You're Gonna Want To See This!

I have to be honest.  Until about 3 years ago, I never knew that so many things could be homemade and made with things that I already have in my pantry!  I get very excited when I find a new recipe of things to make.  And as everyone knows, if you make it at home, it tastes so much better!  This recipe is no different.

Are you ready?

Are you sure??

Here it is!!!!

HOMEMADE MARSHMALLOW FLUFF!!!!!!

Oh yeah, that was NOT an error.  I made this today and I almost couldn't stop eating it right out of the jar.  :)

So here's what I did...

Ingredients:
3 large egg whites
1/3c water
2/3c plus 2T sugar
3/4c light corn syrup
1t pure vanilla extract

* Place egg whites in a large mixing bowl. Using an electric mixer with a whisk attachment, beat the egg whites until light and frothy.

* Keep the mixer running and slowly pour in 2 tablespoons of sugar. Continue to beat until soft peaks form.

* Meanwhile, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar in a large saucepan over medium heat. Bring to a boil and continue to cook, stirring occasionally, until it reaches 240°F (it will take 10-15 minutes)

 * Turn mixer on to low and slowly pour syrup down the side of the bowl into the egg white mixture.

* Increase speed to high and beat mixture for 6-8 minutes. Pour vanilla into mixture and beat on high for around 2 more minutes, until mixture looks like marshmallow fluff.

*Let cool and then pour into air-tight container and store in fridge for up to a month.

**Don't forget to lick the whisk!!!  Don't let any of this go to waste!

Mozzarella Cheese...Made From Scratch

Yep, you can make this stuff at home and it is SO much better than the cheese that you get from the store.  But then again, isn't everything??  Oh and did I mention that you can make it in under and hour?

Here's what you need:

1 gallon whole milk- leave out to reach room temperature, do not use ultra-pasteurized
1/4t liquid rennet
3/4c bottled water, unchlorinated, room temperature
1 1/2t citric acid
1t salt
ice

You're going to need a few specific items too.

stainless steel pot, large enough to hold the milk and water
candy thermometer
colander/strainer or cheese cloth (I use both)
slotted spoon
microwave safe bowl, medium size
and last, but not least, a microwave

Now, here's what you do:

* Add citric acid to water then add to gallon of milk in pan. (Here's what it'll look like.  You should see a lot of "chunks".  This time, chunky milk is a good thing!)

*  Heat SLOWLY ON A LOW HEAT to 90-92 degrees Fahrenheit and remove from heat.
* Add 1/4t of liquid rennet, stirring slowly for a few seconds.
* Cover and leave for 30 minutes or until you see the curd has set and it will ‘break’ when cut. (You will know this by putting your finger into the curd and being able to pull it open without it sticking to you.) 
* Cut the curd with the knife into 1 inch (approx) squares and leave for five minutes, to help the curds continue to form.

* Put back on heat and bring up to 105 degrees Fahrenheit (careful not to go over 110 degrees and beyond, it will start to cook it!). The whey will continue to be extracted from the curd.
*  Lift the curds into the strainer/colander using the slotted spoon, allowing as much whey as possible to drain back into the pot as you transfer the curd. Leave for 5 minutes.

* Using your hand, hold the curd and drain off the rest of the whey (pressing gently) and transfer to a bowl. (If using a cheesecloth, lift it and twist the top gently to apply slight pressure.)

* Microwave for 1 minute, and remove. Drain the whey, again using your hand to press out the curd a little to help with removing the liquid. NOTE: BE CAREFUL, USE CAUTION AS CURD CAN GET EXTREMELY HOT. IF IN DOUBT, USE RUBBER GLOVES.

* Knead gently, folding the curd into itself a few times. Microwave again for 30 seconds. (Drain whey as you go)

* Remove from microwave, drain whey, and repeat kneading of curd. If it begins to stretch, start to work the mozzarella by stretching it out. If it is breaking up, microwave again for 20 seconds until it is soft and pliable. Always drain off surplus whey as you work.
*  Add the salt and work it into the ball of cheese by kneading and folding the cheese into itself again. Knead into a ball and it should become shiny and smooth to the eye. If it breaks apart reheat again for 20 seconds, it must remain smooth and supple.

 * Place in a ice bowl for 15 minutes to cool it.
*  Eat and joy, or store wrapped in plastic wrap for up to one week. However, eaten straight away when fresh will be best!

My notes***

-I have made cheese a few times and just when I thought that I was messing it up and needed to toss it, I found a solution.  I take a wooden spoon after the second time in the microwave and I stir.  Eventually, it'll come together.  Start stretching and kneading and draining the whey.  All will be fine!

-I don't always form my cheese in a ball, but you can.  I shape it into what will be easiest for me to slice or cube for whatever recipe I'm going to use it in.

-You can get a product called Junket Rennet and it's usually in the ice cream topping section.  I have to say, this has NEVER worked for me.  To me, the name is right, it's "junk".  But, who knows, it may be ideal for you.  I ordered my rennet online after trying and failing at making 5 batches of cheese.  Yeah, that happened...in one day.  Anyways, if you use the Junket, I would use 1/2 tab or more dissolved in about 1/4c bottled water.

-When you're draining the whey, if you do it in the sink, it can be quite messy, especially your first or second time.  You will soon find out the cheese curds will get everywhere and are not so easy to clean up.  What I did was spray my empty since with Pam.  That way, all I had to do was rinse the sink out and wipe it down and all the curds were gone!

Ok, what are you waiting for??  Get to the store and get in that kitchen!!

:)

Homemade Strawberry and Vanilla Syrups

I see homemade chocolate syrup recipes all the time on Pinterest or on Facebook, but I have never seen any for vanilla or strawberry.  What are they...chopped liver? 

If you're like me, chocolate is not exactly your "go to" flavor.  I rarely even use anything that's strawberry flavored because it's usually artificially flavored and it never really tastes like strawberry.  However, this recipe uses real strawberries and no strawberry extracts!  YUM!! 

So here we go...

First, I made the vanilla syrup.  Here's what you need:

1 3/4c water
1 1/2c sugar
1/4c brown sugar
1 1/2T vanilla paste

Combine all, except vanilla paste, in a medium saucepan and cook on medium heat.  When it starts to boil, start your clock.  Boil for 10-15 minutes and then remove from heat.  Stir in vanilla bean paste.  Let it cool some and then put it in whatever container you're gonna use.  (I put mine in a fancy syrup thing thinking I had 2, but sadly, 1 was lost.  Very sad day.)  Use it like you would the name brand syrups that you used to buy.  ;)

Next up: Strawberry Syrup

Here's what ya need:

1c sliced, frozen strawberries
1/2c sugar
1/2c water
1/4t pure vanilla extract

Add water, strawberries and sugar to a small saucepan and bring to a boil over medium heat.  When it starts to boil, start your timer again and boil for 10-12 minutes.  Remove from heat and add vanilla.  Let it cool slightly and strain into whatever container you're going to use.  You can use the strawberries later for yogurt or ice cream or whatever you want just so they don't go to waste.

My notes:

*Vanilla bean paste: not to be confused with vanilla beans or vanilla extract.  It's kind of a combo of the two.  It's like a thick extract with vanilla bean specks in it.  It is oh so good!!

*Let both syrups come to room temperature before you use them.  They should be good and thickened up by then.

Enjoy!!