The cheese I’m making for August is called Lactic Cheese. Here’s what the recipe’s author has to say: “This is a delicious, soft, spreadable cheese that is easy to make and ready to eat in 24 hours. You may add … Continue reading →
I’m a few days late, but it’s time for the June Curds Our Whey. This month I chose for us to make Chevre cheese. Chevre is the French word for “goat”. I was really looking forward to making the Chevre … Continue reading →
Our choice for the May Curds Our Whey cheese was Mascarpone. I love mascarpone, so I was really excited to make this. I loved the flavor and will definately make it again, but it did not taste like mascarpone to … Continue reading →
Time for another selection of home-made cheese. This month our selection is Whole-Milk Ricotta. For those of you who may not have read my last Curds Our Whey post, we are using the book Home Cheese Making by Ricki Carroll, … Continue reading →
Today is the first post of a new group I belong to – “Curds Our Whey”. A group of us from the Food Forum on Slow Travel Talk decided we were interested in making home-made cheese. I decided to take … Continue reading →