Suzanne McMinn is One for One in the Big Challenge! She did it! So, now she’s closer to her goal to become a GREAT home cheesemaker. Suzanne documented her experience in the article below. This article and her giveaways (chosen by random from the comments) may be found at her wonderful website, “Chickens in the Road.” Meet Jack! No, not THAT Jack! He’s pretty
Larry Todd on Making Gouda
Flinging Wax in His Retirement! Larry Todd in Billings, Montana knows what he’s doing when it comes to making cheese. But I had to laugh when he told me about a little accident he had with his wax: I went to wax a 1.5 lb Parmesan wheel and didn’t have a good enough grip on it. I ended up dropping it in the wax
Homemade Velveeta
Are you serious? We are. Our official policy is that there is no law against consenting adults making Velveeta in the privacy of their own homes. Yes, it’s embarrassing, but the truth is that sometimes you want macaroni made with Velveeta, the way your mother made it. You’re not alone and we’re here to help you. Really, the only problem with store-bought Velveeta is that
Making Farmstead Cheddar
Jayne Maker Warwick, Rhode Island We first got to know Jayne in April when she was our “Interview #4 with a New Cheese Maker.” Well, she isn’t so “new” anymore. After mastering Mozzarella, Ricotta and Chevre, she went on to make Farmhouse Cheddar, Stirred Curd Cheddar and Japapeno Cheddar. She’s still waiting for the last two cheeses to age, but her Farmhouse Cheddar was a
Horseradish Cheddar & Jalapeno Cheddar
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
Making Burrata
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.
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