The Modern Cheesemaker: Making and cooking with cheeses at home by Morgan McGlynn

  • The basic steps (page 20)

    from The Modern Cheesemaker: Making and Cooking with Cheeses at Home The Modern Cheesemaker by Morgan McGlynn

    • Categories: How to...
    • Ingredients: raw milk; acid of your choice; rennet
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Notes about Recipes in this book

  • Cottage cheese

    • debkellie on October 31, 2019

      Such a simple cheese to make ... a small container of cheese; and such a heap of whey... which I froze and later used in place of stock in a tomato risotto.. think I may be hooked on making cottage cheese from now on! The risotto was sooo tasty!

  • Paneer, potato and coconut curry

    • debkellie on December 22, 2021

      A delightful curry: just the right blend of spices for my taste buds. I *thought* I had paneer in the cheesebox, but I was mistaken and progress was too far gone to change course! So this was made with cubed Cypriot halloumi. I marinated the cheese cubes in chilli powder, turmeric, salt and coconut oil before frying them off, and, yes, added some silverbeet...

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Reviews about this book

  • Eat Your Books

    Cheese making has never been more delicious or easier!

    Full review