Jocelyn McHenry Arruda A different take on a very easy cheese Jocelyn McHenry Arruda of Portsmouth, Rhode Island is a mother who wants to eat healthy and simply. She shares her recipes at her elegant website, McCorrie Lane Kitchen. I love her website because the recipes are clear, the ingredients are natural and the pictures are beautiful. The pictures, in particular, inspire me to want
Soured Milk Recipes
Photo from JVC’s Science Fair Projects What is soured milk? There are 3 kinds of milks which are commonly referred to as soured milk in recipes: 1.) In baking, soured milk is frequently made by adding 1 tablespoon of either vinegar or lemon juice to a cup of milk and then waiting 5 minutes for it to curdle. This is actually acidified milk. 2.) Soured
September 7-8, 2013 Raw Milk Dairy Days in Massachusetts
This Weekend and It’s Free! I just checked my calendar and realized I hadn’t told you about this exciting yearly event, sponsored by NOFA- the Northeast Organic Farming Association. This year 9 farms that sell raw milk are open to the public. You can go to any of them Saturday and Sunday for a scheduled tour or a self-guided visit. It’s a great opportunity to
Update on Mukund Naidu in Bangalore, India
Mukund Naidu (photo by Sandesh Ravikumar) I did an article about Mukund 3 years ago in July, 2010. At that time, he was one of very few cheese makers in India and he still is. Cheese is still in the beginning stages there, but interest in it is growing rapidly. Mukund is at the forefront of the artisan cheese movement in India. If you
The 2013 New England Regional Cheese Competition
For those of you who don’t know about The Big E (Eastern States Exposition), it is our annual, regional fair with all 6 of the New England states participating. It begins on the second Friday after Labor Day and runs for 17 days. (So, this year it will be from September 13th – 29th.) Our company, New England Cheesemaking Supply Company has a long history
Simple Chevre Cheesecake
Something yummy to make with a gallon of goat’s milk … Every Tuesday morning, I pick up 1 1/2 gallons of goat’s milk from a neighbor’s farm. I use one gallon to make this cheesecake and 1/2 gallon to make my kefir. Sometimes I finish the cheesecake by Tuesday night and eat it Wednesday morning. Other times, I let it set and drain longer, so
Kefir Cheese with Amanda Feifer
I don’t always acknowledge this, but there are actually a lot of fermented foods in the world besides artisan cheeses! Kefir grains, for example, are loaded with highly beneficial probiotic bacteria. When combined with milk, they yield a form of cheese, as Amanda Feifer explains in her article (below). They also yield a form of cheesecake (see our recipe using goat’s milk). Amanda is a
Purple Onion Feta with Andy Cumberland
Andy Cumberland with his Drunken Nut Cheese Back to Basics Down Under I asked Andy to send me a picture of himself making cheese and I received this – I didn’t get the time to make cheese this weekend. I did make home grown pesto, bread rolls, beef jerky and Thai chicken sausages. Is that all?!! I had begun my correspondence with Andy after
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