There is something deeply satisfying about making fresh cheese at home, especially when the process is as simple as milk, lemon juice, and a little salt. With an immersion circulator, the milk heats gently in a precisely controlled water bath, making it easier to achieve the delicate curds that give homemade ricotta its soft, creamy...Read More

Making feta at home is a satisfying way to explore the art of cheesemaking. With milk, a starter culture, rennet, and a little patience, you can create a tangy, brined cheese that’s delicious crumbled over salads, tucked into savory pastries, or served with ripe tomatoes and good olive oil. Goat’s milk lends a distinctive flavor,...Read More

INGREDIENTS: 1-gallon goat milk 1 DVI chèvre culture Salt Cheesecloth or butter muslin METHOD: Bring the milk up to 86°F and add direct set culture, stir well, and set aside for 18-24 hours, keeping the temperature between 70-80°. After this period, the curds should be separated from the whey into one large mass in the...Read More

MILK Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED. Homogenized milk will work fine. Fresh farm milk will also work well but we encourage you to make first batch of cheese with 1 gallon of store bought whole milk. Low-fat milk will work but the cheese will be drier and...Read More