Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."



Thursday, January 21, 2016

Nourishing Foods

Here, homemade liver pate and roasted potatoes
 At the beginning of the school year, in September -- a feast of cheese, with our dried plums -- cheeses have been aged for some time. But, as I learned in France, the fresher, the better (almost)

Mozzarella supreme

I make cultured mozzarella, but in this picture, you can see a kind of hybrid long method-less long method -- with citrus acid (I use lemon juice) added to increase the acidity. Critical to achieving a good mozzarella "stretch" is the appropriate pH. Recipe from Mastering Artisan Cheesemaking by Gianaclis Caldwell. Unsalted version.