RÅSS

What’s your recipe/technique for this? Whenever I make it I can only ever succeed in clumping up the pecorino (although I have to use gluten free pasta which maybe contains less starch than regular pasta). Doesn’t stop it from being very tasty but I want to be able to do it properly!

Knifepoint Horror. No other horror podcast has ever come close to being as good for me

Jun’s Kitchen A little less easy to follow but it’s always a pleasure to watch him cook. You’ll feel jealous of the quality of food he makes for his cats

As others have said, lactose free milk! As another option, my local vegan cafe also offers things like oat milk and coconut milk - and while they don’t quite give the same foam as regular milk, I reckon they make a much better tasting latte.

Request for someone to replace the heart icon here with a refractometer