Fun Along The Whey

Marybeth Bullington's Orange-Walnut Holiday Cheese

Marybeth’s fabulous holiday cheese. Good news! It’s not too late to make cheese for the holiday season. Caerphilly is one that needs only 3 weeks to ripen and it just gets better and sharper af...

Making Cotija (Mexican Parmesan)

Lately, it seems like every recipe I see online and feel like making has Cotija in it. The corn dishes, in particular, appeal to me.* If I make the crumbly, salty cheese now, it will be ready for ...

Zorana's Queso Llanero (Venezuelan Hard Cheese)

Zorana Marquez Zorana lives in Humble, Texas. We interviewed her a few weeks ago (click here) and in the interview she mentioned a type of Venezuelan cheese she makes. Several readers asked if ...

Valencay-Style Cheese by Marybeth Bullington

We interviewed Marybeth Bullington of Elfin Acres in Creswell, Oregon recently (click here). Marybeth gets a LOT of fresh, raw milk from her 50 +/- Nigerian Dwarf goats. Valencay is her favorite...

Making Pecorino Toscano and Variations by Yoel Blumberger

Yoel stirring curds One fun aspect of a blog that like this is that we hear from people all over the world (like Yoel Blumberger in Tel Aviv, Israel, interviewed in 2019 – click here). Since the...

Cheddar Recipe From England - 1934

Nick Fordy with his book of recipes. When we interviewed Nick Fordy in Tingewick, England, he mentioned that he had learned to make cheddar from a book called The Ministry of Agriculture and Fish...

Mari's Fresh Brazilian Cheeses - Minas & Requeijão Cremoso

Mariana eating chestnuts which grow well in Slovenia. Mariana Veiga is from Brazil originally. She and her husband and young son traveled around the world three years ago, including Mongolia (Ma...

Keynes Cheese Recipe by Kurt Denke

We would like to thank Kurt Denke in Seattle, Washington for sending us this recipe. We will be interviewing Kurt soon, so stay tuned for more about him and his many other cheeses. Disclaimer: We ...

Vivian Lucero's Whey Caramel Sauce

We love it when you send us recipes! We interviewed Vivian Lucero from Otis, Oregon in April (click here). She’s a gourmet cook and a master home cheese maker. We’re delighted that she shared he...

Making Mozzarella in the Slow Cooker

Many thanks to Kathy Love in Tucson, Arizona for sharing her pictures from a demonstration she did showing how to make 30 minute mozzarella in a slow cooker. This will be of special interest to th...

Amy's Lactic Cheese with Truffle Oil Variation

Amy Monette has a small farm in Reno, Nevada, with 2 milking goats. We’ll be posting a full interview with her (January 1st), but we wanted to share her recipe with you now, because there’s plent...

Anne's Clotted Cream

Anne Larsen in Berkeley Springs, West Virginia was excited when she realized she could make clotted cream in her Instant Pot* and we were excited to have her recipe. We are in the process of doin...

How to Make Condensed Milk

Got milk? Here’s another way (besides cheese) to preserve it. Essentially, you simply add sugar and remove 50% of the water in the milk. This gives it the yummy caramel flavor which works so wel...

Say Cheese, a Kid's Guide to Cheese Making

Cheese Making Book for Kids We have exciting news! The Cheese Queen (aka Ricki Carroll) and her daughter, Sarah Carroll have published a cheese making book for kids – Say Cheese! Ricki and Sarah ...

100 Wheys to Make Yogurt in Your Instant Pot

There are as many ways to make yogurt as there are stars in the sky! We have 2 great recipes (beginner and intermediate) by Jim Wallace in our recipe section at cheesemaking.com. They cover makin...

Making Ricotta by Howard Dewsbury

Our good friend, Howard Dewsbury contributed his first article to our blog in 2016 – Howard’s Own “Small Cheese” Recipe. He is retired and living in Barrie, Ontario, Canada. Besides cheese, he a...

Julie Ott's Goat Milk Yogurt

Julie Ott lives in North Berwick, Maine. She raises goats and makes a wide variety of cheeses with the milk. She has already contributed 2 recipes to our blog and we are very grateful: Julie’s G...

Cooked Curd Cream Cheese

This recipe comes from Home Cheese Making, written by our very own Cheese Queen, Ricki Carroll. It yields 2 pounds of crumbly cream cheese, drier than with other methods but perfect for cooking, ...

Hot Whey Toddy

Now you know we’ve gone over the edge! But, whey not? It’s cold outside here in western Massachusetts and if ever there was a time for a stiff drink – this is it! Jeri’s Hot Whey Toddy What is a ...

Creole Cream Cheese Recipe #2 by Bob Albers

During the 36+ years we have been in business, we have posted many recipes for Creole cream cheese. You will find the most detailed one at our website recipe page – click here. There is also a re...

Storing Butter - Part 4

This is the last in a 4 part series about butter – Making It (1), Flavoring It (2), and Molding It (3). Storing Butter Homemade butter generally doesn’t keep as long as store bought at room temper...

Molding Butter - Part 3

Easter Chick Mold available at Poland By Mail for $29.95 This is the “strictly for fun” segment of this 4 part series on making butter. In the first article, we learned to make butter. In the s...

Flavoring Butter - Part 2

Welcome to our 4-part series about butter. Part 1 is about making butter, Part 3 is about molding it and Part 4 is about storing it. Flavors Galore! Flavored butter (also known as compound butter)...

Making Butter - Part 1

Photo from Delish.com This is the first of a 4 part series designed to give you all the information you need to be a Master! of making your own butter. Part 2 is about flavoring your homemade bu...