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
Notion for Authors
Ever since I decided to go indie for my fiction, I've been obsessed with trying to find an appropriate project management software. Being organized really scratches an itch, for me. And embarking on this new journey--one that could potentially flop or fly--I wanted to attempt being super professional from the beginning. Trying to find a … Continue reading Notion for Authors
Transitions
Well, it's happening. We opened escrow on the farm on May 6th with a closing date of July 15th. It's a contingency offer. The farm was shown 14 times. We were there, and/or met all the potential buyers, which is rather unusual, but as our place (still on Zillow if you want to peek inside!) … Continue reading Transitions
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!
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 … Continue reading Stretchy Secrets – Pasta Filata Cheeses