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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! Related:  tips and tricks

A Tweed Pouf Ottoman - an Easy Chunky Knit Yippee! It's time for another chunky knit. When I started teaching knitting locally at Common Threads, I wanted to pick a project that would really catch the eye, but was easy enough for beginners. I thought a knitted pouf was perfect. Pickles' pattern was straight-forward and easy to follow, but not detailed enough for my liking and for teaching purposes. Pickles uses 1 strand of their Fat & Happy in their latest Puff Daddy pattern. Yarn Requirements: 12 x 6oz/170g (106 yds/97m) Lion Brand Yarn Thick & Quick Needles: Size 19 (15mm) Gauge: 6.25 stitches and 11 rows across 4 inches of garter stitch. Pouf Measurements: 24" diameter, 14" high. Directions: Cast on 42 stitches (instead of Pickles' 35) and knit in garter stitch for approximately 50 inches. To Finish: Sew together the two short ends of the rectangle, however, Pickles does not describe a method for this. Once one end is closed tightly, you stuff it and then close the other end. I am thrilled with how it turned out.

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.

Farming @ Home: Home Canning Tips for Gardeners Canning is definitely making a comeback. If you've yet to try it yourself, here are some simple tips to turn your garden (or CSA!) into a DIY pantry of plenty.Before I started canning myself, I wondered how anyone who did managed all that effort and stress. Wacky contraptions and the potential of poisoning? No, thank you! That is, until I tried it and learned just how simple and safe it is to can at home. Start Small. Follow the leader. Canning is like gardening. And some helpful tips from the experts at Ball Canning:• Lay out all of your tools and prep all produce before you get started. • If you have a dishwasher, use it to wash and heat the jars all at once. • Clean as you go! (Image: Tara Bellucci)

Fabric Rosettes from Around the Web DIY, etsy, fabric, rosette flowers | 8 comments Fabric rosettes seem to be everywhere right now, but I don’t care because I happen to think that they are the cutest things! Today I’m sharing some adorable rosette finds from the web. Several of these have great DIY instructions while others are items sold on Etsy. Nikkala of The Crafting Chicks shows you how to make this adorable Rosette Ring out of rick rack! I love this simple Felt Rosette Wreath from Embellished Living’s Etsy shop. I still haven’t found a lamp that I like for Madeline’s room. I love simple tee shirts that have been embellished like this one with Multi-Layered Flowers on Make it and Love it. This I’ve Got Sunshine Fabric and Bead Flower Necklace is perfect for brightening up my winter wardrobe. For those of us without a sewing machine, Danielle from My Sparkle has a great No-Sew Rolled Fabric Flower tutorial over on Prudent Baby. Creative Jewish Mom shows you how to make a Simple Crocheted Rosette. About the Author:

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.

The Proper Way To Use Your Refrigerator Humidity Drawers Have you solved the mystery of the humidity drawer in your fridge? If you're like me you probably just bump the notches towards the middle as a safety precaution. You may also put things into them haphazardly: all greens in one drawer, colorful things in the other. Most humidity drawers are adjustable with a few clicks between low and high. The general rule of thumb is to put things that rot in a drawer with a low humidity setting. Things that wilt go in the high humidity drawer. What this basically means is you need to mind the gas when choosing which drawer and setting to put your produce in. High Humidity Drawer (non-ethylene gas emitters) Leafy Greens Spinach Arugula Basil Lettuce Broccoli Brussel Sprouts Cauliflower Carrots Green Onions Medium Humidity Drawer (medium ethylene gas emitters) Melons Tomatoes Sweet Potatoes Lemons Limes Oranges Low Humidity Drawer (high ethylene gas emitters or sensitivities) Apples Grapes Mushrooms Okra Peppers Squash Avocados Pears

DIY fabric rug tutorial After walking away empty handed from a recent rug shopping trip, I was beginning to wonder if I would ever find the perfect rug for my entryway. With a nearly endless supply of patterns and colors to choose from at the fabric store, I knew that making my own rug out of ordinary fabric would be the perfect solution! What you'll need Decorator weight fabricRubber door matScissorsSpray adhesivePaint brushWater based polyurethane Iron and ironing board What you'll do Start by cutting the rubber mat down to the size you would like your rug to be. Cut the fabric so that it is 2-inches larger than the rubber mat on all sides. Heat up your iron and iron out any wrinkles in the fabric. If your rubber mat is like mine, there will be a textured side and a smooth side. Lay the rubber mat down so that the sticky side of the mat is facing the back side of the fabric. Use the spray adhesive to spray along the edges of the fabric and on the back of the mat. In the mood for more DIY?

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 - CoyoteRidgeFarms.com

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