Homemade Yogurt in 3 Hours. Yogurt is something my family absolutely loves.
In fact we like all milk products, from regular milk, to buttermilk (with pan-fried potatoes, yum!) Homemade Fresh Cheese {Домашний Творог} I make fresh cheese pretty often as both me and my daughter enjoy it for breakfast with honey, sprinkled with chia seeds.
I like it not just for the taste, but also because it’s high in Calcium. Couple tablespoons can make up for your daily recommended doze. 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!” Hahahahaaha. well…I value his opinion…but NO! 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! How To Make Fresh Ricotta. Okay, the first thing I have to say is, hang in there with me for a few minutes.
I know you are thinking, make your own cheese? REALLY? Here on this blog where I have said about a million times, it’s all about getting in and out of the kitchen in 30 minutes or less? Has she finally eaten one too many piece of bacon and gone off her rocker? Hang in there with me while I promise you these three things: 1. 2. 3. 4. Confession: I've been making butter at home. 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. 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. 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. Homemade Ricotta Cheese. 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. Keep stirring in between to prevent milk from burning. As soon as it starts to boil, add vinegar and lemon juice, stirring continuously, and reduce the heat to medium. (This is the curdling process or the main stage in this entire process.) 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. Homemade Unsalted Butter. 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.