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I received a cheese making kit for Christmas, something I had been looking into for a while. This, alongside a cheese-making book lent me by my dad, have prodded me to actually do something I've though of for a while and start making my own cheese. The kit is for very simple fresh cheeses (a good place to start for a beginner), so I started with ricotta

I don't know how temperature sensitive cheese making generally, and mascarpone in particular, are. The final thing is that initially I only lined my colander with a single thickness of cheese cloth and I then tried to double over my cheese cloth while it was full of curdled cream which made a bit of a It is now draining over a clean bowl and clean, doubled, cheese cloth and it is draining much better

The crust was a little experimental, using cottage cheese instead of milk to bind the flour-butter crumbs Ingredients: 1 c flour 1/3 cold butter, diced 1/3-1/2 c cottage cheese pepper 1 aubergine, chopped 1 Add pepper to taste. 2)Add cottage cheese and stir in, bringing all the crumbs together to form a dough The cottage cheese crust, surprisingly baked with flecks of red in it, and was very tasty.

cut into pieces pinch of salt 1/4 (approximate) water Tart: 250g of fresh chanterelles 1 1/2 c fresh cheese knead into a soft dough. 2) Wrap in cling film and chill in the fridge for 30 minutes. 3) Mix the fresh cheese bottom of a pie plate with it, and stab with a fork to create breathing holes. 5) Spread the fresh cheese swimming), then drain them (reserve the liquid if you want for use elsewhere) and sprinkle them over the cheese layer. 7) Take the remaining fresh cheese and mix it with the mint and some salt and pepper.

It is a dish of potatoes, parboiled then fried or baked, with cheese and sometimes onion. where you're from) 3 medium carrots 1 large(ish) onion 2 handfuls of spinach 2 tomatoes 100g mature cheese Preheat oven to 210°C. 2) Grate your potatoes, beetroot, carrots, courgettes, and cheese. Sprinkle the extra cheese over the top and place the tomato and onion rings on the surface. dry, dot the top with a small amount of butter. 5) Bake uncovered for about 40-45 minutes until the cheese

came through, but less so when sopped up with bread, so we decided to have the leftover sauce with cheesy worked well though.) 2) Heat slowly in a saucepan, stirring gradually, 3) Add to spirals of veg or to cheesy

chopped 1/3 c of bacon bits 1 tsp sage 1 tsp thyme Scant 1/2 c of cream 1/4 c Gruyère or other mature cheese Spread in the pie plate, then pour the cream over the mixture evenly and sprinkle cheese over the top Pepper generously. 5) Bake 25-30 minutes at 200°C until the cheese is golden. Serve warm.

Like cream of spinach soup, but made with leftover whey I had on hand from my cheese making experiments Best with crunchy bread and a good cheese.

of spinach, blanched, or 2 cubes of defrosted frozen spinach 1/4 summer squash, chopped 3 eggs 1/2 c cheese of your choice (we used a local soft cheese) 2 TBSP of butter 2 TBSP of chutney of your choice ( we the oven proof dish you will be using for the pie. 2) Mix mashed potatoes, peas, spinach, broccoli, cheese

I received a cheese making kit from my in-laws for Christmas and tried it out for the first time today and rinsed lasagne sheets (I used spinach ones, non home made this time I'm afraid) 2 c grated mild cheese noodles (if you want it rich and decadent, otherwise skip this step), then ricotta and a sprinkling of cheese End with ricotta and melted cheese. 4) Top with sliced tomato and bake at 180°C for 45 minutes.