How to make homemade & protein-rich cheese and yogurt?

admin — Wed, 24 Mar 2010 06:59:35 +0000

Tangy, fresh flavor is the special bonus of making your own cheese and yogurt. Homemade cheese if marvelously light, delicate and creamy. Homemade yogurt is thick, tangy, and velvety, far surpassing anything you have every tasted from a carton. And besides tasting heavenly, both these foods are strong sources of protein.

Making cheese and yogurt is really quite simple. The only special equipment you will need is a thermometer that will measure 170 degree to 175 degree F. for cheese and 100 degree to 120 degree for yogurt; a variety of such thermometers are available in cookware departments.

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Using a meat thermometer

admin — Wed, 26 Aug 2009 06:48:11 +0000

Because no two roasts are shaped exactly alike or have the same amount of bone or fat, a meat thermometer is your best guide to judging doneness. To use the thermometer correctly, insert it into a roast so that the bulb of the thermometer rests in the center of the thickest portion of meat. It should not rest in fat or on the bottom of the roasting pan, or touch bone.

Roast meat till the desired internal temperature is reached. To check the temperature, push the thermometer into the meat a little farther. If the temperature drops, continue cooking the meat to the desired temperature.

For easier carving, allow the meat to stand 15 minutes. During this time, the meat will continue cooking. Therefore, larger roasts should be removed from the oven when the meat thermometer registers about 5 degreeÂ the specified internal temperature.Â However, the thermometer should register the correct temperature when you carve the meat.

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How to make homemade & protein-rich cheese and yogurt?

Using a meat thermometer