Iburunge with ikivuguto
Iburunge is boiled cassava and kidney beans dressed with strong butter, the Rwandan farm meal Hirata recorded. This home plate uses butter oil and comes with a cold cup of ikivuguto.
Recipes
1504 records with their sources, across 11 categories.
All dairy26
Cheese12
Cultured dairy7Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Cheese12Cultured dairy7Adjacent and excluded3Condiments and enzymatic seasonings3Not yet classified1Filtered to
Recipes
Viking Age butter
Cream agitated until its fat globules join into a solid mass and release buttermilk, the dairy fat a northern household could concentrate, salt and keep when milk itself would not last.
Sudanese braided cheese in brine
Sudanese braided cheese: curd ladled, salted, cut into strips and braided, then salted in brine and packed into tins filled with brine. A staple kept in brine rather than dried.
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
Whole-milk ricotta-style fresh curd
A soft fresh curd made by heating whole milk with acid; distinct from ricotta made by reheating the whey left after a cultured cheese.
Whey ricotta
Whey ricotta recovers fine curds from leftover cheesemaking whey, often with added milk, by heating the whey and acidifying it until the curds separate.
Quick acidified mozzarella
A stretched fresh curd made by acidifying cold milk with citric acid before adding rennet, so the curd can be stretched as soon as it has formed.
Lemon-set twaróg
A fresh Polish curd cheese set by warming milk with lemon juice, then drained through a sieve. It is a different route from the sour-milk method used for cultured twaróg.
Crème anglaise
A thin, pourable custard sauce of egg yolks, sugar and hot milk or cream, cooked gently until it coats a spoon and no further.
Churned sweet-cream butter
Sweet-cream butter is made by churning unsoured cream until its butterfat globules join, then draining, washing, salting and packing the butter.
Mascarpone
A rich fresh cheese made by heating milk and cream in a double boiler and setting them with tartaric acid, or by culturing them with a crème fraîche culture.
Pourable chocolate ganache
A chocolate and hot cream emulsion in a one-to-two ratio by weight, thin enough to pour, dip or drizzle, with cream and chocolate combined by whisking.
Paneer, lemon-set home method
Paneer, a pressed fresh cheese, set by adding yogurt and then lemon juice a spoonful at a time to warm milk, strained, rinsed and lightly pressed.
Elevated risk
Halloumi, raw-milk home method
A firm, pressed halloumi-style cheese made here from raw cow milk. Raw milk can carry harmful germs; this documented method is not validated for home production.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
Dulce de leche and cajeta-style milk concentrates
Dulce de leche and its relatives, including Mexican cajeta from goat's milk, are milk and sugar cooked slowly until thick and brown. The name changes across Latin America, and the browning gives each its character.
Cucumber-mint raita
Cucumber and chopped herbs are folded into plain yoghurt with salt and roasted cumin for a cool South Asian accompaniment to spiced food.
Clotted cream (Cornish style)
High-fat cream scalded below boiling for at least an hour until a thick crust forms, then cooled hard so the crust sets and the cream beneath thickens.
Aarts (Mongolian fermented-milk curds)
Aarts is a soft Mongolian curd made by draining boiled fermented yogurt; it remains wet, unlike aaruul, which is dried.
Brocciu
Corsican Brocciu is a whey cheese made by heating sheep's or goat's whey with whole milk and salt, then gently draining the flocculated curds. It is eaten fresh or salted and ripened as Brocciu passu.
Bog butter
Butter packed into wooden containers and buried in cool, wet peat in Ireland and Scotland, a practice known from finds that may reflect storage, concealment or ritual.
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.
Elevated risk
Labneh (Soframiz refrigerated method)
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Vurda (Hutsul whey cheese)
Vurda is a Hutsul whey cheese made by reheating the whey left after budz, often with fresh milk or sour whey, to recover soft pale curds that are lifted out and drained.
Budz (Hutsul rennet cheese)
Budz is a traditional Hutsul rennet-set cheese made from sheep, cow or goat milk in the Ukrainian Carpathians, forming a fresh curd that can be eaten, smoked or processed into salted bryndza.