Milk & Time
From the first delicate curd to a cheese shaped by seasons and patience: fresh ricotta, mozzarella, burrata, cultured and brined traditions, ageing and the extraordinary dishes that begin with milk.
The DUKAI Culinary Library · Volume 13
Milk & Time
The Art of Cheesemaking
From the first delicate curd to a cheese shaped by seasons and patience: fresh ricotta, mozzarella, burrata, cultured and brined traditions, ageing and the extraordinary dishes that begin with milk.
Original culinary volume · Full manuscript in preparation
Read individual published dishes in the Recipe Book. Manuscripts and unreleased book interiors stay private.
A closer look · 13
More than a collection of recipes.
An exploration of the ingredients, techniques and stories that give the subject its character.
Look closely. Learn by doing.
The digital format is being designed for photographs, clear working methods and selective films from the kitchen. Images linked to specific recipe steps will only appear where the preparation has actually been documented.
Created with care, released when ready.
This book is still being written and assembled. Full manuscript chapters are not yet public, and no edition is being offered for purchase or preorder.
Milk · Cultures · Patience
A living craft, shaped by time.
This volume explores the journey from a simple fresh curd to Italian dairy traditions, cultures and maturation.
The conversation begins here
Food is meant to be shared. So are ideas.
Which ingredients, stories or techniques would you love to explore through Milk & Time?
Send a suggestion, a question or simply register your interest in this forthcoming edition.
Share your thoughtsThis is an expression of interest, not a purchase or subscription.
Cover photograph: Robert Bye / Unsplash