Baking Products
+Jane's Biscuit Mix (like Bisquick)
Almond Paste, Marzipan, & Frangipane
What are Cream of Tartar & Tartaric Acid
Extracts
Fruits
Vegetables
Syrups, Butters, Jams (for toast, pancakes, etc.)
For Jams & Jellies, see Preserving
*Honey Butter (var: Orange Honey Butter, Maple Butter)
Sauces & Syrups for Pancakes & Desserts
Homemade Syrup (Maple flavored)
Homemade Caramel Sauce from Sweetened Condensed Milk
By-Products
Almond Pulp (what remains after making almond milk, as in Orgeat for tiki drinks)
Salad Dressings & Mixes
Good Season's Italian Dressing Mix
Homemade Vinegar
Homemade Vinegar (cider, wine, champagne)
Soup Mixes
Homemade Noodles/Pasta
Homemade Pasta
Homemade Egg Noodles
Other
Homemade Boiled Cider (add to baked goods)
Homemade Cheese & Other Dairy Products
General Info on Cheese
Dairy Substitutions
Sour Milk Substitution (in recipes)
Buttermilk Substitution (in recipes)
Homemade Dairy
Homemade Butter (heavy cream, salt)
Making Milk from Powdered Milk (including sour milk, condensed milk & evaporated milk)
Sour Milk Substitution (in recipes)
Buttermilk Substitution (in recipes)
+Homemade Sweetened Condensed Milk
Homemade Caramel Sauce from Sweetened Condensed Milk
Clotted Cream (cream heated for 12 hours)
Mock Devonshire (Clotted) Cream (cream cheese, butter, sour cream)
Cheese Powder (dried in oven)
General Info on Making Homemade Cheese
Ultra-pasteurized Milk/Cream for Making Cheese & Dairy
Ways to Coagulate Cheese (Acids, Cultures & Rennet)
The Flocculation Test or Method
Calcium Chloride Role in Making Cheese (conditions pasterized, homogenized milk)
Grow your own Penicillium Roqueforti (for blue cheeses)
Homemade Cheeses Requiring Rennet
Fresh Cheeses
Large Curd Cottage Cheese (milk, buttermilk, rennet)
Homemade Cream Cheese (milk, cream)
Homemade Cheese Curds (milk)
Homemade Feta Cheese (milk)
Some types of mozzarella
Queso Fresco
Bacterial-Ripened Cheeses (Washed-Rind/Smear-Ripened Cheeses)
Aged Cheeses
Gouda Cheese (no recipe yet)
Cheddar Cheese (no recipe yet)
Blue Cheese
Homemade Cheeses - Made Without Rennet
Some types of mozzarella
Whey Cheese
Homemade Dairy made by Acid Coagulation (lemon juice, vinegar, citric acid)
Making Cottage Cheese from Sour Milk (acidfied w/ vinegar)
Homemade Cream Cheese (no rennet, milk, cream, vinegar)
Farmer's or Pot cheese
Fresh Homemade Ricotta Cheese (from whole milk instead of whey, lemon juice)
Homemade Ricotta Salata (made from ricotta cheese)
Homemade Indian Paneer (milk. lemon juice)
Homemade Queso Blanco (milk, vinegar)
Homemade Halloumi Cheese (milk,
Homemade Mascarpone (heavy cream, lemon juice or tartaric acid)
Substitution for Mascarpone Cheese
Homemade Dairy Made w/ Cultures (found in buttermilk, sour cream, & yogurt w/ active cultures - no rennet)
Making Homemade Cultured Dairy
Small Curd Cottage Cheese (milk, buttermilk)
Homemade Sour Cream (heavy cream, sour cream w/ cultures)
Crème Fraîche (heavy cream, buttermilk culture)
Mexican Crema (heavy cream, buttermilk culture)
Quark
Chèvre (goat cheese)
Homemade Fresh Yogurt (milk, requires yogurt culture)
Cured Meats & Sausages
Sausages
How to Make Sausage Links w/o Casings
Fresh Smoked Sausages
Andouille (spicy Cajun smoked sausage)
Linguiça Sausage (Portuguese smoked garlic sausage)
Cured Meats
Homemade Tasso (Cajun spiced ham used for seasoning stews & other dishes)
How to Cure a Virginia Ham (.pdf)
Fresh Sausages
Chaurice (spicy Louisiana sausage)
Country Style Pork Sausage (breakfast sausage)
Italian Sausage (Hot or Sweet)
Greek Sausage (lamb & pork fresh sausage)
