Queso fresco, versatile and easy
Queso fresco is a great cheese! It is perfect for beginners to try at home, for cooks needing something to add to a meal, it can be used to make a delicious dip; the limits are really just your imagination. Here is how to make this quick treat…
Flocculation, How it Works and Why it Matters
Once you start making cheese regularly and reading more about advanced methods you start reading about the cheese’s flocculation point, what does this mean?
Basic Cheese Waxing Information
Waxing cheese is a great way to protect some types of cheese while they age; the wax keeps moisture in the cheese and unwanted organisms out. Hard and semi-hard cheese can be waxed very successfully and then stored for months or even years!…
Is it Cost Effective to make cheese?
This is one of the questions that comes up most often when talking to people about making cheese. The only quick answer is “maybe”. Part of the full answer is what it costs to make and age your cheese, how much cheese costs near you, and part is based on your personal values. Read on
Rennet, How Does it Work?
What is rennet? Rennet a substance that contains an enzyme to coagulate milk, but how does it turn milk into cheese? Rennet works by modifying the protein within milk…
What Is A DCU, and Why Does it Matter?
Basically DCU is a measurement of how many viable bacteria are in a pack of cheese culture. Knowing the DCU allows a cheese maker to…
Feta, its easy being cheesy
I just made some feta cheese and it turned out awesome! It was super easy to make and age, and it took almost no time to make something delicious!
Yogurt, The Almost Cheese!
Yogurt is very popular today. Yogurt has tons of beneficial micro-organisms and is very healthful; it also cost a lot more than milk. Fortunately, yogurt is incredibly easy to make at home!
Something a Little Different
One of my side hobbies is making wine, so I thought I would share a little about my latest experiment with alcohol. On Leap day I made a tasty treat, orange vanilla mead! Here is the recipe: