Some friends and I were enjoying fresh made soft cheese and I wondered out loud what chocolate soft cheese would be like...a chorus of "yummmm" quickly followed and I decided I had to try it. I had in mind to make it with pre-made chocolate milk and hunted around for... Continue reading

Fresh Cultured Cheese If you've never made cheese before, but have been curious to try, I have a recommendation for you - try a culture-ripened fresh cheese. They are soft & spreadable and are adaptable enough to serve plain or adorned with herbs & other flavors. They require minimal gear... Continue reading

My friend Simona introduced me to the idea of making mother or prepared cultures for cheesemaking in small 1-cup batches. Since I'm not making cheese every week, the typical recipe for 1 quart of prepared culture was too much for me. I was never able to use it up while... Continue reading

Nettles are up! So pull on some decent garden gloves, grab some pruners and bring a basket because it is time to harvest wild nettles...yup...stinging nettles. With careful handling (actually lack of handling) and dry steaming you could be enjoying a mild and very nutritious green that grows in abundance... Continue reading

As an avid baker of cakes, cookies & bread I go through a lot of butter. Here in Humboldt County, California we are fortunate to have access to good butter, but I'm annoyed at all the packaging. None of it is recyclable. So, I think I found a better way... Continue reading