Mochi, Japan’s favorite gelatinous rice cake, is created when sticky rice is pounded into a paste and molded into little gooey balls. Though it may not sound… Read more “The Best Mochi Ice Creams at Your Grocery Store”
Author: KhoaP238
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Welcome to Paris
Paris’ monument-lined boulevards, museums, classical bistros and boutiques are enhanced by a new wave of multimedia galleries, creative wine bars, design shops and tech start-ups. Iconic Architecture… Read more “Welcome to Paris”
Touch the paradise of Santorini, Greece
Santorini – an island of Greek myths that always fascinate visitors by the seductive blue and the serene beauty of the sunset on the beach. Santorini vividly… Read more “Touch the paradise of Santorini, Greece”
The Da Vinci code
The murder of a curator at the Louvre reveals a sinister plot to uncover a secret that has been protected since the days of Christ. Only the… Read more “The Da Vinci code”
The haunting of Hill house
Plot In the summer of 1992, Hugh and Olivia Crain and their children Steven, Shirley, Theodora, Luke, and Eleanor, move into Hill House to renovate the mansion… Read more “The haunting of Hill house”
Roswitha’s Sourdough Rye Bread with Red Savina™
Tuturial 2 cups sourdough culture (after first proof) 1 teaspoon salt 2 teaspoons sugar 1 tablespoon olive oil (other oil o.k.) ½ cup sour cream 4 teaspoons… Read more “Roswitha’s Sourdough Rye Bread with Red Savina™”
Tteokbokki
Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly… Read more “Tteokbokki”
Da Nang
I/ Overview – Da Nang is not very large, but Hoi An is much smaller, just a few streets of the old town that make up a… Read more “Da Nang”
My favorite film
Avengers: Infinity War OVERVIEW: An unprecedented cinematic journey ten years in the making and spanning the entire Marvel Cinematic Universe, Marvel Studios’ “Avengers: Infinity War” brings to… Read more “My favorite film”
My life 
Instructions
Heat milk in double boiler to 88°F (but not over 90°). Dissolve crushed rennet in 1 tbsp. of cool water; set aside. In a cup, mix dry ingredients with a small amount of the warmed milk. Add this mixture and dissolved rennet into the rest of the warmed milk. Stir well; set aside to jell. Do not disturb.
Jelling time varies from 20 to 45 minutes. Test by inserting wooden spoon into mixture. When jelled properly, the spoon should leave a clean hole.
When jelled, stir to break up curds into 1-inch chunks. Let set 5-10 minutes until whey separates from curds. Set out a 9-inch round cake pan with a thin, wet cloth draped over it. Pour jelled mixture onto cloth; gather all corners and sqeeze out as much whey as possible. Remove the cloth and firmly press mass into pan.
Bake at 400°F for 15 minutes. Periodically pour whey out. Broil on both sides until light golden brown. Cool on rack and let dry 1-2 hours. Refrigerate.