Glory Bee wearing her stylish “calf weaner” An Easy, All-Purpose Soft Cheese This month, Suzanne is back in the cheese making saddle again. She’s getting serious about her cheese and Glory Bee is getting seriously weaned. (She’s over 1 year old, for crying out load! It’s hard on her mother’s udder.) More about this at the chickens in the road website in the Barn section.
Making Cultured Butter with Raw Milk
A little culture never hurts! Sweet cream butter is yummy, but cultured butter has the addition of good bacteria. So, why not add it in? It’s very easy to culture your cream before making it into butter. One way is to add a small amount of yogurt, buttermilk, or sour cream to your cream, leave it at room temperature for 12-24 hours, then chill it.
30 Minute Mozzarella With Nancy Charbonneau
A Newcomer to Cheesemaking I recently received my first Mozzarella Kit – delivered straight to my door! I’m a newcomer to cheesemaking, and Jeri – this blog’s author and cheesemaker extraordinaire – was kind enough to let me share my experience with you. She thought it might be neat to have a newbie – cheesemaker’s point of view. The following is an account of my
Help Save D. Landreth Seed Company
Barbara Melera, owner and CEO The oldest seed house in America (since 1784) We’re asking you to buy a catalog for $5 from the D. Landreth Seed Company in New Freedom, Pennsylvania. If they can sell one million catalogs now they will be able to pay their creditors and continue in business. The current owners, Peter and Barbara Melera bought it 7 years ago when
Using Ash On Your Cheese
Using ash in your cheese and in your wedding cake… When we brought out the cake at Ricki and Jamie’s wedding, there were oohs and aahs from folks who know Humboltd Fog cheese. (It has won every award there is for a surface ripened goat cheese, including Best in Class at the World Championship Cheese Contest in 2010 and first place at the American Cheese
Camembert with The Mad Fermentationist
If it’s fermented- he makes it! If you make your own beer, chances are you’re aware of Mike Tosmeire, the Mad Fermentationist. He has loads of recipes on his website for making beer, hundreds of articles about making beer and a great list of links to websites about making beer. He’s sort of a beer making guru. Because he’s MAD, he also makes his own
Taproot Commons Farm in Cummington, MA
A very micro dairy! Sarah Fournier-Scanlon and Janice Wadron-Hansen took a big chance and started a farm. Now they’re living their dream of aspired sustainability in western Massachusetts. They’re determined to stay small, to keep their lives simple and to stay our of debt. Sarah studied sociology and ecology prior to becoming a farmer and Janice still works her day job teaching art and
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
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