Articles with Tag matching “curd”
Custard gets all grown up in 6 minutes flat, with a little help from olive oil and Meyer lemon (and a blender).Read More »
Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.Read More »
Dinner is a good time to escape.Read More »
We've asked you to get together and host mozzarella-making parties the weekend of April 20th (find a party near you here) -- and now, our Associate Editor Kristy Mucci shows you how it's done! Read on below for her step-by-step tutorial (and recipe!) for making mozzarella at home.
I am by no means a cheesemonger. Before we talked about writing this post, I'd only ever made ricotta. So, being thorough, I decided to make mozzarella enough times to feel comfortable sharing a method. I've been practicing in the FOOD52 kitchen, and in my own kitchen, for months (I like to be really thorough). For a while I thought I could make it happen witout rennet, but I tested my theory and know better now. You need rennet. You also need citric acid powder. Luckily, those things are easy to locate. If you can find non-homogenized milk, I suggest you use that -- and please, stick to whole milk. The rest is really easy and fun, and if I can do it, anyone can.Read More »
Meet your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste.Read More »