Scratch Food with a Side of Geek Mom and Pop Culture.
As I said in one of my previous posts (okay, maybe two), I’m a late-comer to appreciating cottage cheese. I don’t think I ever understood how versatile the product could be until I started messing around with it. You can substitute it for a lot of other cheeses like in lasagna, you can use it…
I love spreadable herbed goat cheese… the kind that comes in the tiny little cylinder at the deli counter that costs you an arm and a leg. So expensive, but so yummy. It’s great on pesto pizzas with chicken and arugula. Perfectly delicious on its own spread on a sliced baguette. And… it’s stupid simple to…
Note from me: I published this recipe back in June as part of my submission for the 2014 Cheesecake of the Year contest. Alas, I didn’t win. But I slaved over this recipe, filling every guinea pig I could get my hands on to the gills with eggnog cheesecakes as I perfected these cheesecakes. The…
There’s actually two ways to make your own ricotta right at home! One method of making it requires the whey that may be leftover from making another kind of cheese, like your own fresh mozzarella, but the other method is much more straightforward and takes only two ingredients: milk and lemon juice. How does acid…
As a Polish woman living abroad, I sometimes find myself craving Polish products. One of my very favourite products is Polish curd cheese, or twaróg (pronounced in Polish, “tvaroog”). Obviously, I could buy it in the Polish store near my house, and sometimes I do. But I’ve always wanted to try making it myself, and inspired by Anne,…