We don’t hear much about freezing milk these days. Home economists used to recommend it, and a lot of farm women used to do it. But, now, we’re more sophisticated and, in general, we try to serve food as fresh as possible. There’s no question that fresh is best and that applies to milk for cheese making. Ideally, we would use milk within 2 hours
Making Camel Milk Cheese by Becca Heins
A year ago, we posted an interview with Becca Heins when she earned her prestigious Cheese Professional Certification from the American Cheese Society (click here). She spent 6 months preparing for the exam – reading, taking online classes, visiting cheese makers and interning at local creameries. Becca works with Kate Johnson at The Art of Cheese in Longmont, Colorado and she teaches classes in her home,
How to Make Condensed Milk
Got milk? Here’s another way (besides cheese) to preserve it. Essentially, you simply add sugar and remove 50% of the water in the milk. This gives it the yummy caramel flavor which works so well in baked goods. Note: I mixed and matched from a lot of different recipes to get the one I used here. If you have your own recipe, you are very
Camel’s Milk Cheese!
Photo from AsiaOne World Camel’s milk is relatively low in fat, so the yield is low as well. But, cheese can be made with it and, where there’s a will, there’s a whey. Due primarily to new technology, camel’s milk can be coagulated using vegetable rennet and camel rennet. (Veal rennet is not effective.) In the US, it’s very costly to raise camels for
Raw Milk Distribution – Just Another Hearing
Note: This map is 3 years old, but it was the latest I could find. In the past, I have done several posts about raw milk and our support of it. The point of this one is to share my experience attending a hearing on June 3rd of the Joint Committee on Environment, Natural Resources and Agriculture. There is a bill in the Massachusetts Legislature
Real Milk Needs Support
My kefir made with unpasteurized goat’s milk WARNING – This is a political post. I don’t do many of them, but occasionally I like to exercise my right to free speech. (Out of 347 posts, this is only the third one, so please bear with me!) Several years ago, our owner, Ricki Carroll, (AKA-The Cheese Queen) made the courageous decision for New England Cheesemaking Supply
Raw Milk Institute
The time has come… Charlotte Smith (Champoeg Creamery), Mark McAfee (founder of RMI) and his wife, Blaine Finally, some hope for raw milk sellers. I was once chatting with a local farmer who sells raw milk from his farm. At one point, he mentioned that he lives in fear that some other farmer will goof up, people will get sick and that will be
The American Cheese Society Defends Raw Milk Cheese
French Camembert made with raw milk The ACS Responds to Inaccuracies from the CDC (Centers for Disease Control and Prevention) We’ve posted many articles in the last three years (since we started this blog) about the raw vs pasteurized debate in this country and our concerns about it. It is the nature of our business to support small farmers and artisan cheese makers and we