There are as many recipes for making cheese without cultures on the Web as there are with cultures. Alternative starting agents include lemon juice (Panir & Lemon Cheese), vinegar (Queso Blanco), citric acid (30 Minute Mozzarella & Ricotta) and tartaric acid (Mascarpone). All these recipes can be found in our book, Home Cheese Making. There are also many recipes using cultures from buttermilk, sour cream,
Cheese Contest Reminder!
Larry Faillace and Ian Anderson in the cheese house at Cave’s Branch. 6 days and 5 nights in Belize, learning to make cheese … Deadline: July 31, 2013. This could be the easiest contest you have ever won! And, the most rewarding. If you’re ready to make cheese and you want to have a good time while you’re learning, this is the opportunity of a
Cream Cheese with Jill Richardson
Jill Richardson Jill Richardson is a well-known expert on food and farming issues here in the US and all around the world. Her website, La Vida Locavore has book reviews, articles about food politics and even some recipes (like the one she shared with us below). There is a fascinating account of her trip to a hog confinement in Iowa, another about how the chicken
Saag Paneer with Maggie Parkinson
Maggie calls this picture “Before Morning Coffee” This is the second 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 our May 2013 Moosletter and in an accompanying blog article. To see her first recipe in this series, (Pizza),
3 Camembert Appetizers
If you’ve made your own Camembert, perhaps from Jim Wallaces’s recipe, the chances are you’ve made it again and again. It’s just tooooo good and tooooo easy to make. After you’ve made it a couple hundred times, you have probably come up with at least one fabulous recipe to show off your cheese. (If so, we would love to hear from you – just send
Gammelost
Photo of Gammelost from www.h-a.no In the June, 2013 issue of our Moosletter, we posted a request by one of our customers for a Gammelost recipe. Gammelost is a Norwegian cheese, rarely found in stores outside Norway. It’s a hard cheese with a mold ripened rind. We heard from several readers about this cheese. One pointed us to an interesting blog article about it. Another
Two Weeks in Tuscany with The Weekend Artisan
This past March, I posted an article about a new cheese making website called The Weekend Artisan. Douglas Lumley and his wife, Jan, of Winchester, UK have created a great “do-it-yourself” site with a strong focus on cheese making. They are also teaching cheese making classes (click here for the booking form). Recently, Doug and Jan traveled to Tuscany, home of some of the world’s
The Southern Vermont Dairy Goat Association
New SVDGA member, Kathy Burek with her three doelings Promoting Dairy Goats Since 1945 Recently, I attended my first ADGA (American Dairy Goat Association) sanctioned Dairy Goat Show at the SVDGA Clubhouse in Marlboro, Vermont. I went with my friend, Kathy Burek of Montague, Massachusetts who raises her own Nubians for the milk and the chevre she makes with it. She had just joined the
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