She’s posting articles, selling supplies and sharing her knowledge on YouTube videos. Rashel, Isabella and Andrew of The Promiseland Farm Two years ago, I did a blog article about Rashel Harris in East Texas. At that time, she had been making cheese for a relatively short time, but she was already getting AMAZING results: (Note: These are not stock pictures- they are all pictures
Why Not Junket?
For desserts – yes. For cheese – no. There are a lot of cheese making websites where Junket tablets are routinely used in place of rennet. (The best known is probably David P. Fankhauser, PhD’s site.) This practice is widely applied because Junket tablets are available in most supermarkets and they are slightly less expensive than actual rennet tablets or liquid rennets. I’ve noticed lately
Waxing Store Bought Cheese
We have lots of information on our website and in other blog articles about waxing your own (homemade) cheese for aging, but many folks buy our wax to preserve their store bought cheese, as well. This is the first article we’ve posted about this practice. It should be noted that when waxing a cheese for aging, it’s best to leave it whole rather than to
Notes From a Beginner
Brin Wisdom Brin Wisdom in Atlanta, Texas Do you remember what is was like when you first began making cheese? It was as if a miracle was unfolding right before your eyes when you saw the milk turn into curds and the curds into real cheese. I was reminded about this when I found Brin Wisdom’s post (below) at her fun blog- My Messy, Thrilling
Experimenters – Be Careful!
An example of healthy looking Blue Cheese It’s about CONTROLLING the bacteria! Dr. Peter Achutha We recently received an interesting note from Dr. Peter Achutha, our longtime friend in Malaysia. He’s been a guest blogger twice – A Malaysian Scientist Experiments with Making Cheese and Durian Cheesecake for the Intrepid Only!. Peter is a scientist who likes to experiment with food, so at his
Our Partnership with Local Veterans
They’ve become invaluable to our business … There are approximately 120,000 veterans in the area of western Massachusetts where our business is located. They are all served by the Veterans Affairs Central Western Massachusetts Healthcare Center in Leeds, Massachusetts. Three years ago, Ricki heard about a program there to provide some of these veterans with work. Businesses could contract with the center to have some
Suris – Lithuanian Farmer’s Cheese
Terese Vekteris Attention Beginners: This is a Very Easy Cheese to Make No rennet required and the culture is buttermilk. The result is a somewhat dryer and more sliceable version of American Farmer’s Cheese. I found Terese Vekteris’s recipe at her blog-My Lithuanian Summer in which she chronicles her trip to her ancestral home and all things Lithuanian. She learned to make Suris at Camp
Denis Barnard in Delta Junction, Alaska
Making cheese in a frozen tundra Denis Barnard and his wife, Angie live 70 miles south of the community of North Pole, Alaska. Denis began making cheese in the summer of 2010, just after they moved there. How did you end up living on the edge of “civilization?” We moved to Alaska in May 2010. We were living in Layton Utah, a suburb of Salt
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