Bob Albers in Mandeville, Louisiana sent us this write-up on using hose clamps to aid in flipping Camembert. It would also work with any other flipped cheese – you just need to get a hose clamp that fits the mold you are using. Flipping Camembert by Bob Albers* About a week ago or so, I had the urge to make Camembert. I looked up Jeri
Getting Your First Dairy Cow – Tips from 5 Experts
Dairy farmers are always willing to share their knowledge about cows. The trick is catching up with them as they do their work (day in and day out, year after year and usually over 12 hours/day). We were honored that a few of the ones we have interviewed in the past took the time to share some of their expertise with us. John Miller at
100 Wheys to Make Yogurt in Your Instant Pot
There are as many ways to make yogurt as there are stars in the sky! We have 2 great recipes (beginner and intermediate) by Jim Wallace in our recipe section at cheesemaking.com. They cover making yogurt in the Yogotherm, the automatic yogurt maker, and the old fashioned way- in a pot. There is everything you ever need to know about making yogurt. The process is
Wheys to Use Those Hard Cheese Rinds
Waste not cheese rinds – want not flavor! We love to eat the rinds 99.9% of the time. But, sometimes, they’re just too hard to bite into, or even too hard to grate. Fortunately, we do not have to throw out the rinds of hard cheeses – there are quite a few ways to use them in cooking. Sauces and Stocks The simplest way is
Modifying Molds for Easier Handling
Terrence Dinnan, a cheese maker in Charlotte, Vermont, sent us this great idea in a review he wrote for our Bleu Cheese Mold (M111). He had purchased the mold to make brie. Why, you may ask, did he buy the taller and slightly larger bleu mold when he could have bought our shorter Brie or Multipurpose Mold (M110)? He told us that for the same price