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…

When we had a stretch of cool and rainy days last week, I decided I’d better smoke some cheeses before summer hit. The pellet-smoker tube lasted for 4 hours (I used hickory pellets), and I turned the cheeses once partway through: a half Manchego, a half Dragon’s Milk, a wedge of ale cheddar, and two Goudas. The sixty-degree day…

A few weeks ago, YouTube follwer Robert Samuelson sent me a handmade light-weight Dutch press. If you like it, great, he said, and if not, pass it on to someone else. Well, let me tell you, this cheese press isn’t going anywhere. This slender beauty has super pressure power (check out this video he did to test just how much weight the press could…

Making butter is a real chore. Hand cranking is for the birds, and a blender is slow going (the blender turns cream into butter in 5 minutes or less, but it requires constant tending, multiple batches, and is brutally loud), so for a couple years now, I’ve been pestering my husband to fashion me a…

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…

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…