The Art of Natural Cheesemaking
Soon to be released, my natural cheesemaking guidebook will provide insight into making cheese with raw milk, without added starters, synthetic rennets, or chemical additives. The methods within will outline an ecological cheesemaking approach that is more intuitive and elegant than
The Art of Natural Cheesemaking
Soon to be released, my natural cheesemaking guidebook will provide insight into making cheese with raw milk, without added starters, synthetic rennets, or chemical additives. The methods within will outline an ecological cheesemaking approach that is more intuitive and elegant than
Paneer
Paneer (A.K.A. queso fresco) is a unique style of cheese whose only close cousin is Ricotta. Unlike other cheeses, it is made not with cultures or rennet, but rather with a combination of heat and acid. To make this cheese,
Paneer
Paneer (A.K.A. queso fresco) is a unique style of cheese whose only close cousin is Ricotta. Unlike other cheeses, it is made not with cultures or rennet, but rather with a combination of heat and acid. To make this cheese,
Dream Cheese
I’m making the world’s most popular cheese today: yogourt cheese. Never heard of it? That’s no surprise. Around the world it is the most universally loved cheese, but in North America it is barely loved at all. It’s known as leben or
Dream Cheese
I’m making the world’s most popular cheese today: yogourt cheese. Never heard of it? That’s no surprise. Around the world it is the most universally loved cheese, but in North America it is barely loved at all. It’s known as leben or
Basic Soft Curd
This is a the basic recipe from which most cheeses evolve. Learn to make these curds well, and you’ll be able to transform them into camembert, blue cheese, mozzarella, cheddar, gouda and many other soft cheeses. Techniques to make these
Basic Soft Curd
This is a the basic recipe from which most cheeses evolve. Learn to make these curds well, and you’ll be able to transform them into camembert, blue cheese, mozzarella, cheddar, gouda and many other soft cheeses. Techniques to make these
Kefir
To make kefir, all one needs to do is place kefir grains in fresh milk and wait. After a day of fermenting at room temperature, the kefir grains will thicken the milk into kefir. The grains can then be taken
Kefir
To make kefir, all one needs to do is place kefir grains in fresh milk and wait. After a day of fermenting at room temperature, the kefir grains will thicken the milk into kefir. The grains can then be taken
Camembert
———-Technique———— PART 1) Make soft cheese curds: follow the same recipe as outlined in the soft cheese curd walk-through. The only distinction is step three – the addition of a camembert ripening culture. First: Warm your milk to 90F Slowly
Camembert
———-Technique———— PART 1) Make soft cheese curds: follow the same recipe as outlined in the soft cheese curd walk-through. The only distinction is step three – the addition of a camembert ripening culture. First: Warm your milk to 90F Slowly
Blue Cheese
Blue cheese is a mushroom lover’s cheese. Over cheeses such as Stilton, Gorgonzola and Roquefort (and other stinky cheeses), fungus runs rampant. This fungus that makes cheese blue sends out its mycelial roots through the flesh of the cheese and slowly digests it. Stilton
Blue Cheese
Blue cheese is a mushroom lover’s cheese. Over cheeses such as Stilton, Gorgonzola and Roquefort, fungus runs rampant. This fungus that makes cheese blue sends out its mycelial roots through the flesh of the cheese and slowly digests it. Stilton
