Been experimenting with home made mozzarella. First batch was excellent. Used 1/4 rennet tablet diluted in 1/4 cup water No lipase High fat content non-homogonized but pasteurized dairy milk 1 1/2 tsp citric acid in 1 cup water.... (0 replies, last updated by pondrat July 31, 2009)

powder. mix it in a tiny bowl, cover it with plastic, and let it rest upside down for about ten minutes. I forget why this is done, but i read it somewhere about ten years ago when I started making sushi at home. The powder in the... (15 replies, last updated by scubadoo97 April 9, 2009)

, however, it isn’t quite that easy. Making hard candy of any sort in a home kitchen is the crowning achievement of an experienced maker, not a neophyte. Flavors are easy once you have successfully made the basic recipe a... (8 replies, last updated by chowser March 1, 2009)

I’ve taken a liking to the rusty nail but the price of a bottle of drambuie is just too much. My main liquor store didn’t seem to have any generics but are there any out there? Maybe even a recipe for home made... (6 replies, last updated by JohnE O February 6, 2009)

I have a hachiya persimmon, the kind with the pointed end. It’s about to be ready, usually Thanksgiving or later. Does anyone know how to make hoshigaki, dried persimmons? Iunderstand they must be peeled, hung someplace... (1 reply, last updated by mochi mochi November 1, 2008)

Chutney – we’ve made cranberry chutney for three years in a row and give out the half sized jars as Christmas gifts. (15 replies, last updated by lexpatti December 21, 2008)

Many, many moons ago when I was young and had hair I camped at Seawall camp grounds near SW Harbor. I think I remember vaguely that some of the fisherman’s wives sold homemade chowder fresh from their kitchens. You just had... (0 replies, last updated by toby1355 July 17, 2008)

Any nice recipes? (4 replies, last updated by vkinzer December 7, 2007)

. This batch makes about 10 bagels, you may refridge the dough for up to 4 days if not baking all rightaway. when shaping the bagel, make the hole bigger than they need to be, if the dough was made correctly, if will puff up to... (5 replies, last updated by gastronomy February 7, 2008)

I know that there are threads already talking about home made limoncello and I have read them. My problem is that when I made my first batch, it froze when it went in the freezer. I am looking for any ideas on maybe why it would... (8 replies, last updated by vinosnob October 10, 2007)

grade my pizza ( dough) so far, my pizza is fine but not fantastic. Do you have any good tip or recipe for fantastic home made pizza dough ? I would like to know what ever kind of dough that is really good. please help me. thank you. (28 replies, last updated by yayadave January 30, 2008)

) for about 15 hours. The end result was wonderful.... a rich, dark, gelatinous, and flavorful stock. I strained it, took off a very thin layer of fat, and froze it in the portions I wanted. It certainly was the easiest and maybe... (17 replies, last updated by egbluesuede November 13, 2007)

..does anyone know where i can get fresh, truly home made gefilte fish in los angeles?.... (2 replies, last updated by archer February 2, 2006)

though i am guessing what you are looking for is the variety of corned beef one finds at the deli (i would suggest a road trip to katz' in nyc), i can tell you that whole foods on south street will have home made corned beef and... (2 replies, last updated by three trees March 6, 2005)

the home-made masa a try. It is a huge job, but there is nothing like turing raw grain into your daily bread. (10 replies, last updated by Joseph E June 22, 2006)