DougL

Sorry, I'm in Austin, Texas.

I'm making rye breads, and I'm somewhat astonished that rye flour isn't easy to come by. My HEBs, Central Market don't have it. You can get small packages at Wheatsville. But where can you get POUNDS of the stuff, ideally in bulk?

I'm also seeing that queso blanco doesn't melt, and is a suitable frying cheese. But our HEB grocery (Texas) sells a "queso blanco easy-melt". What the !@#$%^? Also,I see recipes for queso blanco dip that are made with, um, regular cheese, and you make it by melting it. What the !@#$%^&? This is confusing. Apparently there is a queso blanco STYLE of cheese,and a real queso blanco cheese.

Thanks. Central Market is where I'll try next. Trader Joe's is an option as well. I've heard of Halloumi. That's a good idea. Also the term "grilling cheese" is perhaps useful. To those who don't think there is such a cheese, that won't melt below 400F, you need to do a little research. http://pearlscheese.com/?page_id=2 https://waltons.com/categories/high-temperature-cheese https://www.wisconsincheesemart.com/products/hi-temp-cheddar

So I'd like to get some high temperature cheese.The stuff that doesn't melt below 400F. Very easy to get it online, but where in the world do you get it locally? I want to drive up, pay some cash, and come away with a pound of it. Cheddar? Mozz? Doesn't matter much. Is there a specific VARIETY of cheese that is high temp? I'm in Austin, if you know your way around here.

I will add that I ordered some whey protein powder, but it never came. Thanks, Amazon! But I've also noticed that if you do the frothing cycle TWICE, with any milk, the amount of froth is significantly increased.

Interestingly, after using exclusively 1% milk, I tried 2% milk. Works noticeably better. Strangely, most people say that milkfat doesn't make a difference in foaming, because what foams is the proteins, and 1% and 2% have the same protein content.

These are supposed to be good frothers. Why not suggest a better one, and give me evidence that it really is better. I hear lots of complaints about plain milk frothers.

Yep, those things are pricey too.

I call it pricey when my foam costs twice as much as the coffee it's sitting on.

Soy lecithin is pricey stuff! Interesting that Italian Sweet Cream is protein-free, but is mainly sugar and vegetable oil. Now cooking oil can foam, but usually when it's overheated. Allegedly sugar does increase foaming, though, e.g. Dalgona coffee. Might try sweetened milk. On second thought, Dalgona coffee is a different beast. It isn't foam. It's more like thin frosting.

So, let's talk milk frothing. I use a Vava frother and it *sorta* works on fresh 1% milk. Would like more froth. Lots of words about temperature and milkfat content, and how they relate to frothing efficiency. As in, not much. But nothing about possible additives. My understanding is the froth is due to milk proteins. Might addition of a bit of whey protein to the milk improve frothing? I believe that a whey milkshake froths a lot, which some people find annoying. Any other additives that might help?

I have a Vava frother, to froth milk for lattes. Works kinda OK. Froth seems a bit heftier if I do frothing action with it TWICE. I use fresh 1% milk. My question is, how to improve frothing action. One would like to believe there is some protein additive that you can stir in to bump up froth production, but I've never seen that described. Whey, maybe? Lots of disagreement about whether whole or skim, or part skim milk is best for frothing.

I've been using Monin and Routin flavored syrups for my lattes, and I'm disappointed that they often curdle the milk. It's the acidity. Now, Monin says that only their citrus flavor might do that, but that's not the case. One suggestion is to mix the syrup with the coffee before adding the milk, instead of adding the syrup directly to the milk, but that seems to curdle the milk as well. So, what's the solution? I'm tempted to try adding a pinch of baking soda to the cup to deacidify, but I'm concerned that will impart a yucky flavor.

I never said there was any resounding endorsement of bread flour. Just that it was said that you could use it. Many do.