Chrys Bonnay-Lewis: Totally cosmopolitan cups, traditional celadon glaze on porcelian and fired in salt kiln (makes the glaze sparkle). Made by me from wheel-thrown prototypes, slip-cast in porcelain and then assembled. Each nubby is individually applied.
Gorgeous tops made from vintage scarves. Mmm, that is truly hot.
Halter Hotties: The halter top shop for silk, satin and vintage scarf halter tops. Go ahead; indulge your inner vixen with our exclusive halter neck collection designed by Kim Alexander.
Mmmm, this looks fabulous. Making your own cheese? Delicious!
Choices from Urban Cheesecraft include mozzarella, ricotta, goat cheese, paneer and queso blanco. They’re also a source for cheese making supplies like vegetarian rennet, cheese salt, citric acid, and butter muslin.
A little about cost comparison:
If you choose organic milk for your cheesemaking, compare the price to organic cheese. If you buy regular milk, compare the price to regular cheese. Keep in mind however that if you spend $5 on milk, you will make twice as much cheese as you would buy for $5- organic or not! So for $5 you get two typical logs of chevre.
A little about milk:
You do not need raw milk to make cheese. You can use regular pasteurized milk from the grocery store as long as it is not ultra pasteurized or ultra-heat pasteurized. Even some of the large organic brands now do this to milk. Its only benefit is a long shelf life. They use high heat and kill the microbes that help cheese happen so it won’t work. So, find a milk that you like and works, then stick with it. Oh and this kit works with cow’s or sheep’s milk too (or you can be like Europeans and combine them to play with different tangy flavors). You can also use lowfat milk or nonfat milk (yield and creaminess will be noticeable with nonfat).
I think I’m going to have to give this a try!