Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Inspired by my experience washing cheese with a local affineur, I decided to have a crack at making my own washed rind cheese from scratch at home.
I try and not let this wild rose harvest get past me and we gathered about a cup of petals this morning for my daughter’s favorite, rose butter.
Making cheese is a science. Considering the fact that I am no scientist, nor did I pay attention in chemistry class, it is a wonder I can still make cheese.
DIY cream cheese was not a project I was expecting to be so simple. I seriously doubt I will ever buy commercial again.
How to make burrata cheese at home. Super simple, extra delicious!
Jenni, doyenne of crumbly dairy, walks you through how to make this mild and soft cheese, a traditional Polish recipe.
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. It’s milder tasting and stringier than yogurt, but still contains loads of helpful lactic acid bacteria.
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out.
Viili is a traditional Finnish heirloom yogurt with a slimy and viscous consistency. Learn how easy it is to to make your own viili once you obtain a seed culture.
How to make paneer, Indian cheese. All you need is some milk and lemon!
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