Ingredients:One quart of light cream range between 18 and 30% butterfat. Ideally it should contain 25% butterfat.
1/4 teaspoon tartaric acid
Equipment:
Stainless steel double boiler with lid
Sterile handkerchief sterilized by boiling and hanging to dry thoroughly
1 quart bowl to catch the whey
Steps:
Warm 32 ounces of light cream in a stainless steel double boiler to 185 degrees Fahrenheit […]
That
time of the year to start thinking about making a batch of pumpkin ale
for your Halloween party. If you never tried pumpkin beer your in for a
treat. It’s like drinking your pumpkin pie but with a little kick.
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048
FG = 1.012
IBU = 19
SRM […]
Ingredients
1 bulb garlic
1/2 teaspoon olive oil
4 Tablespoons olive oil
1 white onion, chopped
3 cups mushrooms, sliced (about 8 oz)
1 cup arborio rice
5 cups vegetable broth
1/2 teaspoon kosher salt1/2 teaspoon coarse ground black pepper
Method
Preheat oven to 350 degrees. Cut off a thin layer of garlic bulb at the root end. Place garlic in foil or a garlic […]
Ingredients:
2 cups whole milk (500 mL)
2 cups heavy cream (500 mL
2 Tbl fresh cultured buttermilk (30 mL)
1/4 tablet Junket rennet tablet
sterile white plain handkerchief (boil to sterilize, hang to dry thoroughly)
Steps:
1) Combine milk and cream in a stainless pot. Gently warm to 70 F (21 C), stir regularly.
2) Mix buttermilk thoroughly into the warmed milk-cream […]
