I received the following information from Lisa Zumpft of the Zion Canyon Farmer’s Market. It sounds fascinating! If I didn’t have a prior engagement, I would love to go. Utah Native Plant Society Monday, March 19th 7:00 p.m. Canyon Community Center 126 Zion Blvd., Springdale, UT Medicinal Use of Plants: Poppies to Pomegranates STEPHEN DAHL, [...]
Posts Tagged ‘Resources’
Making Goat Cheese in Spain
I found this very cool article on the Mother Earth News website. Originally published in 1975, it offers recipes and insight into the traditional art of making goat cheese in Andalusia – complete with the making of traditional rennet. We’ll stick with non-animal rennet, thanks… but the observations on making cheese are fascinating and inspiring. [...]
Buttermilk as Cheese Culture
CheeseForum.org offers instructions on how to use fresh buttermilk as a mesophilic culture for making cheese. Mesophilic cultures are used for many cultured cheeses, from Queso Blanco to Chevre, Jack to Tome. We offered a simple recipe for making cheese from buttermilk here.
Seed Catalogs: Welcome to the Monoculture
‘Tis the season for seed catalogs, and for dreaming of the coming spring garden! Yet I can’t help but notice a similarity between the various catalogs I get. Last week I received three, two from companies in Illinois and one from Minnesota. A quick survey revealed: All three sell Item #B7739, Oriental Lily Mix, priced [...]
Milking Stand
We’re often asked where to get a stand for milking goats. Our current one is metal and came from Caprine Supply. Wood is not permitted in a licensed dairy. The most important thing for a milking stand is that it support the goat, hold her in place without hurting her, and be affordable for the [...]
Tips on Sanitation for Home Dairying
If you want to make great cheese, you have to start with good, clean milk. When we first started milking for our own use, we used a simple wood milking stand and mostly plastic equipment. This would never pass inspection for a licensed dairy, but works well for home dairying. The main thing is, anything [...]
Grilled Cheese Please
Jackrabbit Ranch got a brief mention (as cheese makers) in the L.A. Weekly’s review of the new cook book, Grilled Cheese Please! by Laura Werlin. The book looks interesting!!
Cheese Class
Last week I attended the Advanced Cheese Making Short Course at Utah State University in Logan. It was four days long, and combined lectures on chemistry, sanitation, cheese evaluation, and statistics – along with actually making eight different cheeses. Yes, it was pretty intense. The class is designed for artisan cheese makers, and is very [...]
The Cheese Handbook
Some very cool cheese recipes are to be found in Chapter 6 of The Cheese Handbook but Bruce H. Axler, shown here courtesy of Google books.
A Food Blog with a Historical Bent
Check out Eat History, a fascinating blog with an unusual twist: From cheese puffs of the 1960s to olive oil in the 1400s, Jenn Garbee explores the history of food.
