As you know, an important factor in cheesemaking is temperature. Temperature at which we add culture to the milk, temperature…
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To “C” or not to “C”, that is the question!
The “C” in question is Calcium Chloride. Many home cheesemaking recipes call for this ingredient but I don’t usually use it….
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What to do with all that Whey?
At almost every class I teach, I’m asked “What do you do with all the leftover whey”? Since milk…
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Cheesemaking for Impossibly Busy People
When I first decided to try my hand at making my own cheese, I thought I should wait until I…
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