two ingredient

A simple DIY for how to make paneer at home- using just 2 ingredients for this slightly chewy, non-melting, delicious Indian paneer cheese recipe. 

Paneer DIY

litres full-fat milk

lemons vinegar

Heat the full-fat milk in a large pan over medium heat. Bring the mixture to a boil and then remove it from the heat. 

You can now, skim the top of the milk if a thin 'film-like' layer has appeared. If not then add the lemon juice (or vinegar if you prefer). 

As you pour in the acid of your choice, very gently stir the mixture. It's best to stir in one direction only, to encourage curd growth. You can then continue to slightly agitate the mixture gently in one direction. However, I leave my mixture to rest for a few minutes while the curdling milk separates the curds from the whey.

Pour this mixture through a muslin cloth/ cheesecloth or a nut milk bag into a large bowl.

You can then either hang the bag above the bowl, allowing the liquid to drain into it naturally. Otherwise, you can squeeze the curd gently, to release as much of the liquid as you can.  I've always done the second method - but I've heard that if you leave it to hang and drain naturally you can get a softer cheese. As I prefer mine harder ( for frying), I've never tried the method.

Next, it's time to press your paneer cheese. To do this form it in whatever shape you'd prefer ( be it rounded, like mine - or more square) and fold the cloth tightly around it then place a heavy object onto the paneer to press it. Pressing the paneer will push out any excess moisture and make the curds firmer - so you're able to chop it and hold its shape. *

Depending on how firm you want your paneer to be, then you can press it for more or less time. I tend to do a minimum of 30 minutes for a softer block that is still choppable. **

The block of paneer is now ready to be refrigerated. Chop it into cubes and place in a large airtight container in the refrigerator for up to 3 days. I tend to use mine on the same day that I make it since it's such an easy process.

If you want to store it for longer then you may be able to within a brine mixture (using some of the leftover whey and some salt). I haven&#039;t tried this, so I can&#039;t say for sure if it works - but it seems to work for feta so, fingers crossed. You can also freeze it for 2 months, in an airtight container.

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A simple DIY for how to make paneer at home. The recipe is for a slightly chewy, non-melting, delicious Indian paneer chees.

DIY How To Make Paneer At Home

How to Make Sugar-free Pomegranate Molasses - a delicious pomegranate reduction used for a variety of sweet and savory dishes

How to Make Sugar-free Pomegranate Molasses

pomegranate juice

lemon (juiced)

Pour the pomegranate juice and the lemon juice in a large pot. Bring to a soft boil over medium heat.

Simmer on low heat for 30-40 minutes. The pomegranate juice needs to reduce to about 1/4 of its volume.Stir occasionally so it doesn't burn. 

When you get thick bubbles that are more viscous, you can remove the molasses form the heat. Another way to check if the molasses is ready is to see if it coats the back of a spoon. 

Remove from the heat and leave to cool completely. You can transfer the molasses to a bowl to speed up the cooling.  Store in an air-tight jar in the cupboard/pantry or refrigerator for up to 1 month (2 months if adding sugar) 

An easy two ingredient recipe that's simple, tastes delicious and can be made in only a half hour. A two ingredient dessert recipe that your whole family will love!

Two Ingredient Lemon Bars

lemon pie filling

Preheat your oven to 350 degrees.

Spray a 13x9 baking dish with cooking spray.

In a large bowl or using your stand...

In a large bowl or using your stand mixer, mix together the lemon pie filling and the angel food cake mix until smooth with no lumps.

Pour the mixture into your prepared baking dish....

Pour the mixture into your prepared baking dish. Smooth out the top with a spatula.

Bake at 350 degrees for 28-35 minutes or...

Bake at 350 degrees for 28-35 minutes or until slightly golden.

Top with powdered sugar if desired.

This easy Mug Brownie Recipe comes together in minutes which makes it the perfect dessert to help satisfy your craving. Fudgy, delicious, and easy to customize! Made with only 2-ingredients and ready in 5 minutes.

2 Ingredient Mug Brownies

unprepared brownie mix

water

spoonful chocolate chips (optional)

Ice cream

Spray a large mug with baking spray.

Combine the brownie mix and water in the mug and stir to combine , about 30 seconds with a fork.

Microwave 60 to 90 seconds.

Top with whipped cream, ice cream, or chocolate chips.

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Satisfy that sweet tooth with these decadent 2 Ingredient Mug Brownies. All you need is a large mug, brownie mix, and water!

These homemade Crunch bars are SO easy and only require TWO ingredients!

Homemade Crunch Bars

milk chocolate (finely chopped)

crisped rice cereal

Line an 8x8-inch square baking dish with parchment paper.

Place the chocolate in a large bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted (alternately, you can melt the chocolate in a double boiler on the stovetop).

Immediately stir in the cereal until evenly coated and distributed. Pour the mixture into the prepared pan and smooth into an even layer. Refrigerate until set, about 30 minutes. Remove from the pan and place on a cutting board. Cut into bars or irregular shapes. The bars can be stored in an airtight container in the refrigerator for up to 1 month.

It takes just 15-20 minutes and ONE ingredient to make this smooth, creamy homemade almond butter - refined sugar-free, hydrogenated oil-free, cheaper, and tastier than store-bought!

Simple Two-Ingredient Homemade Almond Butter

Cups Raw Almonds

salt

Begin by roasting the raw almonds in the oven at 165°C for 10 mins. This will help the almonds to begin releasing their oils and add a wonderful additional nutty flavor to the almond butter too. *See my notes on making raw almond butter.

Once roasted, leave the almonds to cool just for a minute or two (we want them warm but not hot) and add to a high-speed food processor or blender, add a pinch of salt and then blend until desired consistency.  The longer you blend, the runnier the homemade almond butter will be.

You’ll notice the almond butter goes through a variety of stages while blending. First into powdery almond flour, second is a clumpy, thick paste, then a thick, slightly grainy almond butter, before becoming soft and creamy.

Give your blender/food processor a bit of rest if it’s heating up. I like to blend for 2/3 minutes, then give the machine a break for 10-20 seconds, scrape down the sides, and then blend more. Different machines will take varying amounts of time to fully process the butter, so don’t give up- It will happen.  This process takes me roughly 10-15 minutes in my food processor and 10-12 in my Nutramilk.

Once you’ve obtained the consistency you like, transfer in an airtight glass container, allow to cool completely before closing the lid, and storing in the fridge for around two months, although it may last a lot longer.The nut butter will separate the oils and nut over time, simply stir the almond butter well before using it.

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It takes just 15-20 minutes to make this simple two-ingredient homemade almond butter. Vegan, refined sugar-free, hydrogenated oil-free &amp; healthier!

How to make yogurt at home with just two ingredients and a simple step-by-step process. Homemade yogurt is creamy, and luxurious, and can be made as regular yogurt or thick Greek yogurt!

How To Make Yogurt

milk

packet powder yogurt starter (or 1/2 cup plain yogurt (labeled

Sterilize the equipment, including wooden spoons, a saucepan, and jars. Refer to the FAQs for the method.

Add the milk to your saucepan and heat it over medium heat, stirring occasionally, until it reaches 175-185ºF/80-85ºC.If you don&#39;t have a thermometer, switch off the heat right before the milk boils, when small bubbles start to form.

Set it aside to cool to 105-115ºF/40-45ºC. This is the optimal temperature for yogurt making that is great for fermentation without killing the starter.Or until you can dip your pinkie into the warm milk for 7 seconds before it hurts. Be careful with this method, though, to avoid burning yourself. It&#39;s necessary to cool the milk, so the live yogurt cultures aren&#39;t killed, so don’t rush this process.

Once cooled, combine the yogurt starter or probiotic starter culture with ½ cup of the warm milk and stir it well. Then add that back into the milk mixture. This will temper the starter and help avoid lumps.

Transfer the yogurt milk mixture to sterilized glass jar/s.

Step 1: Prepare the Milk Mixture

To ferment correctly, the milk mixture needs to be incubated. There are several ways you can do this::• Wrap the jar/s in a warm tea towel or blanket and keep them in a draft-free, warm place in the kitchen for 6-12 hours.• Do the above and store them in a switched-off oven. Leaving the oven light on will add low residual heat that helps the process.• Add the cultured milk to your Instant Pot and press the YOGURT button. If it doesn&#39;t read at &quot;8:00&quot;, use the + button until it does (this means it will incubate the yogurt for 8 hours before auto-switching off). Check on it after 4-5 hours up to 12 hours until it&#39;s ready (note the timer counts up rather than down). Allow it to cool at room temperature before transferring it to the fridge.If you plan to use an Instant Pot and a powdered starter, select a started that incubates at 110ºF/43ºC. Starters that require lower temperatures won&#39;t work for Instant Pot yogurt. • To use a slow cooker for making yogurt, add the milk to the slow cooker and heat it on HIGH until it reaches the correct temperature. Then, let it drop off to the lower temperature (2-3 hours). Then, combine a cup of the warm milk with your starter before pouring it back into the slow cooker. Next, add the lid to the slow cooker, wrap it in a big towel or blanket and leave it to incubate for 8-12 hours, undisturbed.• If you have a yogurt maker, refer to the instructions that come with it.

When ready, the yogurt should have thickened and will be jiggly. Note that the longer you leave the yogurt to ferment, the tangier it will taste.Once the incubation period is over, transfer it to the fridge to set for a further 12-24 hours for a thicker plain yogurt. Finally, pour off any whey that may be sitting on the top and enjoy!

Step 2: Leave the Yogurt to Ferment

Instead of transferring it to the fridge as written above, transfer the yogurt to a nut milk bag, muslin cloth, or several layers of cheesecloth.

Hand that above a bowl (i.e., from your sink faucet, a kitchen cabinet, or by placing it in the rim of a large jar) and leave it to strain to your desired thickness. I recommend assessing it at 3-4 hours, leaving it for longer if desired.There&#39;s no need to discard the strained whey. This is packed with protein and can be used in smoothies, added to baked goods, soups, stocks, stews, etc.

Once ready, transfer the homemade Greek-style yogurt to a sterilized glass jar and place it in the fridge.

Step 3: Strain the Yogurt (Optional to Make Greek Yogurt)

Homemade plain yogurt will last between 1-2 weeks in the fridge. For maximum shelf life, always use clean utensils in the container. Even better, store it in several smaller airtight jars.If you add any flavorings, the shelf life will reduce. For example, fruit purees make it best eaten within 3-4 days, stored in the refrigerator.Remember to set aside a few spoonfuls (1/2 cup) of the previous batch as a starter for your next batch.

Storage Instructions

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This simple natural yogurt recipe is super easy to make with just two ingredients and very quick prep time. It&#39;s creamy, tangy and great tasting.

HOW-TO: DIY HOMEMADE NATURAL YOGURT

A simple DIY for two-ingredient homemade coconut milk - a wonderful dairy-free milk option using fresh coconuts! You&#039;ll never want to buy store-bought again!

How-to: DIY Homemade Coconut Milk

coconut – flesh

vanilla pod (or vanilla extract

First, you have to open your mature coconut, to remove the meat. There are a number of ways that you can open your coconut, but first, I like to make a hole (or 2-3) in the thin coconut&#039; eyes&#039; part at the top of the shell.I used a screwdriver for this, but any sharp tool will work. Be careful to place your coconut on top of a kitchen towel to stop it from shooting across the counter.

Drain the coconut water from the coconut into a glass (you may need a small sieve). This is amazing to drink cold and fresh or add to smoothie recipes.

With the coconut water removed, it&#039;s time to open the coconut. One of the easiest ways to open the coconut is to simply tap a hammer along the middle of the coconut a few times, spinning it as you go. The coconut will split in two fairly easily this way.(* read notes for alternative options)

Next, Remove The Coconut Meat From The Shell carefully using a knife or special coconut tool. Place the coconut on a kitchen towel to keep it in place.

Add the coconut flesh and water in a blender/high-power food processor. You could also add vanilla extract at this point and possibly some maple syrup, or dates, as a natural sweetener. Alternatively, leave as unsweetened coconut milk.

Blend for around 2 minutes, until the mixture looks creamy and thoroughly mixed. Taste a spoonful and adjust the sweetness if wanted.

Next, pour the mixture into a nut milk bag or through a cheesecloth to squeeze out all the liquid.**

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Creamy non-diary coconut milk. Perfect for vegans and much cheaper that the store-bought nut milks.

Coconut Milk - AlphaFoodie

At just pennies to make, this low-cost homemade rice milk recipe requires only two ingredients to make. Plus is allergen-free, lactose-free, and dairy-free - great for almost all diets!

Homemade Rice Milk (2 Ingredient)

rice (cooked)

filtered water

Note* For this recipe I'll assume you already have cooked rice. If not, simply cook it according to the package instructions.

Use one cup of cooked rice and add it to a high-speed food processor/blender. Add the cups of water and blend.

Begin by blending for around 20 seconds, stop and check the consistency. Blend for longer if required. I prefer my rice milk to be light so blend it for a minimal time. This means there's a lot of leftover rice pulp and it's fairly thin. However, for a creamy version then you can blend your rice milk for between 1-2 minutes. *

I use my NutraMilk processor, which allows me to drain the liquid directly into a bottle while keeping any rice leftovers in the jug. When using a regular blender/food processor, after blending the rice with water, strain the milk into a bowl through a nut milk bag and squeeze gently to get all the milk out.

Store in a glass bottle in the fridge for 4-5 days. It can also be frozen for longer-term storage.

You'll know when the rice is past its best when it begins to smell 'sour'. **

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This is a recipe for low-cost homemade rice milk recipe which requires only two ingredients to make. Plus it is allergen-free, lactose-free, and dairy-free - great for almost all diets!

These 2 Ingredient Weight Watchers Bagels are a game changer. Just 3 points each on the Freestyle program. All of my Weight Watchers friends have been raving about these and with good reason!&nbsp;

2 Ingredient Weight Watchers Bagels

self rising flour

Fage Total 0% Greek Yogurt

Egg egg wash)

Trader Joe's Everything But the Bagel seasoning

Preheat oven to 350 degrees.

Combine 1 cup of self rising flour and 1 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.

Turn dough on a lightly floured surface and brush your hands with a bit of flour.

Knead and divide into 4 parts.

Roll out each dough ball to form a rope and pinch the ends of each rope together to make a circle. You will have four bagels.

Beat one egg and brush over the bagels and sprinkle with Trader Joe's Everything but the Bagel seasoning.

Bake at 350 degrees on a pan sprayed with cooking spray for 23 minutes and 500 degrees for 2 minutes so the tops can brown.

I think the calorie count is incorrect  1 cup of flour is 455 calories, 8 ounces of 0% fat yogurt is 120 calories,  3 calories for baking powder - a total of  578 calories divided by 4 bagels is 144.5 calories per bagel

I’m curious, how should these bagels be stored?  I wasn’t sure because of the yogurt should they be refrigerated?

Delicious, even my kids LOVED them!!

WOW!!! I have missed Everything bagels, but no more! These are so easy, so yummy and so, well, so amazing!!!
Thank you for giving me back my bagels all while staying in my points range on WW.

I added two tablespoons of cinnamon to this and the results are amazing! I top it with a tablespoon of powder pb fit peanut butter (1 point) and it makes a delicious breakfast!

Tried this recipe about a year ago and love it!  In fact I just paid tribute on my own blog, with a link back to you!  Thanks for sharing!

These didn't cook at all, even after more than 23 minutes - stayed doughy and seriously stuck to the pan.  I do a lot of baking - wouldn't make these again-

Ohmigosh...these are delicious!!! So easy...thank you for sharing!

Loved your bagel recipe.  I have made them a few times and they are delicious.  This recipe was easy to follow (and I appreciate that you included the ingredients for the self-rising flour as I had none at home).  Thank you forb sharing.

I used the dough hook on my stand mixer and it worked great, even for 1/2 recipe (2 bagels).  Since the dough was firm I did not need very much flour to roll them out.  I actually just kind of shaped them with my hands.

In my mind, it should just say 
-self rising flour*
-greek yogurt
Directions.....
*to make your own self rising flour....
The way it is, i think, "oh 2 ingredients. I can do that"...then my brain sees a long list and shuts down-I'm done

Hi Vicki, I’ve made these TWO ingredient bagels a few times. They usually come out on the flatter side but I’m okay with that because they taste great! I just have a question, when I calculate the points for the yogurt it’s 3 points for 1 cup, how many points is the flour? Thanks for sharing this recipe!

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Learn how to make 2 ingredient bagels perfect for the Weight Watchers program.

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Top 10 two ingredient recipes from across the web

The most viewed two ingredient recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer DIY

How to Make Sugar-free Pomegranate ...

Two Ingredient Lemon Bars

2 Ingredient Mug Brownies

Homemade Crunch Bars

Simple Two-Ingredient Homemade Almo...

How To Make Yogurt

How-to: DIY Homemade Coconut Milk

Homemade Rice Milk (2 Ingredient)

2 Ingredient Weight Watchers Bagels

The most viewed two ingredient recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine