Month: September 2026

Sambar

Posted on by David Knight

South Indian lentil stew with vegetables, tamarind, sambar spice, and a mustard-seed curry-leaf tempering.

Sambar

South Indian lentil stew with vegetables, tamarind, sambar spice, and a mustard-seed curry-leaf tempering.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Status To Try
Servings 8 servings

Ingredients
  

Dal

  • 1 cup toor dal pigeon pea lentils
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • 3 cups water

Tamarind Juice

  • 1 tablespoon tamarind
  • 1/3 cup hot water

Vegetables and Stew

  • 2 teaspoons oil
  • 1/2 cup eggplant chopped
  • 2 carrots medium; diced
  • 7–8 drumsticks moringa pods; frozen is fine
  • 1/2 teaspoon salt adjust to taste
  • 1 tomato medium; chopped
  • 3 cups water
  • 2 tablespoons sambar powder adjust to taste
  • 2–3 teaspoons jaggery powdered
  • 1/2 teaspoon Kashmiri red chile powder optional

Tempering

  • 1 tablespoon ghee or oil
  • 3/4 teaspoon black mustard seeds
  • 1/4 teaspoon hing asafoetida
  • 10–15 curry leaves
  • cilantro chopped, for garnish

Instructions
 

  • Pressure-cook the rinsed dal with turmeric, salt, and 3 cups water until soft; mash lightly. In an Instant Pot, cook 9 minutes at high pressure with natural release.
  • Soak tamarind in 1/3 cup hot water for 15–20 minutes, then strain and reserve the tamarind water.
  • Heat 2 teaspoons oil over medium heat. Cook eggplant about 2 minutes, then add carrots, drumsticks, and salt and cook 2 minutes more. Add tomato and cook 1 minute.
  • Add 3 cups water, sambar powder, jaggery, and about 4 tablespoons tamarind water. Stir in the cooked dal and optional Kashmiri chile powder. Simmer 5–6 minutes.
  • For the tempering, heat ghee or oil. Add mustard seeds and let them pop, then add hing and curry leaves briefly until crisp.
  • Pour the tempering over the simmering sambar. Garnish with cilantro and serve hot with idli, dosa, or rice.

Notes

Use oil instead of ghee for a vegan version. A mixture of toor and moong dal can also be used.
Keyword main-dishes-vegetarian
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Source: Cook with Manali

Asiago

Posted on by David Knight

Home cheesemaking recipe for an aged Asiago-style cheese using thermophilic and Helveticus cultures.

Asiago

Home cheesemaking recipe for an aged Asiago-style cheese using thermophilic and Helveticus cultures.
Print Recipe
Course Cultured Dairy
Cuisine Italian
Status To Try
Servings 1 wheel

Ingredients
  

  • 6 gallons whole milk not ultra-pasteurized
  • 3/4-1 packet C201 thermophilic culture or 1/8 tsp TA61 culture
  • 1/16 tsp LH100 culture
  • 5 ml single-strength liquid rennet
  • 2 lb salt for brine

Instructions
 

  • Heat milk to 95-97°F. Add the thermophilic culture and LH100 culture and ripen 30 minutes.
  • Add 5 ml single-strength liquid rennet, mixing with an up-and-down motion, and allow a firm curd to develop in about 25 minutes.
  • Cut curd into roughly 3/8- to 1/2-inch pieces and slowly stir 15-20 minutes until firmer.
  • Heat curds to 106°F over 20 minutes and hold while stirring slowly for 15 minutes. Over the next 10 minutes raise to 118°F; the source notes up to 123°F may be useful in cool weather or with high-fat milk.
  • Let curds settle another 20 minutes, stirring lightly every 3-5 minutes to prevent matting.
  • Remove whey to curd level and transfer curds to a draining pan, keeping them separate for Asiago’s somewhat open texture.
  • Transfer to a cloth-lined cheese mold, fold cloth over, and add follower. Press 12 lb for 30 minutes; flip and press 25 lb for 2 hours; flip, rewrap, and press 25 lb another 2 hours.
  • Remove weight and keep the cheese in the mold overnight at 75-85°F. Hold it overnight again on the second day without salting.
  • On the third morning, brine in saturated brine at 3 hours per pound of cheese.
  • Age 30-40 days at 54-58°F and 85-87% humidity, wiping surface mold with saturated brine as needed.
Keyword cheese
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Source: Legacy cheesemaking recipe

Sourdough Bread

Posted on by looper

Sourdough Bread

This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’crumb (small holes). It is great for sandwiches and toast
Print Recipe
Status Tried & True
Servings 16 slices
Calories 136 kcal

Equipment

  • 6 quart Dutch oven

Ingredients
  

  • 5.35 oz active sourdough starter active starter
  • 8.80 oz warm water preferably filtered
  • .9 oz olive oil
  • 17.65 oz bread flour not all purpose
  • .35 oz sea salt
  • 1 tsp cornmeal fine ground for dusting

Instructions
 

  • To make the dough: Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Rest (autolyse) for 30 minutes.
  • After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
  • Bulk fermentation: Cover the bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. I make my dough in the afternoon, and leave it to rise overnight. See my Winter Weekend Baking schedule (in post above) for more details.
  • Stretch & folds: During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough.
  • Cutting & shaping: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
  • Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
  • Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
  • To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.*See note below.
  • Second rise: Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this iswhat I do, now). Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is slightly puffy.
  • Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of thedough. Use a bread lame, a sharp pairing or serrated knife.
  • Preparing the oven: When ready to bake, preheat your oven to 450 F.
  • Place your bread into the oven (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
  • During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with acrisp crust.
  • You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205F
  • Second rise: Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (what I do, now). Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is slightly puffy.this is
  • Cooling: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or elsethe inside will have a gummy texture.

Notes

This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour

Nutrition

Calories: 136kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 242mgPotassium: 32mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 5mgIron: 0.3mg
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Triple Crème

Posted on by David Knight

Rich soft-ripened cheese made with whole milk, heavy cream, and bloomy-rind cultures.

Triple Crème

Rich soft-ripened cheese made with whole milk, heavy cream, and bloomy-rind cultures.
Print Recipe
Course Cultured Dairy
Cuisine French
Status To Try
Servings 1.5 lb

Ingredients
  

  • 1 gallon whole milk not ultra-pasteurized
  • 1 pint heavy cream
  • 1/4 tsp calcium chloride
  • 1 packet C21 buttermilk culture
  • 1/16 tsp Penicillium candidum
  • 1/64 tsp Geotrichum candidum
  • 1/4 tsp single-strength liquid rennet
  • 2 tsp salt

Instructions
 

  • Heat milk slowly to 86°F. Separately heat cream to 100°F and add it to the milk.
  • Dilute calcium chloride in 1/4 cup water and mix into the milk and cream.
  • At 86°F, sprinkle C21 culture, Penicillium candidum, and Geotrichum candidum over the surface. Rest 2 minutes, mix in, and ripen 60 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 90 minutes.
  • Cut curds into 1-inch cubes, rest 5 minutes, break into uniform 1-inch pieces with a ladle, rest 5 minutes, then stir gently 10 minutes while maintaining about 86°F.
  • Settle the curds, remove whey, transfer to a butter-muslin-lined colander, and drain 30 minutes.
  • Transfer curd into 4 small soft-cheese molds on a draining mat. Drain 24 hours at 70-74°F, unmolding and flipping three times beginning 4-6 hours after molding.
  • Salt in two stages: divide 1 tsp salt among the tops and sides, remold 6-8 hours; then divide another 1 tsp among bottoms and sides and remold about 12 hours.
  • Unmold and dry 4-12 hours at 58-65°F and 65-75% humidity. For a bloomy rind, age at 52-58°F and 90-95% humidity for up to about 6 weeks; the cheese may also be eaten fresh after a few days.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Cheddar

Posted on by David Knight

Traditional home cheesemaking method for an aged cheddar with optional cloth bandaging.

Cheddar

Traditional home cheesemaking method for an aged cheddar with optional cloth bandaging.
Print Recipe
Course Cultured Dairy
Cuisine British
Status To Try
Servings 2 lb

Ingredients
  

  • 2 gallons whole milk not ultra-pasteurized
  • 1 packet C101 mesophilic culture
  • 1/2 tsp single-strength liquid rennet
  • 1/2 tsp calcium chloride optional
  • cheese salt 2% of curd weight
  • cheese wax optional for aging

Instructions
 

  • Heat milk slowly to 86°F. If using calcium chloride, dilute 1/2 tsp in 1/4 cup water and mix in.
  • Sprinkle C101 culture over the milk, rest 2 minutes, mix in, and ripen 45-60 minutes. For raw milk, the source recommends half the culture amount.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curd into roughly 1/4- to 3/4-inch pieces. Gently stir while heating to 102°F over 30 minutes, then hold at 102°F and stir another 30 minutes. Settle 20-30 minutes.
  • Drain curds into a cloth-lined colander. Keep warm in a pot set in 95-100°F water. Turn the curd mass every 15 minutes for 2 hours; after 1 hour cut it in half and stack the halves.
  • Mill the curd into 1/2- to 3/4-inch pieces. Over 30 minutes, add cheese salt equal to 2% of curd weight in three additions, allowing it to dissolve between additions.
  • Transfer to a cloth-lined mold. Press 10 lb for 15 minutes; flip and press 12 lb for 30 minutes; flip and press 20 lb for 1 hour; then 50 lb for 4 hours and 50 lb for 24 hours.
  • Dry 1-3 days, then wax or cloth-bandage. Age at 55°F and about 85% humidity for 3-9 months, turning daily for 8-12 weeks and then twice weekly.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Gouda

Posted on by David Knight

Traditional washed-curd Gouda-style cheese aged two to six months.

Gouda

Traditional washed-curd Gouda-style cheese aged two to six months.
Print Recipe
Course Cultured Dairy
Cuisine Dutch
Status To Try
Servings 2 lb

Ingredients
  

  • 2 gallons milk not ultra-pasteurized
  • 1/2 packet C101 mesophilic culture
  • 1/2 tsp calcium chloride
  • 1/2 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 86°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 30 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes. Heat 3 gallons water separately to 130°F for washing the curds.
  • Cut curd into 1/2-inch cubes and gently stir 15 minutes, then settle.
  • Remove one-third of the whey. Add hot water while gently stirring so the curds reach 98-102°F in 15 minutes; continue stirring 30 minutes.
  • Warm a cloth-lined mold with whey, fill with curds, cover curds with 1-2 inches whey, add follower and 3 lb weight, and press 15 minutes.
  • Remove from whey and press 6 lb for 30 minutes; flip and press 8 lb for 30 minutes; flip and press 13 lb for 30 minutes; flip again and press 13 lb for 8 hours.
  • Brine 6-8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again at 4 hours. Air-dry 3-7 days.
  • Wax if desired and age at 56-64°F with 80-85% humidity for 2-6 months.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Feta

Posted on by David Knight

Brined cultured cheese made from whole milk and aged from one month onward.

Feta

Brined cultured cheese made from whole milk and aged from one month onward.
Print Recipe
Course Cultured Dairy
Cuisine Greek
Status To Try
Servings 2.5 lb

Ingredients
  

  • 2 gallons whole milk not ultra-pasteurized
  • 1/4 tsp calcium chloride
  • 1 packet C21 buttermilk culture
  • 1/4 tsp single-strength liquid rennet
  • 2 tsp salt
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 93°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle C21 culture over the milk, rest 2 minutes, mix in, and ripen 60 minutes.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir 20-30 minutes while maintaining 93°F, then settle 10 minutes and remove whey.
  • Transfer curds to a basket mold, add follower and 1 lb weight, and drain 8 hours at 68-72°F. During the first 2 hours, unmold and turn frequently.
  • Cut into roughly 1/2-lb pieces, place on a draining mat, sprinkle with a small amount of salt, and drain 6-12 hours.
  • Brine in saturated salt brine for 4 hours. Remove and dry 1-3 days at 48-56°F under loosely draped butter muslin or cheesecloth, turning several times daily.
  • For storage, make an 8% brine with 6-8 oz salt per 3 quarts sterilized water. Cover the feta with brine in a container with minimal headspace. Store at 48-50°F up to 30 days, then 45-55°F for further aging.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Baby Swiss

Posted on by David Knight

An American-style small-eyed Swiss cheese with a buttery, nutty flavor.

Baby Swiss

An American-style small-eyed Swiss cheese with a buttery, nutty flavor.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 5 lb

Ingredients
  

  • 4 gallons whole milk
  • 3/4 tsp calcium chloride
  • 1 packet C101 mesophilic culture
  • 1/8 tsp Propionic shermanii
  • 1 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine

Instructions
 

  • Heat milk slowly to 84°F. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture and Propionic shermanii over the milk, rest 2 minutes, mix in, and ripen 45 minutes. Separately heat 3 gallons non-chlorinated water to 130°F for washing the curds.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curds into 3/8-inch cubes, rest 5 minutes, stir 5 minutes, then settle 5 minutes.
  • Remove one-third of the whey. Add hot water to reach 95°F in 5 minutes, stir 5 minutes, then add more hot water to reach 102°F over 5-10 minutes.
  • Slowly stir 30-40 minutes until curds are firm. Settle and consolidate the curd mass, drain whey to about 1 inch above it, cover with a plate, and pre-press with 2.5 lb for 15 minutes.
  • Wrap the consolidated curd in butter muslin and mold. Press for 5 hours at 75-80°F: 8-10 lb for the first hour, then flip hourly and press with 20-25 lb.
  • Unmold and rest 8-10 hours at 52-56°F. Brine 8-12 hours, salting the exposed top with 2 tsp salt and flipping/salting halfway through.
  • Age at 50-55°F for 2-4 weeks, turning daily and wiping mold with brine as needed. Then age at 65-70°F and about 80% humidity for 3-4 weeks to develop eyes, turning daily.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Colby

Posted on by David Knight

A mild American washed-curd cheese aged four to six weeks.

Colby

A mild American washed-curd cheese aged four to six weeks.
Print Recipe
Course Cultured Dairy
Cuisine American
Status To Try
Servings 2 lb

Ingredients
  

  • 2 gallons milk not ultra-pasteurized
  • 1/2 packet C101 mesophilic culture
  • 1/2 tsp calcium chloride
  • 1/2 tsp single-strength liquid rennet
  • 2 lb salt for saturated brine
  • 1/4 cup non-chlorinated water
  • 1/2+ tsp annatto color optional

Instructions
 

  • Heat milk slowly to 86°F. If using annatto, dilute about 1/4 tsp in water and mix in; add more if desired. Dilute calcium chloride in 1/4 cup water and mix in.
  • Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 1 hour.
  • Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.
  • Cut curd into 1/2-inch cubes. Gently stir and heat to 102°F over 30 minutes; if needed hold 15-30 minutes until moderately firm.
  • Remove whey to curd level. While stirring, add 75°F water until curds cool to 90°F. Remove liquid to curd level again, then add 60°F water while stirring until curds reach 75°F. Stir 15-30 minutes.
  • Drain in butter muslin and transfer to a cloth-lined mold. Press 10 lb for 15 minutes; flip and press 20 lb for 30 minutes; flip and press 40 lb for 90 minutes; flip and press 50 lb for 8 hours.
  • Brine 8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again halfway through. Air-dry 1-2 days.
  • Wax if desired and age at 52-56°F with 80-85% humidity for 4-6 weeks.
Keyword cheese
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Source: New England Cheesemaking Supply Company

Taco Casserole

Posted on by David Knight

Ground turkey, zucchini, onion, black beans, refried beans, tomatoes and chiles, taco seasoning, and melted cheese baked as an easy casserole.

Taco Casserole

Ground turkey, zucchini, onion, black beans, refried beans, tomatoes and chiles, taco seasoning, and melted cheese baked as an easy casserole.
Print Recipe
Course Main Course
Cuisine Mexican
Status To Try

Ingredients
  

  • 1 lb ground turkey
  • 1 small zucchini diced
  • 1 small yellow onion diced; source also notes squash as an alternative
  • 1 clove garlic minced
  • 1 package taco seasoning
  • 10 oz black beans drained and rinsed
  • 8 oz fat-free refried beans canned
  • 8 oz tomatoes and chiles canned
  • 2 cups Mexican blend cheese

Instructions
 

  • Preheat oven to 350°F. Spray a pan with nonstick cooking spray and heat over medium heat.
  • Sauté zucchini, onion, and garlic until softened. Drain excess liquid and transfer to a bowl.
  • Brown ground turkey, drain, and add to the vegetables. Mix in black beans and tomatoes and chiles, then stir in taco seasoning thoroughly.
  • Transfer mixture to a 13 x 9-inch casserole dish. Spread refried beans evenly over the top, warming them briefly first if needed to make spreading easier.
  • Top with cheese and bake about 30 minutes, until melted and lightly browned. Cool 10 to 15 minutes before slicing and serving.
Keyword Casserole, main-dishes-poultry
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Source: Legacy recipe collection