Getting Started With Cheesemaking

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Making cheese at home can be somewhat overwhelming at first. There are so many different types, styles, and variations of cheese to choose from, it’s tough to decide where to begin.

For new cheesemakers, it helps to pick cheeses that are forgiving when it comes to temperature variation and time discrepancies. Your first cheese might not look just like the picture, but it will almost always taste delicous and fresh, and in making it you will have learned a few fundamental processes involved in cheesemaking.

Fresh, unripened soft cheese is a good place to start, because it involves the basic processes without getting too involved in more complicated steps like pressing and aging. There are a couple of different types of cheese that are easy for beginners.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Gluten-free, Dairy-free Cranberry-Orange Sourdough Scones

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Fall baking is in full swing and for many that means sourdough loaves and treats such as this. For those with food sensitivities, these recipes are few and far between. But you can have your soured grains and eat them too with this treat for a chilly fall morning. This recipe can be adapted in many ways with flavorings like raisin-cinnamon or blueberry-lemon, so bake on!

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: Our Cultured Book Collection

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This week we’re going to take a closer look at an oft-overlooked piece of equipment in the cultured kitchen – books. The pages of these works contain invaluable information that can be stored away or referenced over and over. These are the volumes we thumb through for new ideas, old techniques, and context-filling information on some of our favorite cultured foods.

Many of these grace my own shelves and have spurred me on in my fermentation creativity over the years. Others are new and contain new topics (hello, cheesemaking!) that I’d love to explore someday. Whatever food it is you wish to culture, technique you wish to learn; we are sure to have a work that can stand by you in the kitchen.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website