Make Feta Cheese Video (Cheesemaking Part 10)

  Today we’re going to make FETA CHEESE! Feta is a great beginner cheese and an easy quick cheese for the seasoned cheesemaker. Feta has few steps and does not require a cheese press. I’ve never had a Feta cheese flop or turn out poorly. Traditionally, feta is made with sheep’s or goat’s milk. Cows […]

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Work Your Cheese Cave Video (Cheesemaking Part 9)

When I started making cheese I wanted to see what it was like to “work a cheese cave”. So, that’s what I’ve done for you, I took a video today working our caves. Hope it gives you ideas to work your own caves šŸ™‚ Once to twice a week, you need to work your cheese […]

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Prepare Hard Cheese for Aging Video (Cheesemaking Part 8)

After you makeĀ hard cheese, you have several options to prepare your cheese for aging. Choose the method that works best with your style of cheesemaking. In this video post, I will demonstrate… Bandage wrapping / cloth bound, Cream wax, Beeswax, and Cheese wax andĀ vacuum packing Young 4 month old Clothbound cheddar made with cheesecloth and […]

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How to Make Lard & Tallow

Turning solid animal fat into liquid oil is EASY! Melting animal fat is called rendering. The techniques I’ll show you can be used with pigs (lard), cows (suet/tallow), bear, sheep, goat, goose, chicken, turkey… whatever solid fat floats your boat. You must understand WHY you’re going through an extra step to render instead of buying […]

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Make Clothbound Cheddar Cheese Video (Cheesemaking Part 7)

Cheddar cheese came from a town in “Cheddar” England in the 1500’s. Cheddar was traditionally made by a farm wife. Cheddar was developed as a way to preserve fresh milk during the peak of the green growing season and when cows are typically at there height of lactation just after spring calving. Cheddar can be […]

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Featured in New England Cheesemaking Company’s Blog

Jeri Case with New England Cheesemaking Company just published a full tour of my caves and artisanalĀ farmstead creations! I think you’ll enjoy it, click HERE to read. Rashel and her assistant, Isabella (1 yr. 5 months), in there cheese caves! šŸ™‚

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How to Make Yogurt at Home (Cheesemaking Part 6)

Making yogurt at home is EASY! There are many methods out there. I’ve tried most of them and settled on six steps to fantastic thick creamy yogurt. The Cliff Notes: Heat milk to 180Ā°F. Cool milk down to 110Ā°F. Add culture and wait 2 hours. Jar milk. Incubate milk at 110Ā°F for 6 to 24 […]

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Make Fizzy Kombucha at Home (Video)

The cliff notes, 3 steps to fizzy Kombucha First, make the unflavored kombucha base.Ā Allow the bucha to breathe by using a cloth cover over the container with a rubber band around the top, stop the fermentation when the liquid is still slightly sweet and the new culture has fully formed. This usually takes about 7 […]

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Eight Reasons to Drink Kombucha

Kombucha is a delicious fermented drink that is made from tea, sugar and a culture known as a S.C.O.B.Y. (symbiotic colony of bacteria and yeast) You can make kombucha at home or buy it at your local grocery store in the refrigerator section. Eight reasons to drink and make REAL SCOBY cultured Kombucha 1.) It […]

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How to Make Raw Milk Camembert / Brie Cheese Video (Cheesemaking Part 5)

Today we’re going to make Brie!!!! This cheeses is awesome and delicious. The tricky part is getting all the cultures together. Making Brie at home looks difficult, but looks can be deceiving! This cheese is easier to make than any pressed hard cheese! Brie and Camembert are the same cheese, the only difference is the […]

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