Homemade Yogurt in 3 Hours. Yogurt is something my family absolutely loves. In fact we like all milk products, from regular milk, to buttermilk (with pan-fried potatoes, yum!) , homemade fresh cheese, to sour cream (with borsh for example). While I do not own a cow and can not get fresh milk, I do make my own fresh cheese, buttermilk and sour cream. Yogurt though, is something I made completely by accident. I was heating the milk to make buttermilk (which then I was going to make into fresh cheese) and I overheated it, going all the way to 180F, instead of 120F. I was upset because it meant that I had to wait until it cools down enough for me to mix in the buttermilk starter. Next day when I checked on my milk-turned buttermilk, I was surprised to find it much thicker then my usual cultured milk.
I like to make my yogurt non-flavored and add jams, berries, sugar or honey right before I eat it, but if you want to make Vanilla Yogurt, it’s actually very easy. Homemade Yogurt in 3 Hours Ingredients Equipment Instructions. Homemade Fresh Cheese {Домашний Творог} I make fresh cheese pretty often as both me and my daughter enjoy it for breakfast with honey, sprinkled with chia seeds. I like it not just for the taste, but also because it’s high in Calcium. Couple tablespoons can make up for your daily recommended doze. It’s great to use as filling for pastries, pirogees and (aka vareniki). I even know some pretty smart moms whose kids do not eat fresh cheese, generously stuff crepes and serve them for breakfast. I experimented with different buttermilk & yogurt brands and found one brand of buttermilk that invites the correct probiotic bacteria into the milk, to make the best quality fresh cheese.
I used to use cheesecloth to collect the curds and allow the whey to drip off, but I have always hated the clean up afterwards. So, here are my step by step instructions to how I achieve perfect cheese, every time Ingredients Fresh Cheese 1 gallon of milk 1-2 cups Dairy Gold Buttermilk Utensils: Instructions Option 1! Option 2! Notes For Home use Only. Homemade mascarpone cheese.
Ahhhhh cheese. if you know me, you know I have an obsession. I made AMAZING chicken pockets last night (to be posted soon!) And pat really liked them. he always says he likes everything. so after a while I said “I need some real feedback…what do you want me to cook??” And he said “maybe some stuff without cheese?
We are going to get fat again!” Hahahahaaha. well…I value his opinion…but NO! Mascarpone has such a delicate and great flavor, perfect for desserts. its used it all sorts of desserty things, from tiramisu to fruit dip. it can also be used in wonderful dinner recipes. heres an article talking about the joys of mascarpone :) I have always really like this as an ingredient…but it is really costly at the grocery store. this recipe is SO easy…and i’m pretty sure you already have the ingredients in your refrigerator!
Now listen closely to the instructions, because they’re easily confused: blend all three ingredients together until smooth. Enjoy! Homemade mascarpone cheese Ingredients. How To Make Fresh Ricotta. Okay, the first thing I have to say is, hang in there with me for a few minutes. I know you are thinking, make your own cheese? REALLY? Here on this blog where I have said about a million times, it’s all about getting in and out of the kitchen in 30 minutes or less? Has she finally eaten one too many piece of bacon and gone off her rocker? Hang in there with me while I promise you these three things: 1. 2. 3. 4. Okay, that’s four things, and I have no idea what a fell swoop is.
Get out your handy strainer and put it in your sink. Now take a nice heavy saucepan and pour in 4 cups of whole milk, one cup of buttermilk, and 1/3 cup of heavy cream. I like to sprinkle a little coarse salt onto the cheese every couple of spoonfuls or so. Fifteen minutes have now passed, and you have made your own ricotta cheese. And if you are like me, you will never even LOOK at those ricotta containers in the supermarket again. Things you can make with your glorious ricotta include… Summer Lasagna. Ingredients. Confession: I've been making butter at home. | Veronica Armstrong. Delectable Musings: Mozzarella: Urban Farm Handbook Challenge, March.
Oh man am I glad I did! Mozzarella is pretty straight forward as long as you read the recipe through in advance and have all your ingredients and tools ready to go before you start. Ricki Carroll is the Cheese Queen and her Home Cheesemaking: Recipes for 75 Homemade Cheeses is the cookbook source that I used. I really like her website version of 30 Minute Mozzarella with all the great photos and very clear step by step instructions as well. I was worried about doing this so I will confess I consulted both sources, more than once.
I had milk, salt and citric acid (from the canning I do) so all I had left on the list was rennet. Mozzarella Milk, salt, citric acid and rennet is all you need to make your homemade Mozzarella. Ingredients 1 gallon, pasteurized (not ultra-pasteurized) milk1 1/2 tsp citric acid1 tsp kosher salt1/4 tablet or 1/4 teaspoon liquid rennet Instructions Have a clean non-reactive 6 - 8 quart pot ready to go. Details PS - Get your brisket brining soon! Homemade {Velveeta} Cheese ~ Cheese, Cake, & Cheesecake #SundaySupper! I used to think being a food blogger was an awesome thing. Now I realize that I’ve done myself a HUGE disservice. Hear me out. See, I sort of began Juanita’s Cocina after being frustrated with available food options in my small, country town.
I thought I’d just make everything I wanted but couldn’t buy at home…from scratch. Now I’m no longer sure if that’s the best idea. I mean, I remember how easy it used to be to just go and buy a frozen pizza, pick up a can of tomato soup, or drop a package of rolls or tortillas into my shopping basket. Well, then I started making everything homemade. Well, here’s what happens when you make (for instance) your own ricotta cheese, fresh homemade bagels, piping hot tortillas, gorgeous sandwich rolls, or rich tomato soup… Your family begins to expect it. Sometimes I long for the days when I could open my freezer and there’d be a ready-made meal that I could pop into the oven.
Those days are no more. There are those foods that you just can’t make at home. Make Homemade Fresh Mozzarella in 30 Minutes » Man Made DIY | Crafts for Men « Keywords: homemade mozzarella, how to make mozzarella, make cheese inc. Aged cheeses are the products of artisans - years of tradition, techniques and cultures passed down through generations, carefully crafted environments that all the milk to become all it can. Fresh cheeses, on the other hand, are an entirely different story. They're created from fresh milk, acid, rennet, and salt, and can be produced easily at home.
They'll likely be tastier than supermarket brands, probably less expensive, and certainly way more fun. A few days ago, ManMade showed you how to create your own fresh curded cheese at home (queso fresco, paneer, feta), and today, Ella from Make Cheese demonstrates an easy way for fresh, handcrafted and handstretched mozzarella cheese. Mozzarella in 5 Steps: Stretching your own curd can be described as "ridiculously fun. " (FYI - this picture wasn't taken on a saturday night.
Here's what you'll need: Ingredients: Step 1 – Dilute 1 ½ tsp of citric acid into half a cup of water (non-chlorinated water). If the milk curdles a little don’t fret. Ella. Homemade Ricotta Cheese. Homemade Cottage Cheese or Queso Fresco or Paneer. Pour the water into a nonstick pot and place it on the gas on high heat. (This will prevent the milk from sticking to the bottom of the pan and burning.) Now pour milk into the pot and bring it to a boil. Keep stirring in between to prevent milk from burning. As soon as it starts to boil, add vinegar and lemon juice, stirring continuously, and reduce the heat to medium.
(This is the curdling process or the main stage in this entire process.) Keep stirring the solution till milk completely curdles and you are left with lumps of a fragile cheese-like substance along with residual water (water becomes pale green or cream in color). Stir for 2 more minutes and then switch off the heat. Fill a small airtight jar with the curdled water (which can be used later for curdling milk in future). Using a sieve or cheesecloth, drain water from the freshly made cheese and rinse with fresh water, then drain again. Store the cheese in an airtight container or jar in the fridge for later use. Homemade Unsalted Butter. Extra Milk? Make Homemade Feta Cheese | Art of Natural LivingArt of Natural Living. Last week I made homemade feta cheese. It arose out of a pre-Thanksgiving decision to buy extra milk.
With a couple kids home from college and Grandma visiting, I figured we’d go through a couple gallons more. Wrong. Homemade feta cheese, with salad We were even full up on milk jam (a caramel syrup made from milk and sugar), which is my kids’ first choice when we have milk to spare. A spoonful of milk jam You see, I abhor waste. I feel shame. According to various sources: “Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of all freshwater consumed in the United States.
‘Nuf said? Perfect for salads! So when life gives me (extra) milk, I make homemade feta cheese. On Milk Now I do want to emphasize is that you don’t want to be making your cheese with spoiled milk. Delicious tossed with herbs, olive oil and white wine winegar Here is how easy it is… Heat milk to 86 F Add rennet and stir into milk. Drain.