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Cheese: Searching for a Taste of Place
series • cooking
PG
series • cooking
PG
The art and love of making cheese from scratch - it's a beautiful thing. And to excite you to take on your very own dairy creations, we dug deep and found some delectable ways you can make your very own at home.
Don't worry, this doesn't mean you're giving up a life of cheese purchases, but if you're looking for a little DIY food project that is very satisfying, try your hand at these cheese recipes that'll create smiles all around.
Labna or labneh is a Middle Eastern staple. It’s made by removing excess whey from salted yoghurt, which results in a velvety, cream cheese-like spread with a slightly sour note. It’s eaten on bread and topped with olives, mint, tomato, cucumber and olive oil.
Source: Alan Benson
shares this beautiful cheese-making by-product! Here is a recipe for fresh ricotta, that's perfect served warm with toast or drizzled with runny honey or grape must. How do you enjoy it? (And if you'd like a delicious idea for using up the whey left after making ricotta, check out Farah Celjo's , and her .)
Smooth, homemade ricotta Source: Silvia Colloca
All the whey
How to make whey caramel sauce
Making your own mascarpone at home is easier than it sounds and O Tama Carey has us covered with this easy recipe that produces a creamy and slightly sour mascarpone.
For those who already heart haloumi, take it next level by preparing and perfecting your very own slab of salty goodness. Great in pies and salads, haloumi needs no back-up as it holds its very own, simply grilled with a little cracked pepper and lemon juice. Get Matthew Evans' recipe
Homemade haloumi Source: SBS Food
This southern Italian wonder has got quite the reputation and this batch will keep several days in a salted brine... bigger question is, will it last that long?
Easy marinade
Mozzarella with roasted garlic and black olives
Paneer is homemade, unsalted, white cheese. "It has a fresh farm cheese-like quality and a dense, crumbly texture that works wonderfully with Indian spices, but equally well with flaky sea salt, freshly ground black pepper and a drizzle of quality olive oil," explains Anjum Anand. It appears in endless variations - try , marinated in herbs and yoghurt, wrapped in foil and cooked on a barbecue, Ajoy Joshi's Sarina Kamini's , fragrant with garam masala. Or use your homemade paneer in Anand's vibrant and flavour-packed .
Anjum Anand's marinated paneer. Source: Anjum’s Australian Spice Stories
Last but certainly not least, it's the cheese that has been around for several thousands of years and is also one for those who want to get into some seriously good cheese making. Feta is simple to make, very versatile and can be enjoyed straight away, no ageing required. You can make feta cheese with this easy recipe from , or even easier, buy some good feta and take it to a marinating place with this !
Source: Alan Benson
MORE CHEESE JOY
Fresh cheese
