Jim Wallace We are determined to help you! One of the differences between our business and others is Ricki’s dedication to her customers. She employs a full-time technical advisor (Jim Wallace) to answer your questions about making cheese. She also publishes a monthly Moosletter with recipes, etc., as well as this blog with articles about every aspect of cheese making. This is the third in
Green Mountain Yogurt
Ricki, Diane and Sarah ( Diane’s niece) The Smallest Licensed Dairy in Vermont! Ricki first met Diane Wyatt at the Hanover Farmer’s Market in Hanover, New Hampshire a few months ago. Diane told her she has made almost every cheese in Ricki’s book, “Home Cheese Making.” Diane and Ricki talked cheese for awhile and Ricki decided Diane was one of the nicest folks she had
Probiotics in Yogurt
How much is enough? Let’s face it- we’re not all scientists. Probiotics is all about strains of bacteria. There is a lot of information about bacteria out there, but some of us have to visualize it to understand it. Fortunately, there are many videos on UTube about probiotics. In particular, one called “Forever Living Probiotic Products” (picture at right) shows the good bacteria dramatically rescuing