Cheese, Dairy & the Like Archive

Making Blue Cheese at Home

May 17, 2015

Let’s talk blue cheese. Blue cheese is one of those preserved foods that even home preservers are hesitant to try making themselves. The main ingredients are deceptively basic – milk, culture, rennet. Then comes the penicillin mold. Eeeeewwww! Read more ›

Browned Butter Buttermilk Pie Crust

February 1, 2015

There are two schools of thought on pie crusts: One is that the crust should be a neutral vessel that adds a little texture and flavor, but otherwise supports the filling. The other thought is that the crust is the real star—flakey, nutty, sweet, salty, spicy—whatever the flavor profile, the filling supports the crust, not the other way around. Read more ›

Cultured Butter

January 23, 2015

My mother got me a classic butter churn for Christmas. Whoopie!  Only problem? I need a cow. (Not to be confused with “having a cow,” as my daughter likes to say.) Every time I make a cultured milk product like yogurt or cheese, I wish for a cow of my own, though I’m not sure the City of Minneapolis will go that far for urban agriculture.  Read more ›

Paneer Cheese

January 17, 2015

Paneer is an acid-set fresh curd cheese made from cows milk that is popular in northern India, Pakistan, Nepal and Bangladesh where milk is a regular part of those cultures.  I made this cheese for the first time in my tiny college kitchen at University of California at Santa Cruz.   Read more ›

Creole Cream Cheese

November 7, 2014

On my recent trip to New Orleans, I was on a search for Creole Cream Cheese.  I’d read about the cheese in my copy of Home Cheese Making by Ricki Carroll.  Surprisingly, the cheese proved incredibly hard to find. I rode my bike all over the city looking in shops, at the Crescent City Farmer’s Market (great cheese, just no Creole Cream Cheese) Read more ›

Mascarpone Cheese

November 29, 2013

 Acid cheeses are some of the easiest, quickest cheeses you can make at home, not to mention much less expensive and tasty than store-bought.  Ricotta and mascapone cheese are both made with some kind of acid added to heated milk or cream, then strained. 

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Peach Yogurt Fruit Leather

September 5, 2013

 

My dehydrator has been working overtime this summer preserving all sorts of fruits and vegetables.  Colorado Peaches just showed up in my local market and I grabbed a bunch.  But fresh peaches don’t last long.  My daughter likes packing them in her lunch, but they bruise easily.  I’ve been meaning to try making fruit leather and these peaches looked like the perfect opportunity. Read more ›

Radish Dill Cream Cheese

July 23, 2013

The party of the summer season is the underground Dinner in White.  The Dinner in White (Dîner en Blanc) began 25 years ago in Paris as an upstart flash mob that took over public spaces (without permission), throwing a fabulous fete filled with elegant diners dressed in white, feasting and drinking under the stars.  They were way ahead of their time.  Read more ›

Unmolded Cumin Jack Cheese

April 7, 2013

Behold!  It’s time to unmold (pun intended) the Cumin Jack Cheese with Smoked Paprika that I made back in January.  After the cheese was coated in smoked paprika and the surface had dried for several days, I coated it in red cheese wax and tucked it into my wine fridge.  Because the cheese is inside the wax, I did not have to add humidity to the fridge as I do for charcuterie and unwaxed cheeses.  The cheese aged for just over two months.  Read more ›

Curry Spiced Tofu

January 27, 2013

Several posts ago I made my first tofu from scratch.  The process, while a bit time consuming, was pretty easy.  Then a few posts later, I made Cumin Jack Cheese, a monterey style jack studded with cumin seed and covered in smoked paprika.  And a thought struck me.  How come I never see flavored tofu?  Read more ›

Cumin Jack Cheese

January 11, 2013

I wish I had a cow.  Then I could make cheese all the time with an endless supply of fresh milk.  When I was a kid we had neighbors with a milk cow.  If we wanted fresh milk we just stopped by the pump house along side the main road and picked up a couple of gallon jars. The first few glasses of milk were the best, since they were loaded with the cream from the top.  That milk would have made dynamite cheese.  Read more ›