Here is another great article from Andrew Wilder’s I Make Cheese blog. It had originally been submitted by a guest contributor, David Greenberg. For many years I’ve been an avid amateur bread baker, cook, and general foodie. I’ve long been interested in owning livestock, particularly dairy animals, despite having had only limited contact with them over the years. I figure that one day owning milk-producing animals will be a
This was sent to us by our new friend, Mohamed Jesow (pictured at right). Dear Ricki; Happy New Year to you and your team at Cheesemaking.com. It was great dealing with you last year and I look forward to again ordering more supplies from you this year. Really, the cheesemaking book (Home Cheese Making), rennet and some other supplies that I ordered from you last
We found this article at a great blog- Andrew Wilder’s I Make Cheese. With Superbowl Sunday coming up, this seemed like a good time to post it. Yesterday my friend Dana and I made a special batch of Stirred-Curd Cheddar. We split it up into a Horseradish Cheddar and a Jalepeno Cheddar. Basically, we followed the Ricki Carroll’s Stirred-Curd recipe, and after the faux-cheddaring process (draining the
Valentine’s Day holds a special place in Ricki Carroll’s heart. If you have been to her workshops, you have met her sweetie, Jamie (otherwise known as “he who builds everything, fixes anything, sings like an angel and is cute to boot!”). For Valentine’s Day, Ricki believes there is no better gift for your sweetie than a plate of Coeur a la Crème, smothered in succulent
Ricki and her youngest daughter, Sarah This workshop happened in 2010. To see an album of pictures from Ricki’s singing events – click here. For info about registering for current workshops, e-mail Ricki at email@example.com. From Ricki: Here is another part of my life’s joys- I have been singing with a chorus for about 8 years now and hosting many gatherings involving song in Ashfield.
By Jo at Hands Free Cooking (Many thanks to Joanna Miles for sharing this article with us.) A couple months ago, I wrote about my attempts to make burrata, an artisan Italian cheese that is delicious and nearly impossible to find in stores. It’s a close cousin of mozzarella, with an outer shell of cheese surrounding a sweet, rich filling of mozzarella curds and cream.