Category Archives: cheese

Garlic Cheese Sauce

I originally made this sauce to go over Mung Bean Pancakes (which I’ll post about next week) but when we decided to do a teriyaki pork pizza, we needed a cheesy white sauce for it. Turns out, with a few minor modifications, this sauce works great as a pizza sauce! Today, I’ll post both variations – one light and saucy one for pasta or meat and one thick one for pizzas or garlic bread.

It can be quite strongly garlic, especially if you add another clove of garlic or use a persillade spice mix (parsley, minced dried garlic and…

Posted in american, cheese, gluten-free, recipes, sauce | 1 Comment

The Cheesmo Cheese Press

Cheesmo Cheese Press

I talked a little bit about my cheese press in Biezpiens, Refined but, as Ivars noted, it can be really difficult to imagine what such a jury-rigged contraption looks like. So, I figured I’d take a little more time and try to explain better. (Also, so I can refer back to this when I make other fresh cheeses that benefit from being pressed rather than explaining all over again.)

My MacGyver’d “press” is incredibly simple and dirt-cheap – about $3…

Posted in cheese, untranslated | 1 Comment

Biezpiens, refined.

Biezpiens

I’ve spoken in the past about Latvian biezpiens, roughly translated as “curdles.” It’s an essential part of making pankūkas, for one, and several desserts (like biezpiena maize).

We’ve been experimenting with different methods of making it. And now, we’ve finally, finally found a way to make consistent, dry, crumbly biezpiens inexpensively, thanks to an accident while making ryazhenka.

Posted in cheese, gluten-free, latvian, recipes, untranslated | 4 Comments

Daring Cooks Challenge: Dessert Wontons

Filled Dessert Wontons

For this challenge, I gritted my teeth, dug up the candy/frying thermometer, my small pot (to limit the damage done to my oil bottle if things went badly) and… completed the challenge! It wasn’t so bad, really. The thermometer helped a lot (duh.).

The wontons could have any filling we could think up, any shape, you name it.

Now that was fun. I like creative challenges like this that allow me to play around with something on a theme. So my husband and I sat down at the table and started putting together all sorts of little odd packets.Filled Dessert Wontons

For this challenge, I gritted my teeth, dug up the candy/frying thermometer, my small pot (to limit the damage done to my oil bottle if things went badly) and… completed the challenge! It wasn’t so bad, really. The thermometer helped a lot (duh.).

The wontons could have any filling we could think up, any shape, you name it.

Now that was fun. I like creative challenges like this that allow me to play around with something on a theme. So my husband and I sat down at the table and started putting together all sorts of little odd packets.

Posted in cheese, daring cooks, Dessert, recipes, snack, untranslated | 10 Comments

Jāņu siers

Līgo vakars is tomorrow and we’ve been patiently waiting for our kefir biezpiens to finish drying so we could make Jāņu siers (Latvian Solstice caraway cheese) today.

Making this type of fresh cooked cheese is a semi-involved process that takes about an hour of active cooking time. We made a small cheese this year since it’s just the two of us but it’s great for starting out too.

As far as biezpiens goes, I’m working on solidifying the process for making biezpiens from kefir and will test how to make it from buttermilk.

Līgo vakars is tomorrow and we’ve been patiently waiting for our kefir biezpiens to finish drying so we could make Jāņu siers (Latvian Solstice caraway cheese) today.

Making this type of fresh cooked cheese is a semi-involved process that takes about an hour of active cooking time. We made a small cheese this year since it’s just the two of us but it’s great for starting out too.

As far as biezpiens goes, I’m working on solidifying the process for making biezpiens from kefir and will test how to make it from buttermilk.

Posted in cheese, gluten-free, latvian, recipes, untranslated | 6 Comments

Mmm… Pancakes

Every so often, my husband makes too much kefir for the amount we drink each day. He makes about two quarts a day and every couple of weeks we have too much for our fridge. I’m always happy when this happens because it means we get to have fresh kefir cheese, and, when I can convince him to set the next day’s kefir aside for more cheese, it means pankūkas!

Every so often, my husband makes too much kefir for the amount we drink each day. He makes about two quarts a day and every couple of weeks we have too much for our fridge. I’m always happy when this happens because it means we get to have fresh kefir cheese, and, when I can convince him to set the next day’s kefir aside for more cheese, it means pankūkas!

Posted in cheese, latvian, recipes, side, snack, untranslated | 1 Comment

Gateway Cheese

It all started with ricotta.

A recipe would call for it, a sumptuous lasagna, perhaps, or possibly stuffed shells.  Living on a tight budget in an expensive town meant no ricotta unless it was steeply discounted.  (The day I found 99c ricotta on clearance was a very good day indeed.)

One day a couple of years ago, I wandered around the ‘Net, looking for something to do with a gallon of milk in my fridge that was woefully close to its expiration date. It all started with ricotta.

A recipe would call for it, a sumptuous lasagna, perhaps, or possibly stuffed shells.  Living on a tight budget in an expensive town meant no ricotta unless it was steeply discounted.  (The day I found 99c ricotta on clearance was a very good day indeed.)

One day a couple of years ago, I wandered around the ‘Net, looking for something to do with a gallon of milk in my fridge that was woefully close to its expiration date.

Posted in cheese, gluten-free, italian, recipes, snack, untranslated | 4 Comments