Crème fraîche is a soured cream with a smooth, tangy and rich flavour, containing about 30% butter fat. It is definitely the crème de la crème in terms of flavour and flexibility. It doesn't curdle so is perfect to heat, can be used in baking or dolloped into sauces, soups and on desserts. In my . . .
Paneer is a fresh cheese commonly used in South East Asian cooking particularly in Indian, Nepalese, Pakistani, and Bangladeshi cuisine. My first encounter with Paneer was at a restaurant on the famous Brick Lane in London where, as you do when you first arrive in the UK, we went to sample some . . .
Ricotta originated in Italy and traditionally is made from the whey left over from the cheese making process. Literally meaning 'recooked' the whey is reheated to a high temperature with added acid (like lemon juice or vinegar). This causes the remaining proteins to clump together and form the . . .
Buttermilk used to be a staple in the kitchen's of our great grandmothers. Not only was it the natural by-product of making butter, it was also used extensively in cooking and considered an everyday drink and thirst quencher (hard to imagine I know!) Nowadays with everyone buying butter rather than . . .
Making your own mustard has never been easier. Follow these 5 easy steps and get creative with your own flavours and voilà - your own homemade mustard! Related recipes: Herbed Honey Mustard - The Splendid Table - Noelle Carter Dried Cranberry Mustard - The Splendid Table - Noelle . . .