And Then the Milking Shed Roof Blew Away

The Biegel Family The Biegels live in Canada where they raise goats and make an enormous amount of cheese. I’ve watched all their cheese videos, and I’ve learned so much from observing their methods. For example, they freeze their Bries for long-term storage, and they pack the cheeses that are aging in ordinary towels — two things…

Recently, one of you commented that the Kosher Coarse salt I use in my cheesemaking contains an anticaking agent. Perhaps that agent was impacting my final cheeses? Right away, of course, I checked my ingredient list and, sure enough, the ingredients included an anticaking agent! I was miffed. Salt was supposed to be salt! What the heck….

In Mastering Artisan Cheesemaking, Gianaclis Caldwell hammers home the importance of properly cleaning cheesemaking equipment in order to prevent milkstone, the calcium deposit that will, she warned, eventually build up on your cheesemaking equipment. But I ignored her. Hot water and soap was all I used and it seemed to do the job just fine.  That…

Two days ago there was a little mishap in my kitchen involving some coffee and my new carbonator machine. The whole situation was messy, complicated, and just a wee bit rage-inducing (if you want to read more about it, you can head over to my blog), but the point here is that the cheese that I was pressing…

It’s been months in the making but finally, FINALLY, I have written recipes available for download! I made (with my brother’s help) a little store over on the Milkslinger website. It’s super basic, but for now it’s a start. Consider this a soft launch. Q&A So, Jennifer. Why the printed recipes?Videos are fabulous for teaching a…

A couple weeks ago in a community poll (now under “posts” on my youtube page), I wrote, “Raw and pasteurized milk are equally nutritious.” Out of 200-plus responses, 12% said that statement was true, 73% said it was false, and 15% said they had no idea. My off-the-cuff impression was that fresh, untreated milk was…