Making Fresh Mozzarella! My foodblogging friends and I had so much fun making cheese together Saturday. Cheese unites people! Making mozzarella at home seems very intimidating, but if you have two or three specific products, you really wouldn’t believe how easy it is. And once you give it a try, you’ll want to make mozzarella like crazy for everything from appetizers to pizzas to panini to…well, to just slicing off chunks and scarfing it down. (That final item would apply to me.) Rebecca from Foodie With Family was our fearless leader Saturday. The Mozzarella Messenger. I see a comic book series in my future. Note: Mozzarella method created by Ricki Carroll. A gallon of whole milk. 1 1/2 teaspoons of citric acid powder. 1/4 teaspoon liquid vegetable rennet combined with 1 cup of water. And 1 to 2 teaspoons of kosher salt, according to taste. 1. 2. 3. 4. 5. 6. After five minutes, the mixture should resemble a very soft custard. 7. I’m still laughing. 8. 9. And yum! Everyone was fascinated with the texture. 10. 11. 12.
Crazy Woman Chocolate Blender Pudding This 60-second recipe happened as a result of a major chocolate craving over the weekend. If PMS is good for one thing and one thing only it’s for inspiring many of my favourite recipes. This weekend, I was craving this secret-ingredient chocolate pudding like a crazy woman, but I didn’t have a couple of the ingredients on hand. What’s a crazy woman to do? I decided to make the best of the ingredients I did have and make a spin-off of this recipe: an all-natural chocolate pudding sweetened only with banana and medjool dates. It did not disappoint. This recipe is a hybrid of a luxurious chocolate smoothie and a decadent-but good-for-you chocolate pudding. Technically, it can serve 2-4, but if you are like me, you might find yourself eating most of the batch on your own. Crazy Woman Chocolate Blender Pudding Adapted from secret-ingredient chocolate pudding. Print, Email, or Text this recipe Yield: 2 cups Ingredients: 1. 2. Shaved dark chocolate is a very good idea.
Make Your Own Mozzarella - Project It may sound daunting, but making your own cheese is not that hard. Soft cheeses are the best introduction to cheesemaking, because they don’t require the molding or pressing that semisoft and hard cheeses do. And when it comes to making soft cheese, what better choice to begin with than the star of pizzas, calzones, and innumerable pastas: mozzarella? Making mozzarella from milk is straightforward, and the result rivals the stuff at your local specialty grocery. Homemade Mozzarella From Scratch(this page) Homemade Mozzarella from Scratch If you can get your hands on top-quality fresh milk (preferably raw), try making mozzarella from scratch, because the resulting cheese will be much creamier and more flavorful than mozzarella made with purchased curd. 1. a large (6- to 8-quart) stainless steel pot an instant-read thermometer 2 large spoons a large slotted spoon a fine mesh strainer 2 large glass or stainless steel bowls thick rubber gloves (dishwashing gloves work fine) 2. 3. 4. 5. 6. 7.
How to Make Homemade Mozzarella Cooking Lessons from the Kitchn Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here's how to do it. Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. Don't be scared off by the citric acid and the rennet. Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. Both citric acid and rennet can usually be found at a good grocery store or food co-op. When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Ready to make some mozzarella? Makes about 1 pound of mozzarella Adapted from New England Cheesemaking Supply Company What You Need Ingredients Equipment Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Additional Notes:
Raw Macadamia Nut Fudge Squares By Megan, on July 9th, 2012 Meet my new favorite way to enjoy macadamia nuts. Loaded with healthy monounsaturated fats, B vitamins, and iron, macadamia nuts may actually help lower cholesterol and improve your metabolism. Oh, and they taste fantastic. Lightly sweetened with raw honey and a touch of sea salt, these fudge squares come together in minutes… and disappear almost as quickly! Raw Macadamia Nut Fudge Squares makes about 8 squares Adapted from my Almond Butter Freezer Fudge Ingredients: 1 cup raw macadamia nuts, or 1/2 cup macadamia nut butter 1 tablespoon coconut oil 1 tablespoon raw honey 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt Directions: Toss the raw macadamia nuts into a high-powered blender or food processor, and grind into a nut butter consistency. *If using store-bought macadamia nut butter, you don’t even need to use a blender! Transfer the batter to a plate lined with parchment paper, and smooth with a spatula. Raw Macadamia Nut Fudge Squares Author: Detoxinista.com
Homemade Ricotta A La Il Buco Alimentari Is Amazing, Surprisingly Easy To Make Justin Smillie knows he makes insanely good ricotta. Almost everyone who tastes the ricotta at Il Buco Alimentari & Vineria, the Italian restaurant where he's the chef, thinks it's some of the best fresh cheese in New York City. It tastes as far from the mealy, greasy glop that oozes out of bad calzones as it could get, while still being recognizable as the same substance. Sort of like a beautiful cross between a cloud and a stick of butter: at once light and creamy, delicate and rich. So Smillie understandably takes great pride in his product. "Other than ours?" Smillie has served a ricotta appetizer every night since the restaurant opened in September 2012. Every time I've tasted this ambrosial ricotta, I've thought, "I could eat this every day." The milk should be whole, and as good as possible. "It's a natural enzyme from a cow's stomach that helps the milk curdle," Smillie explained. So if you want to make amazing ricotta, you need some rennet. Loading Slideshow Also on HuffPost:
5 Acres & A Dream: Cheese Making Update: Goat's Milk Mozzarella When I last blogged about making cheese, I had three hard cheeses under my belt, and was trying my hand at mozzarella. The hard cheeses were still in the 2 month aging process, and the mozzarella making was only going so-so. However I was determined to master it, because mozzarella is one named cheese we use quite often, weekly in fact. My success rate was 50% at that point. "First, always use milk that is 3 days old. Since incorporating Marissa's advice into my mozzarella making, I've made 7 batches without one failure. I know several of you commented on having difficulties making mozzarella too, so I'd like to share how I'm making it now. A caveat - this recipe is is not meant to be a lesson in cheese making. Homemade Goat Milk Mozzarella For the cheese: 1 gallon raw, 3 day old goat milk (mine is spoon skimmed) 1/2 tablespoon citric acid 1/4 teaspoon liquid rennet non-chlorinated water for dissolving citric acid & rennet For the brine: (prepared ahead of time. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Recipe for Raw Vegan Caramel | The Delicious Revolution This is a classic Don’t-Ask-Don’t-Tell raw food dessert recipe because no one will know (or care) that you didn’t slave away over the stove taking You’ll get sweet, creamy caramel with an amazing texture when you make this raw vegan caramel recipe. This is a classic Don’t-Ask-Don’t-Tell raw food dessert recipe because no one will know or care that you didn’t slave away over the stove taking meticulous care not to over brown the butter sugar combo that comprises conventional caramel. Best of all, this is one of the easiest raw food dessert recipes you will every try because you simply put all the ingredients into a food processor and sit back & watch the caramel magic happen. “I CAN’T BELIEVE IT’S NOT” CARAMEL Ingredients: ½ cup coconut oil 1/3 cup almond butter ½ cup maple syrup seeds from ½ a vanilla bean pod or 1 tsp vanilla up to ¼ teaspoon salt (start with a pinch) Preparation: Blend all ingredients, starting with a ¼ teaspoon of the salt, in a food processor.
Cheese! Vinegar and Lemon Wheys. Pour into boiling milk as much vinegar or lemon-juice as will make a small quantity quite clear, dilute with hot water to an agreeable smart acid, and put a bit or two of sugar. This is less heating than if made of wine; and if only to excite perspiration, answers as well. ~Rundell, Maria Eliza Ketelby. A New System Of Domestic Cookery, Formed Upon Principles Of Economy, And Adapted To The Use Of Private Families. So far, rennet is not working out for me in the cheese department. This kind of cheese does not melt or act like normal cheese, so I like to crumble it up with salt (LOTS of salt) and chives and eat it on crackers. 1. Stir pretty much constantly. 2. 3. 4. If you add herbs, it is even more tasty! SAGE CHEESE.
Making 1 Hr Mozzarella Cheese From Goat Milk - CoyoteRidgeFarms.com