Learn to make a variety of simple cheeses at home, using nothing more than buttermilk or yogurt as starter cultures. This compilation of homestead-friendly recipes focuses on cultured dairy products (yogurt, kefir, sour cream) and un-ripened cheeses (mozzarella, mascarpone, cream cheese, ricotta, fresh goat cheese). Also includes instructions for setting up your home creamery.
American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kinsteadt and the Vermont Cheese Council from Chelsea Green Publishing. This...View full product details
This bamboo draining mat is an affordable draining option for homemade cheese. Boil for 10 minutes before use, and then re-boil periodically for thorough cleaning....View full product details