Ela Duban who lives outside Warsaw, Poland began making cheese when she found a Polish edition of our book, Home Cheese Making. She was the mother of 4 young girls who are now 6, 8, 11 and 12 years old. She buys her milk from a local farmer (from spring-autumn 2 1/2 gallons/week and in the winter, 5 gallons). Ela told us she and her
Imran Saleh – Changing the Culture of Pakistan
Can you imagine how exciting it would be to become the first artisan cheese maker in your entire country?! Imran Saleh lives and thrives in that excitement every day. He has relentlessly (and against all odds) created a niche for his cheese in Lahore. In doing so, he has managed to change the cheese culture of Pakistan. We first “met” Imran 3 years ago
Lapte Acru, Moldovan Yogurt
Recently, there was an article in our local newspaper (click here) about a Moldovan woman who is making yogurt here in the United States the way she did in Eastern Europe. The article (by Richie Davis) contains a lot if interesting information about how she makes Lapte Acru. It even includes a video. The main difference between this yogurt and the yogurt you would make
Queso Blanco with Sonia Martinez
She’s one very busy food writer, columnist and cookbook author!* Sonia was born in Cuba, took cooking classes wherever she traveled, lived in South Carolina and Florida, and, most recently, owned and operated an inn and a cooking school in Honomu, Hawaii. When I found her blog, Sonia Tastes Hawaii, with her post about making Queso Blanco, I asked her how she got started making
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