The Best Party Trick Ever: How to Make Thirty Minute Mozzarella

Flour Guide: Which Types To Use For Baking At one time or another you've probably stood in the baking aisle of your supermarket in front of all the different flours wondering what they all are. All-purpose flour, bread flour, cake flour -- they all have a specific purpose. Yes, their names do give you a clue as to what purpose they're best for, but there's more to know about these flours, specifically what makes one better for a recipe over another. You'll notice that we talk about two different types of wheat in the descriptions below: hard and soft. All-Purpose Flour, a.k.a. plain flour, is a blend of hard and soft wheat with 10-12% protein. Cake Flour is a very finely milled flour from soft wheat with a high starch content and low level of protein (at about 6-8%). Pastry Flour is aslo milled from soft wheat and has a level of protein between all-purpose and cake flours (at about 8-10%). Bread Flour is made from hard wheat with a high level of protein (at about 12-14%). WATCH: Alton Brown's Facts About Flour

Make Your Own Homemade Greek Yogurt | Happy Simple Living Homemade organic Greek yogurt with Colorado honey and granola I first had Greek yogurt when we visited Aunt Sara and Uncle Myron at their beautiful home on the Chesapeake Bay. Each morning Aunt Sara would lay out a big breakfast buffet with fresh melons, cereals, crispy bacon, eggs, juices, pastries, breads, jams, and all manner of tempting treats. One morning she put out a big container of FAGE Greek Yogurt—and I was completely hooked at the first bite. Greek yogurt compares to regular yogurt like home-grown tomatoes compare to February tomatoes in the grocery store—about a kazillion times better. Greek yogurt—even the nonfat version—is thick, rich and creamy. However, it also costs substantially more than regular yogurt—a 32 ounce container of FAGE is $7.49 at my grocery store, and it’s not organic—which is why I decided to try and make some myself here at the urban homestead. After some online research, I mostly followed the basic yogurt recipe in the Joy of Cooking cookbook. Hugs,

Homemade Italian Sausage - Pork or Turkey March 28, 2011 | Meat & Poultry, Popular I’m not a fan of buying prepared foods. Obviously, I like to cook, but also I like to control what goes into things I create. And while you might not think of Italian sausage as a prepared food, indeed someone has already added ingredients together to make something before you buy it. So why did I feel compelled to make it myself? Making Italian sausage is truly a cinch. …shape into balls and bake or fry, or just fry loose. After mine were cooked, I let my husband talk me into making one of his kind of dishes. … and baked it at 350 until it was bubbly and the cheese was fully melted. Homemade Italian Sausage 1 pound ground pork1 pound ground turkey (or use all pork)1 tablespoon fennel seeds, crushed slightly1 teaspoon red pepper flakes, or more if you want it hotter2 teaspoons ground sage2 teaspoons garlic powder1 teaspoon ground thyme1 teaspoon salt1 teaspoon ground pepper¼ cup white wine 17 Responses | TrackBack URL | Comments Feed

Bacon In My Pocket: Lessons learned- but it tastes good! Yes I did it, just as I mentioned I would. I tried my hand at homemade yogurt. Oh the lessons I've learned! I did a lot of research on the topic, and it seems there's a lot of good advice out there about it, just not all on one page. We go though buckets of yogurt at our house a week, everyone loves it. Well here it is, Ma Bacon's adventure into homemade yogurt. * A large stock pot - big enough to hold your milk. Now that you've found everything, it's time to get started. First we want to sterilize our jars and lids. Now that your jars are clean, lets get started on making that yogurt. Start to warm your milk, I started to heat mine around medium heat or a '6' on my stove. The fastest way to cool the milk is in a sink of cold water. Once we have the milk cooled to 120*, it's time to add the starter yogurt. I used 6 ounces of yogurt to my one gallon of milk. Now if you want vanilla yogurt, you want to add your ingredients to this step. They look so pretty don't they?!

Spinach Artichoke Dip… in Mini Muffin Form! What happens when you take corn muffins and combine them with spinach artichoke dip? Spinach Artichoke Corn Muffins! When it comes to comfort foods, we’re all about taking classics and mixing them up, especially in mini form. We’ve shown you mini deep dish pizzas, mac and cheese muffins and grilled cheese kebabs, and we’re super excited about this latest hack. Ingredients (makes 24 mini muffins) – 1 cup flour – 1 cup corn meal – 1 tbsp sugar – 1/2 teaspoon salt – 1/2 cup parmesan cheese – 1 cup white cheddar cheese – 1 1/2 cup milk – 2-3 eggs – 1 tbsp melted butter – 1/4 cup low fat mayonnaise – 1 cup spinach – 1 can artichoke hearts Preheat the oven to 400 degrees F and gather your ingredients. Mix up dry ingredients (flour, corn meal, sugar, salt, cheese) in a bowl. Mix wet ingredients (milk, eggs, butter, mayo) in a separate bowl, and then add to the dry mix. Article Continues Below Chop up spinach and artichokes. Add the veggies to the batter and mix well. Bake for 15 minutes.

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.

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:

Zitrussalat mit rosa Pfeffer | Löffelchen voll Zucker Es ist tatsächlich soweit: die Grillsaison ist eröffnet. Was für glückliches Ereignis! Die plötzlich sehr hohen Temperaturen der vergangen Woche haben es uns erlaubt den Grill aus seinem Winterschlaf zu wecken. Nach dem langen und kalten Winter ein Freudenfest. Aus kulinarischer Sicht gibt es keine schönere Art und Weise die Eröffnung der Grillsaison zu feiern als mit einem frischen Salat aus Zitrusfrüchten. Die süss-sauren Früchte passen wunderbar zu einem deftigen Stück Fleisch, einem kühlen Bier und der langsam untergehenden Sonne, die einem noch leicht im Gesicht kitzelt. Der eigentlich Star dieses Gerichts ist meiner Meinung nach der rosa Pfeffer. Rezept für 1 Salat für 3-4 Personen 4-5 Stück verschiedenste Zitrusfrüchte (z.B. Die Schale der Zitrusfrüchte mit einem scharfen Messer entfernen und die Früchte in Scheiben schneiden. Für das Dressing alle Zutaten zusammenmischen und abschmecken. - Laura - Gefällt mir: Gefällt mir Lade...

gingersnaps: grilled steak & gorgonzola pizza with balsamic reduction This pizza was seriously amazing. I'm talking fancy-pants pizza perfection... or at least as close as my apartment kitchen can get. I mean, is there any possible way that this pairing of ingredients could go wrong? No. In fact, I could have probably just thrown bits of everything in a bowl and grabbed myself a giant spoon. But then I wouldn't have gotten to enjoy Adam's faces/noises/palpable delight as he devoured three quarters of our his pizza. Not only did the flavors blend beautifully, but the textures were equally amazing. Grilled Steak & Gorgonzola Pizza with Balsamic Glaze Steak 10 oz. Pizza 1/2 lb. pizza dough Flour (and cornmeal if available), for work surface Olive oil, for brushing crust 1/2 cup shredded Fontina cheese 1/2 cup shaved Parmesan cheese 1/2 - 3/4 cup Gorgonzola (I used closer to 3/4, but I love bleu cheese) Handful of arugula Balsamic Reduction 1 cup balsamic vinegar 1 T. honey 1/4 t. black pepper Directions 1. 2. 3. 4. 5. 6. My Favorite Steak Marinade

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