Agriculture Reference
In-Depth Information
The longer you cure cheese, the better it will be. That is, if you can wait at all.
(Photo courtesy of Brian Boucheron)
Start slow. Blend up some butter, make some slow-cooker yogurt. Try your hand at cottage cheese
and some labneh. If you enjoy yourself and the food you are making, then really explore the pos-
sibilities. Find recipes, try new things. Herbed butter, kefirs, flavored cheeses. Everything happens
one step at a time, and you never know what is possible until you give it a try.