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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Blue Cheese Dressing

Blue Cheese Dressing

Most blue cheese dressing recipes contain a combination of cultured dairy and mayonnaise as the base. To that you add blue cheese, some acidity, salt, and pepper. In this version the mayonnaise is replaced with additional cultured dairy. With the right ratio of acidity, blue cheese, and seasonings, you won’t even miss the mayonnaise!… 

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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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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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A Closer Look: Cream Cheese Starter

Cream Cheese on Bread

“The product was just as described and easy to use. I just followed the included instructions and made amazing cream cheese!! I was shocked at how easy it was! I added chives and garlic powder yummy!!!” -Valerie

… 

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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