Cheesemaking — Getting ready for A Day of Fermentation and Slow Living on the 27th


In the dining room slicing up cheese, a few days old, to brine up into feta and more…


Chunks of young cheese go into these quart jars where they prepare to be flooded!


The three final jars, from left to right cheese is being preserved in and with —

Olive Oil, with some sea salt and dill coating the chunks.

In the middle, a simple 5% salt brine will lead these chunks down the road to Feta. In one or two weeks the complex flavors will have developed.

And on the right, in red wine with a little lavender.


Three delicious and beautiful ways of preserving. The cheese, the same until now, goes its separate ways.

These cheeses are for an upcoming event, A Day of Fermentation and Slow Living, on September 27. Two unique 90 minute fermentation workshops (many to choose from including Cheesemaking!), artisanal snacks and drinks all day, and a farm to table feast of a luncheon.

— Find out more and Register at —

Spring Cookery 2 — Some Next Level Cheeses


Sitting on a tuffet…. separating my curds and whey


Beautiful curds, some of which go into this maddd profeshhhh cheeze mold (a mini yogurt container with holes poked in the bottom)


To become a slightly harder cheese


The next morning…


And then get enchanted! The one on the left — covered in bacon grease and wrapped in cheese cloth in an ancient process of preserving cheese with saturated fats. The one on the right, likewise infused but with strawberry infused Gin — the alcohol in this case offering preservation as well as flavor profiles.


Whereas some of the curds, still loose, where set aside to be…


Wrapped in lightly smoked wild grape leaves and soaked in wine for days or weeks! Except I couldn’t wait that long…


The texture and color a few days out.

Techniques such as these covered in the newly offered Advanced Cheese Making techniques.  Love!

Homesteaders Kitchen, Japanese Kitchen in the fall…

In the fall I will be teaching two classes through SUNY Ulster Continuing Ed, one which I have now offered twice, Homesteaders Kitchen Intensive, and a new class covering Japanese Home Cooking.

3 gallon ceramic crock of miso ready to begin its 6 month fermentation

3 gallon ceramic crock of miso ready to begin its 6 month fermentation


Both courses will be once monthly for three months, on weekends in a kitchen on the Stone Ridge Campus of SUNY Ulster.

The Homesteaders Kitchen Intensive will cover Cheese making, Sourdough Bread Baking, Lacto-fermentation and pickling, and basic wines and meads.

The Japanese course will cover many basics — Making soup stocks, both bone broth and mushroom broth; making Miso Paste and Sake; and making various other odds and ends, culminating in making a sushi and soup meal together.

Hope to see you in class —