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depending on their size and the size of your dish) 1/2 c white cooking wine 4 ish cups tomato sauce 1 c cheese third of the sauce, sprinkle on the onions and the sweet potato slices, and sprinkle over half the cheese Add another layer of bread, the rest of the sauce and then the last of the cheese. 3) Bake at 175°C for

Just skip the goats cheese to make this soup vegan. and salt, to taste 1/2 tsp sumac 2 tbsp lemon juice Thick sliced bread - 2-3 slices per person Goat cheese Allow the second side to toast for a few minutes then put the cheese on top and allow to melt and begin to crisp at the edges. 4) Slice the cherry tomatoes in half and place on top of the goat cheese for It was flavourful and refreshing though, matching beautifully with the goat cheese toasts.

For my next cultured cheese, I made a batch of Havarti cheese. This was my biggest cheese yet, using 8l of milk, for which I had to borrow my dad's biggest soup pot Then came the challenge of the balancing act again when draining the cheese in its mould, using a couple I didn't like the taste of the cheese fresh much on its own, finding it a little bland, but it worked Predictably, the aged cheese has a stronger, saltier taste than the fresh cheese did.

My next batch of cultured cheese from my Artisan Cheese Making at Home book (actually, not mine, it's This is like a French version of cream cheese. Maybe someday my cheese making will be the same. The cheese came out very well and was very tasty. I think I liked this better than the cream cheese I made previously.

mozzarella attempt, I feel I have just about reached the end of the possibilities offered me by my cheese making kit, and so I am now moving on to working through the book I have, borrowed from my dad, Artisan Cheese The cheese came out pretty well, but I find it a little bland. Maybe it needed more vinegar? As it is a fresh cheese which is supposed to be eaten relatively quickly after production, I think I The failure of this to produce enough cheese messed me up a bit as I had planned on making pasta with

It also felt a little more like "proper" cheese as this was the first one that involved the use of rennet As the mozzarella wasn't the best snacking cheese, I decided to use it melty-ways, and made puff pastry The cheese and puff pastry balanced out the sauce, and the dates added a hint of sweetness. The pastry was flaky, the cheese melty and rich and the sauce sweet and tangy. Definitely trying that again in future, although hopefully not because my cheese doesn't improve!

At lunch an hour or so after making the mozzarella, both cheeses were perfect. Based on the trouble shooting table in Artisan Cheese Making at Home, I added too much rennet, so next Even a little tough though, the taste of the cheese was great! On a side note, I made this batch of cheese with very wet feet in an increasingly flooded kitchen. be getting cultures soon and able to move on to other cheeses....

I actually made ricotta twice last week, once using the recipe from Artisan Cheese Making at Home by bigger, allowing me to drain them in the ricotta basket rather than having to strain them through a cheese the other which remained a little milky looking, meaning that more of the proteins were used in the cheese

I had fresh rhubarb from my parents' garden, and goats cheese left from my cheese-making efforts, so Good on pancakes, toast, crêpes etc.) 1/2 c goats cheese 1 tbsp sage Salt and pepper to taste 1) For Arrange the pumpkin over the top and sprinkle over the goats' cheese. I thought it could have done with a more liberal sprinkling of goats' cheese, but that was the last of

I was really excited to find a paneer recipe in the Artisan Cheese Making at Home book as Paneer is not one of the cheeses which I can find easily here. blog called Swasthi's Recipes, and it called for either vinegar, lemon juice or yogurt to make the cheese Making the cheese went quite well. Working from Swasthi's blog was different from working either from the cheese making kit or from the