Recipe Writing Fun, Part 2

recipewriting

Today I’m making gruyere for the second time, with raw milk from our Jersey cows. This means that along with two gallons of milk, I will need:

  • Propionic Shermanii culture
  • Thermophilic type B culture
  • Veal rennet (I will use veggie rennet for test #3)
  • Strong brine
  • Stainless steel pot
  • Glass measuring cup
  • My favorite waterproof yellow thermometer
  • Big bamboo spoon
  • Cheese knife (any long knife will do; mine came from a yard sale)
  • Cheesecloth
  • Cheese press with two pound mold… 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Recipe Writing Fun, Part I

recipewriting

Do you ever wonder how your favorite recipes are created? Or how we figure out the best methods of cheese making, so that when you make it at home, your recipe will (most of the time) turn out beautifully?

Well, wonders will cease today, my friends, because we are launching a new blog series, giving you a behind the scenes peek at the writing, testing, and more testing that we do before publishing a cheese recipe. I’m sure our other recipe writers work a little differently, but this is how I do it, fueled by dandelion root tea from my favorite mug…. 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Yummy, HEALTHY Hot Cocoa

hotchocolatelead

I don’t know about you guys, but when it’s chilly outside and the rains start coming down, I dream of a cup of something warm to sip while reading a book. This hot cocoa recipe is one that I started working on when I got my first goats, a couple of Oberhasli does named Tia and Wendy…. 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Warm Caramel Deliciousness

carmel

This isn’t exactly a cultured product. And it’s definitely not a cheese. But it is warm, sweet, AMAZING in coffee, and perfect for fall.

Have you guessed yet? It’s cojita…a caramel sauce/candy made from fresh milk that is a wonderful treat for your family and friends. It takes a while (toss in a load of laundry or grab a good book,) but is so, so, so worth it.

Cojita is traditionally made with goats’ milk, but cows’ milk works just as well…it just doesn’t have that distinct tang that goats’ milk has. It’s fantastic either way…. 

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Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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