Search Results

chopped 1 l of veggie stock 1/2 c dried sage 2 tsp honey 1/2 tbsp olive oil Salt and pepper to taste 1) Heat

stock 1 c apple cider vinegar 2 tsp thyme salt and pepper to taste 1-2 tsp sour cream per serving 1) Heat

Beat in egg and then stir in milk. 2) Gradually stir in dry ingredients, followed by pumpkin and chocolate

tsp urfa biber (Turkish black chili) 3 c vegetable broth 1 tbsp olive oil Salt and pepper to taste 1) Heat

sugar 1 c apple sauce 1 1/2 tsp cinnamon 1/2 tsp allspice 1) Pour cream and pectin into a saucepan and heat know if it was from the apple sauce or from the pectin, or a little of each, but as soon as we started eating

Roast at 180°C for 15-20 minutes. 2) Cook oats, milk, raisins and coconut in a saucepan at medium heat

Also, in terms of the texture, these didn't melt in your mouth the way regular shortbread cookies do.

Reduce heat and simmer for 15 minutes or until the rosehips are softened. 2) Strain rosehip juice using

I followed the instructions (almost) to the letter (I only heated the milk to 185°F and not 192°F because Or it may be that in both instances of the looser curd I failed to heat my milk fully to the prescribed

Does 25 DCU for 100l mean that 50DCU is for 200l or is it twice as strong and so only half as much is Should I try heating the milk back up and adding more rennet? More culture? Should I strain it?