Intro to Cheesemaking

We will get you started on making cheese at home by showing you a variety of techniques including cutting the curd and separating curds and whey. We will talk about various types of cheese, how to use the right milk for the project, explain what the rennet and cultures do to help in cheese making, … [ Read more]

Spinning the Wheels: The goats (and cheese) of Capra Nera Creamery

The gently pitched and sprawling green fields of Altura, Minnesota, are part of the Driftless Area. The land shrugs and dips, and there are whorls and ripples that make their way across the turf. You are tenderly enfolded by the landscape rather than dwarfed by it. This is where Capra Nera Creamery cheesemaker Katie Bonow’s … [ Read more]

Make Cheese at Home

We will get you started on making cheese at home by showing you a variety of techniques including cutting the curd and separating curds and whey. We will talk about various types of cheese, how to use the right milk for the project, explain what the rennet and cultures do to help in cheese making, … [ Read more]

The Creamery Workshop: Introduction to Cheese Making

Love cheese? Who doesn’t? Now get ready to make the most delicious, fresh cheese you’ve ever tasted…Hand-crafted by you! Our expert cheesecrafters will share everything you need to know about the process, ingredients and tools required to whip up your very own artisan-quality cheese in under an hour. Learn key techniques for mastering the art … [ Read more]

The DIY Guide To Living The Growler Life

The Growler Life is about getting your hands dirty and making things from scratch, whether that means practicing the art of fermentation, rolling fresh pasta, or sawing up boards in a woodshop. You cannot replicate the gratification and “do-it-yourself” pride that comes with making something by hand. With that in mind, we want to empower … [ Read more]

How To Make Three Fresh Cheeses From One Recipe

Whole Milk Ricotta This soft, creamy Italian cheese is often used in ravioli and lasagna. It’s also wonderful eaten on its own or spread on toast. 1. In a large pot, heat 1 gallon of whole milk to 185 degrees, stirring to prevent scorching. (Use the best milk you can afford—you’ll really notice the flavor … [ Read more]