A group for people interested in or already making their own cheese. Share recipes, tips, stories and more.
Latest Activity: Sep 18, 2017
Started by Lisa Henson. Last reply by Kori P. Feb 18, 2015.
Started by Mary Vivit. Last reply by Mary Vivit Jul 20, 2013.
Started by Febasina. Last reply by Mary Vivit Jul 20, 2013.
© 2023 Created by HOMEGROWN.org. Powered by
I make Marscapone by mixing 2 cups heavy cream with 2 cups half and half, and heating it in a double boiler to 185 deg F. Dissolve 1/4 teaspoon tartaric acid (you can find it at just about an fermentation store that sells wine making supplies) in 2 tbs water then mix into the cream mixture. Stir thoroughly, continue to heat for 5 minutes then removed from heat and cover. Allow to continue to thicken and cool in the fridge overnight. Then strain for another day.
When straining cheese I like to use large coffee filters set into a colander.
If there is one thing Anne Saxelby knows, its cheese. Cutting the Curd, heard every Sunday on HRN, finds Anne disseminating that dairy know-how to the listening public. Every episode also includes guests from the world of dairy, ranging from historians to farmers, chefs to cheese mongers, all engaging in dairy discourse so that you might gain a better understanding (and a better block) of this thing we call cheese.
For more info: www.saxelbycheese.blogspot.com
Anne Saxelby is the proprietor of Saxelby Cheesemongers, New York's first cheese shop devoted exclusively to American farmstead cheese.
In Portugal and Spain, cardoons are used to make sheep and goats milk cheeses--they can't be used with cows milk, as they turn it bitter
and my search led me to this cool website