Milk

Homemade Shanklish Recipe – Add This Syrian Blue Cheese To Eggs For Just 3 SmartPoints!

January 30, 2018 By Paula 23 Comments

Shanklish

Shanklish, also known as shinklish, shankleesh, skunk leesh, sorke, or sürke, is a Lebanese and Syrian bleu cheese made from cow or sheep’s milk. Change up your morning eggs! This cheese adds a lot of flavor and is only 3 SmartPoints per ounce!

My great-grandparents immigrated from Syria to the United States and brought their recipe with them. Over the years it has been Americanized and modernized for the way we live today and the ingredients available. This Middle Eastern cheese is similar in texture to feta. It takes time to make but is so worth the effort and patience that you put into making it.

Ingredients:

3 pounds Farmer’s Cheese Oil
3 Tablespoons Salt Thyme

Directions:

• Open and drain the cheese in cheesecloth.

• When drained – In a large bowl mix cheese and salt very well.

• Line a cookie sheet with plastic wrap. Then, with paper towels.

• Form cheese mixture into balls and place on paper towels. Traditionally they are about the size of oranges but I prefer them about half that size

• Next, cover with another layer of paper towels.

• Now place in a warm place (top of the refrigerator works well) for 3 – 4 days. Important: Each day turn the balls and replace the paper towels with new ones.

• Now place a paper towel in the bottom of a container ( I use a coffee can) and place the balls inside and another paper towel on top.

• Cover and Place in a warm place and check for mold in 3 – 4 days.

• When the balls are ready, In separate bowls place enough Oil and Thyme to coat the balls. If you want you can get Za’atar online to roll the balls in.

• Wash off the mold and roll the balls in the oil and then the thyme.

• Store in the refrigerator or wrap each ball in plastic wrap and freeze. Thaw at room temperature as needed.

Note: For 2 Weight Watchers SmartPoints use 1 Tablespoon.

I love this on eggs, salads, fresh tomato slices, and pizza.

WHAT I USED TO MAKE THIS RECIPE

High-Quality Jolly Chefs Natural Unbleached Cheesecloth

Grade 90 Best Quality Cheesecloth
6 Square Yards
Made from 100% soft and absorbent lint free cotton
Natural and Unbleached – no bleach or harmful chemicals
100% Money Back Guarantee
Possible Uses
-> Nut Milk Bag Alternative
-> Spice/Herb and Natural Tea Bags
-> Basting Turkey/Chicken and other poultry
-> Canning, Cheese Making, Wine Making, Straining Jelly
-> Making Greek Yoghurt
-> Art and Craft
-> Polishing/Dusting Furniture
-> Cleaning Cars, Mirrors, etc…

Get Jolly Chefs Unbleached Grade 90 Cheesecloth on AmazonMy Thoughts:
When I received the opportunity to review the Jolly Chefs Cheesecloth in exchange for my honest opinion being of Syrian descent I knew that I wanted to make Shanklish from my family’s recipe. The cheesecloth was strong and the tightness of the weave made extracting the liquid simple and effective. This 90-grade cloth performed very well for this recipe. I will be using it for a long time because there’s such a large amount in the package I barely used any. I believe this a great value and would highly recommend this product.

Awesome List of Common Recipe Ingredient Substitutions

January 4, 2018 By Paula 35 Comments

Common Ingredient Substitutions

that will save you from your kitchen woes!

We’ve all been there, you start getting the necessary ingredients for a recipe out and discover that you ran out of (insert ingredient here). Rather than change your menu or make a desperate rush to the store, I’ve learned that I can make a substitution in a recipe by applying a little bit of knowledge and a lot of common sense Thereby, frustration can be averted. Generally, if an ingredient is similar in taste and acts similarly when it is cooked, it will make a decent substitute. The following chart gives substitutions that may be used to achieve a product similar to the original when cooking.

Out of something? Make your own with this substitutions guide.

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Apple Pie Spice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture (see below)
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Baking Soda	N/A	There is no substitute
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners’ sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chili Sauce	1 Cup	1 cup tomato sauce, 1/4 cup brown sugar, 2 tablespoons vinegar, 1/4 teaspoon cinnamon, dash of ground cloves, and dash of allspice
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1-ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer’s cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half) (10-12% fat)	1 cup	7/8 cup milk plus 1 tablespoon butter OR 1/2 cup coffee cream plus 1/2 cup milk OR 1 cup evaporated milk, undiluted.
Cream (heavy) (36-40% fat)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light) (20% fat)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (Sour)	1 cup	7/8 cup buttermilk or sour milk OR 1 cup yogurt OR 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours) OR 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using) OR 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together OR 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine.
Cream (whipped)	2 cups	1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff OR for each cup cream use 2 cups pre-made whipped topping(a cup of cream whips up to be 2 cups)
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Farmer’s cheese	8 ounces	8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour– All-Purpose	1 cup	1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. TIP: It’s generally recommended that you replace no more than half the all-purpose white flour with whole wheat flour. Too much whole wheat flour in a recipe calling for all-purpose flour might result in a reduced volume and a heavier product.
Flour– All-Purpose for thickening	1 Tbsp	1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot OR 1 Tbsp quick-cooking tapioca OR 1 Tbsp waxy rice or corn flour OR 2 Tbsp granular cereal OR 2 Tbsp browned flour OR 1 1/2 Tbsp whole wheat flour
Flour–Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour–Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons OR one part corn starch to seven parts all-purpose flour
Flour–Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt–reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger–dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger–fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup, chopped	1/2 cup chopped onion OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs–fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herbs–Italian Seasoning	1 tsp	1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemongrass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Marshmallows, Miniature	1 cup	10 large marshmallows
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk, buttermilk or sour	1 cup	1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes OR 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar OR 1 cup yogurt (plain)
Milk, Evaporated	1 cup	1 cup light cream
Milk, skim	1 cup	1/3 cup instant nonfat dry milk plus 7/8 cup water
Milk, sweetened condensed	1 cup	Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set the pan in a bowl of hot water to dissolve sugar.
Milk, sweetened condensed	14 oz can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, frequently stirring, until thickened, about 20 minutes
Milk–whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water OR 1/2 cup evaporated milk plus 1/2 cup water; 1 cup skim, 2% or reconstituted dry milk OR 1 cup soy or almond milk OR 1 cup fruit juice or potato water in baking OR 1 cup water plus 1 1/2 tsp butter in baking OR 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking powder by 2 tsp)
Mint–fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard–prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pasta (substituting one for another)	4 cups COOKED	8 ounces of UNCOOKED elbow macaroni, medium shells, rotini, twists, spirals, wagon wheels, bow ties, mostaccioli, penne, radiatore, rigatoni, spaghetti, angel hair, linguine, vermicelli and fettuccine all produce about 4 cups COOKED pasta OR Use about twice as much UNCOOKED egg noodles to provide 4 cups COOKED pasta. Approximately 8 ounces UNCOOKED egg noodles equal 2 1/2 cups COOKED noodles.
Pepperoni	1 ounce	1-ounce Salami
Pumpkin Pie Spice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 ground teaspoon ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice–white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1-ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe OR In baking only ½ cup of applesauce or prune puree
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock–beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sugar, Confectioners’ or Powdered	1 cup	1 cup granulated sugar plus 1 tablespoon cornstarch; process in a food processor using the metal blade attachment until it’s well blended and powdery.
Sugar, White	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners’ sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Tomato Juice	1 cup	1/2 cup tomato sauce plus 1/2 cup water
Tomato Soup	10 3/4 ounce can	1 cup tomato sauce plus 1/4 cup water
Vegetable oil–for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil–for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoons rapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Do you have a go-to substitution that you use in a pinch?
Please share it. I would love to add it to the list.

Easy Biscuit Mixture

“Use as you would a baking mix. The possibilities are endless!”

INGREDIENTS:

2-1/2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon white sugar

1/2 teaspoon salt

1/2 cup shortening

DIRECTIONS:

1.	In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
2.	Store in an airtight container for up to 6 weeks.

SOURCES:
University of Nebraska-Lincoln
allrecipes.com
Colorado State University Extension

Are You a Fan of Bubble Tea? Try This Easy Recipe & Make It At Home! ๐৹ₒ॰°

August 2, 2017 By Paula 3 Comments

If you’ve ever tried bubble tea, you know how yummy this unique sweet drink can be. I have a friend who is hooked on bubble tea, so I had to see what all the fuss was about. This Taiwanese tea-based drink invented in Taichung in the 1980s is basically sweetened iced tea mixed with chewy tapioca pearls (aka boba). Southerners have always known that nothing beats the heat quite like sweet tea and the rest of the world is finally catching on. Bubble tea is traditionally made with black tea, but you can use green, chai, herbal, or any kind of tea you like. Heck, you can even make it with coffee. After a little bit of searching on the internet, I discovered that with a little time and the right ingredients I could turn my kitchen into a gourmet bubble tea shop and so can you! With the recipe below you can make Boba and Bubble Tea at home for a fraction of the cost of those fancy tea shops.

How To Make Bubble Tea

Makes 1 drink
Quench your thirst with refreshing, healthy, homemade bubble tea.

What You Need To Make Bubble Tea

Equipment

Saucepan
Bowl for holding the cooked tapioca
Measuring cups
Bubble Tea Straw

Ingredients

A strong cup of your favorite tea, chilled
1/4 cup whole milk or almond milk, or 1 tablespoon sweetened condensed milk
Fruit juice or nectar (optional)

For Tapioca (Boba)

1/4 cup dried large tapioca pearls (NOT quick-cooking)
2 cups water

For Simple Syrup

1/2 cup water
1/2 cup sugar or 10 drops of liquid stevia

How To Make Bubble Tea

Instructions

Prepare a strong cup of tea: This can be done either while the tapioca pearls are cooking or ahead of time. Allow enough time for the tea to cool completely before making the bubble tea. Brew your favorite tea in your single serve machine and chill the tea. I made mine with Stash Super Irish Breakfast Tea with eight ounces of water.
Combine the tapioca with water: Measure 2 cups of water and 1/4 cup of tapioca pearls into a saucepan. Bring the water to a boil over high heat. Add the tapioca pearls and stir gently until they begin floating to the top of the water.
Cook the tapioca pearls: Turn the heat to medium and cook for 12 to 15 minutes. Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.
Prepare the sugar syrup: While the tapioca is cooking, make a simple sugar syrup to sweeten and preserve it once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
Store the tapioca until ready to assemble: Once the pearls have finished cooking, drain them from the water, and transfer them to a small bowl. Pour the sugar syrup over the top until the tapioca pearls are submerged. Let sit until room temperature, at least 15 minutes, or refrigerate until ready to use. Tapioca is best if used within a few hours of cooking as the pearls will gradually harden and become crunchy as they sit. However, they will keep refrigerated for several days.
Make the bubble tea: Pour the prepared tea into a tall glass and add the tapioca. Add milk for a creamy bubble tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup from soaking the boba. Grab a spoon or your extra wide bubble tea straw and enjoy!

For an extra-chilly bubble tea, combine all the tea, milk, and/or juice, but not the tapioca in a cocktail shaker. Add a few ice cubes and shake for 20 seconds. Pour into a tall glass and add the tapioca.

Find more great recipes HERE.

Enjoy Hazelnut, Chocolate, & Coffee with this Easy Affogato Milkshake Recipe

August 16, 2016 By Paula 2 Comments

Easy Affogato Milkshake Recipe

Inspired by the Italian coffee-based dessert this easy to make hazelnut, chocolate, and coffee milkshake is the perfect grown-up treat on a hot summer day.

Ingredients:
1 Cup Hazelnut or Big Kahuna (Macadamia Nut White Chocolate) Flavored Coffee
1 Cup Vanilla Gelato or Ice Cream (see recipe below to make your own)
1/4 Cup Liquid Hazelnut Coffee Creamer
1 Ferrero Rocher Candy (broken)
Whipped Topping

Directions:
1. Brew coffee and chill. (For K-Cup brew on 8 oz setting.) After brewing, I put my coffee in the freezer until it was almost frozen.
2. Into a blender or bullet add chilled coffee, ice cream, and creamer. Blend until smooth.
3. Pour into glass and top with whipped topping and candy pieces.

Optional: Drizzle with some chocolate syrup.

Tips:
You can freeze coffee in an ice cube tray ahead of time. That way you won’t have to wait the 45 – 60 minutes for the coffee to chill when you want to indulge yourself with this delicious drink.

Espresso Ice Cream!

An affogato (Italian for “drowned”) is an Italian coffee-based dessert. Like many great Italian dishes, the affogato is a lesson in simplicity. A classic Affogato recipe features creamy vanilla ice cream topped with a shot of hot espresso.

How to Make a traditional Affogato:
Place a scoop of gelato or ice cream (vanilla, coffee, or chocolate) in a coffee cup or glass, then pour a shot of espresso or 3 tablespoons strong brewed coffee over. Top with shaved dark chocolate and chopped hazelnuts. – Source Food Network

Basic Vanilla Gelato Recipe

Ingredients
2 cups (500 ml) milk or equal parts milk and cream
3/4 cup (150g) sugar – superfine sugar is best, but regular granulated will do.
4 egg yolks
1 vanilla pod split open down the side

Directions
STEP 1
Pour the milk, half of the sugar, and the vanilla pod into a saucepan and bring the milk nearly to a boil. When the very first bubbles begin to appear, take it immediately off the heat, cover, and let it cool. When the milk has cooled remove the vanilla.

STEP 2
After the milk has cooled, put the egg yolks into an electric mixer together with the other half of the sugar. Beat at a high setting until the egg yolks and sugar have been totally combined and develop a creamy quality. You will be able to see ripples as the mixer turns.

STEP 3
Lower the setting and slowly add your cooled milk. Mix until everything is well combined.

STEP 4
Now begins the tricky part of the process. For this step, I suggest using a double boiler or bain-marie technique, place the saucepan with the mixture over a saucepan of simmering water, to soften’ the heat. Transfer the mixture back into the saucepan and heat the mixture gently until the eggs thicken it into a thin custard. You want to get it thick enough to coat a spoon lightly but not so much that the egg curdles.

Above all, never let the mixture reach the boiling point. As an extra precaution, you can keep a bit of cold milk or cream at the ready, and add just a bit to the saucepan if you feel that the mixture has gotten too hot.

If you are very attentive, increasing the heat very gradually from low to medium or medium-high. Stirring constantly until you begin to ‘feel’ the mixture beginning to thicken—you will notice slightly more resistance to the movement of your spoon or whisk—and then lower the heat immediately to low you can do this step without a double boiler or using the bain-marie technique.

STEP 5
Once the mixture has thickened, remove it from the heat and pour it through a sieve to remove the vanilla seeds and any possible bits of coagulated egg into a bowl. Chill the mixture in the refrigerator for about an hour. Stirring from time to time to prevent a film from forming on the surface of the mixture. When chilled, you will notice that the mixture will have thickened even more.

STEP 6
WITH AN ICE CREAM MAKER: Pour the mixture into an ice cream maker and proceed to churn per the instructions that came with the machine. Typically, for 20-30 minutes, which results in a ‘soft serve’ texture. If you want a firmer gelato, freeze it for an hour or two before serving.

WITHOUT AN ICE CREAM MAKER: Simply put the mixture in a large, covered container into the freezer. After about an hour, take the container out and mix it vigorously with a whisk or wooden spoon. Repeat the process every 15 minutes. By the second hour, your gelato should be ready to eat.

NOTE: If you will not be serving right away and are keeping it in the freezer, remove it from the freezer about 15 minutes before serving. The texture of gelato should be firm but not hard.

Affogato Milkshake Recipe - Inspired by the Italian coffee-based dessert this easy to make hazelnut, chocolate, and coffee milkshake is the perfect grown-up treat on a hot summer day.