What is Malolactic Fermentation? 'Malolactic fermentation' (ML) describes a fermentation by bacteria (leuconostoc oenos) that are able to convert malic acid from grapes into lactic acid.
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GETTING THE RIGHT WINE INGREDIENTS You may be asking yourself, "why do I need all these ingredients?" That's a good question, and here's the answer. Each one of these ingredients plays a distinctly different and vital role in both the wine making process and the resulting flavor of the finished
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1 "JUNKET" Rennet Tablet 1 tablespoon cold water 1 pint milk 1/2 cup whipping cream 7 tablespoons sugar 1 teaspoon strawberry flavoring with few drops red food color 4 strawberries Make rennet-custard according to recipe above,
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1 "JUNKET" Rennet Tablet 1 tablespoon cold water 1 pint milk 3 tablespoons sugar 1 teaspoon vanilla 3/4 cup fresh raspberries Make rennet-custard according to directions above. Chill in refrigerator. Just before serving, put the fresh raspberries
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3 "JUNKET" Rennet Tablets 2 tablespoons cold water 3 cups whole milk 2 cups heavy whipping cream 1 cup sugar 1 tsp lemon juice 1 cup chopped, sweetened strawberries Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Warm milk, cream and sugar to LUKEWARM
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3 "JUNKET" Rennet tablets 2 tablespoons cold water 3 cups whole milk 2 cups heavy whipping cream 1 cups sugar 1/2 cup cocoa 4 tsp vanilla flavoring Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Combine sugar with
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3 "JUNKET" Rennet tablets 2 tablespoons cold water 3 cups whole milk 2 cups heavy whipping cream 1 cup sugar 4 tsp vanilla Dissolve "JUNKET" Rennet Tablets in cold water by crushing. Set aside. Combine remaining ingredients in saucepan. Heat while stirring to lukewarm (110º
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1 qt. hot tap water 1 c. buttermilk 2 rennet tablets dissolved in 1 T. cold water 2 c. dry milk powder 2 T. vegetable oil (opt.) Blend all ingredients and place in a heavy saucepan coated with a
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Equipment: 5 quart stainless steel pot with lid, sterilized by boiling a small amount of water for 5 minutes covered whisk, used to mix ingredients. Try not to create foam. thermometer, should read in the range of 32-220 F (0-110 C) quart strainer
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Feta is traditionally made in Greece from ewe's milk, but a good facsimile can be made with cow's milk, etc. It is a fresh, snow-white cheese which is pickled in brine and therefore is a salty cheese. It is fabulous with kalamata olives and pita bread, as
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