Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Native Americans as well as the Scottish discovered that stinging nettle can be used instead of stomach enzymes to make an very herbal softer to semi-hard cheese like a feta or gouda. Coexist with stinging nettles and make cheese!
Feta is one of my favorite cheeses to make at home because it is so easy. Folks think you need goat or sheep’s milk for feta, but that's not the case. Cow’s milk makes lovely feta, you just need to add an enzyme called lipase for that piquant flavor.
Vegetable rennet is a natural enzyme that coagulates milk and separates the curds and whey when you are making cheese. The main ingredient for homemade vegetable rennet may be growing in your backyard or a forest nearby.
Poutine is a dish from Quebec consisting of French fries and cheese curds topped with gravy. Find out how to make squeaky curds (and how to make a whole poutine if you're interested).
