Wild Dairy Fermentation

Excerpt from my article for Fermentation Magazine, access the full article here. Long before packets of freeze-dried cultures for milk existed, there were dairy ferments. Cheese, yogurt, and kefir are probably second only to beer in the pantheon of fermented foods. However, in the modern world, 100 percent wild fermentation in dairy products is rare.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 itContinue 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 theContinue 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 isContinue reading “Fresh, Squeaky Cheddar Curds – In about Two Hours”

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 theContinue reading “Aging Cheese on Wood Shelves and Food Safety – a Non-Issue”

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 herContinue reading “One pot Lasagna Cheese”

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 bitContinue reading “Stretchy Secrets – Pasta Filata Cheeses”

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 cheesemakerContinue reading “Do Aged Cheeses Contain Probiotics?”

Chasing Coliform Counts

I was recently visiting England to attend “The Science of Artisan Cheesemaking” conference and had the great additional luck to visit an amazing farmstead creamery- Hill Dairy in Somerset. Not only was the facility quite possibly one of the most well thought out and constructed small creameries that I have ever visited, but owners Will and CarolineContinue reading “Chasing Coliform Counts”