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This tip is for lactose-intolerant people who avoid cheese. Even if you are lactose intolerant, you can enjoy cheese—it just needs to be aged cheese. In the cheese-making process, the liquid whey, which contains most of the lactose, is separated from the curd (the solids in the milk—they look like large-curd cottage cheese). Yet there…
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What to do with those bits and slivers of cheese left over from the party cheese board? Don’t wrap them up and stash them away—you’ll forget them and end up tossing them out weeks later. What a sad waste of cheese! Instead, plan some recipes to use them ASAP. Our favorites: Fondue Cheese omelets “Mixed…
Continue reading “TIP OF THE DAY: Cheese Scraps = Fondue & Omelets”
Ready for brunch: Scrambled eggs with our favorite mix-ins. Photo © California Asparagus Commission. To make fluffier scrambled eggs, add up to 5 teaspoons of milk per egg. As the eggs cook, the milk turns into steam, puffing up the eggs! The milk also adds a richer flavor to the eggs. We’re about to make…
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