The article discusses several methods to thicken whole milk sauces, focusing on the use of additional dairy products. Sour cream is recommended for tangy sauces, while cream cheese is suggested for both sweet and savory options due to its heat stability. Grated cheese can also enhance flavor and thickness. The thickening action is attributed to casein proteins in the dairy, which coagulate when heated, allowing the sauce to thicken. Proper techniques in incorporating these ingredients can yield a delicious and creamy outcome in various culinary applications.
Adding dairy products like sour cream, cream cheese, or grated cheese to whole milk helps thicken sauces. The proteins in these dairy products coagulate upon heating.
For tangy milk sauces, sour cream is ideal but must be added cautiously to avoid curdling. Cream cheese withstands heat better and is versatile for various sauces.
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