How To Use A Chess Press When Changing Recipe Quantities
It is a common occurrence that you find a cheese recipe that you really want to make, but the quantity is just not right for you. Perhaps the recipe calls for 3 gallons of milk and you want to use 2 gallons, or you want to increase it to 4 gallons. Read more
Last night we had the first frost of the coming Winter season.
And it was a good one. At -5º Celsius overnight the ground was icy white by this morning.
The first frost always signals a few changes for me. The frost cloths go on the citrus trees in our edible garden, the Yams get dug over after the first frost kills off the tops of the plants, and I prepare to get the Garlic planted to grow over the Winter.
It’s also my signal to stop making cheese for the Winter. Read more
It seems costs savings are still on the minds of some home cheese makers since we’ve been asked a few times now if existing cheeses can be used as cultures for making new cheese, as a means towards saving money. Read more
It’s the curse of any cheese that you hoped would turn out smooth and soft.
There are cheeses that we expect to have a slightly drier or crumblier texture, but when it isn’t planned, it’s a real disappointment, and the worst part is that you usually don’t know your cheese has gone that way until after you’ve waited weeks, or months, and then cut it open to find less than desirable results. Read more
Have you thought about selling your cheeses? Is it time to test your delicious creations out in the commercial market?
While most home cheese makers find making cheese for their family and friends enough of a thrill, some cheese making hobbyists decide to take things to the next level, and start thinking about selling their cheeses at markets or, if possible, in local stores.