Comments on: Kitchen Curds: I’ve Got your 180 Degrees Right Here

By: Bellwether Farms, Liam Callahan, sheep's milk, pecorino, San Andreas, sheep's milk cheese

Sat, 19 Jun 2010 18:56:36 +0000

[...] family run creamery. Behind the scenes photos are taken by my cheesemaker tour photographer, Molly, who also captured the cuteness on the “Redwood Hill Kids, Come Home with Me” [...]

By: sean

sean — Fri, 29 Jan 2010 03:43:49 +0000

i thought it was cute you said she brought a muslim lol. I think muslims are key to making good cheese. looks like you guys had fun.

sean

By: Farmers Cheese/Homemade Cheese/Fresh Cheese/Kitchen Curds

Farmers Cheese/Homemade Cheese/Fresh Cheese/Kitchen Curds — Tue, 25 Aug 2009 01:12:04 +0000

[...] a warning. If I hear about any of you stealing cheese from a farmer, you will be expelled from all KItchen Curd activity. Unless, that is, the farmer has a daughter who appreciates that sort of thing. Then [...]

By: Jill

Jill — Thu, 06 Aug 2009 17:18:00 +0000

I think I figured out my problem – I referred to the Celsius side of the thermometer instead of the Fahrenheit. No wonder my cheese was a disaster!

By: kirstin

kirstin — Thu, 06 Aug 2009 06:31:33 +0000

Jill- as long as they the curd pieces weren’t on the ceiling, I’m proud of you. Good try. If they were on the ceiling, I suggest scraping them and trying the microwave method suggested here: http://itsnotyouitsbrie.com/kitchen-curds-from-curd-to-microwave

By: kitchen kurds- how to make mozzarella cheese

kitchen kurds- how to make mozzarella cheese — Thu, 06 Aug 2009 06:30:52 +0000

[...] The following, Kitchen Curds: Mozzarella Part II, is a careful synopsis of curd revival by Molly, the “It’s Not You, it’s Brie” group photographer and soon-to-be frequent guest blogger (yes, Molly, yes). If you missed the curd dissolution explored in Part I, read about our triumphs and dismay as soon as possible. [...]

By: Jill

Jill — Wed, 05 Aug 2009 15:09:36 +0000

Just tried it last night for the last time – total fail! And there are bits of dried curd all over my kitchen now.

By: It's Not You, it's Brie

It's Not You, it's Brie — Sun, 02 Aug 2009 17:15:28 +0000

Heads up: I’ve decided to continue w/the book at least through one more recipe, and if more malfunctions occur, then we’ll change over to a brighter, cheesier side.
So what would you like to make next time?
Rebecca- Welcome! Never too late to join.
All- I’m working on a Kitchen Curds badge, so hopefully we can unite visually online soon.

By: Rebecca

Rebecca — Sun, 02 Aug 2009 15:58:30 +0000

Ack! Recipe typos like that, esp. in something like cheese making are so frustrating. That simple transposition in digits means a lot. I’ve made Ricki Carroll’s 30-minute mozz. recipe (via microwave) several times and it’s come out really nicely. Good for eating that day (if it lasts more than 30 minutes after you make it), but now I plan to try to the non-30-minute recipe.

Btw, I LOVE this Kitchen Curds idea and have been looking for other home cheese-makers to share recipes and ideas with. Is it too late to join?

By: Kelly

Kelly — Thu, 30 Jul 2009 18:47:35 +0000

How do you like that book? I picked it up but was disapointed by how few cheese recipes there actually were. Currently I’m using Home Cheese Making which I don’t love but which suffices and which I supplement with a lot of googling. It’s fun to find other home cheesemakers out there.