Last week I made a tomme cheese from cow’s milk. It will be a few months before I know for sure how it turned out but the curds were tasty and they knit together perfectly (unlike my monterey jack flop.)
To make it I heated 2 gallons raw cow milk from Dungeness Creamery to 88 degrees [...]
Tags: Cheesemaking · Local Dairy - Where To Get It And What To Do With It · Recipes for Seasonal and Local Foods
Last Saturday I set about making mozzarella again. It makes me really mad when I can’t get something to work (or I misplace something and can’t locate it.) I will spend all my energy figuring it out. I knew the last time I made mozzarella that I let the milk get too hot which makes [...]
Tags: Cheesemaking · Local Dairy - Where To Get It And What To Do With It · Recipes for Seasonal and Local Foods
Once we decided we would only eat food if we could trace all ingredient sources I found a raw cow and goat milk dairy. We had a source for milk but what about kefir, yogurt, butter, sour cream and cheese? These were things we ate a LOT of.
Last summer I had bought the [...]
Tags: Cheesemaking · Local Dairy - Where To Get It And What To Do With It
We’ve been getting goat’s milk from St. John’s Creamery in Everett every few weeks. So far I’ve made a chevre-type cheese several times and been very impressed with how simple it is to make and how fresh and clean it tastes.
This last round I made using a flora danica culture that I [...]
Tags: Cheesemaking · Local Dairy - Where To Get It And What To Do With It
Over the weekend I started a new experiment – making whey. Prior to the advent of canning people used fermentation as a method to preserve fruits, vegetables, meat and dairy. Whey was something plentiful since it’s a by-product of making cheese and it was even drank as an elixir and ailment cure. [...]
Tags: Cheesemaking · Local Dairy - Where To Get It And What To Do With It
