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Homemade Mozzarella Cheese

Homemade Mozzarella Cheese
Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat! The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!" Homemade Mozzarella Cheese 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat)) 1 tsp. citric acid* 1/4 rennet tablet* 2 tsp. cheese salt* A big pot Thermometer Slotted spoon (please ignore the mess in the background, we still haven't finished putting things back together after our wall project) Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Milk should be like a thick gelatin. Related:  Cheese

La recette: Amour de fromage! Par: Sabrina Khalil Aujourd'hui, nous allons explorer le monde du fromage avec le Camembert cuit au four et son pain à l'ail. Cette recette est crédité au chef Richard Phillips. ingrédients: 1 Camembert entier, dans sa boîte1 gousse d'ail, en tranches3-4 brins de thym frais1 cuillère à café d'huile d'olive Pour le pain à l'ail: 1 petit pain ciabatta, coupé en deux1 cuillère à soupe d'huile d'olive1 gousse d'ail, pelée Méthode de préparation: 1) Préchauffer le four à 200C/400F/Gas 6.2) Retirez tout emballage en plastique du fromage et le placer dans sa boîte, sans le couvercle.3) Percer le dessus du fromage à plusieurs endroits avec un couteau bien aiguisé et insérer des morceaux d'ail et de brins de thym dans les fentes.4) Arroser le fromage d'huile d'olive et déposer le sur une plaque de cuisson, en laissant le fromage dans sa boîte. Nous l'avons dit: Quoi de mieux qu' une brique de fromage?

Man-Pleasing Chicken | Witty in the City I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Shopping list: Chicken thighs- 1 packageDijon mustard- 1/2 cupMaple syrup- 1/4 cupRice/rice wine vinegar- 1 tablespoonFresh rosemarySalt and pepper

طريقة عمل الجبنة الرومي في البيت بالصور مارأيك في أن تعرفي طريقة عمل الجبنة الرومي ؟ الجميع يشتري الجبنة الرومي من خارج المنزل وقد تكون من أكثر الاجبان التي يحبها الكبار والصغار ومن الصعب أن تجد سيدة تعرف طريقة عمل تلك الجبنة في داخل المنزل ولكننا اليوم سنعرض عليكي طريقة عمل الجبنة الرومي بنفسك بالصور إليك طريقة عمل الجبنة الرومي المكونات : 7 لتر حليب أغنام أو أبقار مبستر كامل الدسم .1/2 عبوة زبادي .1/4 معلقة صغيرة مسحوق الليباز يتم حله في حوالي 60 ملتر ماء مغلي بارد2 ملتر منحفة نباتي سائلة ومخففة في حوالي 60 ملتر ماء مغلي بارد .2 كوب ملح .1/2 معلقة منفحة حيواني .1/2 معلقة صغيرة من كلوريد الكالسيوم .زيت زيتون . خطوات تجهيز الجبن الرومي : في حالة إستخدام مسحوق الليباز مع حليب بقري منخفض الدسم يجب إستخدام 1 لتر من الحليب الكامل الدسم لإعطاء محتوي الدهون بنسبة 2,2 % وفي حالة عدم إستخدام مسحوق الليباز يمكنك إستخدام الحليب كامل الدسم . البدء في تسخين الحليب حتي تصل درجة حرارته إلي 90 درجة فهرنهايت وذلك من خلال وضع الحليب في وعاء من أو حوض ماء دافئ . ترك الحليب حتي ينضج في درجة حرارة 90 لمدة 60 دقيقة . طبخ الرائب :

Baked Brie Dip Recipe Warm. Cheesy. Flavorful. Dip. This brie dip recipe post just needs to be short and simple. melted brie + tangy, sun dried tomatoes + aromatic garlic + fragrant thyme + heat + bread = Fabulous! It’s holiday party season for us and that means becoming the popular people at work (popularity is seasonal) because we bring the really good stuff: Cheesy dips. So there it is kids, the math says it all. We’re ending this post here so that we can spend more time getting back to making this dip recipe and sharing with everyone at your table. In the beginning… during… The End… The Final Dip. Do you like? Yield: 3-4 Cook Time: 30 min. Ingredients: about 10 oz. Directions: 1. 2. 3. 4. 6. 7. Hello! ShareThis

طريقة عمل الجبنه البيضاء في البيت لتستمتع بأحلى جبنة بيضاء جميعا نحب الجبنة ونحب أن نتناولها خصوصا في وجبات الإفطار والعشاء بأنواعها المختلفة، وفيما يلي سوف نقوم بعرض طريقة عمل الجبنه البيضاء في البيت أولا: المكونات في طريقة عمل الجبنه البيضاء في البيت : – 2 كوب من الحليب – 4 ملاعق صغيرة من الخل أو عصير الليمون – قماش شاش للجبن أو منديل – ملعقة خلط – وعاء ثانيا: الخطوات في طريقة عمل الجبنه البيضاء في البيت : 1- قم بوضع كوبين الحليب في الوعاء وضعه على النار ليغلي مع التقليب باستمرار 2- قم بإطفاء الموقد عندما يغلي اللبن واترك الوعاء في مكانه على الموقد 3- ثم قم بإضافة الخل أو الليمون إلى اللبن حيث يجب هنا أن يتجبن أي جزء يصبح سائلا وجزء يتجمد 4- قلب جيدا وقم بوضعه على النار لمدة من 5- 10 دقائق 5- ثم قم بوضع هذا الخليط في القماش الشاش أو المنديل حتى يتم فصل الجزء السائل عن الجزء الصلب 6- افتح القماشة ثم أضف إلى الجبنة بعضا من الملح حسب رغبتك 7- قلب الملح مع الجبنة جيدا ثم اغلق القماشة مرة أخرى حتى تتخلص من أي رطوبة بها 8- ثم قم بوضع الجبنة في وعاء مربع أو دائري الشكل 9- وقم بوضعها داخل الثلاجة

Pumpkin French Toast Bake Pumpkin french toast = breakfast of champions. Take my word. Remember my 7-ingredient muesli bread? Well, it’s making another appearance in this pumpkin french toast. I’ve always made french toast the traditional route: dip bread into egg batter and fry right when you’re ready to eat. The ‘batter’ consisted of several free range eggs, a healthy dash of milk, a scoop of pumpkin butter and plenty of pumpkin pie spice. You guys, it’s possible that I’ve never been so excited to hop up out of bed on a Saturday to preheat my oven. As you can see, it turned out phenomenal. Topped with a little maple syrup (agave or honey) and it’s phenomenal. If there’s just two of you dining on this breakfast, simply cut the recipe in half or even one-fourth for a more appropriate serving size. Pumpkin French Toast Bake Prep time Total time Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation. Author: Minimalist Baker Recipe type: Breakfast Cuisine: French Toast Notes

Brunch: Crock Pot French Toast « The Cake Eccentric's Blog Brunch: Crock Pot French Toast December 5, 2010 Ella Tags: Breakfast in bed, Brunch, Crockpot, French Toast HEY!!!! THIS POST IS 2+ Years old— I updated it recently to help answer the questions and comments and traffic this post has received The updated version is HERE. From December 2010: I love big weekend brunches! I can also say I hate all the dishes involved after a nap worthy brunch fest. I have tons of brunch recipes that until now I haven’t posted. Crock Pot French Toast: I got a crock pot for Christmas last year after having to borrow my mom’s for last years Thanksgiving dinner extravaganza. I made half of what her recipe calls for as my crockpot is a bit more on the petite side. Ingredients: 1/2 loaf of bread. I don’t recommend wheat bread generally though honey wheat is pretty good as french toast. Break up bread in half pieces. Combine: 6 eggs, 2 c milk, 1 tsp cinnamon, 1 tbsp light brown sugar, and 1 tsp vanilla. Pour over bread if you’ve already placed in the crock pot. Like this:

The Very Best Waffles I recently bought a waffle iron. You would not believe the waffle ideas that are constantly bouncing around in my brain. It’s sort of ridiculous. And, obviously, by “ridiculous,” I mean fabulous. You guys should totally come live in my brain with the delicious waffles. It’s a happy place up in there. Before I get all crazy on you with the strange-but-delicious waffle recipes, I thought it’d be best to start with the basics. This waffle recipe is the one. Light and crispy and tender, but not mushy or soggy. The secret, I believe, is the addition of corn starch (makes it crisper) and the whipped egg white (makes it lighter). If you don’t have any of those fancy things, just bust out the wire whisk and hand it to your husband. Other than that, these waffles are simple to prepare and they are worth every single muscle ache you may or may not end up with after all the whisking. Print Save Ingredients: Directions: Heat the oven to 200°F and heat up the waffle iron. lightly adapted from Fine Cooking

How to Make a Sourdough Starter: Day One Today we begin the great sourdough starter experiment. The goal of this experiment is to catch some wild yeast and try to keep them happy so that they will multiply. By harnessing the power of wild yeast in a sourdough starter, we’ll eventually be able to bake bread without using any commercial yeast at all. There are several different ways to create a sourdough starter and I don’t know that any one method is truly better than the others. Here’s how I started: I mixed one cup of whole wheat flour with 3/4 cup of room-temperature pineapple juice in a bowl until everything was well blended. Want to create your own sourdough starter? Here are the instructions (click on the links for photos): Day One: In a small bowl, mix one cup of whole wheat or whole rye flour with 3/4 cup (6 oz) canned pineapple juice (at room temperature) until all of the flour is hydrated. Day Two: You probably won’t notice much change at this point. Day Three: You may notice some activity at this point.

Jiaozi (Chinese Dumplings) With the Chinese new year in just a few days I thought that it was about time to practice my dumpling making skills. Jiaozi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. There are near limitless fillings that you can place in dumplings but I was dead set of including shrimp in mine. While I was investigating recipes I came across a recipe for Chinese dumplings on use real butter that included a recipe for making your own wrappers which I immediately decided to try. One caveat with this recipe is that it takes a bit of time to wrap all of those dumplings so you need to plan for it. Does this look good? Jiaozi (Chinese Dumplings) (makes 60 dumplings)Printable Recipe Directions: 1. For fried: 8. For steamed: 8. For boiled: 8. Garlic Chili Sauce

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Abita Beer-Battered Tempura Soft-Shell Crabs with Ponzu Dipping Sauce - Louisiana Cookin Courtesy of Abita Brewing Company, Abita Springs, LA Makes 4 servings Created by Chef Holly Goetting of Charley G’s restaurant in Lafayette for Abita Beer: Cooking Louisiana True cookbook. Ingredients: 1 cup all-purpose flour, plus more for dusting1 12-ounce bottle Abita Amber, divided4 5-inch soft-shell crabsenough milk to cover crabspeanut oil for fryingsalt and freshly ground pepper to tastechopped fresh chives for garnishPonzu Dipping Sauce (recipe follows) Instructions: Put 1 cup flour in a mixing bowl and make a well in the center of the flour. Clean the soft-shell crabs by cutting across the face with a pair of kitchen shears. Place the cleaned crabs in a shallow dish and add enough milk to cover. Carefully lower the crabs into the hot oil and fry until golden brown, turning once, about 2 minutes per side. Transfer the crabs to paper towels to drain. Ponzu Dipping Sauce Makes 1 cup Whisk the mayonnaise, soy sauce, vinegar, lime juice, mirin, and sesame oil in a small bowl.

Beer-Candied Bacon Recipe TypeAppetizerPrep Time5 minutesYield10 This recipe for beer-candied bacon by Tide & Thyme will fit in perfectly at your next back yard get-together. The sugary sweetness of the brown sugar glaze is just the right contrast to the hearty bacon. Ingredients 1 lb thick-cut, high quality bacon1/2 cup brown sugar1/4 cup + 2 Tbsp beer (Dogfish Head Chicory Stout) Directions Preheat oven to 400°F. Laura, author of Tide and Thyme, is a stay-at-home mother to two little boys, who lives on the Eastern Shore of Maryland.