Recipe 2/24: Khachapuri (Georgian cheese bread). Delicious and not as hard as it looks! I used this recipe, which also a video of how to roll the bread. King Arthur Flour has a recipe too, and although I usually just do whatever King Arthur Flour tells me to do, that recipe called for “non-diastatic malt powder” which like…I do not have on hand. I felt like “regular” dough would be fine (and it was). 😛

I made the farmer’s cheese, which is another thing that makes me feel like a magician (along with making pudding and browning butter). The other cheeses in the filling are feta and mozzarella. You just mix ’em together and dump ’em in the bread. You bake for a little bit, pull the breads out and make a little well in the cheese, carefully crack the egg in, then put them back in the oven until the egg is cooked.

There was a ton of whey left over from the farmer’s cheese, and the Internet claimed that you could use whey in cocktails the same way you use egg whites. I was dubious but adventurous, so I made a New York sour with whey and Georgian wine (that I bought solely for the bottle, you can see it in the bread photo). And it did NOT taste like cheese! Confirmed: if you have extra whey sitting around, you can sub it out for egg whites in your cocktails. I know you were wondering!