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...
Using a pH Meter for Cheese Making
Are you ready? All around the world and for thousands of years, folks have made their own cheese without pH testers. Yet, many cheese makers in the forums and blogs recommend them and some even ...
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...
Making Cheese at an Independent School
Richard Odman and Rachel Onuf giving out samples of cheese Northfield Mount Hermon School in Gill, Massachusetts This past January, I attended a small cheese tasting event at a local chu...
Simple Definitions for Common Cheesemaking Terms
Attention Beginners! Many of you who are reading these blog articles have told me that you aren’t ready to make cheese. So, I’m wondering if the terms we use are unfamiliar and thus, well, scary....
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...
Using Hygrometers to Measure Humidity
When it comes to aging your cheese, one of the most useful devices to have is a hygrometer (to measure humidity) or a thermo-hygrometer (to measure both humidity and temperature). These devices ar...
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...
101 Ways to Drain Your Cheese!
Not really, but here are a few ideas . . . Ricki (the Cheese Queen) (our owner and supreme ruler) came up with this one recently at one of her workshops. (She has a lot of these fabulous furnitur...
New Cheese Maker#8 - Steve Nichols
Making and smoking cheese at home Steve Nichols (55) is one of the few folks we know about who made our 30 Minute Mozzarella the first time he tried it and then smoked it! How cool is that? He has...
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...
Setting Up a Cheese Making Room
You may already know Noah and Sue Goddard from their farm in Lecompton, Kansas – GODDARD FARM PUREBRED NUBIAN DAIRY GOATS and from their forum about raising goats and making cheese. Their BASIC CH...
Do I smoke cheese or add smoke to it? There are basically 3 ways to smoke your cheese: Most cheesemakers expose their cheese to smoke caused by burning anything they choose, including hardwoods (...
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...
Don’t lie! We know you have been throwing it out! We have done it, too. When you first start making cheese, you have enough to worry about without paying attention to the greenish-yellow stuff ...
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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