Tag Archives: milk

Cottage Cheese

Posted on October 28, 2013 by Cat

by Cat, July 2007; updated Oct 2012 (Photo, right, from Wikimedia Commons) See also: Milk & Culturing of Milk (About); Butter & Buttermilk; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation) Cottage cheese can be made from the same culture used to make buttermilk.  … Continue reading →

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Milk & Culturing Milk (About)

Posted on October 27, 2013 by Cat

by Cat, July 2007 (photo, right, by D. Morgan, used with permission) See also: Butter & Buttermilk; Cottage Cheese; Creme Fraiche; Ghee; Kefir; Piima, Villi & FilMjolk; Yogurt; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation); Whipped Cream. This article discusses: 1. Why culture; 2. Raw … Continue reading →

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Turkey Leftovers: Tetrazzini

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Rick Brown Gravy (from Dark Roux); Sherry-Mushroom Gravy What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are … Continue reading →

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Turkey Leftovers: Croquettes

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Tetrazzini; Rick Brown Gravy (from Dark Roux) What to do with all those leftovers from a roast turkey or other large poultry? My favorites are Croquettes, Tetrazzini, and Hot … Continue reading →

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Kasha Porridge

Posted on October 11, 2013 by Cat

by Cat, Nov 2011 (photo, right, from Wikimedia Commons) See also: Kasha cold cereal: “Buckwheaties” and Sprouted buckwheat granola On this site I refer to ‘buckwheat’ when I mean the raw grain (not toasted or roasted), but may be cooked; and to ‘kasha’ … Continue reading →

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