I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering... What effect does the fat content of the milk used in the recipe have on the final cottage ...
I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses?
Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought ...