Category Archives: Miscellaneous


Thermophilic Starter
Ingredients: 2 cups milk 1 tbsp yogurt Instructions: Cheese cultures are necessary to inoculate the milk with friendly bacteria. These bacteria serve two functions. First, they cause the milk to become more acidic aiding its coagulation. Second, the bacteria help develop the flavor of the cheese. Cheese cultures are divided into two basic types mesophilic Continue Reading
Paneer / Indian Cheese
Ingredients: ½ gallon milk 1/4 cup lemon juice Instructions: Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for Continue Reading
Encyclopedia definition: Substance containing rennin, an enzyme having the property of clotting, or curdling, milk. It is used in the making of cheese and junket. Rennet is  obtained from the stomachs of young mammals living on milk, especially from  the inner lining of the fourth, or true, stomach (abomasum) of milk-fed  calves. The preparation of rennet Continue Reading
Chili Oil
Ingredients: 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Instructions: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer Continue Reading
Preserved Lemons
Ingredients: 5 lemons ¼ cup salt 1 cinnamon stick 3 cloves 5-6 coriander seeds 3-4 black peppercorns 1 bay leaf some lemon juice if necessary Instructions: If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. Quarter the lemons from the top to within 1/2″ Continue Reading