This fresh, clean homemade soy milk is delicious on its own. But you can add vanilla, almond extract, honey, or sugar. The nice thing is you get to control how much goes in, unlike the sweetened store-bought versions, which also happen to be quite a bit more expensive. More
This is the most sure-fire method that I have tried. I have gotten smooth, custard-like tofu with this recipe every time. More
Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg... More
Whey ricotta is quite a different beast from the fluffy white goop that's saturated the American market. Even packaged low-fat ricotta sold in most supermarkets is made from part-skim milk, not whey, and usually contains all kinds of wonky stabilizers to make up for the lack of fat. The process for making whey ricotta is basically the same as that for making whole-milk ricotta, except that you begin with fluid whey instead of fluid whole milk. More
Ricotta is one of the easier cheeses to make at home—it's especially tasty when fresh from the cheesecloth. The single step that makes cheese is adding acid to the milk, be it from lemon juice, vinegar, or buttermilk, in varying proportions. For this recipe you will need a big ol' pot, a non-reactive stirring spoon, a colander lined with cheesecloth, paper towels, butter muslin, or a very clean flour sack dish towel, and a reliable thermometer. It's pretty simple, and you get to call yourself a cheesemaker after. More
