Tag Archives: cheese
MC mac and cheese

Modernist Cuisine’s mac and cheese

My first plan for my newly acquired powders – and one of the main reasons I picked up some carrageenan – was to finally try the mac and cheese recipe from Modernist Cuisine, arguably the most famous and frequently made dish from the book. The recipe uses sodium citrate and carrageenan to make a cheese […]

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Queso fundido

Chorizo: A tale of two sausages

I have many pet peeves, both culinary and linguistic. (Possibly too many.) One that falls into both categories is the word “chorizo”. Why is this a pet peeve? It’s because there are at least two types of sausage that go by the name “chorizo,” and they’re very different from each other. One, Spanish chorizo, is […]

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Sour cream

A curdling tale: Home-cultured sour cream

Continuing with my curiosity about fermented milk products, but lacking the time for a full-fledged cheese project, I decided to take on something a little more set-it-and-forget-it: sour cream. In the idyllic past, cows would be milked and the milk would be left to stand, allowing the cream to separate and rise to the top. […]

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Ricotta salata

Last-ditch cheese: Ricotta salata

I glossed over it before, but my first attempt to make mozzarella was not so much a success. There are ways to draw success out of failure, however. Enthusiastic, I had decided to make a full batch of mozzarella, and bought 4 litres of organic cow’s milk to that end. Using both Ideas in Food and […]

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Insalata caprese

Further adventures in cheesemaking: Homemade mozzarella

After the success of my homemade goat’s cheese, I wanted to delve a little further into cheese-making. Unfortunately, I don’t have a curing chamber, so I’m limited to fresh cheeses. (For now…) That’s OK, though, because some of my favourite cheeses require no affinage. And I was recently reminded that Ideas in Food, a continuing […]

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Failed Ricotta

The whey it goes

(It’s just too easy to make puns on the word “whey.”) After my first cheese-making session, I was left with a fair bit of whey – a little more than a litre of it. I wasn’t quite sure how I was going to use it, so I stashed it in the fridge until I could […]

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Goat cheese wheels

Homemade chèvre: Easy cheesy!

For my first real homemade cheese, I decided to make fresh (that is, unaged) chèvre. There were a couple of reasons for this. First, cow’s milk production here is heavily regulated by the Dairy Farmers of Ontario, which makes it difficult to find a small-scale, independent cow’s milk producer. Goat’s milk and sheep’s milk are […]

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Cheesemaking supplies

Home cheesemaking: A new adventure

On Friday, my cheese starter culture (“mesophilic aromatic B”), rennet and cheese molds arrived from Glengarry Cheesemaking and Dairy Supply. On Saturday, I picked up some River’s Edge goat milk at the Guelph Farmers’ Market. The nice thing about a farmers’ market is that, when I asked about the pasteurization temperature, I could actually get […]

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IIF Mac & Cheese, Take 2

Ideas in comfort food, take 2

Under normal circumstances, I wouldn’t write about the same topic twice in such rapid succession, but these aren’t quite normal circumstances. You see, after following their blog for years and waiting for the right opportunity to come along, I finally get to eat a meal prepared by Ideas in Food (or, at least, half of […]

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IIF Mac and Cheese

Ideas in comfort food

Although I clearly don’t mind using the occasional additive in my cooking, my collection of modernist food chemicals is still far from complete. So while everyone else I know has been busy making the macaroni and cheese from Modernist Cuisine, I’ve had to hold back, for want of carrageenan. (I do have the sodium citrate, […]

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