How To Make Milky Dishes Even Creamier With One Ingredient

Try adding this mixture to your sopas instead!

IMAGE Pexels/Anna Tarazevich

Milky sopas is one of those comfort food recipes that you always know how to make. You saute a chopped onion and garlic with a few carrots and pour in enough water so you can simmer the chicken and the handful of elbow macaroni until cooked. As a final step before seasoning to taste with salt and pepper, you pour in evaporated milk to make a milky soup. 

It's one of those no-recipe recipes! Somehow, you instinctively know how to make it even if you don't have a recipe on hand to refer to. 

If you prefer a milky and creamy version of the sopas, we suggest an ingredient you didn't think to add to make it taste richer. You can make milky dishes such as sopas even creamier by adding this one ingredient: half and half, otherwise known as half milk, half cream.

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You may have encountered this ingredient in Western recipes and wondered what it was. It's common to find in added to freshly brewed coffee but it's an ingredient that has other uses, especially in cooking. It results in a dish that tastes creamier but is lighter in texture and taste than if you used that thick cream. It also results in a dish that's milky but has a thicker, richer taste than if you just used milk. Even evaporated milk can benefit from a little cream!  

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Here's how you make it: simply mix equal amounts of milk together with all-purpose cream. We suggest this mixture be made when both ingredients are at room temperature, not chilled. Just like in baking, these two ingredients will combine better when warm than if cold. 

Try it the next time you're in the mood for a super milky dish. 

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Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!


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