Another Use for Whey Andrew Luberto (from Nesconset, New York) wrote to us when he saw a note from one of our customers in the News From Our Customers section of our Moosletter (July issue). He offered to share his recipe for milk mead and, of course, I jumped at the chance. I asked him how he came by it and he responded: I am
Pictures from the ACS 2013 Convention
Almost every year, for the last 30 years, since she helped found the American Cheese Society, Ricki has been attending the annual ACS convention. It’s held in a different part of the country (or Canada) each time and this one was located in Madison, Wisconsin (a repeat location to celebrate the 30th anniversary of the organization). Next year it will be in Sacramento, California,
Brie with Peggy Ployhar
Peggy Ployhar, from Kenyon, Minnesota has a lot going on! She and her husband and their three young children run a “hobby farm” with an apartment they rent out for farm stays in the summer. According to her website, With All Your Life, Peggy teaches an impressive list of cooking classes, including cheese making (click here). She also speaks at conferences, meetings and retreats on
Why Use Starter Cultures?
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
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