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How to Make Great Fresh Mozzarella Cheese

How to Make Great Fresh Mozzarella Cheese
This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese If you like fresh home made Mozzarella Cheese then try out this Instructable. There are a lot of recipes on the internet but a lot of them seem to skip an important step or 2 or don't really explain it well enough, so I have made many batches through trial and error combining things that I have learned and experimented with (so you don't have to) and come up with this recipe that seems to work real good. There are also a lot of recipes out there saying make Mozzarella Cheese in 30 minutes. I use whole milk for mine but you should be able to use skimmed, 1%, or 2% milk also. Related:  Produits laitiers (ou pas ?)cook

Free Online Course Materials | Courses Remplacer le fromage - Cuisine maline Dans les gratins Aussi incroyable que cela puisse paraître, la levure maltée donne un goût de fromage fondu aux gratins et autres plats cuits au four ! Bien évidemment, elle n’apporte pas la consistance moelleuse (ni les fils !) du fromage. Dans le risotto Pour remplacer le parmesan, on peut utiliser à profit la levure maltée, que l’on mélangera avec un peu de purée d’amande. Sur les tartines Utilisez un mélange de tofu, miso, herbes et vinaigre de cidre. Dans les desserts Le tofu (qu’il soit ferme ou soyeux) est utilisable dans des recettes de tartes aux fruits, par exemple, à la place de la ricotta. - La levure maltée ne permet pas de remplacer le fromage fondu lorsque celui-ci sert à « tenir » une préparation. - De même, elle ne permet pas de réaliser des pizzas sans fromage ni de garnir des crêpes ou des sandwiches. - Le tofu n’est pas très convaincant dans les cheese-cakes ou les tiramisus, qui nécessitent un vrai goût de fromage frais et non pas de soja !

Tammy's Recipes | Everyday Kitchen Inspiration One of the things I've learned is that every house has differences. Some things will be better (or easier); other things will be worse (or more difficult). When shopping for rental houses, I try to keep in mind the things that are truly important to me and for our family. I did still find myself unsure about the kitchen here, though. As I mentioned, nearly everything in this kitchen is different from my previous kitchens. Black counter tops? My clean kitchen floor! Another big difference was the kitchen floor. Move-in condition... dirty floor and grout! So far, I neither like nor dislike the tile kitchen floor. Initially, I cleaned the floor with Simple Green and our giant push broom. When I finished mopping up the dirty water, Ruth (5) told me "Mommy! That was a few weeks ago. Starting the task... by the time I finished, I understood why most renters don't clean grout. From my research, it seems like the best way to clean grout is with a toothbrush. Here you can see the finished floor.

How to Make Cheese at Home: 10 steps (with pictures) Edit Article You can make cheese using ingredients and equipment found in most kitchens. This heated milk, acid-precipitated cheese is known as paneer (from Northern India) or other names from different cultures like Wara (from Nigeria). If made with carabao milk, it's called kesong puti. Ad Ingredients 2 cups of milk4 teaspoons of vinegar/lemon juice Steps <img alt="Make Cheese at Home Step 11.jpg" src=" width="670" height="503"> Cheese at Home Step 11 Version 2.360p.mp4- Watch a 10 second video11Finished. We could really use your help! Tips

Une alimentation sans lait ? - Page 2 Oui, c'est une phrase "bateau" que j'emploie volontairement pour choquer un peu et faire réagir, mais avec une pointe d'humour.Mon petit-déj., temps de préparation 10 petites minutes- 1 grand verre d'eau- 1 autre verre d'eau + 4 grammes de vitamine C + nigari = magnésium + gingko biloba + 1 cachet d'anti-oxydant selenium + vit. ACE - 1 grand bol de thé vert (le tout bio, comme toute ma nourriture) Et voilou, je me sens rassasiée pendant des heures. Avant quand je mangeais encore gluten et caséine, je prenais 1 grande tartine de pain 1/2 complet bio avec beurre et fromage de chèvre et une avec beurre et miel et un thé nature et j'avais faim 3 heures après.

FAQ-Cheesemaking and Milk General Questions Raw Milk Pasteurized/HomogenizedUltra-Pasteurized Goat's & Sheep's Milk Dry Powdered Milk Other Variations Fresh milk from a healthy animal is about as good as it gets. It contains its own system of cultures and enzymes, which make it well suited for the newly born and young, as well as for cheese making. We have posted a list of good milks submitted by our readers. 1. Cow's milk is 88% water, 5% lactose (milk sugar), 3.5-5% protein and 3-5% fat (which supplies flavor and texture in cheese). Goat's milk is similar to cow's milk, except that the fat globules are smaller and more easily digested. Sheep's milk has twice the solids as cow's milk, so the cheese yield is higher. The balance of all the components of milk is influenced by the breed of the animal, the stages of lactation, the geographical location, environmental conditions and the seasons. 2. breeds of cows and goats a factor in cheese making? Any milk from any breed will work nicely for making any cheese. 3. 1.

Consume. Hey, you just made your own homemade paneer, you little cheese monger, you! Now cut it into 1 to 2 inch cubes and eat it plain, crumble and serve with fresh fruit as a light and healthy snack, smother with conserve or preserves as a less light and healthy dessert . Also try it crumbled in salads or added to soups as a creamy garnish at the end. It really is a versatile and easy to make cheese. Just don't use it where you want a stretchy melty cheese, it won't happen. Most likely you will want to cook it up in your favorite traditional Indian paneer recipe. Or you can try the recipe from this delicious looking instructable: If you lightly brown the cubed paneer before adding to your curry it should hold up alright, just don't stir it much or it will fall apart.

Produits laitiers : profits, passion et déraison Une source indispensable de calcium ? L'argument fondateur de la préconisation du lait en quantité (3 produits par jour) dans l'alimentation santé est son apport exceptionnel en calcium. Une démonstration bien ficelée explique qu'un pic de densité osseuse maximal à 30 ans est la meilleure prévention vis-à-vis de l'ostéoporose qui nous menace en fin d'existence. Le problème, c'est que le lien entre ce capital acquis sous l'influence du calcium laitier et la santé osseuse des personnes âgées est davantage un postulat qu'un fait prouvé. Une alimentation contre nature ? Aucun mammifère ne consomme naturellement de lait à l'âge adulte et jamais celui d'une autre espèce. Il y a bien une spécificité humaine dans l'alimentation, et si elle est reconnue dans certains domaines, pourquoi ne permettrait-elle pas aussi d'adopter les laits animaux dans sa diversité alimentaire ? Plus fort que la raison, l'émotion Chez les "anti-lait", on trouve aussi une forte identification. Une attitude de bon sens

How To Make Homemade Yogurt Why should you bother making yogurt at home? Well, homemade yogurt is ridiculously good, ridiculously cheap, and not very complicated to make. Basically, you: heat up milkcool it downadd a cup of prepared yogurtpour it into jarslet the jars sit in a cooler with warm water for several hours. It’s not at all fancy. The first time I made yogurt, I thought it was a total pain-in-the-rear and I was SO never doing it again. And of course during the three hours that the yogurt sits in the cooler, I’m free to do whatever I want to do as the yogurt requires no supervision. When I can get local milk, that’s what I make my yogurt with, but when that’s not available, I use commercial whole milk. You can feel free to make a smaller quantity of yogurt if you worry you won’t be able to use 4 quarts. The recipe requires no special machines…you probably have most, if not all of these items in your kitchen already. The recipe I have suggests sterilizing the jars. and it is the BOMB for heating milk. . 1.

Queso Fresco Warm the milk to 195 degrees F. You should have a cooking thermometer. Stir the milk to keep it from scorching. When the milk is at 195 degrees F., stir in the vinegar. Line a colander with fine cheesecloth and pour the curds and whey into the colander. Queso Blanco can be cut into half-inch cubes and used in a variety of dishes. Beurre ou margarine ? Plusieurs informations circulent actuellement sur le web sur la prétendue valeur du beurre versus la margarine. Peut-être avez-vous vous-même reçu un de ces messages! L'information véhiculée dans ce dernier annonce que la margarine (sans préciser la marque ou la sorte) est très toxique et génère des cancers, problèmes cardiovasculaires etc. Quoi qu'il en soit, je ne suis pas d'accord avec ce genre de message. J'en profite donc pour apporter un peu de précision sur ce sujet controversé. Tout d'abord, il ne faudrait pas mettre toutes les margarines dans le même bateau! Certaines margarines sont à mon avis absolument meilleures pour la santé que le beurre! Toutefois, et il faut le répéter, la margarine a en général la même valeur calorique que le beurre. Aujourd'hui les bonnes margarines sont meilleures que le beurre pour la santé car elles contiennent plus d'acides gras insaturées et ne sont plus hydrogénées, donc elles ne contiennent plus d'acides gras trans. Bon appétit!