After Bob sent us his first post – Bob’s Homemade Horizontal Curd Cutter, he decided to make some improvements. Start with the first article and you will find that the two of them work nicely together. If you have any questions, leave a comment at the end of the article and Bob will be happy to help. My Second Horizontal Curd Cutter By Bob Albers
Stretching the Waistband of Your Food Budget
By Cookbook Author – Maggie Parkinson* This month’s drivel doodle is all about you and your kitchen. In my mind, while thinking about what I wanted to say, I had mentally dubbed it “The fast and furious kitchen,” but that really isn’t appropriate—it’s really all about efficiency and being frugal. When my Father finally came out of the army he went to work for somebody
Little Tidbits to Chew On – 005
A tidbit is a little piece of something BIG and that something is the big, big world of cheese. We know you’re kinda busy making your own “fabulous fromage,” so, every month (on the 15th), we’re going to scour the Web for you, picking out new items of interest and giving you the links. If we missed something, let us know at info@cheesemaking.com or in
Tin Can Method for Smoking Cheese
In 2010, we did an article about smoking cheese (click here) which has directions for making a cold smoker. A lot has changed since we posted that article, and now there are many more options available.* Recently, Claude Garneau in Ottawa, Canada sent us a few pictures of his “smoking gizmo” and it reminded us that not everyone has their own smoker to adapt. Some
Raw Spaghetti with Walnuts
Why eat raw food? If you think raw milk is healthier than pasteurized, you’ve considered the value of bacteria and enzymes for digestion. Pasteurized milk may have the same nutrients as raw milk, but there is evidence that those nutrients can’t be digested because the enzymes that facilitate digestion have been destroyed by heat. So, what if that’s true of other foods? If it is,
Bob’s Homemade Horizontal Curd Cutter
Bob Albers in Mandeville, Louisiana has been learning to make cheese since he retired from his career as an electronics engineer. (We interviewed him in August – click here.) He has shared his knowledge with us in 3 previous articles- Creole Cream Cheese, About Cooking Curds and Making a Drying Box. Now, he has tackled the awesome task of making his own curd cutter, and,
Terry Dinnan in Charlotte, Vermont
This summer, we posted an article (Using Wildflowers In/On Your Cheese) with pictures of Terry Dinnan’s fabulous goat cheeses. He uses herbs, like sage, instead of ash to create lines of color through his cheeses. He told us he is as interested in how things look as in how they function. This must be the reason why everything he makes is beautiful. His cheeses: I’m
Maggie’s Mac & Cheese Challenge
Maggie Parkinson used to specialize in low-carb cooking (more below) and she wrote Carb-Less in Seattle well before low-carb diets became the norm. We did an interview with her in 2013 (click here) when she was living in Renton, Washington. Since then, she has moved to Poulsbo (off the coast of Washington) where she and her husband have built a beautiful home with several gardens
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