This wonderful recipe was submitted to us by Micaela Schilling of Concord, New Hampshire (and we’re very grateful). If you have a recipe you would like to share, please send it to email@example.com. Note: The recipe for Quark can be found at our website (along with over 100 others) – click here.
In 2011, we posted – Mascarpone: How to Make It & Recipe Suggestions. Here are a few more fabulous recipes: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnut From: The Kitchn http://www.thekitchn.com/recipe-spaghetti-with-mascarpo-76811 Serves two as a main course Ingredients 1 Meyer lemon, zested and juiced (about 3 tablespoons juice) 1/2 cup mascarpone cheese1/2 teaspoon salta few grinds of fresh pepper1/4 teaspoon freshly grated nutmeg1/2
When we first posted this recipe in May, 2014, Kate Johnson of Briar Gate Farm in Boulder, Colorado had just opened her school of cheese making, The Art of Cheese. Even though she was super busy with that, she took the time to share her recipe with us and we are very grateful. Kate teaches a wide variety of classes in Longmont, Colorado – beginner
Photo by Buff Strickland at DIY Network Cheese baskets make a great gift and this is a perfect addition to it. It seems like every cheese counter in the world has fig cakes for sale. That’s because the flavor of figs with almost any cheese is unforgettable. It had never occurred to me to make my own fig cake until Joe Heyen from Colorado* sent
Photo from JVC’s Science Fair Projects What is soured milk? There are 3 kinds of milks which are commonly referred to as soured milk in recipes: 1.) In baking, soured milk is frequently made by adding 1 tablespoon of either vinegar or lemon juice to a cup of milk and then waiting 5 minutes for it to curdle. This is actually acidified milk. 2.) Soured
Something yummy to make with a gallon of goat’s milk … Every Tuesday morning, I pick up 1 1/2 gallons of goat’s milk from a neighbor’s farm. I use one gallon to make this cheesecake and 1/2 gallon to make my kefir. Sometimes I finish the cheesecake by Tuesday night and eat it Wednesday morning. Other times, I let it set and drain longer, so
This is the second of two articles about Joan Parreno, an American woman living in the Iliono province of the Philippines with her inlaws. Their home was flooded and Joan is trying to help them use their goat’s milk to better advantage. In Part 1, she describes how she made rennet from papaya leaves and in this post, she shares a few of her recipes:
Great Gift Idea for Upcoming Holidays If you’ve never tasted cajeta, you’re in for a real treat. It is THE BEST. Just tie a few ribbons around a canning jar of cajeta and you have the ultimate present for any occasion. Ben picking agarita berries for his agarita jelly My Guest Blogger (with the best hat ever!) Ben Guyton has access to all the goat’s