Category Archives: Cooking and Cheesemaking
Grits aren’t so photogenic, but they taste great!
“Where does cheese come from?” The answer is milk! Every (dairy) cheese must come from a mother’s milk. But there are so many incarnations of milk on the market that the true source can get obscured. Milk can be pasteurized, … Continue reading
After struggling with making Mascarpone for over a month with limited success, I was scared to try to make farmer’s cheese. It sounded simple enough: Boil milk. Add in vinegar. Stir. Drain. Serve. What could go wrong? Well, as luck … Continue reading
The first thing that caught my eye about sweet mini peppers was their bright color. Then their size. Then the snazzy bag with the cute built-in handle. When I saw the recipe for peppers stuffed with goat cheese, I was sold. I picked up … Continue reading