Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
Learn to make your own homemade flavored cream cheese, and you’ll never buy another tub again. Sure, the grocery store flavors taste good — but these taste fabulous (and are more healthy). Plus, there’s no limit to what flavors you can try! In this video excerpt from the Cultured Dairy & Basic Cheese eCourse, I show you how to make Onion-Chives or Cinnamon-Walnut cream cheese.
Waxing cuts down on mold and putrefying bacteria’s access to cheese while it ages, and it also prevents cheese from drying out too much. I put off trying waxing as long as I could simply because I didn’t want to use wax. And until we had a cow, we could keep up with the cheeses I made from our goat’s milk — so no need to wax or put up cheese for off-season. Fast forward to now. Getting 4 to 5 gallons of milk a day means I make alot of cheese. So… learn to wax, I must. And I did!
Most cheese recipes tell you to wait on adding the starter culture until the milk gets to temperature — leaving it vulnerable to other cultures often found in a traditional kitchen (like sourdough, water kefir, dairy kefir, Kombucha, etc.). In this video and post, I show and tell when to add starter cultures — to give milk protection and ensure better cheese results!
Every morning, I’ve got big choices to make: what to do with the 2-1/2 to 3+ gallons of raw Jersey milk I bring in from the barn. With limited refrigerator space, most of the milk’s gotta be turned into something almost right away. Last week I turned on the video camera while splitting up one morning’s milk — so I could show you what I did with it. Not every day is the same, but I’d say this one was fairly typical.
To make your cultured dairy foods the best they can be, start with the best possible milk. You might be surprised to learn that the best milk is determined by more than just how the milk is processed. It is also determined by what animal produces the milk and by the animal’s diet.
The cheese-lover or cheese-maker in you might be hankering after a cheese press. Even if you don’t really need one, you might want one. They are convenient — and if you’re making cheese often, a press can be a big help. Although there are many retail options for cheese presses, I’ve selected three to review today.
If you’re making pressed cheeses, such as cheddar, then yes — you do need a press. I bet that’s no surprise! But do you need an official cheese press? No.
Today’s question comes from DeDe: “I have some raw cream that’s been in my fridge for about a month. It now smells sour but not quite like sour cream. What can I do with it? It doesn’t smell “bad” necessarily like pasteurized cream would smell and it’s not clumpy. It’s very thick, though, just like thick cream.”
In our Cultured Dairy and Basic Cheese eCourse (included with any membership), you can learn to make your own buttermilk, sour cream, cultured butter, yogurt, various cheeses and more. Even if you’re not taking the class, I hope this blog series will help and encourage you! The topic of today’s post: my best 6 reasons for eating cultured dairy and cultured cheese. I brainstormed this list in about 30 seconds the other day — and here they are.
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Take the guesswork out of what to fix, what to buy and what to prepare. This week:
3 dinners, 1 breakfast, 1 lacto-ferment, 1 dessert, plus devotional and supplementary recipes. Grab a sample or sign up!
Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
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