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?
Making chevre from goat milk is so easy and the results fabulous. See how to make your own and use it to make a Wellington or pizza using the cheese, sausage and mushrooms.
Jack is a great cheese to make at home. Spiced with cumin seeds and smoked paprika, my goal was to create a creamy melting cheese laced with earthy, smokey flavors that would be perfect on a cheese board, tacos or in fondue.
Making single-serving yogurt in a crockpot is simple. The individual containers are reusable and the yogurt stays fresh and firm for several weeks. I leave a little head room in the jars for mix-ins. Great for yogurt on the go!
Tofu is not cheese in the traditional sense, but the process for making tofu is remarkably similar. You can make tofu in volume, using a cheese press to make it extra firm. DIY tofu is the perfect antidote for mass processed food.
Making yogurt is incredibly easy, especially once you know some of the science behind it. A bunch of different types of “friendly” bacteria chow down on the lactose sugars in milk, creating lactic acid as a byproduct.
Making tofu is just like making a simple cheese, such as paneer. You heat soy milk, then add a coagulant to separate the milk into curds and whey. You then ladle the curds into a mold to press them into a block of cheese, or in this case, tofu!
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!
Just fill a glass jar half-way with cream, add a marble, and shake. And shake. And shake. And shake. Oh – and did I mention that you have to SHAKE? The process is simple. The labor involved is, well, laborious.
