Tag Archives: Milk

Ice Cream… Vanilla v Vanilla Flavoured Ice Cream…



Oh dear!

What is in our Ice cream?


Vanilla ice cream is made from fresh milk, cream, egg yolks, sugar and vanilla that sounds straightforward to me…Doesn’t it?

Nothing could be further from the truth according to WHICH the consumer survey company when they did a product review on Vanilla Ice cream only 1 in 5, contained fresh milk, cream and vanilla…

And they named names…Asda, Tesco and Walls vanilla ice cream contain no fresh milk, cream or vanilla. Although Asda’s Extra Special  Madagascan brand of vanilla ice cream does…


I know that vanilla is expensive to buy and the prices have recently increased but I am sure given the sheer volume which manufacturers have to buy that the cost would be substantially reduced… It seems to me that if you buy a more expensive ice cream that it will be made from fresh milk, cream and vanilla…

All children love ice cream and regardless of the financial situation of their parents/guardians shouldn’t they all expect to be shown the same duty of care from manufacturers…

Just saying!

Not all ice cream makers are the baddies…Hagen Das vanilla ice cream contains 39% fresh cream, condensed skimmed milk, sugar, egg yolk and vanilla extract…at what cost though?? The pots are very small and would certainly not feed a family of 4 or the portion would be small…

To get a good vanilla ice cream the cost per portion is high…

So if your ice cream is missing any of the above ingredients what are they being replaced by??

Cream and milk are replaced by partially reconstructed skimmed milk or whey protein …Whey protein is what is left over from cheese making ( on my previous post). Historically whey used to be considered as a waste product and was pumped into rivers and streams in the US but because it prevented sunlight and oxygen reaching the water it led to increased amounts of algae growing…A hazard to the eco-system meant that the government banned this practice. Hence it was used as a cheap filler for ice cream in dairy ice cream it counts towards the dairy protein percentage required and is also used in  Protein Drinks and other health products.

Is whey safe?

Whey protein is considered a complete protein as it contains all 9 essential amino acids. It is low in lactose content. … Possible dangers include nausea and headaches, but at moderate doses, whey protein is not considered dangerous.

Moderate doses and not considered dangerous that all rings alarm bells for me…So many products have been deemed to be safe in the past and now they have been proved the opposite…

Vanilla is often replaced by ” general flavouring” so if it doesn’t state natural flavouring then it will most likely be vanillin which is a synthetic flavouring.

What is vanillin and what is it made from?

Vanillin is a vanilla extract alternative made from wood pulp. It is commonly used to reduce production costs. And, unlike real vanilla extract which is produced from real vanilla beans, vanillin is synthetic and may be produced using petrochemicals and byproducts from the paper industry. That puts me off straight away and we are eating that and feeding that to our children.

It sounds like, No it is a cheap and unhealthy alternative to real vanilla …

Other now that always sets my alarm bells ringing and I put it back on the shelf. What is classed as ” other”  vegetable fats i.e palm oil, palm kernel oil or coconut oil all of these replace cream as they are cheaper but still give the ice cream a smooth, creamy texture.

To me, it looks like we should check the labels but work on the premise that the more expensive the ice cream the healthier it may be and ice creams at the budget end of the scale should probably be avoided.

The only way as a consumer and the fact that we have concerns for our families health is  not buy these products the manufacturers and governments do not seem to give a jot about the health of our children so we have to do that and make ice cream a treat or make our own and then we can be sure that what our children are eating does not contain any nasties and preservatives which could be detrimental to their health.

The above link is for a basic recipe without using an ice cream maker to which you can add other flavours i.e fruit purees.

If you are lucky enough to have an ice cream maker then this beautiful vanilla, ginger and coconut milk ice cream is a must.


The thing is that ice cream is only a small part of the diet if everything you buy is mass produced then the number of chemicals and harmful substances going into our families bodies is horrendous and it is no wonder that cancers and chronic illnesses many of which are preventable in part or completely could be avoided are on the increase and it is no wonder.

We cannot rely on others to protect our families health that is patently obvious WE need to be vigilant and protect our children…

Cooking from scratch is something I have always done as my mother did and I, in turn, have made my children food aware by teaching them that food made from scratch is safer it is also cheaper and more nourishing …We need to tackle sneaky, money grabbing manufacturers and corporations by not buying their products… we are in charge of our families health and we need to protect them.

In case you missed my previous posts on what is really in the food you eat then here are the links:




About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week 🙂 xx
















Old Fashioned Bread and Butter Pudding.

Bread and Butter Pudding

I am not one to waste anything and particularly now I live here in Thailand as Thais eat Nose to tail..literally…

What to do with left over bread.????…Well lots as it is..you can make breadcrumbs which can be used in numerous ways, Bread pudding, Summer Pudding or Bread and butter pudding.

In England there is a definite difference between Bread Pudding and Bread and Butter puddingThey are totally different dishes.Bread pudding is quite dense, Bread and Butter pudding is lighter.

But bread I never waste it is so versatile … This pudding is one my mum used to make and I know there are many variations now adding marmalade and jams etc…

This is just a plain old-fashioned, traditional Bread and Butter pudding not to be confused with bread pudding which is totally different.

Bread and Butter Pudding!

Bread and butter pudding

Ingredients :

  • 50g/2 oz butter, plus extra for greasing
  • 8 thin slices bread
  • 50g/2/3 oz sultanas
  • 2 tsp cinnamon powder
  • 350 ml/12 fl oz whole milk
  • 50 ml/2 fl oz double cream
  • 2 free-range eggs
  • 25 gm/1 oz granulated sugar
  • Nutmeg, grated, to taste.

Let’s Cook !

Grease your dish/dishes with butter.

Now get your bread ready , butter one side of the bread and cut in fingers or triangles depending on what shape dish you are using.

Instead of butter you can put jam or marmalade on the bread…Me I love it JUST with butter.

Take 2 eggs for a medium pudding or I sometimes use ramekins which then would make

4/5 small puddings, whisk the eggs and add the milk andcream..stir well.

Arrange bread in dish and sprinkle some dried raisins in between the layers finishing

with the bread. Sprinkle a small amount of sugar over the top andpour the egg mixture

over leave to absorb the egg mix, if needed top it up a little with milk.

Pre heat the oven to 180 C/355 F/Gas 4.

Cook for 30/40 minutes if using a large dish or smaller ramekins take approx 20/25 mins,

cook until well risen and golden…Serve on it’s own or with custard.


A simple pudding and a way to use up bread and if you just want to use milk which I

often do it is just as nice.

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/



Pinterest:  https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading if you love this recipe please share xx

How to make your own Buttermilk.

There is more than one way to make buttermilk…Firstly I will show you the original way afterwards I will show you a quick n easy substitute. Also a non-dairy option. This shows you how to make buttermilk for the delicious buttermilk bread pictured.buttermilk-bread1

Let’s Cook! 


A cup of raw fresh milk.

Allow the milk to sit covered on the kitchen top for 2/3 days until it has clabbered.

N.B: THE TERM “CLABBERED” means unpasteurised milk which has turned sour over time, the milk thickens or curdles into a thick yoghurt like texture with a strong, sour like flavour.

Put a 1/4 of a cup of the clabbered milk into a pint mason jar, add a cup of fresh milk. Note: This does not have to be raw milk.

Cover, shake to mix and let it sit at room temperature until it has clabbered again.

Repeat this step called sub-culturing several times until the milk clabbers in a 24hr period.

Now taste a little bit it should be thickened and have a tart but not bitter taste.

To make a quart of buttermilk with this culture add 6 ounces of culture to the jar and fill with fresh milk.

Cover, shake and sit at room temperature until it has clabbered.

Refrigerate, it is now ready to use.

I love that word clabbered…but we can’t all get raw milk like I can here so never fear Carol is here…lol

If you find a recipe which requires buttermilk,  and you don’t have any buttermilk..then try this… To a cup of milk add either lemon juice or vinegar.

To 1 cup of milk add 1tbsp lemon juice, let it sit for 2 minutes and it is ready to use. If you want 2 cups then it’s 1 tbsp plus tsp of lemon juice it doesn’t require 2 tbsp to curdle the milk.

It won’t be as thick and creamy as true buttermilk and is not suitable for dressings.

But is perfect for pancakes, bread recipes, any baked recipes asking for buttermilk.

You must use this mixture within an hour of making as it will not keep.

Non- Dairy -Option: 

1/4 cup of Almond Milk plus 3/4 cup of almond milk yoghurt plus 1/2tsp of vinegar.

Stir well, stand 2 mins and ready to use in your favourite baking recipes.


That’s it for now enjoy making your buttermilk recipes …Have fun 🙂