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"disqusTitle": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
"title": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "119510 https://ww2.kqed.org/bayareabites/?p=119510",
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"excerpt": "Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.",
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"description": "Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.",
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"headline": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
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"source": "DIY, Foraging, Urban Homesteading",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella",
"title": "Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "It may be tricky to master, but homemade fresh mozzarella is a rewarding — and delicious — project. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Gleaning Grows Up",
"title": "Urban Gleaning Grows Up",
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"content": "\u003cp>\u003cem>From branch-sensing technology and drones to supporting refugees, the urban gleaning movement is ripe with innovation.\u003c/em>\u003c/p>\n\u003cp>America’s 42 million home and community gardeners grow an estimated \u003ca href=\"http://www.ampleharvest.org/study\">11 billion\u003c/a> pounds more food than they can use. Meanwhile, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">87 percent of Americans\u003c/a> are not eating enough fruits and vegetables.\u003c/p>\n\u003cp>The good news is the movement of people who harvest that excess home-grown food, known as urban gleaning, has matured over the past decade or so from a weekend hobby for locavores to a growing sector of the food economy. In recent years, dozens of private and public groups around the U.S. have gotten organized around getting this extra food onto people’s tables.\u003c/p>\n\u003cp>At the recent \u003ca href=\"https://www.thegreenurbanlunchbox.com/symposium\">Gleaning Symposium\u003c/a>, hosted by \u003ca href=\"https://www.thegreenurbanlunchbox.com/\">the Green Urban Lunchbox\u003c/a> in April in Salt Lake City, today’s urban gleaning renaissance was on full display. More than 10 organizations from places as far flung as Atlanta, Philadelphia, and Tucson spent two days sharing information, strategy, and stories about building the urban gleaning movement around the U.S.\u003c/p>\n\u003cp>Among the participants were volunteer computer scientists from Boulder, Colorado, who have created \u003ca href=\"http://www.fallingfruit.org/\">an online map\u003c/a> that’s logged 1.2 million of the world’s edible (and gleanable) plants; a couple of guys from Atlanta who turned their old-fashioned \u003ca href=\"https://www.concrete-jungle.org/about-us/\">southern music jamboree cider fest\u003c/a> into a gleaning organization; and a \u003ca href=\"https://www.thegreenurbanlunchbox.com/\">Salt Lake City organization\u003c/a> that transformed a 35-foot school bus into an educational greenhouse and gleaning organization. It was clear from these innovations and more that gleaning organizations have come a long way in recent years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Taking Care of Trees, People, and More\u003c/strong>\u003c/p>\n\u003cp>We’ve \u003ca href=\"http://www.seriouseats.com/2009/07/urban-harvesting-how-to-get-free-fruit-can-i-pick-the-fruit-off-my-neighbors-tree.html\">long known\u003c/a> that eaters benefit from urban gleaning, but it’s becoming increasingly clear that tree-owners do, too. “Before we can finish our pitch, [fruit tree owners] are already like, ‘just take it, take [the fruit] away,’” said Craig Durkin, co-founder and board member of Atlanta’s \u003ca href=\"https://www.concrete-jungle.org/\">Concrete Jungle\u003c/a>. “They are tired of the rotting fruit and flies that often arrive when a tree produces way more than they can handle.”\u003c/p>\n\u003cfigure id=\"attachment_119235\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/170712-gleaning-2-700x467.jpg\" alt=\"Urban gleaning\" width=\"700\" height=\"467\" class=\"size-full wp-image-119235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Urban gleaning \u003ccite>(\u003ca href=\"http://www.dessalohrey.com/\">Dessa Lohrey\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a similar story being told in Utah. “A lot of homes in Salt Lake City sit on quarter-acre lots and the city was built around this idea that you would grow your own food,” said Shawn Peterson, founder and executive director of the Green Urban Lunchbox.\u003c/p>\n\u003cp>Peterson finds that many Salt Lake City homeowners can’t pay for the services to maintain their trees. So, in addition to gleaning, his organization also offers pruning, pest control, and fertilization services for fruit trees after the harvest season is over. The group has serviced and gleaned fruit from 2,500 trees over the last few years, but Peterson estimates there are 47,000 more out there.\u003c/p>\n\u003cp>Some urban gleaning organizations, like Tucson’s \u003ca href=\"http://www.iskashitaa.org/\">Iskashitaa\u003c/a>, go beyond fruit trees and provide other services to the community. Iskashitaa, named after the Ubuntu word for working cooperatively, helps the area’s refugee population from Africa, Asia, and the Middle East. In addition to connecting refugees through gleaning, Iskashitaa teaches English literacy and offers other community resources. As Iskashitaa founder and executive director Barbara Eiswerth explained, their participants may be isolated in other arenas, “but food is the common denominator—it brings us together, it empowers them.”\u003c/p>\n\u003cp>\u003cstrong>Stepping Up Gleaning Technology\u003c/strong>\u003c/p>\n\u003cp>Technology is increasingly connecting urban gleaning organizations to their communities in diverse ways. For example, Salesforce supports nonprofits in tracking volunteer statistics, pounds gleaned, donor contact information, and more, free of charge, making it much easier to run an organized gleaning operation than ever before.\u003c/p>\n\u003cp>Concrete Jungle’s Durkin partnered with Georgia Tech University to create tree-tracking software called \u003ca href=\"https://www.concrete-jungle.org/food-map/\">FoodParent\u003c/a>, which they offer for free to the community. The FoodParent maps also keep track of the seasons in which trees in the 500-square mile Atlanta area are ripe and ready to glean.\u003c/p>\n\u003cp>Durkin has also tested tree-surveying drones, “branch bending” sensors that can tell when trees are heavy with ripe fruit, and a branch-affixed device that photographs the trees (and fruit) and tweets out the pictures.\u003c/p>\n\u003cp>While technology can play a great role in advancing urban gleaning, several users did share some warnings at this spring’s Symposium. For instance, while open-source mapping has worked well for\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>, the worldwide, online, open-source map of our edible urban landscapes, it did not provide the same result for \u003ca href=\"https://www.phillyorchards.org/\">the Philly Orchards Project\u003c/a>: When a selfish forager decided he wanted all Philly’s fruit to himself, he deleted their entire map! Ethan Welty, co-founder of Falling Fruit, also cautioned against using Google Maps for everything, as the technology makes it “so easy to move data that there are a lot of messed-up maps out there.”\u003c/p>\n\u003cp>\u003cstrong>Re-Connecting to Real Food\u003c/strong>\u003c/p>\n\u003cp>In a world over-saturated with processed food, the Jamie Oliver quote, “Real food doesn’t \u003cem>have\u003c/em> ingredients, real food \u003cem>is\u003c/em> ingredients,” hits the right mark. For this reason, empowering under-resourced (and unaware) folks to pick their own food—rather than requiring a team of volunteer gleaners—is a big part of the equation. Because much of that soon-to-be-wasted fruit grows in others’ yards, questions about \u003ca href=\"http://www.berkeleyside.com/2016/06/15/a-guide-to-urban-fruit-foraging-in-the-east-bay/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.berkeleyside.com/2016/06/15/a-guide-to-urban-fruit-foraging-in-the-east-bay/&source=gmail&ust=1499955898015000&usg=AFQjCNGtfvDVYx09Y32P2z33yZXWQZOS-Q\">how to glean\u003c/a> without \u003ca href=\"http://communitylaw.org/urbanagriculturelawproject/urban-fruit-gleaning-trespass/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://communitylaw.org/urbanagriculturelawproject/urban-fruit-gleaning-trespass/&source=gmail&ust=1499955898015000&usg=AFQjCNHX0SzmDrKwOA918YIGFu0_Z1EA9g\">trespassing\u003c/a> are \u003ca href=\"http://civileats.com/2009/10/23/why-we-harvest-an-urban-fruit-gleaning-manifesto/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://civileats.com/2009/10/23/why-we-harvest-an-urban-fruit-gleaning-manifesto/&source=gmail&ust=1499955898015000&usg=AFQjCNE8iMZoOjXVk_FP4OPmfIlfCd-yHw\">regular aspect\u003c/a> of the movement.\u003c/p>\n\u003cp>“More than 50 percent of the population is living in urban areas—how can they play a role in how we feed ourselves?” Welty said. “[With gleaning] people can stay connected to where their food comes from.”\u003c/p>\n\u003cp>Robyn Mello, orchard director of the Philly Orchards Project, echoed that sentiment. “People just haven’t been told they can harvest these trees that are everywhere,” she said. With 1,100 trees planted over the last 10 years in 57 community public spaces, Philly Orchards bridges that gap, re-connecting the community to food growing all around them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“My vision is that somewhere in the future we are no longer necessary—and we get people harvesting all these trees on their own,” Mello said.\u003c/p>\n\n",
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"excerpt": "From branch-sensing technology and drones to supporting refugees, the urban gleaning movement is ripe with innovation.",
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"nprByline": " \u003ca href=\"http://civileats.com/author/jfigueiredo/\">Jordan Figueiredo,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>From branch-sensing technology and drones to supporting refugees, the urban gleaning movement is ripe with innovation.\u003c/em>\u003c/p>\n\u003cp>America’s 42 million home and community gardeners grow an estimated \u003ca href=\"http://www.ampleharvest.org/study\">11 billion\u003c/a> pounds more food than they can use. Meanwhile, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/19/441494432/the-u-s-doesnt-have-enough-of-the-vegetables-were-supposed-to-eat\">87 percent of Americans\u003c/a> are not eating enough fruits and vegetables.\u003c/p>\n\u003cp>The good news is the movement of people who harvest that excess home-grown food, known as urban gleaning, has matured over the past decade or so from a weekend hobby for locavores to a growing sector of the food economy. In recent years, dozens of private and public groups around the U.S. have gotten organized around getting this extra food onto people’s tables.\u003c/p>\n\u003cp>At the recent \u003ca href=\"https://www.thegreenurbanlunchbox.com/symposium\">Gleaning Symposium\u003c/a>, hosted by \u003ca href=\"https://www.thegreenurbanlunchbox.com/\">the Green Urban Lunchbox\u003c/a> in April in Salt Lake City, today’s urban gleaning renaissance was on full display. More than 10 organizations from places as far flung as Atlanta, Philadelphia, and Tucson spent two days sharing information, strategy, and stories about building the urban gleaning movement around the U.S.\u003c/p>\n\u003cp>Among the participants were volunteer computer scientists from Boulder, Colorado, who have created \u003ca href=\"http://www.fallingfruit.org/\">an online map\u003c/a> that’s logged 1.2 million of the world’s edible (and gleanable) plants; a couple of guys from Atlanta who turned their old-fashioned \u003ca href=\"https://www.concrete-jungle.org/about-us/\">southern music jamboree cider fest\u003c/a> into a gleaning organization; and a \u003ca href=\"https://www.thegreenurbanlunchbox.com/\">Salt Lake City organization\u003c/a> that transformed a 35-foot school bus into an educational greenhouse and gleaning organization. It was clear from these innovations and more that gleaning organizations have come a long way in recent years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Taking Care of Trees, People, and More\u003c/strong>\u003c/p>\n\u003cp>We’ve \u003ca href=\"http://www.seriouseats.com/2009/07/urban-harvesting-how-to-get-free-fruit-can-i-pick-the-fruit-off-my-neighbors-tree.html\">long known\u003c/a> that eaters benefit from urban gleaning, but it’s becoming increasingly clear that tree-owners do, too. “Before we can finish our pitch, [fruit tree owners] are already like, ‘just take it, take [the fruit] away,’” said Craig Durkin, co-founder and board member of Atlanta’s \u003ca href=\"https://www.concrete-jungle.org/\">Concrete Jungle\u003c/a>. “They are tired of the rotting fruit and flies that often arrive when a tree produces way more than they can handle.”\u003c/p>\n\u003cfigure id=\"attachment_119235\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/170712-gleaning-2-700x467.jpg\" alt=\"Urban gleaning\" width=\"700\" height=\"467\" class=\"size-full wp-image-119235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/170712-gleaning-2-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Urban gleaning \u003ccite>(\u003ca href=\"http://www.dessalohrey.com/\">Dessa Lohrey\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a similar story being told in Utah. “A lot of homes in Salt Lake City sit on quarter-acre lots and the city was built around this idea that you would grow your own food,” said Shawn Peterson, founder and executive director of the Green Urban Lunchbox.\u003c/p>\n\u003cp>Peterson finds that many Salt Lake City homeowners can’t pay for the services to maintain their trees. So, in addition to gleaning, his organization also offers pruning, pest control, and fertilization services for fruit trees after the harvest season is over. The group has serviced and gleaned fruit from 2,500 trees over the last few years, but Peterson estimates there are 47,000 more out there.\u003c/p>\n\u003cp>Some urban gleaning organizations, like Tucson’s \u003ca href=\"http://www.iskashitaa.org/\">Iskashitaa\u003c/a>, go beyond fruit trees and provide other services to the community. Iskashitaa, named after the Ubuntu word for working cooperatively, helps the area’s refugee population from Africa, Asia, and the Middle East. In addition to connecting refugees through gleaning, Iskashitaa teaches English literacy and offers other community resources. As Iskashitaa founder and executive director Barbara Eiswerth explained, their participants may be isolated in other arenas, “but food is the common denominator—it brings us together, it empowers them.”\u003c/p>\n\u003cp>\u003cstrong>Stepping Up Gleaning Technology\u003c/strong>\u003c/p>\n\u003cp>Technology is increasingly connecting urban gleaning organizations to their communities in diverse ways. For example, Salesforce supports nonprofits in tracking volunteer statistics, pounds gleaned, donor contact information, and more, free of charge, making it much easier to run an organized gleaning operation than ever before.\u003c/p>\n\u003cp>Concrete Jungle’s Durkin partnered with Georgia Tech University to create tree-tracking software called \u003ca href=\"https://www.concrete-jungle.org/food-map/\">FoodParent\u003c/a>, which they offer for free to the community. The FoodParent maps also keep track of the seasons in which trees in the 500-square mile Atlanta area are ripe and ready to glean.\u003c/p>\n\u003cp>Durkin has also tested tree-surveying drones, “branch bending” sensors that can tell when trees are heavy with ripe fruit, and a branch-affixed device that photographs the trees (and fruit) and tweets out the pictures.\u003c/p>\n\u003cp>While technology can play a great role in advancing urban gleaning, several users did share some warnings at this spring’s Symposium. For instance, while open-source mapping has worked well for\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>, the worldwide, online, open-source map of our edible urban landscapes, it did not provide the same result for \u003ca href=\"https://www.phillyorchards.org/\">the Philly Orchards Project\u003c/a>: When a selfish forager decided he wanted all Philly’s fruit to himself, he deleted their entire map! Ethan Welty, co-founder of Falling Fruit, also cautioned against using Google Maps for everything, as the technology makes it “so easy to move data that there are a lot of messed-up maps out there.”\u003c/p>\n\u003cp>\u003cstrong>Re-Connecting to Real Food\u003c/strong>\u003c/p>\n\u003cp>In a world over-saturated with processed food, the Jamie Oliver quote, “Real food doesn’t \u003cem>have\u003c/em> ingredients, real food \u003cem>is\u003c/em> ingredients,” hits the right mark. For this reason, empowering under-resourced (and unaware) folks to pick their own food—rather than requiring a team of volunteer gleaners—is a big part of the equation. Because much of that soon-to-be-wasted fruit grows in others’ yards, questions about \u003ca href=\"http://www.berkeleyside.com/2016/06/15/a-guide-to-urban-fruit-foraging-in-the-east-bay/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://www.berkeleyside.com/2016/06/15/a-guide-to-urban-fruit-foraging-in-the-east-bay/&source=gmail&ust=1499955898015000&usg=AFQjCNGtfvDVYx09Y32P2z33yZXWQZOS-Q\">how to glean\u003c/a> without \u003ca href=\"http://communitylaw.org/urbanagriculturelawproject/urban-fruit-gleaning-trespass/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://communitylaw.org/urbanagriculturelawproject/urban-fruit-gleaning-trespass/&source=gmail&ust=1499955898015000&usg=AFQjCNHX0SzmDrKwOA918YIGFu0_Z1EA9g\">trespassing\u003c/a> are \u003ca href=\"http://civileats.com/2009/10/23/why-we-harvest-an-urban-fruit-gleaning-manifesto/\" target=\"_blank\" rel=\"noopener noreferrer\" data-saferedirecturl=\"https://www.google.com/url?hl=en&q=http://civileats.com/2009/10/23/why-we-harvest-an-urban-fruit-gleaning-manifesto/&source=gmail&ust=1499955898015000&usg=AFQjCNE8iMZoOjXVk_FP4OPmfIlfCd-yHw\">regular aspect\u003c/a> of the movement.\u003c/p>\n\u003cp>“More than 50 percent of the population is living in urban areas—how can they play a role in how we feed ourselves?” Welty said. “[With gleaning] people can stay connected to where their food comes from.”\u003c/p>\n\u003cp>Robyn Mello, orchard director of the Philly Orchards Project, echoed that sentiment. “People just haven’t been told they can harvest these trees that are everywhere,” she said. With 1,100 trees planted over the last 10 years in 57 community public spaces, Philly Orchards bridges that gap, re-connecting the community to food growing all around them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“My vision is that somewhere in the future we are no longer necessary—and we get people harvesting all these trees on their own,” Mello said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "6 Reasons More Farms Should Grow Mushrooms",
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"content": "\u003cp>\u003cem>From reducing waste to amending soil, fungi might be a farmer’s new best friend.\u003c/em>\u003c/p>\n\u003cp>It’s a lot easier to grow mushrooms today than it ever has been. For decades, most of the mushrooms we ate came from giant farms using lab-based cultivation practices that required expensive equipment and demanding degrees of precision. In recent years, however, small farmers and home growers have had access to more accessible and efficient practices—and they’re helping to spread those practices by \u003ca href=\"https://mycotopia.net/forum/180-fungi-all-edible-medicinal-and-other-fungi/\">sharing them online\u003c/a>.\u003c/p>\n\u003cp>But what most people don’t know is that mushrooms are more than a popular food. They can also be grown in ways that improve the overall health and efficiency of plant and animal systems. Here are six ways in which mushrooms are more than just a superfood.\u003c/p>\n\u003cp>\u003cstrong>1. Creating Food from Waste\u003c/strong>\u003c/p>\n\u003cp>Most farms produce tons of agricultural waste that is often burned or composted. But as nature’s great recyclers, fungi are able to break down nearly any carbon-based material, from woody trees to \u003ca href=\"https://link.springer.com/article/10.1186/s13568-014-0029-8\">industrial pollutants\u003c/a>. Multiple commercial mushroom species \u003ca href=\"https://books.google.com/books?hl=en&lr=&id=GdVHViGBqogC&oi=fnd&pg=PA3&dq=mushroom+200+agricultural+wastes&ots=N4Ba6KILjz&sig=pg24G7R9HJCGvJm_z0MfTga6s3Y#v=onepage&q=mushroom%20200%20agricultural%20wastes&f=false\">have been shown to grow\u003c/a> on over 200 agricultural residues, including corncobs, bamboo shoots, potato leaves, soybean hulls, and peanut shells. Rather than placing all the value on the seed or fruit of a given crop, farmers could start to see that the other 80 to 90 percent of the plant as food for another crop entirely: edible and medicinal mushrooms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Filling the Downtime\u003c/strong>\u003c/p>\n\u003cp>Though mushrooms can be grown year-round, it’s especially ideal to grow them during the winter months when other local foods are only minimally available in most of the U.S. Not only is this a time when farmers are looking for a bump in revenue, it’s also perfect for growing mushrooms, as the cooler temperatures and higher humidity levels are ideal growing conditions. Their growing cycles take 1 to 3 months, depending on the species, allowing farmers to time their mushroom crops around their harvest season. Mushrooms can be also be grown indoors with minimum infrastructural investment during the summer months between planting and harvesting vegetable crops.\u003c/p>\n\u003cp>\u003cstrong>3. Provide Missing Nutrients\u003c/strong>\u003c/p>\n\u003cp>Cultivated varieties such as Shiitake and oyster mushrooms provide \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/10408398809527480\">many nutrients\u003c/a> that \u003ca href=\"http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X-53.10.883?code=fopr-site\">other \u003c/a>vegetables are low in or lack entirely. Most mushrooms species are high in various B vitamins, while others contain an abundance of vitamin C. All mushrooms have \u003ca href=\"https://en.wikipedia.org/wiki/Ergosterol#As_a_vitamin_D2_precursor\">ergosterol\u003c/a>—a compound called a vitamin D precursor—in their cell walls. When fresh or dried mushrooms are placed in direct sunlight, this compound naturally converts to vitamin D, often to significant levels within just a few hours.\u003c/p>\n\u003cp>Mushrooms are also an excellent source of macronutrients like calcium, magnesium, sodium, potassium, and phosphorus, as well as the microelements copper, iron, selenium, manganese, and zinc. Unlike many health supplements, the minerals in mushrooms are often found in an ionic form that is easy for the body to assimilate. Mushrooms are also one of the few organic sources of germanium and selenium, elements that have been \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0140673600024909\">shown to\u003c/a> \u003ca href=\"http://cebp.aacrjournals.org/content/19/9/2407\">increase resistance\u003c/a> to diseases and combat harmful free radicals. When fresh, mushrooms contain around 3.5 to 4 percent protein and around 19 to 35 percent when dried. Many mushrooms contain all of the essential amino acids, with some species being among the highest natural sources of lysine.\u003c/p>\n\u003cp>Beyond their nutritional value, mushrooms are also highly regarded for their medicinal value. Cultivated mushrooms such as \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0215(19970317)70:6%3C699::AID-IJC12%3E3.0.CO;2-5/full\">Reishi\u003c/a> and \u003ca href=\"http://europepmc.org/abstract/med/1718146\">Turkey Tail\u003c/a> have also been found to stimulate and support immune function.\u003c/p>\n\u003cp>\u003cstrong>4. Improving Animal Feed\u003c/strong>\u003c/p>\n\u003cp>Once mushrooms have been harvested, the protein- and vitamin-rich fermented agricultural waste they grew on can be fed to ruminants and other farm animals. Many \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0044848611003759\">studies\u003c/a> have shown that \u003ca href=\"https://academic.oup.com/ps/article/89/2/303/1548160/Performance-and-antioxidant-status-of-broiler\">chickens\u003c/a>, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2095.2002.00215.x/full\">fish\u003c/a>, lambs, cattle, and other farm animals all benefit from eating mushrooms and their mycelium. Researchers found that these animals showed significant improvements in overall health, digestion, and disease resistance. When medicinal \u003cem>Cordyceps\u003c/em> mushrooms are fed to chickens, some of the medicinal compounds in the mushroom can also pass \u003ca href=\"https://wildsingaporenews.blogspot.com/2008/02/singapore-designer-eggs-with-cordyceps.html#.WVF5sBPyvq1\">into the animal’s eggs\u003c/a>, suggesting the future production of many novel medicinal mushroom-egg-based products.\u003c/p>\n\u003cp>\u003cstrong>5. Building Soil\u003c/strong>\u003c/p>\n\u003cp>Another use for cultivation leftovers is as a soil amendment. Some nurseries sell commercial \u003ca href=\"http://www.mushroomcompost.org/\">mushroom compost\u003c/a>, which is nothing more than the residues of the Portobello mushroom industry. The homemade version offers the same benefits, such as increased water holding capacity and nutrient availability. Most mushroom growers don’t use this “waste.” So even if you don’t grow mushrooms, you might be able to get some of these leftovers (known in the trade as “spent spawn”) for free.\u003c/p>\n\u003cp>\u003cstrong>6. Supporting Crops and Cutting Fertilizer\u003c/strong>\u003c/p>\n\u003cp>Lastly, mycorrhizal fungi can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0167880905004457\">significantly improve\u003c/a> the nutritional quality and overall health of crops. These important fungi connect with the roots of 90 to 95 percent of plants in the world, where they help acquire nutrients the plant roots cannot. This is most notable with phosphorus, which these fungi can make soluble (usable) from clays and rocks or through the digestion of organic matter. As a result, farmers can use significantly less fertilizer and produce the same quantity of food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These are just a few examples of the many ways fungi can be integrated into modern and future food systems. We have already seen mushroom-growing play a role in creating high-quality foods, healthy soils, and new industries—what else will the mycocultural revolution bring?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>From reducing waste to amending soil, fungi might be a farmer’s new best friend.\u003c/em>\u003c/p>\n\u003cp>It’s a lot easier to grow mushrooms today than it ever has been. For decades, most of the mushrooms we ate came from giant farms using lab-based cultivation practices that required expensive equipment and demanding degrees of precision. In recent years, however, small farmers and home growers have had access to more accessible and efficient practices—and they’re helping to spread those practices by \u003ca href=\"https://mycotopia.net/forum/180-fungi-all-edible-medicinal-and-other-fungi/\">sharing them online\u003c/a>.\u003c/p>\n\u003cp>But what most people don’t know is that mushrooms are more than a popular food. They can also be grown in ways that improve the overall health and efficiency of plant and animal systems. Here are six ways in which mushrooms are more than just a superfood.\u003c/p>\n\u003cp>\u003cstrong>1. Creating Food from Waste\u003c/strong>\u003c/p>\n\u003cp>Most farms produce tons of agricultural waste that is often burned or composted. But as nature’s great recyclers, fungi are able to break down nearly any carbon-based material, from woody trees to \u003ca href=\"https://link.springer.com/article/10.1186/s13568-014-0029-8\">industrial pollutants\u003c/a>. Multiple commercial mushroom species \u003ca href=\"https://books.google.com/books?hl=en&lr=&id=GdVHViGBqogC&oi=fnd&pg=PA3&dq=mushroom+200+agricultural+wastes&ots=N4Ba6KILjz&sig=pg24G7R9HJCGvJm_z0MfTga6s3Y#v=onepage&q=mushroom%20200%20agricultural%20wastes&f=false\">have been shown to grow\u003c/a> on over 200 agricultural residues, including corncobs, bamboo shoots, potato leaves, soybean hulls, and peanut shells. Rather than placing all the value on the seed or fruit of a given crop, farmers could start to see that the other 80 to 90 percent of the plant as food for another crop entirely: edible and medicinal mushrooms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Filling the Downtime\u003c/strong>\u003c/p>\n\u003cp>Though mushrooms can be grown year-round, it’s especially ideal to grow them during the winter months when other local foods are only minimally available in most of the U.S. Not only is this a time when farmers are looking for a bump in revenue, it’s also perfect for growing mushrooms, as the cooler temperatures and higher humidity levels are ideal growing conditions. Their growing cycles take 1 to 3 months, depending on the species, allowing farmers to time their mushroom crops around their harvest season. Mushrooms can be also be grown indoors with minimum infrastructural investment during the summer months between planting and harvesting vegetable crops.\u003c/p>\n\u003cp>\u003cstrong>3. Provide Missing Nutrients\u003c/strong>\u003c/p>\n\u003cp>Cultivated varieties such as Shiitake and oyster mushrooms provide \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/10408398809527480\">many nutrients\u003c/a> that \u003ca href=\"http://www.jfoodprotection.org/doi/abs/10.4315/0362-028X-53.10.883?code=fopr-site\">other \u003c/a>vegetables are low in or lack entirely. Most mushrooms species are high in various B vitamins, while others contain an abundance of vitamin C. All mushrooms have \u003ca href=\"https://en.wikipedia.org/wiki/Ergosterol#As_a_vitamin_D2_precursor\">ergosterol\u003c/a>—a compound called a vitamin D precursor—in their cell walls. When fresh or dried mushrooms are placed in direct sunlight, this compound naturally converts to vitamin D, often to significant levels within just a few hours.\u003c/p>\n\u003cp>Mushrooms are also an excellent source of macronutrients like calcium, magnesium, sodium, potassium, and phosphorus, as well as the microelements copper, iron, selenium, manganese, and zinc. Unlike many health supplements, the minerals in mushrooms are often found in an ionic form that is easy for the body to assimilate. Mushrooms are also one of the few organic sources of germanium and selenium, elements that have been \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0140673600024909\">shown to\u003c/a> \u003ca href=\"http://cebp.aacrjournals.org/content/19/9/2407\">increase resistance\u003c/a> to diseases and combat harmful free radicals. When fresh, mushrooms contain around 3.5 to 4 percent protein and around 19 to 35 percent when dried. Many mushrooms contain all of the essential amino acids, with some species being among the highest natural sources of lysine.\u003c/p>\n\u003cp>Beyond their nutritional value, mushrooms are also highly regarded for their medicinal value. Cultivated mushrooms such as \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0215(19970317)70:6%3C699::AID-IJC12%3E3.0.CO;2-5/full\">Reishi\u003c/a> and \u003ca href=\"http://europepmc.org/abstract/med/1718146\">Turkey Tail\u003c/a> have also been found to stimulate and support immune function.\u003c/p>\n\u003cp>\u003cstrong>4. Improving Animal Feed\u003c/strong>\u003c/p>\n\u003cp>Once mushrooms have been harvested, the protein- and vitamin-rich fermented agricultural waste they grew on can be fed to ruminants and other farm animals. Many \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0044848611003759\">studies\u003c/a> have shown that \u003ca href=\"https://academic.oup.com/ps/article/89/2/303/1548160/Performance-and-antioxidant-status-of-broiler\">chickens\u003c/a>, \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2095.2002.00215.x/full\">fish\u003c/a>, lambs, cattle, and other farm animals all benefit from eating mushrooms and their mycelium. Researchers found that these animals showed significant improvements in overall health, digestion, and disease resistance. When medicinal \u003cem>Cordyceps\u003c/em> mushrooms are fed to chickens, some of the medicinal compounds in the mushroom can also pass \u003ca href=\"https://wildsingaporenews.blogspot.com/2008/02/singapore-designer-eggs-with-cordyceps.html#.WVF5sBPyvq1\">into the animal’s eggs\u003c/a>, suggesting the future production of many novel medicinal mushroom-egg-based products.\u003c/p>\n\u003cp>\u003cstrong>5. Building Soil\u003c/strong>\u003c/p>\n\u003cp>Another use for cultivation leftovers is as a soil amendment. Some nurseries sell commercial \u003ca href=\"http://www.mushroomcompost.org/\">mushroom compost\u003c/a>, which is nothing more than the residues of the Portobello mushroom industry. The homemade version offers the same benefits, such as increased water holding capacity and nutrient availability. Most mushroom growers don’t use this “waste.” So even if you don’t grow mushrooms, you might be able to get some of these leftovers (known in the trade as “spent spawn”) for free.\u003c/p>\n\u003cp>\u003cstrong>6. Supporting Crops and Cutting Fertilizer\u003c/strong>\u003c/p>\n\u003cp>Lastly, mycorrhizal fungi can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0167880905004457\">significantly improve\u003c/a> the nutritional quality and overall health of crops. These important fungi connect with the roots of 90 to 95 percent of plants in the world, where they help acquire nutrients the plant roots cannot. This is most notable with phosphorus, which these fungi can make soluble (usable) from clays and rocks or through the digestion of organic matter. As a result, farmers can use significantly less fertilizer and produce the same quantity of food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These are just a few examples of the many ways fungi can be integrated into modern and future food systems. We have already seen mushroom-growing play a role in creating high-quality foods, healthy soils, and new industries—what else will the mycocultural revolution bring?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Queers Makin’ Beers Homebrew Group Builds LGBT Community",
"title": "Queers Makin’ Beers Homebrew Group Builds LGBT Community",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Two years ago, Rebecca Sandidge, a Ph.D. student in Entomology at UC Berkeley and a longtime surfer, attended a homebrewers meetup in San Francisco, but only one other person showed up. Engineer Kate Summerhill happened, like Rebecca, to be a Bay Area transplant from Florida, as well as queer. They hit it off and, soon thereafter, \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin’ Beers\u003c/a> (QMB) was born in Sandidge’s Oakland backyard. The group now has more than 500 members across the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_118202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/hanging-NEW.jpg\" alt=\"Group members hanging out during a brew day.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Group members hanging out during a brew day. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are many events scheduled throughout the year, QMB’s main focus is on brew days, which are open to everyone who is queer-identified. Most of the core group members are women, and Sandidge muses that perhaps this is because it’s more of an educational gathering than a bar scene—these are science geeks experimenting with everything from IPAs to milk stouts, with a seriousness deeper than the average consumer of beer. \u003c/p>\n\u003cfigure id=\"attachment_118204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/wagon-NEW.jpg\" alt=\"Kate Summerhill and her little red beer wagon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Summerhill and her little red beer wagon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say the meetups aren’t social. In fact, there’s a lot of time to shoot the breeze while the six- to seven-hour process of brewing unfolds. I attended a recent weekend brew, along with my wife and kids, and hung out with about 10 other brewers, ranging from very experienced to total newbie. The atmosphere was super-casual and welcoming, but with a connoisseur’s eye toward the craft of brewing. \u003c/p>\n\u003cp>And there was beer, of course, in this case, a lager that hadn’t yet been lagered, or aged. This was the first time I’d encountered the word “lager” as a verb, and Sandidge explained that it means “to store” in German, but is now commonly applied to beer as a noun. \u003c/p>\n\u003cfigure id=\"attachment_118200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_temp-NEW.jpg\" alt=\"Rebecca Sandidge checks the water temperature before pouring in grist.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rebecca Sandidge checks the water temperature before pouring in grist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg\" alt=\"The grist is poured into the water to create the mash.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grist is poured into the water to create the mash. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_mash-NEW.jpg\" alt=\"The mash is brought to a controlled boil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mash is brought to a controlled boil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The typical sequence on brew days is that Sandidge, Summerhill and other experienced brewers start setting up early, first by boiling a big vat of water into which the grist (a mixture of malt and various grains) is poured to start the mash conversion. The enzymes in the malt convert the starches to sugars over a period of 45 minutes to an hour, then the liquid is poured off and brought to a controlled boil, at which time hops are added. Fermentation is the next step, in which any remaining particles are removed and yeast is added. Yeast converts the sugar into alcohol and, depending on the type of recipe, the beer then matures from one to six weeks. Most brewers combine the primary fermentation with a second fermentation after bottling, again, depending on the style of beer desired. Lighter beers typically require a shorter fermentation process, while darker beers take more time to develop. The final step is to filter and carbonate the beer, and then rest it for as long as you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During this whole meandering process, people come and go. At the last brew, Summerhill managed the grill—hot dogs (with a veggie option) and grilled peppers—and Sandidge set up a table with logo merchandise, including glassware and t-shirts she designs and prints herself, as well as a donation jar and a raffle for a homebrewing kit.\u003c/p>\n\u003cfigure id=\"attachment_118201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/grill-NEW.jpg\" alt=\"Summerhill grills up hot dogs for the group.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summerhill grills up hot dogs for the group. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Why beer?” is clear, but why queer? The mission is straightforward: to address the need for experiential, educational spaces free of racism, misogyny, sexism, homophobia, transphobia, ableism, xenophobia, and judgment. It’s designed for the queer-identified, but anyone who rejects the prevalence of heteronormativity is welcome. As Sandidge adds, “Making good beer is a radical and empowering act,” so it stands to reason that one of the outcomes of this group is to empower the marginalized and create space in which this community can flourish.\u003c/p>\n\u003cp>Queers Makin’ Beers is trying to grow its reach by offering support to new chapters, as well as continue its work in brewing education. QMB’s fundraising campaign is trending now on \u003ca href=\"https://www.gofundme.com/queersmakinbeers\">GoFundMe\u003c/a>, and they’d like to raise $15k by the end of June, which, perhaps not coincidentally, is LGBTQ Pride Month. So, raise a pint glass to these queer-beer-pioneers, and celebrate the diversity in our community.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/kFoUjia7uvY\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/QueersMakinBeers/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/queers_makin_beers/\">queers_makin_beers\u003c/a>\u003cbr>\n\u003cstrong>Meetup Page:\u003c/strong> \u003ca href=\"https://www.meetup.com/Queers-Makin-Beers/\">Queers Makin' Beers\u003c/a>\u003c/p>\n\n",
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"excerpt": "Celebrate Pride during June, and learn how to make your own beer this summer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, Rebecca Sandidge, a Ph.D. student in Entomology at UC Berkeley and a longtime surfer, attended a homebrewers meetup in San Francisco, but only one other person showed up. Engineer Kate Summerhill happened, like Rebecca, to be a Bay Area transplant from Florida, as well as queer. They hit it off and, soon thereafter, \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin’ Beers\u003c/a> (QMB) was born in Sandidge’s Oakland backyard. The group now has more than 500 members across the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_118202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/hanging-NEW.jpg\" alt=\"Group members hanging out during a brew day.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Group members hanging out during a brew day. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are many events scheduled throughout the year, QMB’s main focus is on brew days, which are open to everyone who is queer-identified. Most of the core group members are women, and Sandidge muses that perhaps this is because it’s more of an educational gathering than a bar scene—these are science geeks experimenting with everything from IPAs to milk stouts, with a seriousness deeper than the average consumer of beer. \u003c/p>\n\u003cfigure id=\"attachment_118204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/wagon-NEW.jpg\" alt=\"Kate Summerhill and her little red beer wagon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Summerhill and her little red beer wagon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say the meetups aren’t social. In fact, there’s a lot of time to shoot the breeze while the six- to seven-hour process of brewing unfolds. I attended a recent weekend brew, along with my wife and kids, and hung out with about 10 other brewers, ranging from very experienced to total newbie. The atmosphere was super-casual and welcoming, but with a connoisseur’s eye toward the craft of brewing. \u003c/p>\n\u003cp>And there was beer, of course, in this case, a lager that hadn’t yet been lagered, or aged. This was the first time I’d encountered the word “lager” as a verb, and Sandidge explained that it means “to store” in German, but is now commonly applied to beer as a noun. \u003c/p>\n\u003cfigure id=\"attachment_118200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_temp-NEW.jpg\" alt=\"Rebecca Sandidge checks the water temperature before pouring in grist.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rebecca Sandidge checks the water temperature before pouring in grist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg\" alt=\"The grist is poured into the water to create the mash.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grist is poured into the water to create the mash. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_mash-NEW.jpg\" alt=\"The mash is brought to a controlled boil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mash is brought to a controlled boil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The typical sequence on brew days is that Sandidge, Summerhill and other experienced brewers start setting up early, first by boiling a big vat of water into which the grist (a mixture of malt and various grains) is poured to start the mash conversion. The enzymes in the malt convert the starches to sugars over a period of 45 minutes to an hour, then the liquid is poured off and brought to a controlled boil, at which time hops are added. Fermentation is the next step, in which any remaining particles are removed and yeast is added. Yeast converts the sugar into alcohol and, depending on the type of recipe, the beer then matures from one to six weeks. Most brewers combine the primary fermentation with a second fermentation after bottling, again, depending on the style of beer desired. Lighter beers typically require a shorter fermentation process, while darker beers take more time to develop. The final step is to filter and carbonate the beer, and then rest it for as long as you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During this whole meandering process, people come and go. At the last brew, Summerhill managed the grill—hot dogs (with a veggie option) and grilled peppers—and Sandidge set up a table with logo merchandise, including glassware and t-shirts she designs and prints herself, as well as a donation jar and a raffle for a homebrewing kit.\u003c/p>\n\u003cfigure id=\"attachment_118201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/grill-NEW.jpg\" alt=\"Summerhill grills up hot dogs for the group.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summerhill grills up hot dogs for the group. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Why beer?” is clear, but why queer? The mission is straightforward: to address the need for experiential, educational spaces free of racism, misogyny, sexism, homophobia, transphobia, ableism, xenophobia, and judgment. It’s designed for the queer-identified, but anyone who rejects the prevalence of heteronormativity is welcome. As Sandidge adds, “Making good beer is a radical and empowering act,” so it stands to reason that one of the outcomes of this group is to empower the marginalized and create space in which this community can flourish.\u003c/p>\n\u003cp>Queers Makin’ Beers is trying to grow its reach by offering support to new chapters, as well as continue its work in brewing education. QMB’s fundraising campaign is trending now on \u003ca href=\"https://www.gofundme.com/queersmakinbeers\">GoFundMe\u003c/a>, and they’d like to raise $15k by the end of June, which, perhaps not coincidentally, is LGBTQ Pride Month. So, raise a pint glass to these queer-beer-pioneers, and celebrate the diversity in our community.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/kFoUjia7uvY\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/QueersMakinBeers/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/queers_makin_beers/\">queers_makin_beers\u003c/a>\u003cbr>\n\u003cstrong>Meetup Page:\u003c/strong> \u003ca href=\"https://www.meetup.com/Queers-Makin-Beers/\">Queers Makin' Beers\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
"title": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
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"content": "\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Tofu: Making Homemade Tofu is Easier Than You Think",
"title": "DIY Tofu: Making Homemade Tofu is Easier Than You Think",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game",
"title": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.",
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"description": "Want an easy way to impress your guests at a cookout this Memorial Day? Make your own homemade hot dog buns — they come together quickly and taste better than much of what you'll find at the store.",
"title": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game | KQED",
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"headline": "Homemade DIY Hot Dog Buns Are An Easy Way To Up Your Cookout Game",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m willing to acknowledge that making \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a> isn’t everyone’s idea of a good time. Yes, the advantages are numerous — better flavor, higher-quality ingredients, and a true sense of accomplishment once finished — but I get it. Maybe you don’t want to spend multiple days on a cooking project. \u003c/p>\n\u003cp>For a far less complicated way to up your cookout game, consider making your own hot dog (or \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\" target=\"_blank\">hamburger\u003c/a>) buns. You can still find high-quality sausages at your local butcher shop to serve inside, and you’ll still get props from your guests. \u003c/p>\n\u003cp>Or you can be bold and make both for a truly homemade Memorial Day meal.\u003c/p>\n\u003cp>Either way, here’s how to get started with the buns:\u003c/p>\n\u003cfigure id=\"attachment_117712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg\" alt=\"The yeast should be vigorously bubbly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/foamy-yeast-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The yeast should be vigorously bubbly. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, combine water, sugar and yeast in the bowl of a standing mixer. This dough will contain a lot of liquid, as well as a fair amount of fat, so it will be super soft and sticky. I prefer to knead these types of enriched doughs in a standing mixer because it is, well, cleaner, and it also makes it easier to keep flour additions to a minimum. More flour equals more gluten, and more gluten equals a chewier, stiffer hot dog bun — not what you want when you’re looking for a tender, squishy home for your grilled goods. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the yeast is nice and bubbly, whisk in milk and butter. Both of these additions will help to tenderize and flavor the buns, impeding gluten development and adding richness.\u003c/p>\n\u003cfigure id=\"attachment_117720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg\" alt=\"Let this rough, shaggy dough rest for 15 minutes before kneading.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaggy-dough-4-NEW1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let this rough, shaggy dough rest for 15 minutes before kneading. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, with the mixer on low speed, gradually add all-purpose flour until it all forms a rough, shaggy dough. It won’t look like something kneadable yet, but that’s okay. Cover the bowl with plastic and let the whole thing rest for about 15 minutes. This step lets the flour begin to absorb the liquid, start to form gluten strands on its own, and make it all easier to handle as you move along. \u003c/p>\n\u003cfigure id=\"attachment_117716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg\" alt=\"The fully kneaded dough should be smooth and stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/smooth-dough-1-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully kneaded dough should be smooth and stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After resting, add the salt to the dough and turn the mixer on to medium speed. Let the mixer do the kneading work until the dough forms a very smooth, stretchy mass, 2 to 3 minutes. It will still be sticky, but should pull away from the sides of the bowl. If, after a few minutes, the dough doesn’t get there, add a little more flour and continue to knead for another 30 seconds or so. If needed, you can repeat this step again.\u003c/p>\n\u003cp>Once the dough is nice and stretchy, move it to a large greased bowl, cover with plastic wrap, and let it sit until doubled in size. There’s quite a bit of yeast and sugar in this recipe, so the rising step shouldn’t take too long — around an hour. (Keep in mind, though, that this step is temperature-dependent; it’ll move more quickly at warmer ambient temperatures than cooler temperatures.)\u003c/p>\n\u003cfigure id=\"attachment_117709\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg\" alt=\"The dough should double in size in about an hour.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-117709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/doubled-dough-3-NEW-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should double in size in about an hour. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This next step may sound a little crazy: take a bottle of nonstick oil spray or an oil-dipped pastry brush and lightly grease your countertop (preferably one that isn’t wood). I know, you’re probably used to dusting the counter with flour, right? As mentioned above, we’re trying to keep the amount of extra flour to a minimum so we’ll have super tender hot dog buns. Greasing the counter will prevent sticking and limit flour useage.\u003c/p>\n\u003cp>Turn the dough out onto the greased counter and divide it into thirds. Divide each third into halves, and then each of these pieces into thirds again. You should end up with 18 pieces of dough that are all very close to the same size. Roll each piece into a taut ball: Fold the corners of the dough piece into the center and pinch closed. Flip the dough over so the seam is on the bottom and then spin the dough ball between your hands, continuing to pull the top of the dough towards the bottom to form a tight ball. Repeat with the remaining dough pieces.\u003c/p>\n\u003cfigure id=\"attachment_117710\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg\" alt=\"Shape the dough into balls before rolling it into hot dog bun-shaped cylinders.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dough-balls-5-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the dough into balls before rolling it into hot dog bun-shaped cylinders. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now take each dough ball and roll it into a cylinder about 4 or 5 inches long. (If you’d prefer to make hamburger buns, you can ignore this step and keep your dough in balls.) Place the cylinders on parchment-lined baking sheets. I’ve spaced out my buns enough so they’ll be rounded and fully separate from each other. If you prefer softer-sided buns, you’ll want to place the cylinders closer together (something around ½ inch) in a single row. \u003c/p>\n\u003cfigure id=\"attachment_117715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg\" alt=\"After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. (The buns will stick!)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/shaped-buns-2-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After rolling the balls into cylinders, place them on parchment-lined baking sheets — not greased sheets as you see above. The buns will stick! \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Press down the tops of each dough cylinder and then brush them with a little egg wash (for extra shine). Bake until the rolls are browned and are at least 190°F in the center. This will take about 15 to 20 minutes. \u003c/p>\n\u003cp>Let the rolls cool before slicing through the top or the side — your choice — and filling with \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">a homemade\u003c/a> (or not) hot dog. Dig in!\u003c/p>\n\u003cfigure id=\"attachment_117713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-5NEW.jpg\" alt=\"A homemade hot dog in a homemade hot dog bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-5NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A homemade hot dog in a homemade hot dog bun. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Hot Dog Buns\u003c/h2>\n\u003cp>\u003cem>Makes 18 buns\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Don’t care for hot dogs? This recipe will also make hamburger buns. Skip rolling the dough balls into cylinders in step 6 and then continue with the recipe as written.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup (120 grams) warm water, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (25 grams) sugar\u003c/li>\n\u003cli>4 ½ teaspoons (14 grams) instant yeast\u003c/li>\n\u003cli>2 cups (488 grams) warm milk, at about 105°F to 115°F\u003c/li>\n\u003cli>2 tablespoons (27 grams) unsalted butter, melted and cooled\u003c/li>\n\u003cli>6 cups (720 grams) all-purpose flour, plus more if needed\u003c/li>\n\u003cli>2 teaspoons fine sea salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Grease a large bowl with nonstick oil spray. Line two baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the dough hook, whisk together the water, sugar and yeast. Let the mixture sit until foamy, about 5 minutes.\u003c/li>\n\u003cli>Whisk in the milk and butter until smooth and uniform. Turn the mixer on to low speed and gradually add the flour. Increase the mixer to medium-low speed and continue to knead until the dough just comes together into a sticky mass, about 30 seconds. Cover the bowl with plastic wrap at let it sit for 15 minutes.\u003c/li>\n\u003cli>Add the salt to the dough and return the mixer to medium speed. Knead until the dough becomes smooth and elastic, and it pulls away from the sides of the bowl, 2 to 3 minutes. The dough should still be fairly sticky, but if, at this point, it still won’t pull away from the sides of the bowl, add additional flour, ¼ cup (60 grams) at a time, until it does.\u003c/li>\n\u003cli>Transfer the dough to the oiled bowl. Gently flip the dough over so that the top is now coated in oil. Cover with plastic wrap and let sit at warm room temperature until doubled in size, 45 minutes to 1 hour.\u003c/li>\n\u003cli>Lightly grease a clean countertop with nonstick oil spray. Turn the dough out onto the counter and divide into 18 even pieces. Roll each piece into a ball and then roll each ball into a cylinder about 4 to 5 inches long. Place the cylinders onto the prepared baking sheets about 1 inch apart. Use your fingers to slightly flatten the tops of each cylinder so they look a little more ovular. Cover the baking sheets with greased plastic wrap and let them rise at a warm room temperature until the dough springs back when lightly poked with your finger, 20 to 30 minutes.\u003c/li>\n\u003cli>While the buns are proofing, adjust the oven racks so they’re evenly space in the center of the oven. Heat the oven to 400°F.\u003c/li>\n\u003cli>Once you’re ready to bake, whisk together the egg and 1 tablespoon of water in a small bowl. Brush the buns with the egg mixture and bake until the buns are golden brown and the center registers 190°F, 15 to 20 minutes. Transfer the buns to a cooling rack and let cool completely before slicing down the top and filling with a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/for-memorial-day-try-your-hand-at-homemade-diy-hot-dogs/\" target=\"_blank\">homemade hot dog\u003c/a>.\u003c/li>\n\u003cli>The buns are best the day they’re made, but you can freeze any extras: Place extra buns on a baking sheet and place in the freezer until they’re totally frozen. Transfer the frozen buns to a zipper lock bag and store in the freezer for up to 6 months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
"title": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n",
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"description": "Looking for a rewarding cooking project for Memorial Day? Try making your own hot dogs — you'll be able to control your ingredients (organic meat! no nitrates!) and you don't even need special equipment. \r\n",
"title": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs | KQED",
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"headline": "For Memorial Day, Try Your Hand at Making Homemade DIY Hot Dogs",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This story almost didn’t happen.\u003c/p>\n\u003cp>About a month ago, I decided it would be a great idea to figure out how to make hot dogs for a fun Memorial Day project. I’d read about making hot dogs and seen countless blog posts and cookbook sections on the topic. Stuffing hot dogs at home also makes it easier (and cheaper) to know exactly what ingredients are going in — just spices, salt and organic beef for me, please! And I’ve made other types of loose sausage, so I’m not a total ground meat newbie. How hard could it be to level up my skills with tasty, all-beef hot dogs?\u003c/p>\n\u003cp>As it turned out, it was harder than I thought.\u003c/p>\n\u003cp>Hot dogs are a type of emulsified sausage, which means they are made by rapidly beating cold water (or ice) into a ground meat mixture. (Think of it like meat mayonnaise.) If the mixture gets too warm, the meat won’t properly be able to absorb the water and the fat will ooze out. Gross.\u003c/p>\n\u003cp>Most online hot dog recipes are short on tips for managing this process. They’ll wax poetic on meat origin and instruct you to keep everything as cold as possible, but they’ll fail to mention the fact that most home kitchen-sized food processors are too small to emulsify two pounds of meat. They’ll tell you to never use a Kitchen Aid meat grinder attachment but there’s little advice on handling sausage casings or how to set up an (approved) sausage stuffer. \u003c/p>\n\u003cfigure id=\"attachment_117659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/too-much-meatNEW.jpg\" alt=\"This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess.\" width=\"1920\" height=\"1291\" class=\"size-full wp-image-117659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/too-much-meatNEW-520x350.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This amount of meat and ice will overflow out of a standard-sized food processor and make a giant mess. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, I thought, I’m a fairly capable cook — I’ll be able to just wing it. But, two days and a gritty, oozy pile of meat paste later, I was ready to throw in the towel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After spending a lot of time online and some more minutes wishing for access to my cookbook library (currently in storage), I found sage advice in a Google books copy of \u003ca href=\"https://books.google.com/books/about/Charcuterie_The_Craft_of_Salting_Smoking.html?id=FTI3AAAAQBAJ\" target=\"_blank\">Michael Ruhlman’s Charcuterie\u003c/a> book. There, he suggested multiple ways to both emulsify and stuff the sausages, as well as a better breakdown of proper temperature management. \u003c/p>\n\u003cp>I bought more meat and started again. This time, I was more successful, and, best of all, I had figured out how to make them with only a food processor and a piping bag — there’s no need to purchase any special equipment. \u003c/p>\n\u003cp>To be sure, these hot dogs weren’t totally perfect. There are air bubbles and the casings are a little tough. But I was still super proud of them, and I know that next time they’ll be even better.\u003c/p>\n\u003cfigure id=\"attachment_117658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg\" alt=\"Freshly cased homemade hot dogs.\" width=\"1920\" height=\"1244\" class=\"size-full wp-image-117658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cased-sausages-7NEW-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly cased homemade hot dogs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: DIY Beef Hot Dogs\u003c/h2>\n\u003cp>\u003cem>Makes about 12 jumbo hot dogs or 18 regular hot dogs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The ideal meat-to-fat ratio for hot dogs is about 85 percent meat to 15 percent fat. Boneless chuck roast will get you there, so that’s what I’m recommending. If you’d like to be more persnickety, you can separate out beef meat from the fat and weigh them out separately. In that case, you’ll want 964 grams of meat and 170 grams of fat. If you don’t have an ice maker that produces crushed ice, you can crush it yourself in a food processor. Process more than you’ll need and then measure out the ice once it’s crushed. To make jumbo hot dogs, look for hog casings. To make thinner, traditional-sized hot dogs, you’ll need sheep’s casings. You can order both online at \u003ca href=\"http://www.sausagemaker.com/Default.asp?gclid=CNnU9eaIidQCFReVfgod9akNEQ\" target=\"_blank\">Sausage Maker\u003c/a>; look for the “home pack” size.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds (1134 grams) boneless beef chuck, cut into 1-inch cubes\u003c/li>\n\u003cli>1 ½ tablespoons (25 grams) fine sea salt\u003c/li>\n\u003cli>1 ½ tablespoons (10 grams) sweet paprika\u003c/li>\n\u003cli>1 ¾ teaspoons (4 grams) freshly ground black pepper\u003c/li>\n\u003cli>1 ½ teaspoons (5 grams) garlic powder\u003c/li>\n\u003cli>1 ½ teaspoons (3 grams) onion powder\u003c/li>\n\u003cli>2 cups (240 grams) crushed ice (see note)\u003c/li>\n\u003cli>20 feet hog or sheep casings\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cut-up-meatNEW.jpg\" alt=\"Beef chuck ready for the freezer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cut-up-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef chuck ready for the freezer.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the beef on a parchment-lined rimmed sheet pan and freeze until the meat is cold and fairly hard on the outside, but not fully frozen, about 30 minutes. While the meat is chilling, place a food processor bowl, lid, and blade in the freezer. Place a second sheet pan in the freezer as well.\u003c/p>\n\u003cp>Meanwhile, combine the salt, paprika, pepper, garlic powder, and onion powder in a small bowl and stir until thoroughly combined.\u003c/p>\n\u003cp>Set up the food processor and remove the beef from the freezer. Place about one third of the beef in the food processor and pulse until ground into pieces just smaller than a pea, 20 to 30 one-second pulses. \u003c/p>\n\u003cfigure id=\"attachment_117663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meatNEW.jpg\" alt=\"Freshly ground beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshly ground beef. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Remove the second sheet pan from the freezer and transfer the ground beef to the pan. Repeat with the remaining beef in two more batches. \u003c/p>\n\u003cp>Sprinkle the spice mixture evenly over the ground beef and, using your hands, work the spices into the meat. Keep squeezing and mixing the meat until it begins to turn sticky. Once the spices are fully mixed into the meat, place the sheet pan back in the freezer. \u003c/p>\n\u003cfigure id=\"attachment_117662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg\" alt=\"Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates.\" width=\"1920\" height=\"1247\" class=\"size-full wp-image-117662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/ground-meat-with-spices-2NEW-520x338.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground beef with salt, paprika, pepper, garlic powder, and onion powder — no nitrates. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wash the food processor and return the bowl, lid, and blade to the freezer. Wash the second sheet pan and place it in the freezer. Let everything chill for another 30 minutes. \u003c/p>\n\u003cp>Once everything is super cold again, set up the food processor. Remove the chilled sheet pan from the freezer and line it with parchment paper.\u003c/p>\n\u003cp>Remove the beef from the freezer and place about one third of it in the processor. Place the remaining meat back in the freezer. \u003c/p>\n\u003cp>Add ⅓ cup (40 grams) of the crushed ice and process until the ice has dissolved into the meat, 1 to 2 minutes. Add another ⅓ cup (40 grams) of the ice and continue to process until the ice is dissolved and the beef mixture has become very smooth and lightened in color, about 2 more minutes. \u003c/p>\n\u003cfigure id=\"attachment_117661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/emulsified-meatNEW.jpg\" alt=\"A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/emulsified-meatNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A properly emulsified hot dog mixture should be light pink and very sticky. It isn’t pretty. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re processing the beef, you’ll likely need to scrape down the sides of the bowl with a spatula. Use this time to also take the beef mixture’s temperature. Ideally, it will be between 28°F and 35°F. If it begins to rise much higher, remove the beef from the food processor and place it in the freezer for 10 to 15 minutes before continuing to mix. The beef cannot rise above 40°F; if it gets this warm, the emulsification will break and you’ll need to start over — completely.\u003c/p>\n\u003cp>Transfer the smooth beef mixture to the chilled parchment-lined sheet pan and place in the freezer. Repeat the processing step with the remaining ground beef and ice, in two more batches.\u003c/p>\n\u003cp>Transfer the beef mixture to a large bowl.\u003c/p>\n\u003cp>Remove about a tablespoon of the beef mixture from the bowl and place in a nonstick skillet over medium heat. Cook gently until cooked through, about 5 minutes. Squeeze the cooked sausage; it shouldn’t exude much juice or liquid. If it does exude a lot of liquid, this means that the emulsification is broken and you’ll need to start over.\u003c/p>\n\u003cp>Taste the cooked sausage and see if you like the seasonings. Add more salt or spices to the mixture, if desired, and stir to thoroughly combine.\u003c/p>\n\u003cp>Cover the beef mixture with plastic wrap, placing the plastic directly on the surface of the meat. Cover the bowl with a second layer of plastic wrap. Refrigerate overnight. \u003c/p>\n\u003cfigure id=\"attachment_117660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/casings-2NEW.jpg\" alt=\"These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/casings-2NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These are hog casings, after being soaked overnight in water. You can also use sheep casings for thinner hot dogs. They’ll work the same way but you’ll get a higher yield. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve purchased casings packed in salt, now is a good time to soak them. Place the casings in a large bowl and cover with cold water. Refrigerate overnight next to the beef mixture.\u003c/p>\n\u003cp>The next day, transfer the beef mixture to a rimmed sheet pan and place in the freezer while you prepare your casings.\u003c/p>\n\u003cp>Remove the casings from the fridge, pour off their soaking water, and then look for one of the ends. Lay the end over the edge of the bowl so you can keep track of it. Place the bowl in the sink and use your fingers to open the end of the casing.\u003c/p>\n\u003cfigure id=\"attachment_117656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rinsing-1NEW.jpg\" alt=\"Thoroughly rinse the sausage casings in cold water before you begin stuffing.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-117656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rinsing-1NEW-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thoroughly rinse the sausage casings in cold water before you begin stuffing. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the faucet on so it is running with a low but steady stream of cold water. Place the open end of the casing into the stream of water and let the casings begin to fill. Once you’ve got about 8 to 10 inches of water in the casing, turn off the faucet and then gently work the water through the casing. Keep the open end outside of the bowl so you can keep track of it. \u003c/p>\n\u003cp>Repeat this rinsing process four more times. Cover the rinsed casings with more cold water and let them sit while you prepare your stuffing device.\u003c/p>\n\u003cp>If you have a sausage stuffer and know how to use it, chill the parts for at least 30 minutes before setting it up to stuff. If not, you’ll want to use a piping bag: Place a ½ inch round piping tip in the base of a large piping bag. Pour a thin layer of cold water into a rimmed sheet pan and place it on your work surface.\u003c/p>\n\u003cfigure id=\"attachment_117655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/putting-casings-onNEW.jpg\" alt=\"Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/putting-casings-onNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slide one end of the casing onto the piping bag tip. Gently work as much of the casing onto the tip as possible. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the open end of the casing on the piping bag tip. Gently work the casings onto the tip — you’ll likely only be able to fit about 18 inches to 2 feet of casing on the tip, but this is fine. Leave 2 to 3 inches of casings laying off the end of the piping tip, and then snip off the rest of the casings. Drape the end of the remaining casings over their bowl so you can keep track of it. \u003c/p>\n\u003cp>Remove the beef mixture from the freezer and add about a quarter of it to the piping bag. (Return the remaining meat to the freezer.) While holding the casings on the piping tip in place, gently twist and squeeze the meat into the bag. Continue to twist and squeeze the bag until you can just see the beef mixture peaking out of the piping tip. \u003c/p>\n\u003cp>Tie a knot in the casing just at the base of this beef mixture. \u003c/p>\n\u003cfigure id=\"attachment_117651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg\" alt=\"You’ll want to use a needle to pop an air bubble like this one if you see it forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausageNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll want to use a needle to pop an air bubble like this one if you see it forming. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one hand right at the base of the piping tip, continue to squeeze the beef through the piping bag. Control the pressure as much as possible to stuff the casings compactly and evenly. If (and when) air bubbles start to form, use a needle to pop them. Continue to stuff the casing until you’ve got a link 6 to 8 inches long. Twist the casing, right at the base of the tip, to form the hot dog. \u003c/p>\n\u003cp>Continue to squeeze the beef into the casing to form a second hot dog. At this point, you’ll likely need to replace the casing: Remove any remaining casing on the piping tip and tie a knot right at the end of the hot dog.\u003c/p>\n\u003cfigure id=\"attachment_117650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg\" alt=\"Twist off the sausage when it reaches your desired length. \" width=\"1920\" height=\"2550\" class=\"size-full wp-image-117650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-800x1063.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-768x1020.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1020x1355.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-1180x1567.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-960x1275.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-240x319.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-375x498.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/piping-cased-sausage-4NEW-520x691.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist off the sausage when it reaches your desired length. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Repeat the casing and stuffing steps until you’ve used up all of beef mixture.\u003c/p>\n\u003cp>Place all of the hot dogs on a clean plate and refrigerate, uncovered, overnight.\u003c/p>\n\u003cp>Bring a large pot of water to 160°F over medium heat. Set up a large ice bath next to the stove.\u003c/p>\n\u003cfigure id=\"attachment_117654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/poachingNEW.jpg\" alt=\"Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/poachingNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking the sausages gently in water will keep the skins from getting wrinkled when you finish them on the grill or stovetop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the sausages in the water and poach until they reach 145°F to 150°F, 20 to 30 minutes. Keep an eye on the water temperature and adjust the burner as needed to keep the water between 155°F and 160°F. \u003c/p>\n\u003cp>Transfer the sausages to the ice bath and chill to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once chilled, snip the hot dogs into individual links. Grill, saute, or steam as desired. Serve in \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade buns\u003c/a> with your favorite toppings.\u003c/p>\n\u003cfigure id=\"attachment_117652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/plated-1NEW.jpg\" alt=\"Homemade hot dog in a homemade bun.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/plated-1NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade hot dog in a \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/05/24/homemade-diy-hot-dog-buns-are-an-easy-way-to-up-your-cookout-game/\" target=\"_blank\">homemade bun\u003c/a>. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY: Make Your Own Homemade Chicken Stock",
"title": "DIY: Make Your Own Homemade Chicken Stock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"title": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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