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

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Pizza

People may forever debate whether pizza is Italian, but there can be no doubt that it is American. One poll last year reported that “For Americans, pizza lands in the number one spot as the ultimate comfort food.” But if you were to ask, “What is pizza?” you’d get as many answers as respondents.

This, to my mind, is a good thing. It’s what makes pizza so popular. It’s also what makes pizza so easy and affordable to create from scratch at home. You don’t need a specific recipe with exact ingredients. You don’t even need a ratio with proportions of various toppings. All you need is some dough, a couple handfuls of garnishes, and a way to cook it. If you have a sourdough starter, the dough is in the bag—or should I say, jar.
Learn to make Sourdough Pizza Dough and Thin-Crust Pizza