Submitted by Kate Johnson and Kelly Liebrock of The Art of Cheese in Longmont, CO February 21, 2023 Rennet is an important ingredient in cheesemaking and is the main coagulant used for most cheese...
Thistle Rennet: Exciting New Product!
When we first posted the article about Making Rennet from Fig Sap, we had many inquiries in the comments section about making rennet from thistle. At the time, 2011, there was very little info ava...
Aroma B Culture for Cheese Making
There are a lot of cultures to choose from, aren’t there? It’s actually somewhat intimidating. Fortunately, cheese is very forgiving and you have a lot of wiggle room in the culture department. ...
Using Tartaric Acid in Cheese Making & Much More!
Tartaric acid is naturally found in many fruits, including the tamarind, from which our product (C19) is derived. Because it is also found in grapes, it is a by-product of the wine making process....
Calcium Chloride for Home Cheese Making - Is it Necessary?
Calcium Chloride (C14) from cheesemaking.com Many of the questions we get from cheese makers involve issues related to weak curds: the whey is not clear and the curds are too soft. We recommend...
Photo courtesy of All Remedies 4 years ago, I posted an article I thought was whey out in left field – Making Rennet From Fig Sap?!! Our company sells a wide variety of rennets, but none of the...
There are as many recipes for making cheese without cultures on the Web as there are with cultures. Alternative starting agents include lemon juice (Panir & Lemon Cheese), vinegar (Queso Blan...
Philippines - Part 1: Making Rennet
Recently, we were happy to receive pictures and lots of information about making cheese in the province of Iloilo, Philippines from a courageous woman who is trying to help her inlaws make bett...
For desserts – yes. For cheese – no. There are a lot of cheese making websites where Junket tablets are routinely used in place of rennet. (The best known is probably David P. Fankhauser, PhD’s s...
Cheese Coloring - Always an Option
Why add color to cheese Sometimes you just want a little color in your cheese. Many folks who grew up on store-bought cheese, particularly the processed kind, are used to the orange color. This i...
Using Kefir Grains and Shipping Them to Friends (Part 3 of 3)
What do I do with all these grains?! Indeed, they do grow and grow and grow… However, the good news is that they are so loaded with probiotic bacteria and yeasts that you will want to give them to...
Growing Kefir Grains (Part 2 of 3)
The Second in a Three Part Series about Kefir Grains This series started with a request we put in the November Moosletter for folks to recommend a good source for kefir grains. We had quite a few...
Ordering Kefir Grains (Part 1 of 3)
The First in a 3 Part Series about Kefir Grains This started with a request we put in the November Moosletter for folks to recommend a good source for kefir grains. We had quite a few responses ...
Using ash in your cheese and in your wedding cake… When we brought out the cake at Ricki and Jamie’s wedding, there were oohs and aahs from folks who know Humboltd Fog cheese. (It has won every a...
I wrote this last month, so you can chalk it up to March Madness! We get kind of crazy around here at the end of a long, hard winter! But, here’s the thing-folks are always asking us how they can...
Questions and Answers About Making Yogurt
Jim Wallace We are determined to help you! One of the differences between our business and others is Ricki’s dedication to her customers. She employs a full-time technical advisor (Jim Wa...
Questions and Answers About Cultures
Getting your cheese off to a good and consistent start This is the second in a series of sample questions that folks have written to our technical adviser, Jim Wallace. He can always be reached at...
You can’t make cheese without milk! We have a HELP section on our website with many questions answered about all phases of cheesemaking. In that section, I used some of the actual questions...
Making Friends With Those Little Enzymes “The biology of cheese accurately reflects the biology of nature. Its reactions for the most part, except on cheese surfaces, occur in a confined almost a...
Raw Milk and Vegetable Rennet = Raw Cheese Recently, in one of our small staff meetings, we began discussing the virtues of raw food. For those of us who make cheese, it seemed obvious that mo...
Using Sheep's Milk to Make Cheese
A few months ago, we received this note from a customer: I was wondering if you might post on your “recipes wanted” section a request for recipes specifically developed or adapted for sheep’s milk...
How is Milk Homogenized? There are 2 stages: 1) In most cases, the milk is forced through a narrow opening at very high pressure until the turbulence causes the fat globules to break up into tiny...
Organic Milk Often Comes From "Big Dairy"
We totally support the concept of organic agriculture. Organic milk, by regulation, is supposed to come from cows that have been fed nothing but organic crops and are free from antibiotics and bov...
How much is enough? Let’s face it- we’re not all scientists. Probiotics is all about strains of bacteria. There is a lot of information about bacteria out there, but some of us have to visuali...
All you need is milk
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