How to Make Labneh (Yoghurt Cheese)
Labneh is yoghurt, salt and time: no heat, no cultures. How to drain it soft or firm, how to make preserved labneh balls in oil, and how to serve it.
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How to Make Ricotta from Whey or Milk
How to make ricotta at home from milk or whey: the temperature that matters, why curd goes grainy, and how to drain it for the right texture.
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Baked Cheesecake Bars
Baked cheesecake bars: no springform tin, no water bath, neat portions. The recipe, how to get clean cuts, and topping ideas.
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Cheese Twists (Puff Pastry Cheese Straws)
Cheese twists from puff pastry in 20 minutes: how to keep them crisp, four flavour variations, and make-ahead freezing tips.
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Fried Halloumi
How to fry halloumi so it’s crisp outside and firm inside: why it doesn’t melt, when not to add salt, and four ways to serve it.
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Whipped Feta with Honey
Whipped feta with honey: why whipping changes the cheese, how to control feta’s salt, and a five-minute spread, dip or topping.
