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
La vraie recette italienne des pâtes à la carbonara Temps de lecture: 7 min La blogueuse Floriana nous a donné sa bénédiction italienne pour republier la recette de la vraie carbonara, légèrement remaniée pour s'attaquer aux affronts français tel que l'ajout d'olives, cornichons et quenelles (!). Je me sens investie d’une mission particulière. La sauvegarde du patrimoine gastronomique italien en France. Rien que ça. C’est-à-dire que lorsqu’on aime la cuisine italienne, parce qu’elle est simple, authentique, pleine d’amour, il y a de quoi vouloir commettre des meurtres lorsqu’on voit comme tu la massacres méthodiquement. Oui, toi là. A bas la Carbo, vive la Carbonara Déjà, tu cesses immédiatement de l’appeler «Carbo», ça nous énerve (moi, et l’Italie). C’est «Carbonara», et tu le dis en chantant, parce que ce plat vient de Roma et il vaut bien que tu lui chantes une sérénade, un genou à terre. Je ne sais pas par quel infâme mystère ce plat absolument fabuleux est devenu dans tes mains une espèce de bouillie de lardons revenue dans la crème.
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 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 Prep time: Cook time: Total time: Yield: 1 large ball of cheese PS - Get your brisket brining soon!
Cavatelli Pasta with Ricotta Balls Recipe A guideline for the ideal amount of water for the cooking of pasta would be a liter (one quart) of water for every 100 grams (3.5 oz.) of pasta. This proportion can obviously be decreased as the amount of pasta to be cooked increases, in so much as, if we are cooking 1 kilo (2 lbs 3 oz) of pasta, 6-7 quarts of water will be sufficient. The cooking water must always be salted before adding the pasta, and the quantity is an average of 10 gr. (2 teaspoons) of salt for each quart of water. Obviously, before adding the salt, we must take into consideration the type of sauce or seasoning which will go with the pasta. The pasta is to be added to the water when it is boiling, then it is to be immediately stirred with a wooden spoon. An essential rule is to never overcook the pasta, but to drain it when it is 'al dente', and also to not drain it excessively, since durum wheat pasta tends to absorb liquid even after having been placed in the plate. Ingredients for 4 people: - 1 small potato 1. 2.
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.
Trapani-Style Couscous Recipe - Sicilian Fusion Recipes From Sicily (April 2013, $39.95), by Phaidon Press A daily series of some of the best that Sicilian — the original Italian fusion cuisine — has to offer. Check back here on Eat Like a Man for a new recipe every day. Just look at a map: Sicily practically kisses Tunisia. The Arab influence is obvious in Sicily and no more than Palermo’s famous outdoor markets. Preparation time: 2 ¾ hours + 2 ½ hours resting Cooking time: 45 minutes Serves: 6-8 Ingredients 6 cups couscous2–3 tablespoons olive oil For the fish broth 6 black peppercorns1 onion, peeled2 bay leaves2 sprigs parsleypinch of saffron threads4 ½ lb mixed dish, such a scorpion fish, grouper, sea bream, conger eel,cleanedsalt For the sauce 1 onion, very thinly sliced1 clove garlic, peeled2 tablespoons olive oil1 ¾ lb tomatoes, coarsely chopped½ cup blanched almonds2 tablespoons chopped flat-leaf parsley2 cups dish stocksalt For the couscousier 5 peeled tomatoes, chopped1 onion, chopped3 bay leavessalt and pepper To garnish Instructions
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
Parisian-Style Potato-Free Gnocchi These gnocchi dumplings are made without potatoes. They are very soft and always turn out great. Also, since the variety of potatoes used will not influence the result, there are no surprises....Plus, they are prepared quickly, making them perfect if you are in a hurry. Serves: Six Ingredients: 4 dl. (1 3/4 cups) of milk 80 gr. (3/4 stick) of butter 240 gr. (2 cups) of flour 5 eggs 70 gr. (3 oz.) of grated Parmesan cheese salt turmeric 4 tbsp. of grated Parmesan cheese 30 gr. (1/4 stick) of butter For the Mornay Bechamel: 60 gr. (1/2 stick) of butter 30 gr. (1/4 cup) of flour 1/2 liter (1/2 quart) of milk 1 egg yolk 75 gr. (3 oz.) grated Emmental cheese Directions: Bring the milk, butter, salt and turmeric to a boil in a saucepan; next, add the flour in all at once and, stirring vigorously, cook the mixture until it separates from the sides of the saucepan.
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. As soon as it starts to boil, add vinegar and lemon juice, stirring continuously, and reduce the heat to medium. 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 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!” 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 Author: the cookie rookie Recipe type: cheese Ingredients