A bottle of ketchup is such a ubiquitous refrigerator staple that it might never occur to you to make your own. But homemade ketchup is easy to make, impressive to serve and more or less guarantees at least one "wow" from your guests. Even if you're eating alone, you'll be proud to know that you made an effort, and it paid off.
Try your hand at these 10 easy do-it-yourself essentials, and enjoy the looks on your friends' faces when you show up to the party with delicious, homemade beef jerky that hasn't been hanging in a gas station mini-mart for six months. Are you the most popular person there? Why yes, you are. And now all your delicious homemade jerky's gone.
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Real ricotta is made from whey, not milk.
I'll never use a pungent olive oil again. Bleeech.
For one egg yolk, a good teaspoon of mustard (French...). A neutral tasting oil like peanut oil or sunflower oil added very, very slowly and steadily. Add pepper to taste and when it is done, a little lemon juice if you like it (best if you want to use your mayonnaise for seafood)
. Oh... a whip or a fork will do, I've never tried with a food processor.
It's the neutral oil I'm having a hard time deciding on.
Also whether I want to use lemon juice, vinegar or a combination of the two.
I've decided I don't like garlic in my mayonnaise.
I have experimented with adding a little whey from cottage cheese or yogurt to extend the shelf life for a bit as I don't want to be making mayonnaise every few days and don't want to waste it because I don't use it that fast.
http://www.fourgreensteps.com/community/recipes/appetizers/homemade-mozzarella-cheese