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| Grape, lemon, ginger & passionfruit sodas |
Water kefir is a great tasting, lower sugar alternative to commercial sodas with the extra benefit of probiotic goodness. Probiotics are good bacteria that help maintain gut health.
Showing posts with label SCOBY n Stuff. Show all posts
Showing posts with label SCOBY n Stuff. Show all posts
Tibicos / Water Kefir Probiotic Soda
Water kefir is a great tasting, lower sugar alternative to commercial sodas with the extra benefit of probiotic goodness. Probiotics are good bacteria that help maintain gut health.
Quick No-Cheese Cheesecake
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| Individual serving on a digestive biscuit. |
After watching this cute Japanese video (see below), I just had to try the recipe!
Ingredients
200ml condensed milk (I use only 100ml as it's very sweet)
200ml cream
2 T lemon juice
Some digestive biscuits
Stir the milk, cream and lemon juice briskly with a wire whisk till thick. Arrange biscuits in a tin (or in individual ring collars), pour mixture over, chill for 2hrs. Serve topped with fruit puree.
Ginger Milk Curd (NO EGG) / 薑汁撞奶
I'm very fond of custards! This is a Hong Kong dessert which is silky soft like bean curd if made just right. All you need is old ginger, milk and sugar. No, actually you also need a grater and a candy thermometer, which unfortunately my domestic help broke recently (after I'd just used it for this recipe).
Anyway...
Basically, grate a knob of OLD ginger (I use plastic grater with big round holes surrounded by "teeth") & squeeze for 1T of juice. Put juice in a ramekin.
Microwave ½ C full-cream (at least 3.8% protein) milk for ~1 min or boil on stove till small bubbles appear. I find that Meiji fresh milk works very well. Add 1-2 tsp sugar (to taste). Cool to 80C - 85C. If you have no thermometer, when it is frothing & giving off steam (no need full boil), take it off the fire, add sugar & stir it ~20 times ... it will be about the right temperature.
Just before pouring into ramekin, stir up the ginger juice (it would have separated into juice & starchy white sediment). Pour milk into prepared ramekin from a slight height of maybe 6" above table (takes a bit of skill not to make a mess!) then cover it & wait for it to set undisturbed - it should take just 5 mins.
Note: the set is extremely soft & fragile, not like bean curd or custard or even set yoghurt. Apparently this is it! If you get the very firm version at those HK cafes, it's probably steamed egg white custard with ginger juice instead. Speaking of which ... if your ginger milk curd did not set, all is not lost. Simply stir it up and beat in an egg (or 2 egg whites). Microwave on 10% (defrost) for 12 minutes. Voila! A nice, silky Chinese ginger custard :-)
Where I got my inspiration ...
http://ellenaguan.blogspot.com/2011/03/included-microwave-version-pandan.html
http://www.youtube.com/watch?v=ZJ5e0xn96yg&feature=related
Anyway...
Basically, grate a knob of OLD ginger (I use plastic grater with big round holes surrounded by "teeth") & squeeze for 1T of juice. Put juice in a ramekin.
Microwave ½ C full-cream (at least 3.8% protein) milk for ~1 min or boil on stove till small bubbles appear. I find that Meiji fresh milk works very well. Add 1-2 tsp sugar (to taste). Cool to 80C - 85C. If you have no thermometer, when it is frothing & giving off steam (no need full boil), take it off the fire, add sugar & stir it ~20 times ... it will be about the right temperature.
Just before pouring into ramekin, stir up the ginger juice (it would have separated into juice & starchy white sediment). Pour milk into prepared ramekin from a slight height of maybe 6" above table (takes a bit of skill not to make a mess!) then cover it & wait for it to set undisturbed - it should take just 5 mins.
Note: the set is extremely soft & fragile, not like bean curd or custard or even set yoghurt. Apparently this is it! If you get the very firm version at those HK cafes, it's probably steamed egg white custard with ginger juice instead. Speaking of which ... if your ginger milk curd did not set, all is not lost. Simply stir it up and beat in an egg (or 2 egg whites). Microwave on 10% (defrost) for 12 minutes. Voila! A nice, silky Chinese ginger custard :-)
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| Only OLD ginger will work! |
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| Before pouring in the milk, stir well to mix the sediment with the juice. |
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| Pour in 85 deg C milk quickly & wait for 5mins. My ginger curd passes the "Spoon Test"! |
Where I got my inspiration ...
http://ellenaguan.blogspot.com/2011/03/included-microwave-version-pandan.html
http://www.youtube.com/watch?v=ZJ5e0xn96yg&feature=related
Homemade Yogurt
Yellow liquid is whey. It can be stirred back or frozen & used in bread-making
(in place of milk or water) or as face toner!
Ingredients A
1 Cup hot water
3/4 Cup low fat milk powder
1 Tbsp sugar (optional)
Ingredient B
1 Tbsp natural set yogurt
Whisk Ingredients A till blended. Cool to 40-43C (hand hot). To speed cooling, "pull" milk between 2 containers ~ 20 times. Then, stir a little of the milk into the yogurt till smooth. Pour the "liquidized" yogurt into the rest of the milk & mix well.
Pour into a few disposable bowls & pop lids on. Put in a warm place for 6-8 hrs (I put in Tiger vacuum pot on a rack over hot water). Or cooler box with bottles of hot water. Or leave in hot car?? Chill when set. Keeps about 1 week.
Soya Bean Milk / Soya Bean Curd
.Available at Tangs. They do demos daily there.
Spooked by all the recent horror stories about toxic milk and candy from China, hubby suddenly demanded to know why I'd been buying expensive & mass-produced stuff from Marigold when I should be making him his fresh soya milk myself?
Wash & soak 100g (measuring cup provided) soya beans for 6 - 8 hours. Drain & feed into the Smart Bean Soya Milk Maker. Add 1.2L of water (there's a level mark on the jug) & turn it on. 10 mins later, it beeps, and voila ... 1.2L of fresh, piping-hot soya milk. Strain & sweeten to taste (I usually strain once through a seive, and again with muslin placed over the seive.)
The ground bean left ("okara") is rich in protein & nutritious. Use it for biscuits, cakes, falafel, vegan burgers/meatballs/"crab" cakes etc or to bulk up other foods. Mostly I don't bother. I mix it with more water & dump it around my plants so they can also benefit from the goodness of soya milk.
Bean Curd / Douhua / Tau Huey / Tau Foo Fah
After soya milk is done, strain it and reboil. Meanwhile, dissolve 1.5 tsp edible gypsum powder ("sek ko" from any Chinese Medical Hall. Costs 50 cents for 50g) in 1/4C hot water. Cool a little, strain through a piece of muslin, then stir in 1T cornstarch (don't stir cornstarch into boiling hot water or it will turn into gum!). Put this mixture in an insulated container which will be used for the douhua. Traditionally, douhua is made in thick wooden tubs, nowadays plastic insulated containers are used.
Quickly dump 1L boiling hot soya milk into the container so that everything gets mixed up thoroughly. Put a tea towel over the bowl and cover tightly (the cloth prevents condensation drips). Do not disturb this for the next 15 mins while it sets. Once set, use a large flat scoop to carefully scoop thin layers of douhua into bowls (it is very soft & fragile) & serve with syrup or gula melaka. For thicker tofus like the tau kwa, nigari is used as coagulent. Ahem ... gypsum (calcium sulphate) is supposedly non-toxic to humans but it's the same stuff used in roofing & orthopeadic casts ...
Here are more recipes which make use of this machine:
http://www.soymilkmaker.com/recipe.html
Chilled Bean Curd
I was thrilled to find this recipe for chilled bean curd at ieat.ishoot.ieat. It's the very silky type of bean curd that is not set with gypsum, and I had been trying to "get it" using gelatine, agar etc. The secret is jelly powder from Phoon Huat. I halved the coffee mate and it was very nice. For almond flavour, just add 1/2 tsp of almond essence.
Spooked by all the recent horror stories about toxic milk and candy from China, hubby suddenly demanded to know why I'd been buying expensive & mass-produced stuff from Marigold when I should be making him his fresh soya milk myself?
Wash & soak 100g (measuring cup provided) soya beans for 6 - 8 hours. Drain & feed into the Smart Bean Soya Milk Maker. Add 1.2L of water (there's a level mark on the jug) & turn it on. 10 mins later, it beeps, and voila ... 1.2L of fresh, piping-hot soya milk. Strain & sweeten to taste (I usually strain once through a seive, and again with muslin placed over the seive.)The ground bean left ("okara") is rich in protein & nutritious. Use it for biscuits, cakes, falafel, vegan burgers/meatballs/"crab" cakes etc or to bulk up other foods. Mostly I don't bother. I mix it with more water & dump it around my plants so they can also benefit from the goodness of soya milk.
Bean Curd / Douhua / Tau Huey / Tau Foo Fah
After soya milk is done, strain it and reboil. Meanwhile, dissolve 1.5 tsp edible gypsum powder ("sek ko" from any Chinese Medical Hall. Costs 50 cents for 50g) in 1/4C hot water. Cool a little, strain through a piece of muslin, then stir in 1T cornstarch (don't stir cornstarch into boiling hot water or it will turn into gum!). Put this mixture in an insulated container which will be used for the douhua. Traditionally, douhua is made in thick wooden tubs, nowadays plastic insulated containers are used.
Quickly dump 1L boiling hot soya milk into the container so that everything gets mixed up thoroughly. Put a tea towel over the bowl and cover tightly (the cloth prevents condensation drips). Do not disturb this for the next 15 mins while it sets. Once set, use a large flat scoop to carefully scoop thin layers of douhua into bowls (it is very soft & fragile) & serve with syrup or gula melaka. For thicker tofus like the tau kwa, nigari is used as coagulent. Ahem ... gypsum (calcium sulphate) is supposedly non-toxic to humans but it's the same stuff used in roofing & orthopeadic casts ...
Here are more recipes which make use of this machine:
http://www.soymilkmaker.com/recipe.html
Chilled Bean Curd
I was thrilled to find this recipe for chilled bean curd at ieat.ishoot.ieat. It's the very silky type of bean curd that is not set with gypsum, and I had been trying to "get it" using gelatine, agar etc. The secret is jelly powder from Phoon Huat. I halved the coffee mate and it was very nice. For almond flavour, just add 1/2 tsp of almond essence.
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