It's full-on traditional mozzarella, a multistep process starting with a cultured rennet and kneading in hot water. She's also been making ricotta.
The simple acid curdled and pressed stuff is what I do to make paneer, she's ten steps ahead of me.
The simple acid curdled and pressed stuff is what I do to make paneer, she's ten steps ahead of me.
Ya, no guff. That's, like, um, totally awesome!
I would like to make my own real cheese one day but wouldn't do it until I saw someone else first. So, since I don't know any cheese makers...
I would like to make my own real cheese one day but wouldn't do it until I saw someone else first. So, since I don't know any cheese makers...
I had invented a pizza recipe
well, it's half pizza and half calzone ( folded pizza....calzone is 'trousers')
Indeed it's pizza in the middle and calzone in the perimeter...guess🙄
It's peperoni-in the middle-and soy sprouts- they get cooked in the fold(works good with rectangular OH BOY the teflon baking tin )
crunchy...soysh..and pepperlish.
No mozzarella...my vegan part feels better 😉
( Yet I don't find it any more tasty...maybe it's me
maybe it's the fact that THEY allow the cows to graze ?! on chemical waste ground 😱🙁 )
well, it's half pizza and half calzone ( folded pizza....calzone is 'trousers')
Indeed it's pizza in the middle and calzone in the perimeter...guess🙄
It's peperoni-in the middle-and soy sprouts- they get cooked in the fold(works good with rectangular OH BOY the teflon baking tin )
crunchy...soysh..and pepperlish.
No mozzarella...my vegan part feels better 😉
( Yet I don't find it any more tasty...maybe it's me
maybe it's the fact that THEY allow the cows to graze ?! on chemical waste ground 😱🙁 )
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If you browse...graze 😛😛
If you search for Pakora on the web ( the Tempura suggested by Cal-but-no starch, you know, my vegan part ... )
there's a 7 minute recipe explained by an indian woman
which is excellent
Good for mid-day break
Edit: talking about cheese and indian food, I sometime use the leftover milk and make Panir; just lemon.
If you search for Pakora on the web ( the Tempura suggested by Cal-but-no starch, you know, my vegan part ... )
there's a 7 minute recipe explained by an indian woman
which is excellent
Good for mid-day break
Edit: talking about cheese and indian food, I sometime use the leftover milk and make Panir; just lemon.
Cow. We're on the hunt for bufala milk...
For paneer, you get a little better flavor if you use a combo of lemon juice and yogurt for curling the milk. See, I do the easy stuff, The Eye Lady does the hard work. I, of course, always claim the credit.
For paneer, you get a little better flavor if you use a combo of lemon juice and yogurt for curling the milk. See, I do the easy stuff, The Eye Lady does the hard work. I, of course, always claim the credit.
How true.
Some years ago, a couple of Italian guys here started local manufacture of mozzarella, deliver direct to restaurants only.
Same deal with other stuff, e.g. Coquilles stJ and Escargots, go for €1/pc straight to the back-kitchen door.
At this rate, we'll all be having SY-lent Green shortly, or the Full-Out opposite.
(RIP Charlton Heston, greatest NèèZi wing actor ever)
(I always have a full calzoni. Who in his right mind eats half a pair of trousers, with the risk of swallowing a zipped fly)
http://www.youtube.com/watch?v=B15rMInVnGw (aka in Portue-spic as : Go Fool Cow, not Me !)
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I have always used buttermilk. I will have to try yogurt. Greek style or...?
The stuff I use is marked "plain" and "organic." I'm relieved since I didn't want inorganic yoghurt.
SY, I was really asking for fat content, ya silly.
EDIT: I just found out that there is low fat Greek yogurt. I thought it was only really high fat.
SY no longer silly, Cal now silly.
EDIT: I just found out that there is low fat Greek yogurt. I thought it was only really high fat.
SY no longer silly, Cal now silly.