Month: July 2015

Pumpkin & Whey Soup

I did a fantastic cheese-making class at Cornersmith in Marrickville last year under the guidance of cheese maestro Kristen Allen. Apart from making some terrific whey-related puns, Kristen also shared several clever uses for the inevitably large quantities of whey leftover from cheese making.

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Homemade Ricotta

When it comes to making cheese at home, ricotta is the best place for a novice to start. Sitting firmly on the “easy enough” end of the difficulty spectrum, the only ingredients you need to get started are milk and lemon juice, along with a […]

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