"Mastering Basic Cheesemaking" is the latest book from author and cheesemaking expert Gianaclis Caldwell. A follow-up to "Mastering Artisan Cheesemaking," Caldwell’s latest book is for those who are just getting started making cheese.
A review of a new book that not only gives recipes, but truly teaches the art and fun of cheesemaking.
When you have as many goats go through kidding as I do, eventually you have to do something with all that milk. In the past I’ve done things like feed the milk to the chickens, but it always seemed wasteful. Many people I know who have goats and pigs often feed the pigs the extra milk. If you’re butchering pigs, it’s not as bad, because the milk does a great job in fattening up pigs. But there is another way to preserve that milk goodness, and that is to make cheese.
Ilene White Freedman starts her cheesemaking trials with an aged pressed cheddar cheese with goat's milk from the farm.
Learning to make fromage blanc or chevre takes minutes, but the rewards last a lifetime.
Reuse various household materials to make a functional cheese press.
Making your own buttermilk and créme fraîche (French sour cream) is so easy, you'll never buy it again.
HOMEGROWN Life blogger and Maine dairy farmer Dyan Redick honors the determination of women farmers, even as she observes a bittersweet month on her farm.
Bob-White Systems is bringing the cows back home by providing supplies, equipment and support for Micro Dairies, Home & Farmstead cheesemakers and small-scale producers of local and farm fresh dairy products.
Sue Weaver provides her expertise on making homemade cheeses and yogurt and how to raise a happy, healthy, and highly productive backyard cow.
You can easily make homemade mozzarella in 30 minutes or less!
Learn how to make many different kinds of homemade cheese with these articles from the Archive.
In order to build skills for our move from Australia to Texas, we have been taking various classes and workshops. Recently, we took a weekend workshop at an excellent cheese factory close to where we live on the Mornington Peninsula near Melbourne.
If you have access to raw milk, it's surprisingly easy to pasteurize it on your own kitchen stove. Here are the basic steps you need to follow.