Cottage cheese and ricotta are both fresh, soft, creamy cheeses, made via a similar process. One of the biggest differences ...

Medha: What does affect the flavor is the rennet. Unlike cheesemakers in Europe, Chris doesn't use animal rennet to make his cheese curds, which together with the starter cultures breaks down the ...

Mix farmer cheese with some powdered sugar and cinnamon, then spread it into slits in bread before you fry up French toast.

Cheesemaking gets a reputation for being complicated, and sometimes it is. But you can easily make mozzarella in your own ...

This article originally published on The Kitchn. See it there: I Never Use Ricotta for the Best-Tasting Lasagna — I Always ...

The Midwest may claim cheese curds as its own, but the savory snack can be traced back to Ancient Rome. Luckily, dairy industries in Canada and the US have adapted their own versions of the bite ...

A small team of physicists at the Max Planck Institute for the Physics of Complex Systems, working with a colleague from Universitat de Barcelona and another from the Institute of Science and ...

He begins his hand-pulling by starting with 1.25 lbs of fresh cheese curds for every pound of cheese he wants to make. While this may be a small quantity for a solo home chef or a couple having ...