I have now made two batches of Parmesan cheese using the instructions in Ricki Carroll’s Home Cheese Making pages 140-141. The photo is of one of the cheeses after 6 months of aging in the cheese cave. It looked and tasted like Parmesan – a success. To assist myself in planning the day and keeping Read More …
After two batches of farmhouse cheddar, I was ready for the next step in technical difficulty, stirred-curd cheddar. Again I was working from the instructions in Ricki Carroll’s book Home Cheese Making. As reflected in the name, the biggest change in this vs. farmhouse cheddar is that the curd is held at 100 degrees and Read More …
To be continued
I saw on the internet an interesting article from Louetta Hill on an easy and relatively quick way to make a blue cheese log out of goat’s milk. The main problem with implementing this idea was that I found that all the goat’s milk I could locate in Richmond was ultra-pasteurized, and thus useless for Read More …
There are many recipes on the internet which aim to duplicate the popular French fresh cheese Boursin. Most of them start with purchased cream cheese and butter, which are mixed together and then flavored. I was looking around for a version which involved actually making a fresh cheese as a starting point. I found a Read More …
This post is documenting my journey on learning how to make a pressed cheese. I picked farmhouse cheddar as a starting project since it is a simplified version of cheddar cheese. A key part of the learning experience has been learning how, in my kitchen and with the equipment which I own, to keep the Read More …
One of the first cookbooks I bought many years ago was Better Than Store Bought, which was about making at home foods which Americans normally purchase. This was a very useful idea when I lived in Thailand and many American products were unavailable or very expensive. One of the recipes in the book was about Read More …
This traditional Greek mezze was a hit at Family Beach Week. Due to lack of equipment, I made it a little chunky as a spread. With a food processor, it could be pureed into a dip 4 jarred roasted red peppers, diced 2 clove garlic, finely chopped 4 oz. feta, crumbled 1 Tbs. Olive oil 2 Read More …
The Richmond Times-Dispatch published this week a recipe from their archives, which apparently originally came from Perla Meyers’ “The Early Summer Garden Cookbook”. It involved most of my favorite foods, especially roasted peppers and feta cheese, so I had to give it a try. As expected it was easy and very tasty. 2 Read More …
Four quarts of whole milk yogurt draining in the kitchen as the first step to a large batch of Suzma for Patricia’s 65th birthday party. Squares of doubled over butter muslin were tied with twine and suspended from cabinet knobs to drain. Shown below is what the yogurt looked like after draining for 15 hours. The Read More …