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Monterey Jack Cheese - Our Regional Namesake
Monterey Jack cheese seemed an appropriate cheese recipe to demonstrate, hailing as it does from our own part of the Monterey Bay. Although the name seems clear enough, there are differing stories...
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Feta Cheese Recipe - Classic, Easy & Delicious
Feta: The Gateway Cheese. Feta is a nice bridge between soft cheeses, like chevre and ricotta, and hard cheeses, like cheddar or jack. Feta incorporates all of the techniques that are used in the hard...
View ArticleChevre Goat Cheese Recipe - Video Workshop
DIRECTIONS 1) Heat Your Milk to 86 Degrees First thing is to take a half gallon of fresh goat’s milk, that has not been ultra-pasteurized, and heat it in a double boiler to or water jacket to 86...
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Super Easy Lemon Cheese - No Cultures Required
I'm a fly by night cook, tossing a handful of this, a sprig of that, into whatever I'm cooking. This lemon cheese is infinitely variable, depending on what is available from garden or pantry. I like...
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Quick, Fresh Mozzarella Cheese Recipe
Mozzarella, originally made from sheeps milk, and then from water buffalo, has undergone many changes since it was first introduced in Naples, in the early 16th century. The original recipe calls for...
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What to Do With All That Whey: Using Leftover Whey
If you make cheese, or Greek yogurt, or any number of other dairy ferments, you’ve no doubt been left staring at a pot of lovely light green whey. What to do with it? Perhaps you’ve heard strange...
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Mason Jar Butter
There is nothing in this world like freshly made butter. It’s simple and rich and hearty and decadent, all at once. There’s several ways to make butter, all of which rely on different methods to...
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Homemade Creme Fraìche: Sour Cream in French
Creme Fraìche makes whatever it touches fancy. It’s the cultured French cousin of sour cream, a rich and luscious topping for everything from baked vegetables, to pancakes, to soups, to tacos, and...
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Farmhouse Ricotta with Persian Lime Oil
This is such a beautiful recipe. It’s really two recipes in one, and sure, you could make one without the other. But the pillowy farmhouse ricotta and the green, vibrant lime oil is such a perfect...
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