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Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
Home dry-aging bags — age beef in your fridge, restaurant quality
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Dissolve the lipase in the water at least half an hour before making the cheese to allow its flavor to develop. Mix the citric acid into the water until dissolved. Mix the rennet tablet into the water until dissolved. Pour the milk into a large pot set over medium heat. Heat the milk to 50F (10C), then stir in the citric acid and lipase mixtures. Continue heating the milk, stirring constantly, until it reaches 90F (32C). Remove the pot from the heat. Add the rennet, stirring slowly from top to bottom to fully incorporate it. Cover the pot and leave it undisturbed for 30 minutes. After 30 minutes, check the curd. It will have come together into a uniform silky mass. With a long knife, cut the curd all the way through to the bottom, holding the knife at a 45-degree angle and cutting across the curds in both directions to form a uniform grid pattern. Place the pot over medium heat and heat the curds to 110F (43C). Use a slotted spoon to gently move the curds while they heat. Once the curds reach the desired temperature, remove the pot from the heat and stir anywhere from 2 to 5 minutes, shorter for a softer cheese and longer for a firmer one. Place a colander in a bowl and drain the curds, reserving the whey. Gently fold the curds a few times with a rubber spatula to release more whey. Weigh the whey and calculate 2 percent of its weight; this is the amount of salt you will need to add to the whey to make the cheese roughly a very scant teaspoon of salt per cup of whey. Put the whey and salt back in a pot set over medium heat and heat to 185F (85C). Meanwhile, divide the curds into three piles. When the whey reaches 185F (85C), use a slotted spoon to lower the curds one pile at a time into the whey. Dip the curds in and out of the hot whey until they warm up enough to be malleable and stretchable. Remove one pile of curds from the liquid and, with your hands, stretch and fold it until smooth and silky (in the same way you would fold bread dough). Do this quickly for a