Chapter 7: Rennet-Coagulated Semi-Firm Fresh Cheeses (From Mastering Basic Cheesemaking, 209 page ebook, 5.99 on Amazon) In our last chapter we introduced a bit of rennet to help create our cheeses. Now we’ll move on to the largest family of cheeses—those that rely completely on rennet for coagulation. Most will still use bacteria, too,Continue reading “Excerpt #2: Mastering Basic Cheesemaking”
As an augmentation to the article I wrote for the summer culture the word on cheese magazine http://culturecheesemag.com/diy/beautiful-homemade-burrata , here are step by step photos of how to make burrata sachets, dumplings, packets or whatever you want to call them!
Lasagna Cheese – All in one pot recipe for Mozzarella and Ricotta While writing an article for Culture magazine on how to make Burrata, I realized how easy it is to make both quick mozzarella and ricotta at the same time, literally within one hour. An email from a reader mentioned that it was herContinue reading “One pot Lasagna Cheese”