Ricotta, Queso Fresco, Cottage Cheese, Farmer’s Cheese, or Paneer At Home

  Making ricotta at home is probably the easiest cheese of all, and it takes about 40 minutes! Since this type of cheese is a “fresh cheese,” meaning it is not aged, you can vary the moisture a little and make queso fresco, cottage cheese, farmer’s cheese, or paneer. They are all basically the same… Continue reading Ricotta, Queso Fresco, Cottage Cheese, Farmer’s Cheese, or Paneer At Home

The Esteemed Bialy (Sourdough, of course)

Bialys are a cross between great pizza crust and bagels. Imagine a nicely browned, crunchy, puffed up rim of a pizza, with a dollop of sauteed onions and garlic. I mostly choose bread recipes with whole grain flours. I like the taste, texture, and relatively higher nutrition of whole grains. Some recipes call for a… Continue reading The Esteemed Bialy (Sourdough, of course)

No More Sourdough Starter Discard

As I have mentioned more than once, I hate to throw away food. And if you follow most directions on maintenance of sourdough starter, as I have for many months, you  discard about half your starter every time you feed it. You can make many things with the discard in addition to sourdough bread, such… Continue reading No More Sourdough Starter Discard

OMG Sourdough Rye-Next Chapter

    And I’m sure there will be more chapters coming. Look back on this blog for more posts on this favorite bread.  I have baked it many times and followed the original recipe (mas o menos), but I wanted to make it with more whole grain. Before, it was 50% WG rye and 50%… Continue reading OMG Sourdough Rye-Next Chapter