Homemade cheese and pane di Prato

I had another go at some homemade cheese (warm milk and natural yogurt) instead of using lime juice (which is still okay) and it’s not come out to bad. 

What’s even better is that I followed up on a tip I saw on the blog of the New England cheesemaking company to use the leftover liquid to make some bread. 

And a decent pane di Prato is the result. 

I’m thinking about moving on to the hard stuff, but that’ll be quite some commitment, of time and effort.

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