I've been trying to make grilled cheese on the grill for a while now. While at first this sounds funny, but I believe that it is 100% possible to do. I just hav
I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any bread
I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese. Is it possible to use the whey from my homemade yogur
This might sound like a dumb question: Back in the day I cooked some pasta for some friends and they bought this cheap grated cheese in the supermarket. I reme
I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with
I purchased fresh mozzarella bocconcini from Whole Foods six days ago. The mozzarella is sold in a brine solution. I opened the package when I bought it and hav
I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my start
I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant h
I had a brie cheese in the fridge and got extra mold built up on the area where it was cut. Note that I had other food getting moldy in the fridge, but those we
How do I keep the pasta from absorbing all the liquid?
I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the
for nutcheese recipes. Have tried guar and xanthan -slimy; tapioca -gooey Kappa -gelatin firm really looking for an edam waxy consistency: shall I try harde
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour a
Cougar Gold is a cheese made in Washington and is unique in that it is canned. Because of the canning, it lasts indefinitely if refrigerated until opened. I u
I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like
From what I understand, once something is added to a grilled cheese sandwich other than sauce or seasoning, it ceases to be a grilled cheese s
I want to serve meatballs that have been dipped in a melted white sauce or. fondue cheese... but would like to do it in a way that the cheese doesn't just slide
A while ago I went to a Korean restaurant and ordered a noodle dish without really looking at the menu (as I sometimes tend to do). I was surprised when I was s
https://www.splendidtable.org/recipes/crunchy-cheese-puffs I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a sup
I have made ricotta. (hot milk and lemon) I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here.