My first attempt at making mascarpone cheese was a fail. It took me a while to decide to try it again. I also had to make sure I had enough time to finish making it. It turned out to be a lot easier than I thought it would be! Uses whole milk, heavy whipping cream, and tartaric acid.
In this post, we take a look at some gluten-free baking; specifically, using tapioca flour in Brazilian cheese breads! This is a bread I need to try again I think.
I love using spicy bread for my lunch. It adds a lot to the taste of a sandwich without having to add condiments that can make it get soggy. I was thinking that some cheddar and pepper bread would be good, so I looked up some recipes and modified them to be what I wanted.