THE ONLY WAY TO EAT FRUIT AT THE BOTTOM YOGURT IS TO DRIVE THE SPOON THROUGHT THE YOGURT TO GET TO THE FRUIT AT THE BOTTOM. THEN YOU SPOONFUL IS A REPLICA OF HOW THE CONTAINER IS FILLED AND YOU GET BOTH THE FRUIT AND THE YOGURT IN THE CORRECT AMOUNTS. STIRRING DISTURBS THE ENTIRE CONTAINER.

I like to eat the fruit mixed with yoghurt, strawberry or raspberry eg ground with yoghurt. Delicious ...

I eat the creamy yogurt on top, then throw the fruit and container away.

I eat all the yogurt on top first, plain, and then eat all the fruit in one swift spoonful.

no. the fruit is the 'dessert' to be had mainly After the yogurt

Nah, l stir it all up.

Plain yogurt is bitter for me, so unless l do it with a dollop of honey, l don't do it at all. I see no point in not mixing the two -though l like your method- if l can't have both together. I mean, why would l buy flavored shit if it wasn't flavored?

But l generally prefer to make my own; plain stuff with frozen or fresh fruit and some honey and mint that l let sit for a couple of days and marinate in the fridge. Or freeze. Yum.

Hells to the no! Mineshaft all the way, baby. That's why all the real ballaz do the fruit-on-the-bottom. Mixed yogurt's for chumps, yo. Word.

I love Peaks frozen custard in Roosevelt. Delish.

Yes, alwlays dilute your rennet, this ensures proper distribution in the milk. And be sure to use 5x the amount of water to rennet.

Make some lovely soap!!! I am using goat milk soap right now and it is AWESOME!!!

I second the cheesemaking ideas already submitted. However, if you want to try something easier, how about yogurt? You can eat it straight, eat it with fruit, dump it on Indian food (or make raita...mix it with grated cucumber), or scoop it into smoothies. Dee-LICIOUS.

Here, I just googled this recipe:
http://fiascofarm.com/dairy/yogurt.htm

Enjoy!

I heard from a friend today that you can buy rennet and cheesemaking supplies at the homebrewer's shop on the north end of Greenwood Ave. I haven't had a chance to check, but I will soon, because I just got a book about making your own cheese. (SO excited!)But, the suggestion to check out homebrew shops is a good one.

Also, if you're going to make cheese, you should do it as soon as possible, as the older the milk is, the more likely it is the cheese will fail.

Goat mozzarella!

You can pick up kits with rennet, citric acid, a thermometer, and instructions here:

http://www.cellar-homebrew.com/

The north QFC on Broadway has small packages of it that are no doubt overpriced.

It's actually really easy to make. My boyfriend and I looked on YouTube and made our own. All you need is milk, lemon juice or vinegar, and cheese cloth. I think it cost us about $6 to make a pound.

Traveler's on Summit & Pine sells paneer. Lots of other great Indian foodstuffs too. Best Chai in Seattle.

http://www.yelp.com/biz/travelers-seattle

There's a small Indian grocery on the Ave near 55th that may have it:

http://www.yelp.com/biz/r-and-m-grocery-and-video-seattle

I've been in there myself, and they have a good spice selection, although I can't recall if they have paneer specifically. Worth a phone call to check though.

You're not going to be able to re-freeze it to its original texture, but you should be able to end up with something still pretty edible.

If you have an ice cream maker- throw it in there to re-freeze. If not- freeze it in a container, then throw it in a food processor or stand mixer and beat the hell out of it.

If neither of those are an option- throw it back in the freezer and stir it every half an hour or so until it's solid. The idea is to keep air in it and avoid crystals forming.

Good luck!

To handcuff your pizza to mainly mozzerella seems like a culinary crime. Like the sandwich, pizza is a lovely platform for innovation. (But maybe not ideally at Papa Murphy's.)

Food, like language is ever evolving.

Sometimes, I throw a variety of cheeses on a pizza if I'm making it at home. Mozzarella, gorgonzola, brie, cheddar- whatever is in my fridge. It adds really nice variety. But that's a different beast than an actual Italian pizza. If I found orange cheddar on a pie at a pizza place, I'd be pissed.

Mexican pizza requires cheddar.

Recognize.

Good story.

But seriously...

It sounds like you don't really like Papa Murphy's, John. The simple solution is not to go there again- it doesn't mean their pizza is essentially flawed, and you don't need validation to back up your own taste. I happen to really like their pizzas (since they were Papa Aldo's, in fact), as do plenty of others, apparently, because they're still in business. If you're delighted by the idea of take and bake and it's just the cheddar that you object to, I'm sure the staff at your local PM's would be willing to make your pie exclusively with mozzarella (assuming you ask politely and tip accordingly).

Cellar Homebrew on 143rd and Greenwood in North Seattle is a great place to buy all kinds of cheese related stuff, including different cultures for cheeses.
They are a great resource for the home hobbiest as well.

You can also get them mail order, but honestly the shipping will get you.

Good luck with your cheese!

Central Market on Westminster Way and Aurora (~165th, in the same plaza as Sears) has it in bulk. I've also seen it at a few PCCs and other places that offer bulk items.

You can buy it in bulk at Madison Market.

Interesting, the ones I generally freeze are big blocks of aged cheddar and Parmiggiano because I buy them at costco. They freeze fine.

To add to the other useful knowledge contributed, it's worth remembering that China and Japan have their own weird cultured/rotten foods, just made from soybeans instead of milk. Japan has natto, and China has stinky tofu, which... lives up to its name.

There are a couple of places where you can get cheese in traditional Chinese food-- there's a small area in Sichuan that eats goats' milk cheese. Sichuan has a lot of different ethnic groups, so even the Chinese food is going to be pretty different in the more isolated areas, where it's received a lot of other influences.

On top of all that, as dicrisci noted, cheese is coming into East Asian food. A lot of Japanese bar food and snacks are now involving cheese, including some weird ones like gyoza with cheese, or ramen with cheese. And frying things in butter has also become a thing.

Cheese hasn't made much of an inroad into China yet (once I ordered lasagna in an Italian restaurant in Shanghai, and it came with hardboiled egg instead of ricotta. Ew.), but it has in Taiwan. I've eaten hotpot where one of the things to drop in was squares of cheese. (It was really good.) And the city of Taichung, which specializes in these flaky bun-things called suncakes, now makes some with cheesecake red bean filling. Oh! Which reminds me, cheesecake is pretty popular in Japan and Taiwan, too (and the more international mainland Chinese cities).

In general the cheeses that have caught on in these places are the ones that are soft and mild, like cream cheese or really mild cheddar or American cheese. Much like the soy products that have caught on here are the mild ones like silken tofu, not the stinky tofu (it smells like an open sewer!).

Hong Kong, of course, has had cheese for ages, thanks to colonialism. I think Pacific Cafe in the ID has a rice bake that has some cheese in the sauce.

As for other dairy in China/Japan, neither country has historically done a ton of cattle cultivation. There's not really room in Japan (plus meat was periodically outlawed whenever Buddhism was extra-popular), and most parts of China went in more for pig farming. The exception is the north, where there hasn't been much milk or cheese, but drinking yogurt is really popular, and has been for a long time. Even now, several of the major dairy companies in China are owned/run by people of Mongolian descent, where the dairy areas are. But remember, Mongolia hasn't been part of China for most of its history.

India has had paneer for a very long time, at least according to wikipedia. I study East Asian history, not South Asian, but I'd guess that India's long history of raising cows is what led them to develop their own kind of cheese. I mean, you have all this milk, so you need to do something with it. But that's all speculation based on my reading the wikipedia article on paneer, so standard disclaimers apply.

Anyway, sorry for the long and rambling answer. I study Chinese history, so this sort of thing is interesting to me. Also, I like to eat!