When I cam upon a recipe for homemade cheese crackers, as soon as I got past the excitement, I realized that this simple recipe was something that I should have been able to figure out on my own.
At my house we go through boxes upon boxes of cheese crackers, my three year old loves them, and while he will share if forced, he doles them out to his daddy one at a time. Continue reading “Recipe: Cheese Crackers”
The problem is that I go through phases where I want it, but once I get satisfied I don’t want it again for a while, so when I buy it in big packages it can go bad before I am done with the entire tub.
I read that you can dehydrate cottage cheese and decided to try it. Continue reading “Food Storage: Dehydrated Cottage Cheese”
Back in 2012 I did a video on Mesophilic Cheese Starter, and at that time, I said I would also show how to make a Thermophilic cheese starter. Well, time got away from me, and it took me a while to get a round “tuit” – so before something else gets in the way, lets work on our heat loving cheese culture.
Heat Loving Cultures are used to make cheeses that can be heated to 130 degrees, this means yogurt and many Italian cheeses like parmesan, provolone, mozzarella and Swiss, and Monterey jack
Since there are varieties of cultures (like yeasts) and we are starting with yogurt – the finished flavor may be slightly different than store bought cheese cultures. Continue reading “Kitchen DIY: Thermophilic Cheese Starter”