Tag Archives: Curds

Surviving the Farmer’s Markets

“For the first time in my life I have found a passion that continues to grow and I can earn a living doing.  And it’s making cheese!” - Pamela Zorn “The Big Cheesemaker”

We sold so much cheese on Saturday that we went to the kitchen after market to make ricotta to have something to sell on Sunday.

We met a vendor who makes Jalapeno jelly.  He looked for us after he heard customers saying they were buying his jelly to use on the fabulous cream cheese they just bought.  He had to try for himself and told us our cream cheese was responsible for him selling more jelly this weekend.  This is good advertising.

Some people ask for sharper cheeses but I haven’t got any cheese older than four months.  As long as the younger cheeses sell so well, none will get older.  Aged cheese will have to wait for the farm.

I am going to buy one more pot, to up our production a little.  I am running out of storage space and won’t be able to make more aged cheese.  I will up my production of the soft cheeses, ricotta and cream, to sell at the park.  Feta cheese is turning out to be a huge seller.  It melts well and isn’t as salty as commercial feta.

Matt (aka li’l curd) and I just made a big batch of cotswold.  It’s a creamy cheddar type flavored with onion and chives.  I gave samples of the curds to the people here in the kitchen and all were anxious to taste the finished product.  Pam, who makes these wonderful cake balls, said she could sit down with a spoon and eat a whole bowl of the curds.  Do you suppose that’s what Miss Muffett was eating?

The cotswold has to age at least one month.  A lot of cheese making is a waiting game.  It can get nerve wracking if you try something new.  Hang in there.  We’ll let you know.

 

Thank you all again for helping make this such a fantastic journey.

I made cheese sticks with my homemade cheese!

Last night, our apartment complex hosted a cooking club for all the tenants who care to come. We get together once a month and share recipes, teach everyone how to make it and when it’s done, we eat. Last night was my turn.
I made fresh mozzarella and then cut it into sticks and fried them up and made cheese sticks with a homemade marinara.
I handed out recipes for everything and coupons for Curds and Wine.. For a 10% off the supplies they would need to make the cheese.

Everyone loved it. It’s really neat to be able to start with milk and make a tasty cheese you can watch come together, and then eat.