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CheeseMaking Blog & More
Benefits of Drinking Kombucha Every Day
For thousands of years, people have been drinking kombucha, a fermented tea that boasts many health benefits, so much so that some call it the “immortal health elixir.” It is made using black or green tea, yeast, bacteria, and sugar from a variety of sources, including fruit and honey. The bacteria and yeast used to [...]
Cheese Moulding and Pressing Tips for at Home Cheese Making
When it comes to the final steps in your home cheese making process, the last thing you want to do is fall short of a proper end result due to a small slip up. Cheesemaking from home is simple with the right tools and procedure. Whether you’re a beginner, an improviser, or an expert in artisan cheese making, we’ve [...]
Supplies You Need to Start Making Artisan Cheese at Home
The art of cheese making isn’t as complex as the various cheeses you’ll get as an end result. In most cases, the utensils and equipment you need for artisan cheese making can be found in your kitchen cabinets. To get you prepared for your very first attempt at home, we’ve devised a list of the [...]
Choosing and Maintaining Your Starter Cultures
The use of the modern freeze dried Direct Set Cultures is very convenient for home and artisan cheese makers. There is no longer a need to make a 'mother culture' or 'starter culture', unless you are a large producer and intend to inoculate a large amount of milk (1000-10,000 lbs.)Caring for them once you open the sealed foil packet is [...]
Kombucha Brewing | 5 Common Kombucha Making Mistakes (Pt 2)
That’s right, part 2 of Kombucha brewing mistakes! We know that you want the best Kombucha possible, and just like part 1, there’s a few more things that you should take into account if you want to have the best brew possible. Here are 5 more Kombucha brewing mistakes to avoid!Kombucha Brewing | 5 Common Kombucha Brewing MistakesWhat if [...]
Kombucha Brewing | 4 Common Mistakes and How to Reverse Them (Pt 1)
When making anything worth consuming at home, it’s important to follow the proper guidelines and procedures. When it comes to a favorite of many, Kombucha, there are some mistakes that are commonly made, but easily avoidable. We will take you through the various steps that may have been looked over in your Kombucha making process to help you end [...]
Using a Mesophilic Culture to Create Artisan Cheese at Home
When it comes to making cheese at home, we often have our favorites that we stick to. If you’re like most artisan cheesemakers, Cheddar, Brie, Feta, and Camembert are amongst our top-made recipes. In order to get the cheesy aroma and flavor we strive for, one key ingredient must be utilized—Mesophilic Culture. Used primarily for [...]
How to Make Kefir | Tips and Tricks for the Best Kefir at Home
Similar to yogurt, Kefir is known for its refreshingly tart flavor and health benefits thanks to one staple ingredient—Yeast. The consistency is thought of as a drink and contains probiotic bacteria that can also be found in yogurt. The combination of natural bacteria and yeast found in Kefir leave you with a healthy snack that’s high in vitamins and [...]
The Evolution of a Irish Whiskey Cheddar Cheese
Using the recipe from Mary Karlin's book Artisan Cheese Making at Home, this cheese was made with MA4001-4002 series thermophilic culture, Annatto seed extract for orange color and cheap Irish whiskey. Five gallon milk batch. Cheddar curds prior to draining.Who wants orange Ricotta? The color does not flavor the Ricotta but will make a nice base [...]
What does DOSE mean? Which starter culture do I use?
What does DOSE mean? The dose is noted on some cultures to meet industry standards. A dose is not per gallon of milk, rather per weight of milk. Some culture packs are listed in grams which can be then divided to know how much to use for the amount of milk you are inoculating. Home [...]
