Cheesemaking: How To Make Pouligny-Saint-Pierre

Recipe What You Need 2 Gallons of fresh unpasteurized goat’s milk 1/16 Tsp MA011 Culture 1/32 Tsp C70 Geotrichum Candidum 4 drop single strength liquid rennet Salt What To Do  1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 72F. To do this, place the … Read more

Fleur de Sel Soft Caramels

Salt is becoming more popular by the day to accompany chocolate, sugar, and cream in delicious desserts. This is because salt gives a huge burst of flavor like no other, be it in a sweet or savory dish. In this particular dessert, salt is a delightful counterpoint to rich and sweet caramel which helps it … Read more

Quick And Easy Appetizers Using Cheese

Chevre is a delicious, soft cheese that is so easy to make. All you need to do is add a packet of chevre culture to a gallon of goat’s milk, let it sit and then drain the curds in a butter muslin. You don’t always have to use goat’s milk either, you can easily use … Read more

Cheesemaking: How To Make Gamalost

Gamalost is a Norwegian cheese which is rarely found in stores outside of Norway so this recipe will come in handy for eager cheesemakers. The cheese is generally hard with a mold ripened rind. Recipe What You Need 3 gallons skimmed milk 1/2 Tsp. thermophilic culture 1/8 Tsp. penicillium Roquefort mold powder 1 Tsp. cheese … Read more

What To Do With Leftover Whey

You’ve taken that step to conquering the art of cheesemaking and you find yourself landed with a pound of delicious cheese, along with a whole lot of leftover whey. You’re wondering what can you do with all that protein rich whey? Lots of things- it does not need to go to waste! Before you start, … Read more

Creating Homemade Coffee Cheese

Back in time, the coffee cheese was originally created from warm milk, straight from a reindeer and put in coffee to form a kind of snack. It was irresistible for someone of Northern Sweden and Tornedaling and can be just as mouthwatering to you! Now, you may not have a reindeer or barn at hand, … Read more

Making Something Different: Chaource Cheese

The name of this cheese alone is interesting, not to mention its unique flavor and form. You may never have heard of it, which makes it even more worth a try on firstly pronouncing (shah-oose) and then creating it! Chaource is a mold-ripened cheese that originates from a small village in France called Chaource. It … Read more

For All The Coffee Lovers Out There: Coffee Chocolate Truffles

Mmmm two of the best consumables in the world besides cheese- coffee and chocolate! Although coffee and chocolate is a common trend in foods, it is not easy to make perfectly delicious truffles especially when this recipe calls for you to use coffee instead of cream to make these lactose-free tastes of heaven. In this … Read more

Using Tartaric Acid In Cheese Making

You can usually find tartaric acid in a lot of fruits, especially tamarind, from which tartaric acid is derived from a lot of the time. It is not only a product of cheese making though, it is also a by-product of the wine making process because it is also found in grapes. We tend to … Read more

The Cheesemaking Process For Tomme au Marc

This cheese is usually found in Italy and France. Tomme is made and buried in the seeds and skins of wine making and from these skins, a liquor is also made in the name of ‘Marc’, which explains where ‘Tomme au Marc’ comes from. What You Need In this recipe, we use 8 gallons of … Read more