Cheese

  Date Posted: 3 May 2017

Breakfast is said to be the most important meal of the day but unfortunately many people either skip this meal all together or eat a highly processed, high carb, high sugar food such as cereal which does not give them the good start to the day they need.

  Date Posted: 27 March 2017

 Whey is a by-product of cheese making that is often thought of as waste. After milk curdles, it separates into curds (solids) and whey (liquid). The curds are then used to make most cheeses. So, what can you do with all that whey left over from maki

  Date Posted: 23 March 2017

Makes 700 to 800 grams of Quark.Quark is similar to French fromage frais and the queso fresco made in the Iberian Peninsula and in some Latin American countries, but is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalde

  Date Posted: 20 March 2017

This is a soft fresh cheese, traditionally made with goat's milk.

  Date Posted: 17 March 2017

  Date Posted: 16 March 2017

  Date Posted: 3 July 2014

Most people do not know the difference between Camembert and Brie, and this is understandable as the recipes are much the same. Both cheeses are French in origin and are named for the region that they come from. Camembert comes from Camembert, in the Norm

  Date Posted: 24 June 2014

I though I would share with you the recipe used for the blue cheese sauce I serve with my ricotta gnocchi. It is so simple it only takes  minutes to make. Select your favourite blue cheese for this recipe, as they all work equally well.Ingredients:1/2 cu

  Date Posted: 6 June 2014

I must admit I love potato gnocchi, despite the fact that its main components are potato and four. So while it is wonderful to eat, it misses the mark on nutrition in my opinion. So you can well imagine my joy when I discovered Ricotta Gnocchi an

  Date Posted: 21 February 2012

This is a wonderful, traditional English cheese that I thoroughly enjoyed making.Makes. 900 grams.Ingredients:8 litres of milk¼ teaspoon of Calcium Chloride diluted in ¼ cup non-chlorinated water. (This can be omitted if you are pasteurising your own

  Date Posted: 15 June 2011

I recently received an e-mail from a customer who has definitely become addicted to cheese making, so much so that he has made himself a cheese room. I was so impressed with what Dave has done, that I wanted to share his passion with you all.E-mail:"About

  Date Posted: 10 March 2011

I have had a lot of requests recently to post one of my recipes for blue cheese, so here we go.This is another cheese that is not for beginners, but those who have mastered the basics of cheese making should give it a go. The steps are easy to follow and

  Date Posted: 18 September 2010

Mozzarella is a fantastic cheese for just eating by its self or for cooking with. Who could have a pizza without it? While we are probably able to make our own pizza dough, did you know you could make your  own Mozzarella in your microwave in about 30 mi

  Date Posted: 24 August 2010

  Date Posted: 16 August 2010

Now that you know how easy and cheep it is to make your Ricotta, you can create great meals, using it as a main ingredient. Below is my recipe for a Spinach and Ricotta pie that is a hit at my house.Ingredients:1 pastry recipe for a single crust pie. (I u

  Date Posted: 11 August 2010

Making cheese at home is fun and easy with our step by step instructions. After you have mastered Feta, which I have previously blogged about, Farm House Cheddar is an excellent choice for your next cheese and is one of the cheeses in our Hard Cheese Kit.

  Date Posted: 28 July 2010

  Date Posted: 21 July 2010

In my post on making your own butter I included a recipe for making your own Crème Fraiche. After making my cultured butter, I had enough Crème Fraiche left over to make a mushroom bisque. The idea for the recipe comes from a book by Kathy Farrell-Kings

  Date Posted: 7 July 2010

With just four liters of milk you can make your own Feta cheese. This recipe is a Danish type Feta, which has a soft and creamy texture, rather than the traditional Greek Feta, with its more crumbly texture.This can be made out of regular, homogenized, fu