Personally, I’m not impressed with the idea of PDO (Protected Designation of Origin) laws – for example, its not legal in some parts of the world to call a feta style cheese made outside of Greece, “Feta Cheese.” The fact is, that style of cheese has been made for centuries outside of the present borders […]
Can I Still Call Them Soda Farls? Read More »
In no way do I consider myself an expert or even very knowledgeable on cheesemaking, I have been making cheeses for about 10 years. Although it’s on my to-do list, I’ve never, for example, made a hard or semi-hard cheese that requires a press. On the other hand, I’ve made lots of Greek feta style
The Art Of Natural Cheesemaking – Book Review Read More »
As some of you may know, at the end of November, we spent a weekend up in Exarchos, Central Greece, to help with the olive harvest – olives that were to be pressed into olive oil. We were not there for the entire harvesting – but even the hours we did spend were hard work;
We Have Awesome Extra Virgin Olive Oil! Read More »
The above photo was used on my post about making Bulgarian Yogurt. The reason is because I don’t have too many photos of the yogurts I have made, although I have a few that show some different steps in the process. However, this photo was taken when I successfully made yogurt from UHT treated milk
Yes, You CAN Make Yogurt From UHT Treated Milk Read More »
Years ago, I wondered if I could make yogurt myself, and save some money on grocery store purchased yogurt – at the time, my youngest son David was really enjoying yogurt mixed with a bit of honey and frozen blueberries. My first attempt was a fabulous success, and we really enjoyed our homemade product. Several
Make Genuine Bulgarian Yogurt Read More »
Last week, I decided I wanted to deal with the recent urge to do some home cheesemaking again after an approximately 4 year hiatus. While I do not have all my cheesemaking supplies and sometimes necessary ingredients for creating additional flavour (lipase specifically), I finally was able to source calcium chloride as well as rennet
A Feta Cheese Failure (But Making The Best Of It) Read More »
This should matter to you, if you are a Canadian. Max Fawcett’s salary is subsidized by Canadian tax payers. He is the lead columnist for Canada’s “National Observer” which is subsidized by the Canadian federal government. But Max is pretty much a fool when it comes to having abilities to fact check things. He will
Max Fawcett – Re Farmers Earnings Per Acre (Updated 2022-12-09) Read More »
As I wrote the other day, we were in Exarchos to help with harvesting olives that are going to be pressed into olive oil. On Sunday, it was raining in the morning so a decision was made to cancel that day’s planned work. So, after it stopped raining, I decided to head over to my
Preparing Table Olives Read More »