peacefulheartfarm

This episode focuses on the basics of cheesemaking. This is in preparation for the next episode which is about why cheese tastes the way that it does.

What Makes Food Taste So Good? is the topic of today’s show. The truth is, it is much more than taste.

Spring has finally arrived. At least the spring equinox has passed. I feel a weight lifted off my shoulders.

Food preservation techniques is the focus of this FarmCast. You may learn some new lingo.

In today’s show, we are going to talk about how cooking has evolved over time.

In today’s show, we are going to talk about the milk cows that we have chosen for our central enterprise of cheesemaking – Normande Cows

The topic for today is how cheese makes you happy! That's right. There is evidence that the nutrition in cheese can actually affect your mood.

The history of cheese. Exactly how did cheese get started? What's the tradition there?

I'm just getting started here and uploading some older recordings.

I know air fryers and multifunction cookers like Instant Pot are all the rage, but what about that good old fashioned slow cooker? Is it still useful?

You Can Make Your Own Cheese – Part 2. In the last podcast, I introduced this idea of making your own cheese and talked about what you would need regarding equipment including pots and vats, milk storage, forms and molds, supplies such as cheesecloth and mats, weights and presses and miscellaneous tools like measuring cups and cheese waxing setups. I’ll leave a link in the show notes so you can check that episode out if you haven’t heard it yet. Today’s episode completes the topic.

You can make your own cheese just as well as anyone. A few years ago, I offered a piece of my cheese for tasting to a coworker. Her response was, “cheese can be made?” I’m not sure what she thought about how cheese got to the grocery store. I regret not asking her though I was sensitive to not making her feel uncomfortable about not knowing how cheese is produced. I’ve heard kids sometimes think their food simply comes in cans and boxes. Meat appears in the cooler section by magic. There is no concept of plants and animals as the origination point. Lots of people today have no connection to their food. Since you are listening to this podcast, I’m going to assume you are not one of them. I’m thinking you are very interested in the answers to the question, “from where does my food originate?” I’ve spoken before about the basis of cheesemaking and today I want to talk about the basics of the equipment and setup you need to be able to make your own cheese at home. Every part is very important and not that expensive. Much of it involves using what you may already have in your kitchen.

Nose to tail beef is an important topic for those supporting local, sustainable, regenerative agriculture. I get lots of questions on it. Buying a large quantity of beef can be a daunting prospect. Sure, you know it’s going to help your local farmer. And you know your local farmer is working hard for you, the animals and the environment. But what do you do with all that meat? What are the different cuts and what makes them different? How does a side of beef get broken down? What should you expect? Nose to tail beef is what this episode is all about.

Our raw milk cheese creamery was the center of the day today. The construction is moving along nicely. Our state inspectors made an appearance and helped us out with details on safety measures. We work with them every step of the way to make sure all safety concerns are addressed.