1/2 tbsp Water 1/4 cup Keep aside Milk 2 cup Sugar 1/2 cup Sugar dissolve Bring it to a boil Corn flour & Agar agar mixture Keep stirring Cook until thickens like this 7 inch pan Rose syrup 2 tbsp Wait for 5 mins Chopped pistachios & rose petal Keep it in the fridge for 2 hours NOTE: 1 CUP = 250 ML