Jessica with her 2 year old daughter and her robot scarecrow I love to find good blog articles about making cheese. The pictures and the first-hand accounts bring the process to life. I feel as if I’m right there in the blogger’s kitchen, having a grand time and learning a new skill. La Dolce Duchessa writes just the kind of blog I love most, with
Panela Cheese
We recently had a request for a panela recipe which we posted in the May issue of our Moosletter. One of our readers, Mona Anderson from San Jose, California sent us a translation of a YouTube video she found about making panela. We haven’t tested the recipe- we are merely passing it (and the translation) on to you. Panela is a fresh Mexican cheese, soft
Chocolate Cheese by Kim Odland
Kim Odland We love to receive recipes from cheese makers. We can’t test them all, but we can share them with you. (Be sure to leave a comment if you make this one.) Our technical advisor, Jim Wallace read this one over and made a change to the amount of culture called for in Kim’s recipe. Of course, there are millions of variations in cheese
Glass House Blue Cheese by Andy Cumberland
Glass House Blue at 4 weeks Andy Cumberland has so many fingers in the “back to basics” pie that we can’t keep track of them all- aquaponics, composting, sausage making, bread baking and cheese making, of course. Check out his wide assortment of YouTube videos – https://www.youtube.com/user/2Stupid2Duck. Of course, we’re most interested in his cheese making skills, as he seems to be an endless source
“Cooked” Cream Cheese with Patrice Lewis
Patrice Lewis Patrice Lewis, calls her popular blog- Rural Revolution – In-your-face stuff from an opinionated rural north Idaho housewife. She describes herself as “a practical constitutional conservative stay-at-home homeschooling cow-milking rural-living Christian mom.” She describes her life as “homesteading, homeschooling and home business-ing” (she and her husband make handmade hardwood drinking tankards). Patrice writes columns in various publications (including Countryside Magazine) and she has
Frank Masciulli’s Marbled “Swissby” Cheese
Frank Masciulli Whatever Works! Frank Masciulli of Chelmsford, Massachusetts just started making his own cheese 5 or 6 months ago. He’s an engineer and he told us that he overheard a fellow he works with talking about a cheese making class he had taken. Frank had been making his own wine for 16 years (a white Zinfandel) and his own bread, so he knew
Gift Idea #4 – Goat Milk Cheddar
This is the fourth in a series of gift ideas for the upcoming holidays. There’s still plenty of time to make this cheese and give it to a lucky friend. We know SO many goat owners who haven’t found the time (or courage) to make their own cheese. Giving them a cheese you made yourself in a basket of cheese making supplies would be the
Making Greek Style Yogurt
Booklet that comes with our Greek Yogurt Maker With the right tools, everything is easy! If you have 1/2 gallon of milk, any one of our three different yogurt cultures, a Yogotherm and a Greek Yogurt Maker, you are all set to create the easiest and least expensive* Greek style yogurt it is possible to make. You use no packaging (bad for the environment)
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