Jess Boyes
Bio
From Melbourne, Australia, I love creative writing and food, particularly a good quality cheese or some sort of dairy.
Stories (73)
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Making Mozzarella
My guess is that if you love cheese of any kind, mozzarella is one that will always be on the list as a favourite. What's not to love about it? It's great to have in a salad, a sandwich, or as part of almost any meal that you can think of, really; and let's not forget the best way - melted as a topping on a pizza. Seriously, the more on a pizza, the better; all gooey and delicious, the melted strings of cheesy goodness as you pick up a slice - drool, drool.....sorry, I forgot what I was talking about for a second. Where was I?
By Jess Boyes5 years ago in Feast
Labneh (Yoghurt Cheese)
Labneh is a cheese made from yoghurt that has been strained to remove the whey, and is one of the easiest to make. All you need is some milk and some yoghurt culture, and you're on your way. Traditional labneh has the addition of a hint of salt, but you can also add a little garlic as well. Labneh is made from cow's milk, is tangier and creamier than yoghurt, and is meant to be eaten as a savoury food. You could try spooning dollops of the labneh into a marinade of oil, lime zest, garlic, and peppercorns (keeping it in oil is a good way to preserve it as well - refer to the storage note below), or you can use it as a spreadable cheese on crackers for a nice snack. Personally, I have a tendency to just eat it with a spoon, but that's just me.
By Jess Boyes5 years ago in Feast
Make Your Own Yoghurt
When you think about how yoghurt, (or cheese for that matter), is made, it can sometimes be off-putting. There can be a lot of talk about bacteria etc, which for some people can equate to getting sick, and therefore it being bad for you. But we all now know about good bacteria, such as probiotics (which can help those who are lactose intolerant), as well as gut health being important to your overall wellbeing.
By Jess Boyes5 years ago in Feast
Cinnamon French Toast with Yoghurt, Raspberries, Maple Syrup, & Buckwheat
Okay, 9 times out of 10, my stories are (and will be) about cheese, but it almost goes without saying that I'm passionate about all things dairy. Next to cheese, yoghurt is something that I eat nearly every day. I tend to go for plain Greek yoghurt the most because it's so versatile. In sweet or savoury dishes, or just on its own, I think it's delicious.
By Jess Boyes5 years ago in Feast
Swiss Cheese Fondue
I'm not sure where else in the world, but it seems here in Australia, (or at least in Melbourne), the classic 60's and 70's style dinner party is making a bit of comeback, particularly in the form of Cheese Fondue. Not only that, but cheese bars and restaurants have also been adding their own interpretation to their menus, and it seems that it's become more popular than ever. We're certainly spoiled for choice when it comes to cheesy goodness, that's for sure.
By Jess Boyes5 years ago in Feast
