What You Can Do With 20 Liters of Raw Milk
My first major cheese undertaking in my new digs: cloth-bound cheddar, ricotta, and quick mozzarella.
The Fermentician Ramblings
Kochwurst – The How-to for Rotwurst, Leberwurst and Sülze
None of these are fermented; rather they are seasoned, cooked and preserved
Following the Rules in Germany
What’s the point of rules if no one follows them? And Germany has lots of rules.
Fermented Radishes – Do Not Try At Home
Looking for a vegetable to ferment? You may want to steer clear of radishes; please stick to the carrots and cucumbers that you’re used to.
Counting the Experiences, Not the Years
I define myself by the experiences I have had, the people I have met, the friends I have made, and the hardships I have faced; I am a better person for every instant of adversity in my path – I welcome it.
Lard – Rendered Fat – A Quick How-To
A by-product of one process needed as a supply for another. Lard is delicious spread on bread with some salt, but is also used in aging cloth-bound cheddar.
