Recipes

The term tomme, also written tome, is a French word which origin is not very clear. It designates a sort of cheese made from curd. In practice, this cheese is generally a medium sized and round-shaped cheese often made at farms in mountainous regions. This cheese can be made with... [Read More]

A simple homemade yogurt recipe

No yogurt maker, no milk powder

Posted on 12/20/2020

Is it possible to make yogurts at home every week on the long term? Yes! And I will explain how to do that in this article. Only 5 minutes of preparation are needed and very limited material is required. [Read More]

Lactic goat cheese

A cheese you can eat at any aging step

Posted on 06/30/2020

Most of goat cheeses are lactic cheeses, following the same base recipe. A lactic cheese can be eaten at any step of the making process. That’s why you can find such a variaty of goat cheeses: fresh, creamy, runny, dry… All are made following the same first steps. Then depending... [Read More]

Soft-ripened "croûte fleurie" cheese

A base recipe that offers a range of possibilities

Posted on 12/30/2019

Soft-ripened white molded cheeses (or pâte molle à croûte fleurie in French) are probably the most popular types of cheeses, camembert being the most famous of them. They are generally small cheeses, ripened for a few weeks. That means it is impossible to find any soft-ripened cheese made from raw... [Read More]

Saint-Marcellin-style homemade cheeses

Lactic cheeses step-by-step recipe

Posted on 08/18/2019

Lactic cheeses are generally made from goat milk. Lactic stands for lactic fermentation. All cheeses always imply lactic fermentation to some extent. But in the case of lactic cheeses, the coagulation from lactic fermentation is more important than the enzymatic coagulation from rennet (more details in this article). The lactic... [Read More]

Homemade cream cheese

Only milk and cream

Posted on 08/02/2019

Cream cheese is a very popular dairy product in the US. It is basically made from milk and cream. But if you look carefully to your favorite cream cheese brand you may see other ingredients as carob bean gum or carrageenan. Those are thickening ingredients that are added by industry... [Read More]

Make your own crème fraîche

The simplest recipe ever!

Posted on 06/04/2019

What is the difference between heavy cream, sour cream, creme fraiche? Here are the explanations! [Read More]

Homemade aligot

Stretched mashed potatoes, a specialty from the center of France

Posted on 05/15/2019

This article follows a recipe I just posted about how to make tomme fraiche (see recipe). Tomme fraiche comes from the making of Cantal, Salers or Laguiole, cheeses from the center of France (Massif Central). Those cheeses are made from fermented and pressed curd, aged for several months. Tomme fraiche... [Read More]

Tome fraîche

Fresh pressed curd to prepare aligot

Posted on 05/14/2019

When people ask me what I am missing from France in terms of food I am generally embarassed. I do not miss so much things (of course I am missing buying a good butter croissant on my way to work but I can deal with it!). Moreover if I cannot... [Read More]

Making cheese curd with rennet

The base of most cow cheeses

Posted on 04/17/2019

Most of cheeses made from cow milk start with the same steps with a few variants. It is the case for most soft, semi-hard and hard cheeses. The milk is let to curdle using rennet (traditionnally animal enzymes extracted from calf stomach, vegetable rennet also exist). Please refer to the... [Read More]

My very first cheese

Playing with raw milk, goat cheese and rennet

Posted on 03/02/2019

I made my first cheese long time ago, in 2016. At that time I was living in Paris in a small appartment. It was also a time where I was practicing a lot my pastry cooking skills. More generally, I already liked to make things by myself, just for the... [Read More]