I recently had a question from a newsletter subscriber about the cheesemaking microbe Geotrichum candidum. Specifically, the person wanted to know sources for the fungus for cheesemaking. Rather than try to answer this lengthy topic in an email, I decided a post on the subject might be fun to write. There are two very important … Continue reading Geotrichum candidum: Fun Fungal Facts
Cheesemaking General
Farmstead Cheesemaking Class in Humbolt Co
August 19-21st at Spring Hill Farmstead Goat Cheese, Bayside, California I'm excited to be back to teaching this three day immersive, hands-on class we used to hold at Pholia Farm. Karin (kuh-rin) Eide owner and cheesemaker of Spring Hill Farmstead Goat Cheese is hosting the small class at her dairy and creamery. There are currently … Continue reading Farmstead Cheesemaking Class in Humbolt Co
Wild Dairy Fermentation
Excerpt from my article for Fermentation Magazine, access the full article here. One of the raw milk cheese I used to make for Pholia Farm. A Romano style goat, aged 1 year. Long before packets of freeze-dried cultures for milk existed, there were dairy ferments. Cheese, yogurt, and kefir are probably second only to beer … Continue reading Wild Dairy Fermentation
pH and Acid in Cheesemaking
In this video I go over the intricacies of monitoring pH at different stages of cheesemaking - including what that pH tells you after the cheese is done or partially through aging. I throw in tips and suggestions for how to control acid production in the vat and why it matters! I sure wish it … Continue reading pH and Acid in Cheesemaking
Keeping Coagulants Straight
It is hard to sort out all the different types and categories of rennet. For that reason, you often hear them mixed up, even by some experts! Here is a little guide that will hopefully help you sort them out – and keep them straight! Rennet vs. Coagulant While the term rennet originated from the … Continue reading Keeping Coagulants Straight
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 … Continue reading Fresh, Squeaky Cheddar Curds – In about Two Hours
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, … Continue reading Excerpt #2: Mastering Basic Cheesemaking
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 … Continue reading Excerpt #1 Mastering Basic Cheesemaking
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 … Continue reading Aging Cheese on Wood Shelves and Food Safety – a Non-Issue