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What spices can be added to dairy products?

Spicy aromatic plants are most often used in the preparation of meat or fish products, smoked meats, first courses, and baked goods, but spices are ideally combined with dairy products and dairy derivatives, giving a piquant or special flavor to dishes or drinks made from milk and its derivatives.

Traditionally, spices are used in cheese making and in dishes that include cheese (salads, sandwiches, casseroles). But spices have a closer “friendship” with dairy products. Butter, cottage cheese, feta cheese, and sourdough are often used with the addition of spices.

With the help of aromatic and flavoring additives from spicy plants, they improve the taste of milk soups, milk sauces, yoghurts, sour cream, cream, milkshakes, sweet curd mass, ice cream, milk or butter creams, and fudges.

It turns out that in the dairy and cheese-making industries they use not only familiar seasonings in the form of powders of cumin, dill, mustard, red pepper, allspice, mint, nutmeg, vanilla and cinnamon, but also powder and oil from cocoa beans, which belong to the category of aromatic spices.

Regular milk of any fat content becomes an unusual and varied drink when combined with properly selected spices. This milk can be used as a therapeutic or prophylactic agent, as well as for festive occasions when you want to surprise your family or friends with an unusual non-alcoholic milk drink.

Several recipes will allow you to start using spices to create original-tasting dishes from dairy products.

Yoghurt with spices

Depending on what flavor is expected from yoghurt (spicy or sweet), spices are added to yoghurt:

for spicy yoghurt - powder from dry dill leaves or ground caraway seeds in the amount of a quarter teaspoon per 17.8 ounces of yoghurt;
for spicy yoghurt - powder from Sage or Rosemary leaves at the rate of a quarter teaspoon per 1.76 pint of yoghurt;
for sweet yoghurt - vanilla or cinnamon powder on the tip of a knife per 1.76 pint of yoghurt or cocoa bean powder at the rate of a quarter teaspoon per 1.76 pint of yoghurt;
for sweet yoghurt - grated dark chocolate at the rate of one teaspoon per 8.8 ounces of yoghurt.

Spicy yoghurt is served with fresh cucumbers or tomatoes, meat or fish sandwiches, and boiled pasta. Sweet yoghurt is served with rich pastries, pancakes, cheesecakes, and cottage cheese casserole.

You should know that milk and dairy products balance the pungency and piquancy of spices, and this makes it possible to use dishes made from dairy products with spices in medicinal diets.