Any Home Bakers Here?

[ronott1]

I went out today and got the ingredients for NFC's blueberry cheesecake bars... Gonna give it a whirl... Last six months or so, I've been too tired to do much in the kitchen... Now I can get back at it. As for the easy melt cheese discussion, I prefer to make my own... I'd love to make it from cheese I've made, but still doing small batches..

Enjoy the cheese cake bars!

 

[ronott1]

I picked up some raw milk today. I have started a batch of regular yogurt and will start a batch of an heritage yogurt soon. I need to decide on which one to try. I already have Piima going and have starts for:
Villi
Matsoni
or
Fimjolk

I am thinking of trying Villi next.

 

[pennyJo1960]

Made lemon pudding and a new pesto, it is peanuts, garden sage 2 types, sea salt, course ground pepper, Parmesan cheese. Really does smell good

 

[ronott1]

Made lemon pudding and a new pesto, it is peanuts, garden sage 2 types, sea salt, course ground pepper, Parmesan cheese. Really does smell good View attachment 1476923

Nice!

It is great to see different types of Pesto!

 

[pennyJo1960]

I am having fun with the pesto stuff and trying other puddings as the guys love them

 

[ronott1]

I started the Villi yogurt. It is a Finnish yogurt that cultures on the counter at room temperature

 

[pennyJo1960]

I am still on the fence as I know I am fussy to a point of yogurt it has been just a few years I can even eat the tillamook flavored never plain

 

[BullChick]

I technically already knew the difference between powdered sugar and granulated sugar. However, grinding up a batch (with cornstarch for anti caking) was the last thing on my mind when I ran out. I was looking up substitutes.
I now feel like a useless person. To save others this embarrassment, I’m outing myself. To make powdered sugar, simply grind sugar in the blender (not food processor). If you are storing it, add a teaspoon of cornstarch per cup.

 

[ronott1]

I am still on the fence as I know I am fussy to a point of yogurt it has been just a few years I can even eat the tillamook flavored never plain

I was like that with yogurt until I started making my own

I technically already knew the difference between powdered sugar and granulated sugar. However, grinding up a batch (with cornstarch for anti caking) was the last thing on my mind when I ran out. I was looking up substitutes.
I now feel like a useless person. To save others this embarrassment, I’m outing myself. To make powdered sugar, simply grind sugar in the blender (not food processor). If you are storing it, add a teaspoon of cornstarch per cup.

Without the powdered sugar and or corn starch, it is ultra fine sugar or castor sugar when you grind it like that. You can use ultra fine sugar in angel food cake and candy making

 

[pennyJo1960]

I found myself with No cornstarch after the pudding today was sure I bought some nopeguess who needs to go to a store again but it can wait a day or so now