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How to Make Homemade Mozzarella Cooking Lessons from the Kitchn

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. 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: • Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey!

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. (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. It really was fun to stick our (very clean; don’t worry) hands in there and feel the consistency. 7. It was at this time that an array of “cut the cheese” jokes broke out among all of us very mature women. I’m still laughing. 8. 9. And yum! 10. That’s mozzarella in there!

Ethiopian Spiced Clarified Butter (Niter Kibbeh) Recipes from The Kitchn There is only one problem with niter kibbeh: I can't stop eating it, whether I'm melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the "secret ingredient" to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst... try it on popcorn!) Niter kibbeh or nit'ir qibe is a clarified butter similar to ghee, and it's simple to make on your home stove. Each cook has his or her own version of kibbeh, some with more ingredients than others. Ambie says that she uses the versatile butter when cooking eggs, vegetables, sauces, and more. Ethiopian Spiced Clarified Butter (Niter Kibbeh) Makes about 1 cup 1 pound butter4-5 cloves garlic, minced1 small yellow onion, chopped1 tablespoon grated ginger 1 1/2 teaspoons coarsely ground black pepper1/2 teaspoon ground turmeric Place all ingredients in a saucepan over medium-low heat. Related: Spice Mix: Berbere (Images: Emily Ho)

Mozzarella Cheese Recipe The Milk:Make sure the milk you use for this cheese is NOTULTRA- PASTEURIZED--Homogenized milk will work fine.--Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful You will need:--A 6 to 8 quart stainless steel pot. Prepare your work area:Do not prepare any other food while you are making cheese. Process:Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool, unchlorinated water and set aside to use later. Add 1.5 tsp. of citric acid, diluted in 1 cup cool water, to 1 gallon of cold milk and stir well. Now, pour cold milk into your pot quite quickly to mix well with the citric acid . At 90F, remove the pot from the burner and slowly add your rennet (which you prepared in previous step) to the milk. Check the curd, it will look like custard, with a clear separation between the curds and whey. With a slotted spoon, scoop curds into a microwave safe bowl.

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. Aus kulinarischer Sicht gibt es keine schönere Art und Weise die Eröffnung der Grillsaison zu feiern als mit einem frischen Salat aus Zitrusfrüchten. 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. Tipp Laura: Da die Früchte selbst immer noch sehr viel Saft enthalten können, das Dressing sehr sparsam auftragen. - Laura - Gefällt mir: Gefällt mir Lade...

How To Make a Soufflé Previous image Next image Raise your hand if you've ever actually made a soufflé. Yeah, me neither. • French Recipe: Paule Caillat's 3-Cheese Soufflé• Kitchen Tour: Paule Caillat's Splendid Paris Kitchen What You Need Ingredients4 eggs (3 whole eggs + one egg white) 1/4 cup (50 grams) grated comté cheese2 tablespoons grated French Gruyère cheese4 tablespoons grated Parmesan, divided6 tablespoons (50 grams) flour3 1/2 tablespoons (50 grams) butter1 1/2 cup (350 grams) milkSalt, pepper, nutmeg, cayenne or Piment d'Espelette to tasteButter and grated parmesan for the molds Equipment1 1/2 to 2-quart oven-safe bowl or soufflé dish SaucepanWooden spoonLarge bowlStand mixer or handheld mixerLarge stiff spatula Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. The egg whites should be all mixed in, but there ought be some lumps of stiff egg white still visible. 11. 12.The batter should fill the mold about halfway. 13. 14. Have you ever made a soufflé? (Images: Faith Durand)

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. I'd made four batches of mozzarella, but only two turned out. "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 1. 2.

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. Best of all, the base for this corn muffin recipe is perfect for improvising with any ingredients you’ve got. 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

Pit Cooking - How to cook in a hole in the ground It's one of the oldest methods of cooking. Dig a hole in the ground, fill it with fire, add a large animal, cover, and cook. Most people recognize it as the Hawaiian Luau or more accurately Kalua Pig. While lots of people do this in many different ways there are a few basic steps you can take to make it turn out right. You can use this cooking method for large hogs, whole lamb, a side of beef, or virtually anything else you have that just isn't going to fit anywhere else. Digging the Pit: The size of the hole in the ground you need is determined by what you are going to cook. Lining the Pit: Most pits are lined in stones of bricks. Building the Fire: You are going to need a lot of hot coals to do your pit cooking. Wrapping the Meat: Whatever it is you choose to cook needs to first be flavored and then wrapped. The basic wrapping instructions are to take the seasoned and prepared meat. Cooking Time: This is going to take a while.

Making 1 Hr Mozzarella Cheese From Goat Milk - 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? For one thing, I’d rather get my ground meat all in it’s basic natural state. 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 If you are using two different types of ground meat, use a fork to mix them well before adding other ingredients. 17 Responses | TrackBack URL | Comments Feed

{Recipe: Gravlax} - A Thought For Food There’s a rather short (and very specific) list of foods that I could eat every day and never grow tired of them. Some people don’t have such a list, but when I’m asked what my favorite foods are, there’s no hesitation in my response. Cheesecake. Yes, I could eat it every day and it would never grow old. If I’m ever in a foul mood, a slice will surely lift me up from the depths of my gloom. Next on the list is sushi. Along the same lines is the third and final food that I can’t resist: cured fish. Growing up, there were few Sundays that went by without a basket of bagels (NJ bagels, by the way, are the best) and a platter of salmon. The idea that I could cure my own salmon had never crossed my mind. I can picture the collective look of confusion. Gravlax is a Nordic recipe that involves curing salmon (or any other fatty fish) in salt, sugar, pepper, and dill. This preparation really showcases the wonderful fattiness of the fish. (adapted and inspired by lots of recipes) Ingredients 1. 2.

Easy Goat-Milk Mozzarella Cheese Recipe This recipe for goat-milk mozzarella cheese is quick, easy and makes a 2-pound block of mozzarella cheese to savor! By Carol Ekarius iStockphoto/Thinkstock Ingredients Tall stock pot 2½teaspoons of citric acid powder 2 gallons of cold goat milk, raw or pasteurize Thermometer 1/2 teaspoon liquid rennet 1/4 cup cool water Preparation Mix citric acid powder into cool milk for 2 minutes. Dissolve rennet in 1/4 cup cool water. Cut the curd into 1/2-inch cubes. Drain curds in a colander for about 15 minutes. Mix 1/4 cup salt in 1/2 gallon of water and heat to 170 F. Using a wooden spoon or a pair of spoons, begin to stretch the curds in an upward motion (like stretching taffy with a spoon). Place the cheese in a plastic mold. Your goat-milk mozzarella is ready to eat! Excerpt from the Popular Farming Series magabook Goats with permission from its publisher, BowTie magazines, a division of BowTie, Inc. Also recommended: Give us your opinion on Easy Goat-Milk Mozzarella Cheese. Submit Comment »

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 may be asking: Are cakes that much better when they're made with cake flour? 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%). Which types of flour do you keep stocked in your kitchen?

The Unexpected Trick That Makes the Crispiest, Tastiest Latkes Ever With Hanukkah in its full swing, many a household is frying up some latkes. In the years of trying to get my hands on every latke recipe I could find, I've learned a few reliable techniques that turn out lacy, crispy, delectable latkes each and every time. And I'm here to show you how to get the same results in your own kitchen! The Key: Starch Content Use starchy potatoes like Russets: the starchier the potato, the crispier the latke. The Method: Hand-GratingHand-grating (as opposed to using a food processor) on the coarse side of a grater works best. For those who might think hand-grating is the pits: It took me less than a minute to grate one large potato. The Trick! When you're finished grating, using your hands, remove the potatoes from the ice water (it helps if you're wearing thin latex gloves, otherwise the cold water really stings your hands) and squeeze them out over the bowl of water. Have you ever tried this method? Related: Make Better Latkes: 3 Indispensable Tips