Eating Your Curds And Whey

25 Apr

I wanted to share this article I wrote and styled for Edible Magazine. My husband is the photographer and my daughter was the taster.  I use the whey from the cheese making as my liquid in the biscuits, it creates less waste and adds flavor.


EMWC Spring 13 Stone's Soup Corner_Page_1

EMWC Spring 13 Stone's Soup Corner_Page_2Here is a photo from the Spring Issue by Matthew Carden emwc-cherry-on-top-winter-2012


2 Responses to “Eating Your Curds And Whey”

  1. Naomi Roth April 26, 2013 at 5:52 AM #

    Bacon fat in a brisket ? Sort of an oxymoron. Bubi Sorky, would plotz! Wish you guys were still here Date: Fri, 26 Apr 2013 01:30:37 +0000 To:


  1. Breakfast in Bed (kind of) | Playful Pantry - July 30, 2013

    […] Yoghurt has roots all over the world, India, Greece, Bulgaria, Switzerland, France and so on…..It’ s used in savory and sweet dishes you can read more here. […]

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