Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I grew up eating dried Parmesan cheese. After making a homemade batch of it I had to try something else - and it was awesome. There's also a list of 11 things you could do with the powder in the post..
Blue cheese is one of those preserved foods that even home preservers are hesitant to try making themselves. The main ingredients are deceptively basic – milk, culture, rennet. Then comes the penicillin mold. Stinky good, I say.
Making a blue cheese at home is a scary proposition. But with the right ingredients and techniques, it's easier than you think. I set out to make a Stilton, which will be aged for up to four months. Will it be edible? Time will tell...
Creamy, mousse-y and surprisingly light! A luscious, savoury, vegetarian pâté great for spreading on crusty bread or crackers and an excellent addition to a cheese board.
This was a big hit at Easter with both young and old. So nice, because I just took it out of the fridge and let it soften to room temperature before serving. It was super easy to make.