Okay, my mozzarella team in the cheese making class I recently took at MCCC didn’t have quite the success we’d hoped for. We think it’s because we quadrupled the recipe, and it was just too much volume of milk to heat evenly and form curds. Nonetheless, we had a great time, thanks to our instructor Frank … Continue reading
Tagged with cheesemaking …
Cannin’ & Jammin’ in Lancaster County
(and some, er, ruminations on milk pasteurization – pun intended) Question – Why are these ladies so happy? Answer – They’re proud of the jam they made! A press release that recently arrived in my inbox read: “Have you ever wanted to milk a cow, chat with an Amish farmer over a cup of coffee, … Continue reading
NJ SPICE 