The sous vide method has taken the cheese making world by storm! (In case you aren’t familiar with it, sous vide is the process of cooking food in plastic bags which are submerged in hot water.) Various sous vide appliances are being used by cheese makers to heat their milk and curds without worry about burning or scorching. The method shown here involves using a
Ricotta Salata with Shannon Olson
It’s “comfort food” in the long, cold North Dakota winter. We interviewed Shannon last May and posted her recipe for dry buttermilk cheese. At that time, she had 3 websites: North Dakota Kitchen (recipes), A Southern Belle with Northern Roots (lifestyle), and Christian Living By Grace (spiritual). Since then, she has added a deeply personal website, Shannons Pig Tales, a collection of stories about growing
Ricotta Salata!
Here is another great article from Andrew Wilder’s I Make Cheese blog. It had originally been submitted by a guest contributor, David Greenberg. For many years I’ve been an avid amateur bread baker, cook, and general foodie. I’ve long been interested in owning livestock, particularly dairy animals, despite having had only limited contact with them over the years. I figure that one day owning milk-producing animals will be a