Category: Creamery

  • Non-dairy Cheese Part 1: Cashew Yogurt

    My goal as a cheese maker is to make delicious cheese for all of my friends, including those who can’t eat dairy due to severe allergies or chronic veganism.  Let’s start cashew yogurt. Cashew yogurt seems pretty easy.  Just mix together the cashews and almond milk, add heat, culture with existing yogurt and then leave somewhere…

  • Farmhouse Cheddar

    Farmhouse Cheddar is cheddar with a few shortcuts.  Traditional cheddar is waxed and aged for three to six months before enjoying, but farmhouse cheddar will be ready with just a few days of air drying.   Farmhouse cheddar is good for two weeks when refrigerated, but will last for up to three months if sealed in wax…

  • Caprese Bites

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  • Queso Fresco

    Queso fresco (Spanish for “fresh cheese”) is a Central American cheese, and can be used when making quesadillas.  I started with three gallons of milk, which should give me three pounds of cheese in the end.  I spent the entire afternoon working on this cheese, and it still needs to press for five more hours.…

  • Red Pepper Mozzarella

    I’m getting into home cheese making, and my kitchen is turning into a small creamery!  I made this red pepper mozzarella last week:…