The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.
What you do with t...
This one has a happy ending. Unlike my previous attempt where I failed once and then crashed and burned in such an epic fashion that I never wanted make yogurt again, this one has a neat little recipe at the end. I'm happy. When I started this crazy business I had expected to knock off a bunch of yogurt and be done with it. To be honest, I’d never really thought much about...
Before I start detailing this ridiculous project, I’d like to point out that I fail in the end. There is no great yogurt recipe hidden in here, no surprising technique that changes everything. I tried some methods, some reasonable and some quite stupid, and none of them worked. I just want to make some respectable yogurt at home, and I’m hoping some of you can help.
I thought this would...
Sometimes all you can hope for at the end of a long day is a little bit of harmony. Whether through yoga, walking your dog, or blasting Bona Drag , you find it and somehow the day washes away. Often I find this harmony by cooking (sometimes with the Morrissey at the same time)--a chance to relax, create, and then have something delicious to show for it. I have a recipe that, while dec...
