We recently heard from two beginner cheese makers on opposite coasts who made their first cheddars with supplies they received as gifts. We would love for you to join us in welcoming them to our cheese making community, so, if you have any tips, please share them in the comments section. Loretta Olito-Thompson in Prunedale, California My first cheese was a real success! I served
Donna Sprankle: Making Mozzarella in Her Instant Pot
Well, this is something new! We were intrigued when we got this note from Donna Sprankle in Ballston Spa, New York: Just wanted to send a thank you. Made my 1 st batch of mozzarella (using my instant pot pressure cooker) and it came out great! Hard to believe that the curds turn into mozzarella! Thanks for making the ingredients available. A quick look at
Perfect Pasta for a Summer Day
This new recipe from the New York Times (click here) is easy to make on a hot summer day. The heat from the pasta melts the cheese, so there is no need to fire up the oven – it’s all done on the stove top. If you want to make your own cheese, we recommend Jim Wallace’s recipe (click here), which has directions for making
David Jacob’s Mozzarella Recipe
Mozzarella is probably the cheese most frequently made by home cheese makers, due, in part, to our 30 Minute Mozzarella Kit. We were the first of many companies to base a kit on the quick and easy way to make this popular cheese. We share our recipes for both the 30 minute (click here) and the traditional (click here) ways of making Mozzarella in our
Making Pizza with Maggie Parkinson
Maggie Parkinson This is the first recipe in a 6 part series by Maggie Parkinson of Renton, Washington. Maggie previously authored two low carbohydrate cookbooks (as Carylton Cooper). She is a gourmet cook and a cheese maker. We featured her in the May Moosletter and in an accompanying blog article. The idea for this series began when Maggie mentioned to me that the secret to
Making Cheese in Pakistan
Sheikh Imran Saleh Recently we received a few comments and pictures on our Facebook page from a Pakistani cheese maker in Lahore. I thought that was interesting, so I asked him if he would be willing to answer a few questions for this article. I was honored when he agreed to this and I am eager to share what I learned with you … What
Suzanne McMinn on Teaching Mozzarella
And a lot more! Suzanne held her first annual Chickens in the Road retreat last weekend, and it was so successful, she’ll be registering for the next one soon. Her participants came from far and wide to learn cheesemaking, preserving, soapmaking, breadbaking, candlemaking, homemade beauty products, simple woodworking, apron-making, spinning, and more. (And that’s just in the daytime- in the evening if they chose, they
McMinnarella – Easy, Soft and Mozzarella-like
Suzanne McMinn has created a whole new cheese! You have probably already read about this in our monthly Moosletter, so I won’t go on and on about Suzanne’s new cheese. Suffice it to say, she loves it, we love it and you will love it, too! If you have raw milk, you will find it rediculously simple to make. It has all the ingredients you