Cheese: You Can Do It!

The first thing to know about cheese making is that you can do it! Learn more at TwiceasTasty.com.
Spring is working its way into Montana. This means 4 weather cycles in a day, plenty of mud, the first harvest of walking onions, and baby animals in the barn. At the farm where I garden, two baby cows have arrived, with a third on the way. Although the mommas will keep their milk for their newborns, it always seems like the perfect time to explore home-fermented dairy and cheese.

I’ve spent little time making cheese over the past year. A year ago, I skipped my planned cheese posts to extend the sourdough giveaway and share ways to eat well when stuck at home. Then I co-opted my “cheese cave” (aka mini dorm fridge) for pickles while I was launching my new book.

But last month, while filling pierogi with potatoes and Lemon Cheese, I was reminded just how easy it is to make cheese and other dairy products. Here’s your reminder too.
Read more about making cheese

Paneer

My freezer holds all sorts of vegetables ready to mix with homemade paneer for Paneer Tikka Masala. Learn to make cheese at TwiceasTasty.com.
Every April, I’m focused on two things: what I’m going to grow in my garden this year, and how I’m going to eat up everything I saved from last year’s harvest. Last week’s post used up not just the whey leftover from making yogurt but also the potatoes starting to sprout in my storage bins. This week, I dug deeply into my freezer and found all sorts of vegetables for an Indian dinner: cherry tomatoes, onions, peppers, garlic, and cilantro pesto. Flavor them with my dwindling supply of home-smoked chilies and homemade curry powder, toss in some freshly made paneer, and the flavors explode.

There are several other fabulous things about this week’s recipes. If you already make Lemon Cheese, you don’t need to learn to make paneer: you just need to learn how to press your cheese. If you don’t yet make this cheese, which also goes by queso blanco, whole-milk ricotta, and farm cheese, you have another reason to learn how.
Learn to make Fresh Paneer and Paneer Tikka Masala

Making Better Yogurt and Cheese

Making new styles of cheese has taught me a few tricks that apply to my homemade standards. Learn about making better yogurt and cheese at TwiceasTasty.com.
Each April, the recipes on Twice as Tasty focus on making cheese and other dairy products at home. Between the information on the blog and the workshops I’ve been teaching to everyone from adults to kids, the pool of home cheesemakers has been growing steadily all year.

As I wrote last year, yogurt was my first homemade dairy product. It’s still the milk-based product I make most often, partly because it’s so easy and partly because it’s so versatile that I eat it all the time. This also means I’m constantly finding new ways to improve my yogurt-making skills.

I’ve also been playing with variations on acid-based cheeses and delving into new cheese styles and dairy products. Some of these will be the focus of blog posts in the coming month. But these styles have also taught me a few tricks that apply to my homemade standards. So before I offer you new recipes, here are some things I’ve learned in the past year about making yogurt and cheese.
Read more about making better yogurt and cheese