Hello I wanna know if is posibile do the ice cream with regular salt or with kosher salt????? Thanks
236186
yes, both will work - it will just go much faster if you use rock salt (which can be purchased at any hardware store)
159708
Yes, to regular ice cream. Takes 20-30 minutes. Makes about 1 quart or 1 liter. The finished product is like soft serve ice cream.
1411724
Please tell me how I can do it? I just start with lactaid and add some yogurt? I dont know why this is such a hard thing to find on the internet. Do I need to add sugar if I dont want it sweet? Thanks
224988
I am told by my Jewish friends, to whom I went to find out which glucosamine product was the best because I knew they wouldn't be eating any that was made from shellfish (I'm allergic to crab), that it was NOT kosher, but that it was, without question, the best and from the best laboratory. It is shellfish free, but that's the best I can offer. Sorry!
1306322
No, this is base, the same as restaurants use. Much less salt, much more flavor. My family was in the restaurant business for 35 years and this is what they used. You won't be sorry if you try it. It's not expensive when you use it right.
327123
Yes, use rock salt and ice and churn for 25 to 30 minutes. Most freezers begin to groan as the ice cream makes. This one is powerful enough not to.
1448273
My guess is: yes. It just says salt and doesn't define as Kosher (no iodine) or sea salt, so it is probably plain table salt. Only the manufacturer knows for sure, though. I wish I could be of more help.
2156369
Hello, Upon review, we do see that this item is Kosher. For your other inquires, we suggest contacting the manufacturer of this item directly. They will be able to assist you. Thank you!
718373
Hi BruceO...Kodiak Cakes Frontier flapjacts & waffle mix has 360 mg of sodium (salt). enjoy them...tgheir good.Lynn
1704036
Sorry, but I have no idea. If possible, direct your question to the seller. The website ohnuts.com does sell kosher items. I have had good experiences with them. Sue
1469961
You can make your own. It comes with 4 and they are good. You can add to those if you like, I added some hot sauce to it. The cure is more than salt but I don't know what. I used the same amount of salt as there was cure, it was so bad I had to throw it out.
646112
It all depends on how hot it is outside and if you do it inside or outside. Last time I made ice cream I did it inside because it was so hot outside and it would make it faster. Just make sure you have plenty of salt. I would make sure you have plenty of ice on hand.
287650
Hi Loraine, It's always been in a box when I've bought it. The information I can give you from the box:Since 1886, it's Kosher for Passover, it is not iodized, product of the USA, website www.diamondcrystalsalt.comI think it tastes great. I don't know where you live, but Safeway might carry it. It does in an area of my city where there are a lot of Jewish residents/families. When I ordered it from this supplier, it arrived very quickly!! I hope this helps. Rosemarie
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
228058
I mix it with organic yogurt, water and ice cubes. Sometimes I put some mint and cucumber to make it more tasty. I hope this helps you.
1199447
I mix my own. Use only non-iodized salt-I use Morton's Kosher because we have it on hand for cooking anyway. The other ingredient is common baking soda. The formula is easily found by a google search. I do the 4 to 1 ratio as recommended by the National allergy doctor association. After several years of measuring using only a teaspoon to ratio it out into a zip lock snack bag the results are handy and money saving over pricey packets of very common substances. I keep a small plastic teaspoon in the zip lock bag and place one level (sort of) spoon full in the empty plastic squeeze bottle then fill with body temp water. The actual amount per water amount is in the allergy formula online. I mix my own. Use only non-iodized salt-I use Morton's Kosher because we have it on hand for cooking anyway. The other ingredient is common baking soda. The formula is easily found by a google search. I do the 4 to 1 ratio as recommended by the National allergy doctor association. After several years of measuring using only a teaspoon to ratio it out into a zip lock snack bag the results are handy and money saving over pricey packets of very common substances. I keep a small plastic teaspoon in the zip lock bag and place one level (sort of) spoon full in the empty plastic squeeze bottle... » Read More I mix my own. Use only non-iodized salt-I use Morton's Kosher because we have it on hand for cooking anyway. The other ingredient is common baking soda. The formula is easily found by a google search. I do the 4 to 1 ratio as recommended by the National allergy doctor association. After several years of measuring using only a teaspoon to ratio it out into a zip lock snack bag the results are handy and money saving over pricey packets of very common substances. I keep a small plastic teaspoon in the zip lock bag and place one level (sort of) spoon full in the empty plastic squeeze bottle then fill with body temp water. The actual amount per water amount is in the allergy formula online. « Show Less
543215
I guess you could use regular salt, but I do not use salt that has additives in it. Best to use a coarse Sea Salt or Kosher salt (which is technically sea salt). Do NOT use a damp finishing salt like Fleur De Sel.