TABLET RECIPE RECIPES

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SCOTTISH TABLET RECIPE | BBC GOOD FOOD



Scottish tablet recipe | BBC Good Food image

Make this Scottish tablet as a sweet treat for family and friends – it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.

Provided by Good Food team

Categories     Treat

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Makes 20-25 pieces

Number Of Ingredients 3

175g unsalted butter
450g caster sugar
75g sweetened condensed milk

Steps:

  • Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a pan over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.
  • Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.
  • Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.
  • To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Nutrition Facts : Calories 133 calories, FatContent 6 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 20 grams sugar, ProteinContent 0.3 grams protein, SodiumContent 0.01 milligram of sodium

HOW TO MAKE FETA CHEESE | HOMEMADE FETA CHEESE RECIPE



How to Make Feta Cheese | Homemade Feta Cheese Recipe image

Provided by admin

Prep Time 2 hours

Cook Time 0 minutes

Number Of Ingredients 16

1 gallon
goat or cow milk (avoid UHT or ultra-pasteurized milk)
Rennet:
  • 1/2 tsp. liquid rennet OR
  • 1/2 rennet tablet diluted in 1/4 cup cool water
Mesophilic culture (choose one of the following):
1/8 tsp.
calcium chloride diluted in 1/4 cup water (optional)

Steps:

  • Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
  • Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
  • Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
  • Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
  • Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
  • Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
  • Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

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