I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you ...
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 ...
I've only needed to use cheesecloth a few times in the kitchen and was curious to know if it's reusable. If so, how is it cleaned and how many times can it be reused?
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am ...
I want to make my own cheesecloth as to aid the make of Paneer. Is there any type of fabric I should avoid or any other pitfalls to avoid? Can I use just general cotton and will this be effective in ...
Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a cheese in Italy that approximate it (not even local quark ...
I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with ...
This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...