Tag: dairy

Waiting for Our Return

Remember back when I made gouda? Yeah, neither did I, it was fricking ages ago. I was almost shocked to find it, safely tucked away in its red wax coating, when we got back to the states and sorted...

Huhehaote (Hohhot)

I awoke on the morning of my 28th birthday in a business hotel in gray and rainy Inner Mongolia. This had not been the plan. The plan involved yurts, wide open grasslands, horses, fermented milk, and mutton, not 14...

Home Cheesemaking: Gouda

Here it is, the product of three months of waiting, my first homemade aged cheese: a waxed gouda. It is still fairly young— I'm planning to age some of this cheese another three to five months— but it has...

Homemade Mozzarella

Last night a foodie friend joined us for a dinner and mozzarella making. We used the recipe from Home Cheese Making, but a very similar recipe can be found on Leeners.com, where I've bought a lot of cheese-making supplies....

A New Obsession

I don't know what they put in Meyenberg Goat Milk Butter to make it so delicious — maybe it's the "natural flavors," maybe it is just the goats' milk, cream and salt, and maybe I don't care, because I...

Kefir Update

When I started making kefir about a month and a half ago, I used a liter container that produced too much of the tart, fizzy fermented milk. I had to change out the milk in the container nearly every...

Kefir

Kefir is a kind of cultured milk, akin to yogurt. It is tart and effervescent, and, in my opinion, best enjoyed with a liberal drizzle of honey. Perhaps the most interesting thing about kefir is that, unlike yogurt, where...