It's always a pleasure to join the Home & Family team on air to discuss food science and history! This week we explore the world of "quick" cheeses: ricotta, paneer, quark, rubing, pultost, queso fresco, etc... Think cheese should be left to the masters? Think again! You can make cheese today with ingredients you already have in your fridge. Check out the video!
Take a look into the chemistry behind cheese making with me! While most cheeses take time to age, every culture has a "quick" cheese: something that you can make at home with ingredients you've already got in your fridge. Get busy with the Home & Family team today.