The recipes for cheesemaking are simple—and eerily similar. You warm milk (and maybe add microbial cultures…I get mine from New England), add a coagulator (usually rennet of some sort from a reliable company), perhaps heat the milk some more; then, after a half hour or so, cut the solidified curd that has separated from the…
Tag: cheesemaking
Gorgeous cheese, freshest milk, “native” cultures
Gorgeous cheese—it’s cheesemaking time again! Kilele (mom of triplets, Francis, Leo, Clare) and Sufu (mom of singleton, Big Agnes) are producing beautiful milk—high in fat and protein. The milk is ripened with cultures, and some whey saved from the previous batch of cheese. Coagulant added, later cut into curds, and eventually whey separated to reheat…
FoodWISE—putting it all into practice
Gigi Berardi concludes Part 2, and continues with putting FoodWISE into practice. This article tonight, was one of the first to describe FoodWISE, the entire story: Grow Northwest