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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s