By Katherine Green
Feel better about dipping all your food in ranch dressing by concocting your own fermented version free of added sugar and preservatives.
By Heidi Herman and Íeda Jónasdóttir Herman
Learn about the role dairy plays in Icelandic cooking and try out this traditional and rare sweet, soft brown cheese
Bourbon- or other liquor-soaked leaves provide an added depth of flavor and visual appeal to this goat’s milk-based cheese.
Learn the process to make true Havarti — sweet, creamy cheese with a ‘faint funky flavor’ not found in the common American deli-style.
Learn about the components and science that make cheese CHEESE. Also, learn what to do with the main by-product of the process, whey.
Use Abbey-style ale to bathe your homemade cheese and perhaps the meditative and repetitive process and consuming will provide spiritual benefits.
Learn about working with sheep’s milk by making manchego as different types of milk react differently to heat, cultures and agitation.
Learn the tips and tricks to judging the ripeness of cheese so you can serve when the savory flavors are at their peak.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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