Meatball Scaler Calculator

Universal Meatball Recipes 

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Teacher Lydia

Interactive Recipe Scaler

Teacher Lydia's Meatball & Fishball Scaler 🧆

"Hello dear! Want to make bouncy chicken/fishballs? Just type in how much meat you have, and I'll adjust all the seasonings perfectly for you! 💖"

How much meat do you have?

Chicken Breast Meat (Grams)

g

Base recipe uses 800g

200g 800g (Standard) 3000g

Quick Presets

Estimated Yield

Select Target Ball Size:

Small (~15g)

Medium (~25g)

Large (~35g)

Total Batch Weight 1035g

Approx. Balls ~41 pcs

Tzatziki Sauce

Tzatziki Sauce 

INGREDIENTS

2 cups Greek yogurt (homemade)

1 large cucumber (remove seeds and patted dry before grating)  

2 cloves of garlic (minced finely)

2 to 3 lime juices (or 1 tablespoon of lemon juice)

salt

pepper

STEPS

1. Remove/not to remove is fine the cucumber's skin. Remove the seeds with a spoon. Grate the cucumber. Squeeze off excess liquid from cucumber. Pat dry with kitchen towel.
2. Mix lime juice together with the yogurt. 
3. Blend/not to blend is fine the cucumber and garlic (blend if you want a smoother texture). 
4. Add into the yogurt mixture and stir well. 
5. Season with salt and pepper according to your liking. 
6. Store in the fridge to chill for 2 - 3 hours before serving. 

Milk Fermentation (Low-Fat Plain Yogurt / Greek Yogurt / Ricotta Cheese)

Milk Fermentation 

(Low-Fat Plain Yogurt / Greek Yogurt / Ricotta Cheese) 

For my first attempt, I used full cream milk powder. Later I realized that it is not really an ideal choice. Or maybe, I used too little water to make the milk liquid. Hence, my yogurt has a super strong cream smell/taste. I don't quite like it. Other than that, my Greek yogurt has a chalky taste too. I think it is due over concentrated milk powder. 

It's okay. I learned a lot from my first attempt - that brings me to successes in making 3 different things at one-shot. Haha. 

I successfully obtained regular yogurt and Greek yogurt, followed up by the ricotta cheese due to my failure attempts on saving the yogurt. 

I'll be writing the new recipe that I had based on my success in making the low-fat plain yogurt: 

Low-Fat Plain Yogurt

INGREDIENTS:

1 liter of low fat milk (Dutch Lady Pure Farm - Low Fat High Calcium Milk) 452cal 

1 1/2 tablespoon of starter yogurt (with live bacteria - I used Nestle's plain yogurt) 11.4cal

TOTAL: 463.4cal (~1kg yogurt) 

STEPS

1. Pour milk into a metal pot (cleansed properly). Simmer till almost boiling - when the edges have bubbles formed. Stir while cooking to prevent milk sticking on the bottom of the pot. 
2. Remove the milk from heat. Stirring continuously to reduce the temperature of the milk until your pinky can withstand the heat for 10 seconds.
3. Take 1 tablespoon of plain yogurt and mix with 1 big scoop of milk.until well blended. 
4. Pour (3) into the remaining milk. Stir well. 
5. Fill sterilized glass jars (mason jars/containers) with the mixture. Tighten the cap. 
6. Leave it in the oven (don't have to switch on the electricity or the oven light) for at least 5 - 6 hours. 
7. Remove it from the oven and place in the fridge when the milk has coagulated to form yogurt (when it looks like taufu fa). Feel free to taste the yogurt when it has coagulated. The longer you leave it to continue fermenting, the sourer/tart taste will be.  
8. Yogurt is ready.

• Boil milk. Leave until finger can enter the milk and feels bearable warm. Add in culture starter. Get thermo pot filled with hot water to do water bath. Place warm milk mixed with starter in a clean container. Put jar in water bath for several hours until it solidifies from liquid to form yogurt. 

Greek Yogurt

To make Greek yogurt, you basically just need to strain the regular yogurt to obtain the curd. 

You can use anything that is fine enough to do this - such as a piece of cheesecloth, super-fine siever (not the regular ones used for flour), tea strainer 

The only trouble about Greek yogurt is that you will have lots of excess whey. Whey = whey powder in the very natural form. Why waste it? People spend money buying it. I have read some sources that said the uses include:

• replacing water in cooking rice/noodles with whey
• replacing buttermilk ingredient in your baking recipes (for 1 cup of buttermilk, use 3/4 of whey)
• use it as conditioner (dilute the whey with some water)
• use it to marinate meat, to replace lemon/lime purpose
• mix into your water and drink as normal 
• mix into fruit juices 
• mix into milk and add some fresh fruits to make a great high protein smoothie 
• water your plants 
• many more - 

This is how whey looks like. Yellowish liquid that doesn't look appealing at all. It should taste sour if it comes from yogurt fermentation. I read that if it's from cheese making, then it is gonna be sweet whey. This whey is acidic and contains many nutrients which are beneficial to our health.

This is what I made - pasteurized milk (roughly 200ml) with diluted whey (roughly 50ml). I added some blueberries in. Great refreshing beverage after workout - good flush of protein into your body to repair muscles. 

Ricotta Cheese

Ricotta means recooking. That's what I read from one of the Internet sources. 

Basically you just need to take the plain yogurt that you have made, bring it into the pot and heat it with high temperature until the whey and curd separated on their own. This way, you will get curds floating everywhere and they will not combine with the whey to go back to the yogurt milky liked stage no matter how hard you try to stir the mixture. 

Similarly, after heating the yogurt, strain the whey away and the curd is then known as the ricotta cheese. You may add some salt and lemon juice for seasoning. I left it plain. I only add salt when I use it in my cooking. I tested it with pasta - somewhat alfredo kind of sauce. 

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All these while I thought fermenting milk to make yogurt is an extremely dangerous thing to do as I'm playing about with bacteria that I cannot see with naked eyes. Haha.. The thought of making yogurt arises when my store bought yogurt is finishing soon. Everyone knows the health benefits of yogurt and I just don't want to spend too much money on this - saving every cent that I could so that I could spend on other stuff - Hehe

Here are a few reasons why I think you should start making your own yogurt from home.

1) Don't need fancy utensils

• You just need a pot to cook the milk and a spoon to stir. Lastly, you need a refrigerator to chill the yogurt. When you have a kitchen, you certainly have these basic things around. Nothing expensive and fancy. You will be able to prepare fresh and yummy yogurt. Of course, other than those two things, you will need containers/glass jars to fill up the yogurt. Some people use porcelain containers and some even plastic. I personally think glass jars with lids are perfect.  

2) Save money

• I bought 400+ grams Nestle plain yogurt at around RM 6+. When you make your own yogurt from scratch, you can get double of that amount of yogurt , not to mention fresher. Also, it is much cheaper. A box of 1 liter of low fat milk costs RM 5. You can yield almost 1000 grams (1kg) of yogurt from that. The calculations are simple and direct. Figure it out yourself to see how much you can save when you do it yourself. 

3) Be healthy, include more good bacteria for better digestion

• Yogurt is such a good ingredient to be used in many cookings. I tried making some curry the other day using a little yogurt. It tastes real good. Not only that, you can use it for dessert and many more. Be creative. It is a yummy and super food. 

4) Malaysia's weather is perfect for bacteria's' growth in yogurt

• There is no reason to say 'no' to yogurt (unless you are suffering from lactose intolerance) especially if you are staying in Malaysia. The Westerners need to come out with many different methods to keep the milk warm in order to have good fermentation process. However in Malaysia, our weather is humid and warm throughout the year, you just need to leave the jar somewhere warm, such as your kitchen's counter or better/quicker, in your oven, closed-up. There is no need to look for special incubating tools or what not to get the fermentation process smooth. Everything works naturally on its own and not to mention, super quick. It takes 6 hours or so for mine to turn solidify. 

Ginger-Garlic-Vinegar Juice

An online friend introduced an ancient Indian recipe which is believed to be very good for people who suffer from heart blockage. I have seen many people made this and it's my turn to attempt it today.

Ginger-Garlic-Vinegar Juice 

It's fairly easy to do if you have the right tool - juice blender. Otherwise, with a normal blender, it will take longer time. 

INGREDIENTS 

1 bowl of garlic (roughly 500g) 

1 bowl of ginger 

1 bowl of apple cider vinegar 

1 bowl of lemon juice (roughly 5 lemons) 

honey (optional) 

TOOLS

Clay pot - must be only clay pot 

Juice blender 

Chinese bowl - use to fill rice 

STEPS

1. Remove all the garlic and ginger skin. Set aside. 
2. Squeeze the lemon juice until 1 bowl full. 
3. Juice the garlic and ginger respectively until 1 bowl full too. 
4. Pour 1 bowl full of apple cider vinegar.
5. Pour the 4 bowls of juices into the clay pot and cook till it boils then switch to small fire. Slowly cook it until the water evaporates and left only half of the original content. 
6. Remove from heat. When it is luke warm, add in desired amount of honey. Stir well. 
7. Store in the fridge when it is completely cool. 

NOTES

• This can be kept up to 6 months. 
• Keep in the refrigerator.
• Use glass bottles to store. 
• It takes roughly 30 minutes of cooking process. 
• It's advisable to do 2 bowls amount instead of 1 bowl because the final product will be reduced by half (for example, 4 bowls of juices and you will get only 2 bowls of amount in the end).
• After cooking for 30 minutes, you will be getting a brownish colour mixture. Premature mixture will have green colour. 
• Don't cover the lid while cooking. It'll overflow easily. Watch out.
• Drink a Chinese spoon of the juice either in the morning or morning and night. For people who have diabetic, you can skip out the honey. For people who have gastric problem, you can eat breakfast first then only drink the juice. Otherwise, it is best to drink with empty stomach in the morning. 
• I made 2 bowls of each juice. I add 4 tablespoons of honey. 

DISCLAIMER 

This is a recipe shared online. Hence, there is no guarantee on its effectiveness on every individual. However, it is good to try if you feel like trying something.. organic other than depending on drugs all the times. =) 

Some people claimed that they need not do by pass surgery after consuming this. So, miracles do happen I guess. 

材料：蒜头汁 1碗

姜汁 1碗

柠檬汁 1碗

苹果醋 1碗

蜜糖 1碗

做法：

把全部材料放一起煮，大火滚后，小火慢煮，不要盖锅盖，让水蒸发，大概半小时，剩下大概一半的汁液。

温度下降后，加入蜜糖！

冷却后收入冰箱，每天早或早晚喝一汤匙。

温馨提示：如1杯汁，就全部1杯份量！