March 24, 2012
Total time: 25 minutes, plus 1½ to 2 days setting and draining times Servings: This makes a generous cup of quark. 2 cups whole milk 1/2 cup cultured buttermilk 1. In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk. 2. Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt or crème fraîche, about 1 day. 3. Transfer the mixture to a cheesecloth-lined strainer set over a bowl.
February 23, 2012 |
The 5-inch round of cheese was slightly orange, as it should have been, I guess. I cut it in half and, hoping I wouldn't end up in the hospital, I spread the creamy cheese on some bread. Hey, this was good! It tasted like … Camembert? This was the first cheese I'd ever made from scratch. I basically had no idea what I was doing. Not only did I not kill anyone, but I also actually made something that tasted pretty good, which is a testament either to how easy it is to make cheese or to my dumb luck.
October 18, 2011 |
Emily Zaler's business card should probably read "mad scientist. " When the personal trainer is not putting clients through their paces up and down the famed Santa Monica stairs or working out herself, she's making a mess in her Los Angeles kitchen. There, she modifies recipes that are normally filled with unhealthy fat, sugar and carbs using her favorite secret ingredient: Whey protein powder. Her recipe catalog includes fudge, blueberry crepes, almond butter cookies, sweet potato muffins and more.
September 30, 2010
Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes.
September 27, 2010 |
When it comes to misguided efforts of average people wishing to pack on muscle, protein supplements are way up there. A 2004 study of exercisers at a Long Island commercial gym that was published in the International Journal of Sport Nutrition revealed that more than 40% of regular exercisers take protein supplements more than five times a week. For people looking to get as huge as professional bodybuilders, protein powders do make sense. But for us regular folks who merely want to look good for the beach, bar or bed partner, these probably are unnecessary.
July 16, 2010 |
If Leo Tolstoy had seen the cartoons of Chas. Addams, he would have had to rethink his famous dictum, "All happy families are alike." Gomez and Morticia's misbegotten brood may have been creepy and kooky, but they were also happy, as the cartoons in the delightful anthology "The Addams Family: An Evilution" attest. Addams, born in 1912, sold his first cartoon to the New Yorker in 1932, while he was still a student at the Grand Central School of Art in Manhattan. Six years later, he began the Addams Family saga with a drawing of a cheerfully oblivious door-to-door salesman demonstrating a vacuum cleaner to early versions of Morticia and Lurch: "Vibrationless, noiseless, and a great time and back saver.