Fresh, Squeaky Cheddar Curds – In about Two Hours

Who doesn’t love fresh, squeaky cheese curds? Plain, slathered with pesto, deep fried, or with fries and gravy as poutine, cheddar curds are fun and delicious. But making them usually involves half the day, and who has time for that? In this recipe, I have shortened up a few of the steps, the result is […]

Excerpt #2: Mastering Basic Cheesemaking

  Chapter 7: Rennet-Coagulated Semi-Firm Fresh Cheeses (From Mastering Basic Cheesemaking, 209 page ebook, 5.99 on Amazon) In our last chapter we introduced a bit of rennet to help create our cheeses. Now we’ll move on to the largest family of cheeses—those that rely completely on rennet for coagulation. Most will still use bacteria, too, […]

Excerpt #1 Mastering Basic Cheesemaking

I have just published on Amazon an ebook (5.99) for those just getting started making cheese. It is a different approach than any other beginning book available. The recipes are lessons, each one builds organically on the previous and adds a layer of skills and knowledge.  I hope you will give the book a try […]

Burrata – Forming the Dumplings

As an augmentation to the article I wrote for the summer culture the word on cheese magazine http://culturecheesemag.com/diy/beautiful-homemade-burrata , here are step by step photos of how to make burrata sachets, dumplings, packets or whatever you want to call them!

Aging Cheese on Wood Shelves and Food Safety – a Non-Issue

As a person who tends to want to follow rules, it is sad to be reminded that a good portion of food production regulations have little to do with actual food safety, rather they are the result of a ponderous, rigid system that steam rolls forward, sometimes based more on the ease of generalizing rather than the […]

One pot Lasagna Cheese

Lasagna Cheese – All in one pot recipe for Mozzarella and Ricotta While writing an article for Culture magazine on how to make Burrata, I realized how easy it is to make both quick mozzarella and ricotta at the same time, literally within one hour. An email from a reader mentioned that it was her […]

Once a Day Milking – a Viable Option for Quality of Life

Think about it, 75-80% of the milk for about half the labor, half the chemicals, half the grain, AND evenings (or mornings) with a few extra hours of “free” time. Once a day milking (OAD), as opposed to the more conventional twice a day (TAD), is a popular option in several other countries as a […]

Stretchy Secrets – Pasta Filata Cheeses

If your Quick Mozzarella doesn’t always turn out perfectly, despite many recipe’s suggesting that it is “so easy”, stop blaming yourself! Stretched curd cheeses, often referred to by their Italian name of “pasta filata”, depend upon some pretty precise chemistry occurring in order to turn out well. In this article I have extracted a bit […]

Do Aged Cheeses Contain Probiotics?

Probiotics. The new darling of health and advertising. Do cheeses really contain any of these amazing, essential microbes? While I have no letters after my name (unless I capriciously add them), it doesn’t require a university degree to understand that bacteria, both beneficial and hurtful, can only live under certain contidions. I am a cheesemaker […]