Yummy cookies that are rich, crunchy outside and a little chewy inside.
Yesterday I had my first go at mozzarella using this recipe. Unfortunately the curds wouldn’t set. I believe it’s due to using tap water which is chlorinated and this stops the rennet from working. If there is anything I cannot abide it is waste! So what did I do? Well I tried to scoop as much curd as I could out without too much whey but it was very small dots of curd. With this I tried to continue the heating and...
This bread is wholesome and delicious. It freezes well for packed lunches. It is a regular in our house as a way to use up overripe bananas.
A soft cheese that is lovely on crackers. At 6 hours draining it is quite soft like ricotta. Or left for longer it can be molded.