CARLA'S COOKIN'

    Well, I've done it this time! I've turned into an appliance addict ... those handy counter-top conveniences that most people buy and stuff in a cupboard never to be seen again. In my case, it was bound to happen and I really should have seen it coming. But alas, I was blind-sided by visions of counter-top grills and slow cookers. Not to mention toaster ovens and waffle makers. A waffle-pocket sandwich maker has been a great addition to my kitchen collectibles. Read on for a great recipe.

   I was going to call my mother for her waffle recipe, but I figured I'm a grown-up now. I can do this! I looked through my assortment of recipe books. All of the ones I found involved three or four steps; egg whites beaten to soft peaks! Who needs it? I put the recipe books away and ventured into my cupboards. I have my cupboards arranged so that things for baking are within hand's reach. I pulled out a box of Bisquick Baking Mix. And voila! A recipe for waffles. I was in heaven. Seemed easy enough. I pulled out my trusty electric mixer with bowl! Aren't small appliances great! I measured out the required ingredients. 1 1/3 cup of milk, 1 egg, 2 Tablespoons of Oil, and 2 cups of Bisquick. To make things interesting, I tossed in a teaspoon of cinnamon and a tablespoon of sugar. I have this habit of adjusting recipes. I heard most good cooks don't measure anyway! A friend said she puts a teaspoon of vanilla in her recipe. I'm going to try that the next time. In fact, I'm going to triple the recipe, and freeze the waffles so that they can be used in ... you guessed it ... the toaster oven!

As I waited for the waffle iron to heat, I decided to serve sausages as well. I use those frozen links (low salt) that are microwavable. After calculating times of cooking for both waffles and sausages I went into action. In five minutes I had waffles and sausages cooked to perfection. What I like about my new counter-top appliance is that it's easy to use safely, which is important for me. It's also easy to clean ... another plus. And, the fact that it accommodates the sandwich pocket plates makes it a wonderful appliance for someone who finds it difficult to prepare meals easily. If you're interested in learning more about the waffle/grill/pocket sandwich maker, visit RIVAL COMPANY .

    I don't know where my addiction began. I think it was when I was a teenager and my sisters were teaching me how to cook and bake. I was enthralled with the sounds and smells coming from the kitchen in my old family home. French fries sizzling in the deep fryer, donuts growing fat in the skillet. Oh, and let's not forget the blender. Just had to make those delicious chocolate milkshakes.

    Small appliances are great for people like me with ambulation and balance difficulties. I tend not to use conventional oven very often (except at Christmas and Thanksgiving to cook the turkey upside-down! - makes it really moist!). BUSY COOKS is a great resource for the chronically ill, or those with mobility challenges.

Muffins, cakes, pizza, and bread, oh my! All are now made easier thanks to the Big Mouth. No, I'm not talking about my husband. He's not allowed in my kitchen. The newest addition to my arsenal of handy gadgets is a food processor by Hamilton Beach. My previous food processor, also a Hamilton Beach, was great, but it wasn't powerful enough to handle things like stiff cookie dough or even bread dough. I used it a lot for prepping veggies for stews and such. The Big Mouth handles whole veggies, like potatoes with ease, and it does a dandy job on bread dough. I made bread dough in it recently, as well, as two different sweet bread doughs. It didn't struggle at all!

Here's a favorite recipe at our house:

In food processor bowl, blend 2 cups of flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon soda. Pulse to blend. Then add the rind of one orange, 3/4 cups of orange juice, 1/2 cup of softened butter, and 1 cup of sugar. Slowly add 2 cups of flour and pulse til blended again. Then add 1 cup of cranberries and 1/2 cup of walnuts. Pulse til they're nicely blended. Then turn out batter in a greased and floured loaf pan. Bake at 350 for 1 hour on the middle rack of your oven. I generally let this and other such breads rest over night, after thoroughly cooling. I put the loaf in a bread bag and the next day, I slice it and return slices to the bag for freezing. There are 2 to 3 different types of sweet breads in my freezer at any given time. On the day I gave the Big Mouth a workout, I made french onion bread, a yeast bread, two sweet loaves, and biscuit dough. All turned out great, with no effort. Yay!!!

    I'm a real coffee nut and recently my coffeemaker finally bit the dust. It sounded awful; rather like a yowling cat sliding off a wet roof, as the water struggled to drip. Even the dog barked. My coffee crisis was solved in a big way. I got a BUNN  - it's fantastic, and it really does drip coffee in 3 minutes or less; just like it says. Because my water is hard, I'll have to clean the system once a week, and give the water reservoir a vinegar bath every 6 months. The deliming tool, not found with most other coffeemakers is going to be a huge help as it will get rid of a lot of that build-up that usually caused the demise of my other coffeemakers. I could not believe the taste of my coffee. It tasted just like restaurant coffee. My husband said it was the best at-home coffee he's ever had. And it's soooooo quiet. Even though the pot is 6 cup and I'm used to a 10-12 cup unit, it doesn't matter one bit because it's so fast to make a 2nd pot of coffee. Needless to say, I'm in java heaven now! A gal in the #scrabble channel on MIRC put me on to the Bunn-O-Matic. We call ourselves the hug-your-Bunn club. I've had many different kinds of coffeemakers over the years, and by far this one is the best. I'm really impressed, and my friend agrees. She loves hers, too. If you're into those flavored coffees, here's a site with recipes to make your own mixes.

  Does toast made with home-made bread sound tasty to you? I sure love home-made bread, and I used to make bread a lot til my wrists and elbows got messed up with arthritis and bone pain. The kneading part of the process got to be too much, so I stopped doing it altogether. I checked out several bread machine recipe sites and found a really nice one. Also, I got a bread machine of my very own, though I was initially intimidated, figuring I'd screw something up. I read the instruction book, then re-read it. After reading the recipe book I chose the one I wanted to make. It was so easy. I have the bread machine beside my microwave oven, while my prep counter is on the other side of my kitchen where I keep all my baking/cooking ingredients - all arranged in jars and nicely labeled. Okay, so I'm a bit OC. 

 For a person with mobility challenges, being organized is important. It saves energy and reduces frustration in the long run. Key to successful use of any kitchen appliance is to read all the instructions first before starting. With the bread machine, the order in which ingredients are used is important, so as I used each one, I put it away, so as not to duplicate. The bread mixes were fun to try as there will be no need to fuss about with anything. . I use Fleischmann's Quick Rise Yeast for most bread recipes and find it works very well. Check out  for more great recipes. Another great site for bread recipes is BREAD MACHINE RECIPE CENTER  . I've made several different breads over the past while; cinnamon-raisin bread makes great toast. The French onion is excellent with salad. I tried the original French setting for that one, but found the crust too crusty for me so I use the regular, light setting. It's delicious. The light rye bread is fabulous for sandwiches and I'm sure the dark rye bread will be equally as good.

  What I wasn't prepared for was my dog, Mr. Jake, the Cairn terrorist. He barked his fool head off as the machine cycled through the bread making process. He even barks at the commercial on television where the bread machine makes those funny glub-glub noises. My husband always turns up the volume just to get the furry kid going. Mean, or what? When the cycle reached the point where the bread dough could be smelled in the air, little brat boy terrier parked himself in front of the counter, looking up, no doubt wondering where that lovely aroma was coming from. A real fan of people food, Mr. Jake was mad for the bread I made.

  I used the Philips top-loading bread machine for several weeks before graduating to a different appliance. Still a Philips, I'm now enjoying the bread maker oven. It's a combination bread maker/oven/broiler/toaster. It's a front loading oven and the horizontal bread pan slides in and locks into place. What I like is that it has a long handle that locks under the pan so the finished bread can be taken out with ease. With the top loading machine, two hands were required to pull the bread pan up and out of the machine, and for me, that was a bit awkward, given my balance problem. The bread maker oven is much safer, and I suspect it would be ideal for wheelchair users as well as seniors who cook small meals. An appliance cart well placed in a kitchen would be a perfect place for this unit. I've made several loaves of bread and they turned out just as well as in the upright model. This machine even mixes and bakes cakes. Already, I've used the oven feature to make a quiche and a gingerbread, and it's nice not to have to heat up a big oven to make something so small. What I really like is that it's deep enough to accommodate a pie and it bakes it perfectly. The toast feature is nice as well. I toast the various breads I make to serve with salads; the varied toast settings is a plus because I don't like really well toasted bread as I don't deal with crunchy things well, for chewing. French Onion and Italian and Herb are favorites so far, and go well with lunch and dinner meals. A cinnamon raisin bread is great, lightly toasted for breakfast. Here's a picture of the bread maker oven to give you an idea of what it looks like It comes with the bread pan, the rack and a broiler pan, and a little cover to go over the mechanical part of the bread machine while using it as an oven/toaster. Very handy piece of equipment. A really nice feature is that you can set time and temperature for baking or cooking and the machine shuts off after the required cooking/baking time. Great for me if I want to put meat and potatoes in and go have a nap while they're cooking. I don't have to worry about things over-cooking. Mr. Jake doesn't bark so much at the beeping sounds this particular model makes. I guess he's finally getting used to them. Thank goodness for that, `cause he was driving me nutz.

  With any fine bread, a good meal to go with it is important. Or is that the other way around? I use several small appliances at once in meal preparation. The microwave and toaster oven. The microwave and slow cooker. And lets not forget the steamer. Oops, my slow cooker is also a steamer. My husband got me this great multi-pot for Christmas, even though I reminded him that appliances do not good Christmas prezzies make! Well, I was wrong. I use this pot a great deal. It's great for boiling water for spaghetti, and much safer than using the burner on top of the stove. I even freeze left-over noodles to reheat in the microwave after bringing back to room temperature (just spritz with water and heat in microwave-safe dish). I don't think I could do without my microwave. I don't just use it for re-heating coffee. I actually cook a lot of meals in it. And I'm always looking for recipes. If you're stuck for time, check out lots of MICROWAVE RECIPES.  Recipes that are easily adaptable to the microwave are my very favorite. I often play around with conventional oven recipes just to see if they'll work. While web surfing, I found a great recipe site  for all you  BETTY CROCKER types, and there are all kinds of wonderful resources for the baker in you.

Oh, by the way, I also make tacos a lot. A neat trick for heating shells is to put them in the microwave, heating for around 2 minutes (for 6),  open side down so they are standing up, not on their sides. That way, they don't close in on themselves, making them difficult to fill. Works like a charm. As well, I have a great recipe for make-at-home taco seasoning (fresher than the seasoning packets from the grocer, which are often too salty). In a little spice jar (one you have hidden in the back of your cupboard), blend the following: 1-2 Tablespoons Minced Onion, 1 Tablespoon Chili Powder, 1 Teaspoon Cumin, 1 Teaspoon Garlic Salt (I use Garlic Powder), ½ Teaspoon Oregano, and ½ Teaspoon of Cornstarch. Shake well (remember to put the lid on!) until ingredients are blended. To use, add entire contents of the bottle to 1 pound of ground beef, to which you stir in ½ cup of water. This recipe can also be prepared in the microwave, cooking at half power, stirring occasionally.

   Slow cookers for slow cooks - what a concept! Known as crock pots, I have a couple of different types (identified further on). Here's a great recipe for slow cook pot roast or stew (seasoning and veggies are the same for both) try this one: using either stew meat or a roast that has been browned [toss meat into a plastic bag that has ½ cup flour in it, plus a bit of salt and pepper. Shake to coat well. Then brown (for roast, 5 minutes per side). Then put in your crock pot or electric skillet.  In a 2-cup measuring cup add 2 ½ cups of apple juice or red wine. I use wine. To that, add ½  teaspoon of thyme and 1 teaspoon of garlic powder. Then stir in 1 packet of onion soup mix. Pour over roast or stew meat. Set temperature to around 200 or so and let it go for around 4 hours (for a 3 pound roast or 3 pounds of stew meat). Check each hour to ensure it's not cooking too fast. If so, turn down the temperature setting. At the last hour add 4 peeled and quartered potatoes, 4 carrots in good size chunks; 4 stalks of celery in good size chunks and 1 small turnip peeled and chopped into chunks as well. When done, remove roast and veggies from the pot to a serving dish or platter. Then crank up the heat on the slow cooker. to make the gravy.

For more great recipes, check out SLOW COOKER RECIPES The beauty of the slow cooker aka crock pot is that you can just throw stuff in and go about your business. Watch movies all day long! Need more recipes? Have a peek at more  CROCK POT recipes. This particular slow cooker has a stir paddle which I really like. It's great for cooking spaghetti sauce. Okay, I really did it this time. I have yet another slow cooker, but this one has different features than the one pictured above.  My WEST BEND slow cooker is oblong in shape and the pot itself is oven and burner safe. Also, the glass lid serves as a casserole dish, which makes it very handy. And the base/heat unit serves as a griddle. A truly multi-functional kitchen appliance. For the mobility disabled who may lack kitchen or counter space, a piece of equipment that serves several functions is ideal.  Here's another easy slow cooker recipe: Into the pot, place a 3-5 pound pork tenderloin, rolled and tied with butcher twine. Pour a jar of apricot jelly over the top. Cook on low for 8 hours or til the pork practically falls apart. Yummy! I tried the pork with applesauce and that one has become another favorite. Simply pour a cup of applesauce over the pork and turn it on and let it cook away for 6-8 hours, again on low. In search of yet another pork recipe I found myself thrown back in time on a visit to Chef Brad .I found a great slow cooker recipe for pork; this time using canned cranberry sauce. I won't tell you where on his site it is. You'll have to take your time and find it :)

Very often, I'll accompany a slow cooked meal, like roast beef or pork with various vegetables. Prior to acquiring yet another healthy cooking appliance, I would cook veggies in a bit of water using the microwave - they were okay, but "real" steaming is far better. Enter the ULTREX  3-tier food steamer. A friend in the US sent me this gadget as she had 2. I use this appliance a lot; long-grain rice cooked in the steamer is delicious. I often add beef or chicken broth to replace some of the required water. I've done squash in it and various other veggies, along with fish and chicken - using all the tiers at once or sometimes just one tier, for veggies, or two for rice and veggies. It's all in the timing when using two appliances for preparing one meal. Important with this appliance is to open lid away from yourself so as not to get burned. To save steps around the kitchen, I have extra oven mitts and pot holders available on all counters where gadgets are strategically placed for ease of use. 

Generally, I use the steamer for meals that also include using my GEORGE FOREMAN Jr. rotisserie oven. I grabbed up the rotisserie as it was on sale at the hardware store. In my kitchen, I have it beside my bread maker oven. In the steamer, carrots, cauliflower and broccoli), and instant rice (not long-grain this time) take about 40 minutes. That's around the same time it takes to cook chicken breasts in the rotisserie. I might also have a pudding cake in the bread maker oven, using the bake cycle. during this same cooking time. I know! I'm nutz! An easy recipe for the rotisserie is to take 2 chicken breasts (use 4 if you have the larger size), season to your taste and cook in the flat basket. I like the device included to lift the rotisserie gear out of the oven. Very safe in that you don't have to stick your hands, into the oven. Even with mitts, burns can happen. The removal tool is a great idea, especially for folks with balance/mobility problems.

Another addition to my kitchen is the NESCO 6qt Roaster Oven. This gadget also features multi-functionality; it roasts, cooks, bakes, steams and slow cooks. Before cooking in it for the first time, make sure to follow the "seasoning" process. As a test for it, I used a known recipe and prepared barbeque pork ribs, using the slow cook function. What I observed was that the ribs actually self-basted. This same recipe was prepared in my West Bend slow cooker but the results were vastly different. With the West Bend, I would take the ribs out during the last hour and finish up in the oven at 350 for 25-30 minutes, after putting some sauce from the pan over them. They tasted great! With the Nesco, that step was eliminated. The taste was exceptional! I suppose it depends on one's preference - saucy ribs, or glazed. Now, I can have a choice. 

Here's the recipe I used: in a medium sized bowl, blend 1 1/2 cups of ketchup (recipe called for tinned tomato soup), 1/2 cup brown sugar, 1/2 cup vinegar (white or cider, depending on your preference), 1 Tablespoon Soy Sauce, 1 Teaspoon Celery Seed, 1 Teaspoon Chili Powder. Blend well, and spread over ribs. Can be used with either beef or pork ribs. I used pork ribs. This amount of sauce is for 4 racks of ribs with 7-8 ribs/rack. Layer ribs in the pot and pour sauce over each layer. If you want, you can rearrange ribs at half time and sauce each layer again to ensure even glazing at the end. That's what I did and it worked well. The depth of the 6qt Nesco Roaster is such that you could arrange several racks of ribs, adjusting the amount of sauce accordingly. My next meal will be a chicken dish. The RECIPE FINDER is great; I've been having fun browsing around. I even joined the Nesco Roaster newsgroup on Yahoo Groups. I was thrilled to find this site as the people who participate are a wealth of information for me as I venture forth into the realm of roasting.

    Small appliances can make the life of a mobility challenged person so much easier. And once you learn how to use them, you'll be surprised at how quickly and easily you can prepare a nutritious meal. Sure beats falling head first into a conventional oven! Besides, staying healthy is what it's all about! And you can stay healthy and safe using an array of handy kitchen aids.

    I'm one of those folks that likes pasta of any kind and I can do some pretty interesting things with ... don't fall down ... Kraft Dinner. I could spend days browsing recipe pages. My husband thinks I should spend more time browsing cook books and actually creating something! Check out  KRAFT INTERACTIVE KITCHEN for some great ideas.

  Not too long ago, I acquired yet another great countertop appliance - a microwave-convection oven. IMAGEThe one I got is a counter-top unit, which is much safer for me.  After 15 years of faithful service, my Hotpoint microwave expired, so consulted with the folks at GENERAL ELECTRIC , calling their Canadian dealer, Camco (1-800-361-1100) and was referred to a local dealer in my area for information about their micro-convection oven. I was assured that I would not be disappointed. It features microwave cooking capability, convection cooking, and combination cooking (using both microwave and convection in concert). Already, I've convection cooked a pizza - it was fabulous, and combination cooked a meat loaf (using a recipe from the cook book that came with the machine). I even convection cooked a cinnamon bread. Very tasty! Being familiar with the temperature probe feature, since the Hotpoint had it and I used it a lot, I'll be trying that next. I found a great lemon chicken recipe that I'm anxious to try. This particular machine makes great cakes. I will be including a carrot cake recipe here very soon, as well as a recipe for cranberry-orange nut bread.

 The thing I really like about this new oven is that it's safe for me to use comfortably. I especially like that the door is very solid and doesn't swing easily. More than once my arm has been knocked when I've taken something out of my previous microwave (a Sharp microwave that wasn't meeting my needs). Also, a feature that I'm going to benefit from is the delay start option. Sometimes, my brain gets a bit frazzled by the end of the day, and I "forget" to start dinner. This way, I can put everything in in the morning, and set the timer to start cooking later in the day. Will be great for main course items that can be cooked together at the same temperature - like meat and baked potatoes, as example.

  Given that I actually cook in a microwave, and don't simply reheat things, I'm going to have fun adapting conventional oven recipes to the convection component of my new GE micro-convection oven. I'm especially looking forward to doing a roast chicken in it, using combination cook one time, and trying another recipe using the temperature probe. As I experiment more with the oven, I'll be adding links to recipes that I hope to try. If you haven't considered a micro-convection as part of your own adapted kitchen, I encourage you to check it out.

Another new kitchen toy, as my husband calls them, that I recently acquired is a juice extractor.  The  HAMILTON BEACH juicer I use is great for one just starting out with juicing. I always felt that juicing would be helpful for me given that sometimes I don't eat enough to keep a bird alive, though I am hungry. I enjoy the smells of food while they are cooking and feel hungry, but as soon as I start eating, I feel nauseous and end up having a Coke or a juice.  I cook and bake a lot mostly because I like to do it, and I'm a pretty good cook, if I do say so. Chewing and swallowing makes me very tired sometimes, so drinking nutrition seemed a viable solution to the problem.
  A really great drink I make is my own version of V-8 juice. For this drink, you'll need 8-10 carrots, 2-3 celery stalks, with white bits cut off, 1 beet, 4-5 cloves of garlic, 1 very large tomato cut in chunks, 1 very large green pepper cut in chunks, a bit of onion, 5-6 lettuce leaves bunched up to push in extractor chute. Juice all the veggies, and then pour liquid into a blender, and whiz with ice cubes. Delicious! Now that I'm really getting into juicing, I'd like to get a high-end juice extractor because they can really do a job on getting the most out of the veggies or fruits that are juiced. Most mornings, after my coffee and cereal, I juice veggies. After enjoying the chilled drink, I set about making use of the pulp. Read on to see what I do with that! I generally juice fruits in the early evening and whiz with yogurt and protein powder in the blender.

  Feeling that to simply toss away the veggie pulp was wasteful, I found a way to use it. Using my Rubbermaid microwave cookware - a large pot with a strainer inside, I empty the pulp into the strainer and put into the pot underneath. Then, I add 4-6 cups of water. Simmer this in the microwave for 40 minutes or so. Then using a funnel, I transfer the cooled liquid to a sterilized cola bottle. This stuff freezes just great in those 2 litre plastic bottles. Just leave the cap off the bottle while it's freezing, then seal. I created a great soup using this stock. In my  TOASTESS multippot, I put the freshly made stock. To that I add a beef boullion cube, 2 bay leaves, and 6-8 peppercorns. Bring to a boil.

Meanwhile, in my electric skillet, I sautee in 1/4 cup butter, 15-20 small meatballs (hamburger), a bunch of fresh mushrooms and 3-4 cloves of chopped (not too small) garlic. Near end of browning, I add a couple of tablespoons of red wine. Unplug the skillet and get back to the pot of stock that should now be full boil. To the pot add a few cups of  baby carrots and a few cups of those squiggly noodles and cook for 7 minutes or so. Then add the meat and mushrooms. Turn down the temperature to a slow simmer. What's great about this soup is that you can freeze and reheat anything that left over. Also, you can experiment and add various veggies of your choice. I find that potatoes don't work so well with this dish. Besides, they don't freeze well anyway.

For more great recipes using pulp from juice extracting, check out the Hamilton Beach site under Recipes by appliance type. There are all kinds of recipes for cakes, jams, and relishes. You could even experiment with your own.

    Here's another great recipe for the skillet (you can use it like a slow cooker). Get a 3-5 pound pork tenderloin centre cut (rolled and tied with butcher twine). Pierce a few slits in the top and insert slivers of garlic well into those slits. Shake the pork in a bag of flour, that's been lightly salted and peppered. Put the roast in the skillet on a roasting rack. Pour on 1/2 cup water, that's been blended with a tablespoon or two of soy sauce. Add a couple of cloves, and a couple of bay leaves. Set the temperature at 200-225 degrees and cook for 6 hours or so. Check from time to time to see that moisture content is holding. You can add a bit of water or white wine if water is dissipating too quickly. I generally cook my pork roasts for closer to 8 hours.
  If you have recipes that call for potatoes, but hate peeling them as much as I do, check out ROTATO. This little gadget is great. I use it a great deal. Just plunk the potato or other fruit or veggie that requires peeling onto the prongs and adjust top piercing prong into top of the fruit or veggie and turn the handle. Fast and easy and no worries about losing a finger. Since I have a bit of a visual deficit, I don't like using knives that require a lot of fuss and pressure. Besides, it's hard on the wrists and elbows. That's why I now use the Ergo Electric Knife by Black and Decker. It has a utility blade that cuts carrots! I recently got the can opener at the hardware store. I really like it as it's "hands-free", which is nice for me because holding down on the lever to open a can with my other opener gave me chest pains. The joys of a quirky heart! This can opener is cordless and comes with a charger. You simply position it on the lid, gently press the lever and it "walks" around the can, just like the description of it says.
   I generally mix up muffins in my food processor, another Hamilton Beach product.
  Oh, before I forget, here's a recipe for cheesy muffins that go really well with the home-made soup. I haven't found out if these freeze well because there are never any left to test. My husband loves them.

 2 cups flour                            1/2 cup cheddar cheese
1/2 cup granulated sugar           2 eggs
1 Tablespoon baking powder    1 cup buttermilk*
1 Teaspoon salt                        1/3 cup veggie oil
1/2 cup instant potatoes            1/3 cup water

Preheat oven to 400. In large bowl combine dry ingredients and cheese. In small mixing bowl combine eggs, buttermilk, vegetable oil and water. Add to dry ingredients, stirring until just moistened. Spoon batter into greased muffin tin and bake for 25 minutes or until lightly browned.

  This could also be prepared in the food processor, using the shredding disk to prepare the cheese, then adding the other ingredients and blending slightly. Besides, it's then one less bowl to clean.

If you're looking for a great dessert, check out  Nannie's Famous Cheesecake . I haven't tried it yet, but I hope to very soon.
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*if you don't have buttermilk, add 1 Tablespoon of Vinegar to whole milk and let stand for 5 minutes.

  If you have any interesting recipes to share, please get in touch.