Mushroom Pizzettas. Homemade Ricotta. Homemade Paneer. Homemade Queso Blanco.

Blog Post & Recipe: Portobello Mushroom Pizzettas

I saw some beautiful portobello mushrooms at Trader Joe's and instantly thought they would make tasty pizzas or pizzettas. My kids were very excited to make their own creations. It was extremely easy to make and loads of fun for my kids. We all chose our own toppings ...

A similar recipe:
Blog Post & Recipe Portabella Pizza

I piled it high with diced zucchini, onions, and a heirloom tomato. I tossed some Italian turkey sausage in, just about 1/3 cup, then I added some Penzeys Pizza seasoning and salt, tossed it again. The secret to loading the caps is to use your hands…that way you can press it firmly into the caps and really pile it on high.

Blog Post & Recipe: Homemade Ricotta Cheese

But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren't any 2-pound tubs available, just tiny plastic containers in the supermarket. [...] Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort.

Blog Post & Recipe: Paneer

You just bring some whole milk to a boil, mix in an acid such as lemon juice and let the milk curdle. After it has curdled you drain the liquid, form the curds into a block in some cheese cloth or muslin and let it sit with a heavy weight on it for a few hours. At this point you have a brick of fresh paneer cheese ...

One poster afterwards adds:

I believe the only difference between paneer and ricotta is that the paneer has been pressed and more water has been removed.

A few days later I added this because it seemed sensible to have all these cheeses together:

Blog Post & Recipe: Making Queso Blanco with goat milk

Today I am going to show you how to make an acid precipitated cheese called Queso Blanco. This is similar to paneer (Indian Cuisine) and is quite popular in latino cooking. We also have Queso Fresco which is different.

And later, this:

Blog Post & Recipe: I am a Queso Cabeza...Fromage la Tete...Cheese Head

Queso Blanco is a fresh cheese, made from direct acidification (adding acid to the milk). It is then drained &/or pressed into shape. This makes it a great crumbling cheese...but it doesn't melt! So, you can fry it up in a pan ...