Art of Natural Cheesemaking

The Art of Natural Cheesemaking

Soon to be released, my natural cheesemaking guidebook will provide insight into making cheese with raw milk, without added starters, synthetic rennets, or chemical additives. The methods within will outline an ecological cheesemaking approach that is more intuitive and elegant than

Art of Natural Cheesemaking

The Art of Natural Cheesemaking

Soon to be released, my natural cheesemaking guidebook will provide insight into making cheese with raw milk, without added starters, synthetic rennets, or chemical additives. The methods within will outline an ecological cheesemaking approach that is more intuitive and elegant than

Paneer-2

Paneer

Paneer (A.K.A. queso fresco) is a unique style of cheese whose only close cousin is Ricotta.  Unlike other cheeses, it is made not with cultures or rennet, but rather with a combination of heat and acid.  To make this cheese,

Paneer-2

Paneer

Paneer (A.K.A. queso fresco) is a unique style of cheese whose only close cousin is Ricotta.  Unlike other cheeses, it is made not with cultures or rennet, but rather with a combination of heat and acid.  To make this cheese,

Dream Cheese 2

Dream Cheese

I’m making the world’s most popular cheese today:  yogourt cheese.   Never heard of it?  That’s no surprise.   Around the world it is the most universally loved cheese, but in North America it is barely loved at all.  It’s known as leben or

Dream Cheese 2

Dream Cheese

I’m making the world’s most popular cheese today:  yogourt cheese.   Never heard of it?  That’s no surprise.   Around the world it is the most universally loved cheese, but in North America it is barely loved at all.  It’s known as leben or

Rennet Cheese-2

Basic Soft Curd

This is a the basic recipe from which most cheeses evolve.  Learn to make these curds well, and you’ll be able to transform them into camembert, blue cheese, mozzarella, cheddar, gouda and many other soft cheeses.  Techniques to make these

Rennet Cheese-2

Basic Soft Curd

This is a the basic recipe from which most cheeses evolve.  Learn to make these curds well, and you’ll be able to transform them into camembert, blue cheese, mozzarella, cheddar, gouda and many other soft cheeses.  Techniques to make these

Kefir Grains 3

Kefir

To make kefir, all one needs to do is place kefir grains in fresh milk and wait.  After a day of fermenting at room temperature, the kefir grains will thicken the milk into kefir.  The grains can then be taken

Kefir Grains 3

Kefir

To make kefir, all one needs to do is place kefir grains in fresh milk and wait.  After a day of fermenting at room temperature, the kefir grains will thicken the milk into kefir.  The grains can then be taken

IMG_3792

Camembert

———-Technique———— PART 1) Make soft cheese curds:  follow the same recipe as outlined in the soft cheese curd walk-through.  The only distinction is step three – the addition of a camembert ripening culture. First: Warm your milk to 90F Slowly

IMG_3792

Camembert

———-Technique———— PART 1) Make soft cheese curds:  follow the same recipe as outlined in the soft cheese curd walk-through.  The only distinction is step three – the addition of a camembert ripening culture. First: Warm your milk to 90F Slowly

Blue Cheese

Blue cheese is a mushroom lover’s cheese.  Over cheeses such as Stilton, Gorgonzola and Roquefort, fungus runs rampant.  This fungus that makes cheese blue sends out its mycelial roots through the flesh of the cheese and slowly digests it.  Stilton

Blue Cheese

Blue cheese is a mushroom lover’s cheese.  Over cheeses such as Stilton, Gorgonzola and Roquefort, fungus runs rampant.  This fungus that makes cheese blue sends out its mycelial roots through the flesh of the cheese and slowly digests it.  Stilton