finding a better whey with cheesemaking.com
When we first posted the article about Making Rennet from Fig Sap, we had many inquiries in the comments section about making rennet from thistle. At the time, 2011, there was very little info available about it, so we didn’t pursue the subject. Now, 6 years later, there is finally a non-GMO thistle rennet, made in the US and available for home cheese makers –
A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in the comments
Creativity Abounds! Cream cheese seems to be the main building block in most holiday appetizers and, the good news is – you can easily make your own with our simple recipe – click here. All you really need is rennet, buttermilk culture, and calcium chloride. We have chosen a few of the coolest and easiest Halloween appetizers we could find. If you have your own
How to Use Chalk to Identify Your Cheese They say “it’s all in the presentation” and maybe it is! If you have taken the time to make your own cheese, why not take a few minutes to create a whey to show it off? It’s easy to do and the results are amazing. Examples of chalkboard signs, cheese boards, tablecloths, labels, etc. can be seen
Cheese Planning Helper By Bob Albers* Like most of us, I love to make cheese. Because I don’t have my own cheese factory, I use the kitchen. This causes a bit of conflict with my wife who asks “When can I have my kitchen back? I need to start supper.” Don’t get me wrong. As much as I like making cheese, I like eating. In
There’s a new dairy in town and they’re making cheese! Lisa Cross, Jesse Pomeroy and David Johnson have joined forces to bring an old, tired farm in the Green Mountains of Southern Vermont back to life. With the hard work of Mario Lanzilotta, the head cheese maker and Eric Cross, carpenter extraordinaire, they have created a “silk purse from a sow’s ear.” The Team: The
Chances are you’ve eaten at least one kind of Grafton Cheddar (http://www.graftonvillagecheese.com/). It’s sold everywhere, including the main supermarket in my town (Greenfield, MA). It is, in fact, the only raw milk cheese they sell. The company (located in Brattleboro and Grafton, Vermont) makes all kinds of cheddars – clothbound, smoked, flavored, etc. The cave-aged cheddars are made in Grafton. The best view of the
Ricki’s Dehydration Station Ricki is not only the Cheese Queen – she’s the Royal Dehydrator. In the last few years, she has dried apples, peaches, bananas, pineapple, tomatoes, kale and just about every herb there is. Now, at the end of the growing season here in New England, she’s busy dehydrating about a million pears. Why pears? Over 40 years ago, when they first bought
