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A food blog with delicious recipes and stories.

Archive for February 2011

How to Make Curd Cheese (Kesmik) and Farmer Cheese (Shor)

Indian paneer,  Italian ricotta,  Russian tvorog and Azerbaijani kesmik.  What do they have in common? A lot. These are similar variations of soft cheese made from curdled milk. (In fact, curdled milk translates as kesilmish sud in Azeri. The name kesmik comes from “kesmek” or “kesilmek” which  means to curdle.) The common technique in making these cheeses involves combining milk […]

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