Cheesepalooza


29
Aug 12

Cheesepalooza Butter

I have been making butter for a long time and decided that as part of the Cheesepalooza project I would do a comparison so that we might all learn something.  I used 2 500 ml. jars of fresh cream and heated them to 110 degrees in warm water on top of the stove.  My pictures […]

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9
Aug 12

Cheesepalooza Yogurt

Since I’ve been making yogurt for quite some time I decided to make two separate quarts of yogurt.  One I used the instructions on Page 47 of the  Artisan Cheese Making at Home book we are following for Cheesepalooza and the other I made the way I always make yogurt.  Lets see the results. Yogurt […]

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18
Jul 12

Dill Havarti Episode

Why I didn’t try a cheese I’ve mastered already for the first time I used my new cheese press, I don’t know but alas I didn’t and now I’m waiting to see what happens to the the cheese I ended up with.  Read on! Lets go back to the beginning and see what I did […]

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18
Jul 12

Cheesemaking Tools

In this post as I wait patiently (NOT) for the Cheesepalooza project to get going, I am going to show you the equipment I have so far for cheese making. Since I started with gouda cheese, the first piece of equipment I bought was a Kadova mold.  The Kadova is the exact shape for traditional […]

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18
Jul 12

Cheesepalooza Project 2012-2013

What is Cheesepalooza you might ask?  Here is something from Ian Treuer (I’ll give his blog address below) that explains the process.  Also if you click on the badge at the right side of my site you will go to Valerie’s site where she outlines the whole project.  That is where you sign up to […]

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