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?
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.
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!
Paneer is one of the easiest cheeses to make at home. It's also the key to making some seriously authentic Indian dishes.
Nothing is more simple yet decadent than making homemade yogurt and dressing it up in its finest clothes. Join me to learn my secret "foolproof tip."
Homemade Dulce de Leche or Cajeta (goat milk caramel) is easy...you just need some milk, sugar and a bit of time!