Products

Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. He also offers recipes for cooking with your custom-made vinegars, creating everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, pot stickers, lentil soup, caponata, sauerbraten, caprese sliders, pickles and chutneys, and even chocolate chip cookies.

From the Back Cover:
Vinegar is the secret ingredient that adds bright flavor and sparkle to countless dishes. Personal chef and cooking instructor Bill Collins offer step-by-step instructions for making your own vinegars and developing flavor infusions for purchased or homemade vinegars. Enjoy your creations in refreshing shrubs (a vinegar soft drink) and more than 30 delicious recipes. You'll also find information on pickling in the section on the many household uses for distilled white vinegar.

Ten thousand years of cheese making (as well as butter and yogurt making) wisdom is distilled in this detailed booklet. Expert cheesemaker Ricki Carroll teaches you the latest, most healthful methods for whipping up delicious dairy products in your own kitchen. Here is everything you need to know - from what equipment and ingredients are required to how to pasteurize your own milk. And, of course, you get recipes for making cheeses and other dairy products that surpass anything you could buy at the store.

Learn How To Make:
- Queso Blanco
- Fromage Blanc
- Whole-Milk Ricotta
- Feta
- Traditional Cheddar
- Gouda
- Monterey Jack
- 30-Minute Mozzarella
- Parmesan
- Sour Cream
- Butter
- Yogurt
- Crème Fraiche

Europe is filled with a variety of rustic breads that are wonderfully diverse and flavorful. This book begins with the basics of bread making techniques including proofing, kneading, shaping and baking bread dough. It also features an introduction to bread ingredients and recipe conversions. After mastering the basics, you will be able to explore a variety of European bread recipes such as Focaccia, Sweet Bread and Pumpernickel. There is even a section with additional recipes using your fresh bread including Garlic Bread, New Orleans Bread Pudding and Bruschetta!

Learn To Make:

- German Wheat Bread
- Sicilian Bread
- French Bread
- Ciabatta
- Irish Soda Bread
- Brioche Bread
- Pumpernickel
- Swedish Rye Bread
- And More!

Make extraordinary homemade wines from everything but grapes! Exotic wines, honey meads, spicy metheglins and fruity melomels - there’s no end to the great-tasting elixirs you can make using ingredients from your local market and even your own backyard!

You’ll find easy, step-by-step winemaking instructions plus memorable recipes, including:

- Apricot Wine
- Dry Mead
- Marigold wine
- Almond Wine
- Cherry Melomel
- Cranberry Claret
- Pea Pod Wine
- Lemon-Thyme Metheglin
- Strawberry Wine
- Rose Hip Melomel

Malic acid is food-grade and can be used in any food and beverage application such as canning, preserving, flavor enhancement, nutritional supplement and more. It can also be used in home and healthcare applications such as a health supplement and personal care products.

Malic Acid is an effective additive for improving the flavor and quality of wine or cider in addition to other food and beverage applications. It has a pleasing sour acidity and is the primary form of acid in apples. Malic acid is produced naturally in all fruits and vegetables and can be used in fruit wines and apple ciders where an increase in a sour acidity is desired.

Milwaukee pH 7.01 calibration solution is lab grade and certified to meet the standard with an accuracy of ±0.01 pH removing the inaccuracies involved with mixing solutions from powder. The single-use packet ensures a fresh solution every time and is ideal for infrequent or field use.It is designed to help achieve reliable and repeatable pH measurements while extending the life of the electrode.

Mosaic hops are often described as being similar to Citra but with greater intensity. They have a high alpha acid with a highly desirable oil profile making it great for use as a finishing hop. It has a fruity, exotic bouquet that lends itself to American-style IPA's, saisons, wheat beers and Brettanomyces-fermented beers. It has strong impressions of citrus oil, balsam pine, blueberry and tropical fruit with notes of mango, lime and mandarin orange. It was released in 2012 and is a daughter of Simcoe and a Nugget-derived male.

New Zealand Motueka hop pellets have a lively lemon-lime flavor with notes of grapefruit. It has a versatile character that an be used in a wide range of beer styles.

Muntons dark dried malt extract is a blend of chocolate malt, crystal malt and pale malt. It will improve body, add a rich malt flavor and a deep color to a variety of styles including brown ales, porters and stouts.