{"id":1200,"date":"2016-08-16T18:59:05","date_gmt":"2016-08-16T22:59:05","guid":{"rendered":"http:\/\/lp.traditionalcookingschool.com\/?page_id=1200"},"modified":"2024-01-02T10:18:13","modified_gmt":"2024-01-02T15:18:13","slug":"ebook-cultured-dairy","status":"publish","type":"page","link":"https:\/\/lp.traditionalcookingschool.com\/lp\/ebook-cultured-dairy\/","title":{"rendered":"eBook: Cultured Dairy and Basic Cheese | Attention: Cheese Lovers \u2013 Make Your Own Cultured Dairy &#038; Raw Cheeses"},"content":{"rendered":"<p> <span> <a href=\"https:\/\/lp.traditionalcookingschool.com\/lp\/ebook-cultured-dairy\/?tve=true&amp;tcbf=054052526b&amp;swcfpc=1\"> <img decoding=\"async\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/01\/TCSlogo-2x.png\" style=\"\" width=\"132\" height=\"29\" loading=\"lazy\"> <\/a> <\/span><\/p>\n<p style=\"margin-left: 0px !important;\"><span style=\"font-size: 18px;\"><\/span><\/p>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/Cultured-Dairy-eBook-Set-Green-Background.jpg\" style=\"aspect-ratio: auto 522 \/ 522;\" data-attachment-id=\"3208\" title=\"Cultured Dairy eBook Set Green Background\" data-id=\"5178\" width=\"284\" height=\"284\" data-width=\"284\" data-height=\"284\" data-init-width=\"522\" data-init-height=\"522\" loading=\"lazy\"> <\/span><\/p>\n<h3 style=\"\">Attention: Cheese Lovers<\/h3>\n<h1 style=\"\">Make Your Own Healthy Cultured Dairy and Simple Cheeses<\/h1>\n<p style=\"text-align: center;\">All the tangy flavor and probiotic goodness of traditional cultured dairy and raw cheeses\u2026 without complicated techniques, hard-to-find tools or spending all day in the kitchen\u2026<\/p>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/payment-methods-paypal-green-background.jpg\" style=\"padding-top: 0px !important; padding-bottom: 3px !important;\" title=\"Payment Methods\" data-id=\"5128\" width=\"500\" height=\"60\" loading=\"lazy\"> <\/span><\/p>\n<h3 style=\"\"><a href=\"https:\/\/traditionalcookingschool.com\/480s?utm_source=&amp;utm_medium=&amp;utm_campaign=&amp;utm_content=&amp;utm_term=&amp;pk_vid=0eff2eef1c5b2e4017042085136bea36\" rel=\"nofollow noopener\" style=\"outline: none;\" target=\"_blank\">Click here to buy eBook now!<\/a><\/h3>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2021\/12\/wardee-harmon-tcs-300-border.jpg\" style=\"aspect-ratio: auto 300 \/ 300;\" width=\"150\" height=\"150\" data-width=\"150\" data-height=\"150\" data-init-width=\"300\" data-init-height=\"300\" data-id=\"13599\" title=\"wardee-harmon-tcs-300-border\" loading=\"lazy\"> <\/span><\/p>\n<p>Dear Traditional Cook,<\/p>\n<p>Dairy gets a bad rap.<\/p>\n<p>Popular health media love to spread stories about the dangers of milk. Proteins, carbs, saturated fats, vitamins, minerals, enzymes, cholesterol, and bacteria.<\/p>\n<p>Everything is in question.<\/p>\n<p>The sad truth is, we have come a long way from the self-sufficient, life-giving properties of milk that our ancestors enjoyed.<\/p>\n<p>Modern farming and pasteurization practices have robbed us of the nutrition and meal-time freedom that my Tata Wardeh loved to share with her children and grandchildren.<\/p>\n<p>I wonder, can God\u2019s original design for dairy be restored to us?<\/p>\n<p>Here\u2019s the good news\u2026 Clean raw milk is a living food with remarkable self-protective properties.<\/p>\n<p>Even more amazing: while most foods spoil as they age, raw milk just keeps getting better.<\/p>\n<p>And through the process of fermentation, several strains of bacteria transform milk into an even more digestible food: cultured cheese.<\/p>\n<h2>A 100% Self-Sufficient &#8220;Super&#8221; Food<\/h2>\n<p>Why would anyone want to culture their own cheese?<\/p>\n<p>Eating raw, cultured cheeses:<\/p>\n<ul>\n<li>Provides over 60, fully intact and functional, enzymes to perform an amazing array of tasks and key reactions, including reducing the work load on your pancreas,<\/li>\n<li><strong>Helps absorb and assimilate iron, calcium, phosphorus and fat-soluble vitamins,<\/strong><\/li>\n<li>Makes milk proteins easier to digest (thanks to beneficial bacteria like Lactobacilli),<\/li>\n<li><strong>Raises your metabolic rate, boosts muscle growth, reduces insulin resistance, and helps remove belly fat,<\/strong><\/li>\n<li>Strengthens the immune system and discourages cancer,<\/li>\n<li><strong>Lowers food allergy reactions,<\/strong><\/li>\n<li>Prevents cavities,<\/li>\n<li><strong>Reduces asthma symptoms,<\/strong><\/li>\n<li>Builds cell membranes, activates key hormones, and protects delicate organs,<\/li>\n<li><strong>and helps you feel full and satisfied between meals.<\/strong><\/li>\n<\/ul>\n<p>But why do cultured dairy and raw cheeses contain all of these amazing benefits?<\/p>\n<h2>The Open &#8220;Secret&#8221; About Raw Milk<\/h2>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/raw-milk-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"aspect-ratio: auto 411 \/ 273;\" width=\"400\" height=\"266\" data-width=\"400\" data-height=\"266\" data-init-width=\"411\" data-init-height=\"273\" loading=\"lazy\"> <\/span><\/p>\n<p>Cultured dairy maintains all of these amazing benefits because they are qualities of raw, clean, pastured, unpasteurized, heirloom, whole milk.<\/p>\n<p>Few people know that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century.<\/p>\n<p>That&#8217;s right. Milk straight from the udder, a sort of food \u201csuper booster\u201d, was used as medicine to treat, and even cure some serious chronic diseases.<\/p>\n<p>Nothing needs to be added to raw milk, especially that from grass-fed cows, to make it whole or better. No vitamins. No minerals. No enriching. It&#8217;s a complete food.<\/p>\n<p>Okay. So this is where it gets exciting\u2026<\/p>\n<h2>Can You Really Make Your Own Cultured Cheese In Less Than 1 Hour?<\/h2>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/middle-eastern-cheese-traditional-cooking-school-GNOWFGLINS-1.jpg\" style=\"aspect-ratio: auto 435 \/ 326;\" width=\"400\" height=\"300\" data-width=\"400\" data-height=\"300\" data-init-width=\"435\" data-init-height=\"326\" loading=\"lazy\"> <\/span><\/p>\n<p>Hi, my name is Wardee Harmon. And I\u2019m the author of <em>Fermenting<\/em> and the <em>Complete Idiot\u2019s Guide to Fermenting Foods<\/em>.<\/p>\n<p>I am also the lead teacher for Traditional Cooking School \u2014 an online cooking school I created to honor my grandmother\u2019s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.<\/p>\n<p>When I first tried making my own cultured dairy and simple cheeses, I was surprised at how difficult it was to find supplies and easy instructions. I felt overwhelmed by the special equipment and complicated recipes.<\/p>\n<p>But I absolutely had my heart set on making cheese from our family goat\u2019s milk, so I did a ton of research and tried all sorts of obscure techniques. Eventually, I developed my own techniques for making raw, fresh cheeses. No aging. No special equipment required.<\/p>\n<p>I got my technique down to the bare basics:<\/p>\n<ul>\n<li>Milk,<\/li>\n<li>Cheesecloth,<\/li>\n<li>Thermometer,<\/li>\n<li>Culture (there&#8217;s one that works for pretty much all cheeses),<\/li>\n<li>Rennet, and<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>And then I cut the working time down to the bare minimum. I like simple, practical, frugal, timeless techniques\u2026 so here\u2019s my promise to you:<\/p>\n<p>\u201cJust follow the instructions, and in about an hour of hands-on-time, you\u2019ll have fresh ricotta, queso blanco, feta, or goat cheese. Once you get the hang of it, you can break free from the rules and have fun experimenting with different spices, shapes, and recipes. Simple.\u201d<\/p>\n<h2>The Magic Is In The &#8220;Cooking&#8221;<\/h2>\n<p>If you want to easily make your own cultured dairy and cheeses for good health, personal satisfaction, and amazing \u201creal food\u201d flavors that commercial cheeses just can\u2019t imitate, then you are probably wondering\u2026<\/p>\n<ul>\n<li>How do I start making cheese?<\/li>\n<li>How much cheese can I expect to get from one gallon of milk?<\/li>\n<li>I have goat&#8217;s milk. Will the cow&#8217;s milk recipes work for me?<\/li>\n<li>Can I make cheese without salt? If not, are some salts better than others?<\/li>\n<li>I live at a high altitude. Will I have to adjust the recipes?<\/li>\n<li>Many of the recipes have the same ingredients in them. What makes the cheeses different?<\/li>\n<li>How do I sanitize my equipment?<\/li>\n<li>Can I use the cheesecloth they sell at the grocery store?<\/li>\n<li>How do I raise the temperature of my milk without ruining it?<\/li>\n<li>How do I maintain my milk at the appropriate temperature for long periods of time?<\/li>\n<li>What do I do if the curd doesn&#8217;t &#8220;set up&#8221;?<\/li>\n<li>Why do I need to cut the curds? How do I cut curds without ruining the cheese?<\/li>\n<li>Do I have to cut the curd immediately or can I let it sit longer while I do something else?<\/li>\n<\/ul>\n<p>How do I know? Because these are the exact questions my students asked when I taught the Cultured Dairy and Basic Cheese eCourse live. The forum lit up with lively conversations as we debated the merits of different tools and techniques, and shared family secrets for creating the very best cheeses.<\/p>\n<h2>I Combined The Best From The Live Class Just For You!<\/h2>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/sour-cream-traditional-cooking-school-GNOWFGLINS-1.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/cottage-cheese-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/ice-cream2-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/soft-cheese-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span><\/p>\n<p>So I decided to compile all of the wisdom, tips, advice and fun of our Cultured Dairy and Basic Cheese live class into an on-demand eBook and offer it to you at a deeply discounted price. It is a 19-lesson eCookbook adventure guide, 3 masterclass videos, and learning community all in one.<\/p>\n<p>There\u2019s no need to pay big money for a live class, show up at specific times, or rush through the program to keep up with other students. You proceed at your own pace, make just the recipes that interest you the most, and build your confidence as you go.<\/p>\n<p>Inside you will learn\u2026<\/p>\n<ul>\n<li>All the basics: the cheese-making process and how to get started \u2014 Some ingredients are mission critical\u2026 some you can fudge a little. I\u2019ll tell you <strong>exactly where and when to insist on the best, and when you can relax\u2026 and save some cash.<\/strong> &#8211; Page 10<\/li>\n<li>A quick-reference guide to ingredients and tools \u2014 No time to rush to the farmer\u2019s market? <strong>Start with the ingredients and tools you already have, check the quick guide for the perfect recipe\u2026 and get started!<\/strong> &#8211; Page 15<\/li>\n<li><strong>What milk is best for making cheeses? <\/strong>Of course, raw, whole milk from a pastured animal is best\u2026 but I show you how to take the milk you have\u2026 and make it better. &#8211; Page 24<\/li>\n<li>How to <strong>safely jump-start the fermentation process\u2026<\/strong> and eliminate the risk of spoilage. &#8211; Page 25<\/li>\n<li><strong>How to keep all of your cheeses raw and full of probiotic goodness<\/strong> \u2014 Plus, the perfect cheese for when you absolutely have to cook your cheese (lasagna or quiche, anyone?) &#8211; Page 26<\/li>\n<li>The great debate: Mother cultures vs. Direct Set cultures \u2014 <strong>What works and what makes the most sense for your kitchen (and lifestyle).<\/strong> &#8211; Page 28<\/li>\n<li>Propagating mother cultures \u2014 Traditional and frugal\u2026 here\u2019s <strong>how to create a starter culture that you can keep going indefinitely.<\/strong> &#8211; Page 97<\/li>\n<li><strong>Waxing your own beautiful gourmet cheeses for fun and freshness<\/strong> \u2014 Brushing or dipping, what will you choose? &#8211; Page 101<\/li>\n<li>Hosting a kids\u2019 tea party or a fun get-together? Here\u2019s how to mold soft cheeses into cute, individual shapes \u2014 Start with a simple mold (or make your own) and<strong> let your imagination take you to new heights.<\/strong> &#8211; Page 108<\/li>\n<li>Beginner and advanced dairy kefir \u2014 <strong>Includes a quick-start primer on the tools, the method, and caring for your kefir grains\u2026 plus 6 delicious ways to serve it up today.<\/strong> &#8211; Page 113<\/li>\n<li>And so much more\u2026<\/li>\n<\/ul>\n<h3 style=\"\">You showed me how easy it is!<\/h3>\n<p style=\"\">&#8220;I\u2019m looking forward to making my own cheddar now that you showed me how easy it is! Thanks for everything, Wardee!&#8221; ~SueAnn<\/p>\n<h2>Your Insider\u2019s Guide Into The World Of Cultured Dairy And Basic Cheese\u2026 Led By The Author Of The Official Idiot\u2019s Guide<\/h2>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/kefir-seasoned-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/wax-cheese-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/cream-cheese-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/mozzarella-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span><\/p>\n<p>The Cultured Dairy and Basic Cheese eBook will give you the confidence you need to easily make your own cultured dairy and cheeses for good health, personal satisfaction, and amazing \u201creal food\u201d flavors that commercial cheeses just can\u2019t imitate.<\/p>\n<p>If you always wanted to make your own cultured dairy and cheese, but were never quite sure how\u2026 I will guide you through the entire process.<\/p>\n<p>Here are some of the recipes that you\u2019ll learn:<\/p>\n<ul>\n<li>Old Fashioned Buttermilk and Sour Cream \u2014 <strong>The perfect first recipe for exploring cultured dairy\u2026<\/strong> the flavor takes me right back to my Grandma\u2019s kitchen.<\/li>\n<li>Buttermilk Biscuits topped with Cultured Butter \u2014 The process is so simple. <strong>All of the tips for culturing, churning, washing, pressing, salting and making cute molds are here.<\/strong><\/li>\n<li>Room Temperature Cultured Yogurt \u2014 Toss out your old yogurt maker\u2026 <strong>you don\u2019t have to worry about keeping your milk at a certain temperature<\/strong> to successfully make yogurt.<\/li>\n<li>Clabbered Milk and Cheese \u2014 <strong>No starter required. Just raw milk and a little time is all you need. <\/strong>(Got too much milk? Clabbered milk is perfect for feeding healthy probiotics to your chickens.)<\/li>\n<li>Katie\u2019s Just-Like-the-Store Yogurt \u2014 <em>\u201cMy family saves at least $300 a year by making our own yogurt, and the method creates virtually zero dishes.\u201d<\/em><\/li>\n<li>Kefir Gets a Whole New Look: Cream, Ice Cream, Cheese, and Cheese Balls \u2014 <strong>For tummies that can\u2019t tolerate regular ice cream, cultured ice cream could be the perfect choice.<\/strong> Contains up to 50 strains of beneficial bacteria and yeast, and tastes amazing!<\/li>\n<li>Traditional Ricotta Cheese \u2014 The ultimate frugal cheese\u2026 <strong>this recipe rescues every last bit of protein-rich cheese<\/strong> and serves it up for your family\u2019s lasagna or quiche.<\/li>\n<li>Cottage Cheese \u2014 <strong>Flexible, easy and deliciously mild-tasting for cow\u2019s milk or goat\u2019s milk.<\/strong> I love to drizzle fresh cream over the top when I serve it!<\/li>\n<li>Feta Cheese \u2014 When you taste your first morsel, <strong>you won\u2019t believe you made it!<\/strong> And, it is incredibly easy\u2026 so easy, it\u2019s hard to mess up.<\/li>\n<li>Chard and Feta \u2014 <strong>My favorite way to use up rainbow chard in a hurry.<\/strong><\/li>\n<li>Middle Eastern Fresh Cheese \u2014 <strong>Salty, chewy and best served with a plateful of other Mediterranean goodies<\/strong><strong>,<\/strong> like pickles, olives, pocket bread, hummus or eggs.<\/li>\n<li>Queso Fresco Cheese \u2014 <strong>Fantastic flavor with very little aging.<\/strong> Easy to make, shreds well, and melts like a dream. You can practically make this cheese in your sleep \u2014 that\u2019s how easy it is!<\/li>\n<li>Fresh Cheddar Cheese \u2014 Mild, pleasant, creamy and smooth \u2014<strong> this cheese pleases everyone.<\/strong><\/li>\n<li>Traditional Mozzarella Cheese \u2014 <strong>Enjoy your very own homemade traditional mozzarella cheese\u2026<\/strong> top your pizza, compliment your garden tomatoes and basil in an appetizer, or toss with a leafy green salad.<\/li>\n<li>Cream Cheese \u2014 <strong>Think about all the yummy ways you can flavor it up \u2014 jams, honey, nuts, seeds, herbs, garlic, salt, cocoa, coffee&#8230; The sky\u2019s the limit! <\/strong><\/li>\n<\/ul>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/butter-2-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/yogurt-cheese-balls-2-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/ice-cream_2-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/cream-cheese-2-traditional-cooking-school-GNOWFGLINS.jpg\" style=\"\" width=\"228\" height=\"171\" loading=\"lazy\"> <\/span><\/p>\n<p>And expert tips like&#8230;<\/p>\n<ul>\n<li>The Insider\u2019s Guide to Choosing Milk: Most people think that the best milk is determined by how it\u2019s processed. But the truth is: <strong>The breed of the animal and the animal\u2019s diet are huge factors in the quality of your milk (and the success that you\u2019ll have culturing your own dairy and cheeses). I include everything you need to know on page 24.<\/strong><\/li>\n<li>Success tip: In a pinch, <strong>you can use pasteurized milk to make your cheese.<\/strong> But don\u2019t try this until you read page 81.<\/li>\n<li><strong>7 ideal places to incubate your yogurt for perfect flavor (while severely discouraging bad bacteria from getting a foothold) <\/strong>&#8211; Page 24<\/li>\n<li>Exactly what equipment to use, which milks culture the best, and <strong>precisely how to store your cheeses so they last for months<\/strong> (and get tastier as they age). &#8211; Page 26<\/li>\n<li><strong>12 probiotic-rich ways to use left-over whey\u2026 and 4 cooked uses for whey (including a way to use whey to extend the shelf life of your homemade breads)<\/strong>. &#8211; Page 66<\/li>\n<li>A 4-page Special Pull-out Section: What milk to use, <strong>how to scale your starter up or down,<\/strong> when to add starter cultures, <strong>how to create the perfect water bath,<\/strong> how to make a handy-dandy thermometer clip\u2026 for free, <strong>how to use rennet and calcium chloride for perfect cheeses\u2026<\/strong><strong> every time,<\/strong> how to salt your cheese, <strong>how to cut the curds<\/strong> (it\u2019s easier than you think), how to hang cheese, and <strong>how to wash your cheesecloth.<\/strong> Cut this section out, and tape it to the inside of your cabinet. It will keep you right on track. &#8211; Page 67<\/li>\n<li>3 ways to store your Middle Eastern Fresh Cheese \u2014 in extra-virgin olive oil, in salt brine, or in airtight storage\u2026 <strong>improve the flavor of your cheese and keep it fresh for several weeks.<\/strong> Page 81<\/li>\n<li><strong>Ways to re-use extra-vigin olive oil after you\u2019ve finished your cheeses\u2026<\/strong> add richer flavors to your hummus and salad dressings. &#8211; Page 81<\/li>\n<li><strong>How to make perfect fresh cheese curds \u2014 Never too salty\u2026 always fresh and tender with just the tiniest bit of \u201csqueak\u201d to delight the kids with every bite.<\/strong> &#8211; Page 88<\/li>\n<li>Do you know how hard to press your cheese? I\u2019ll show you <strong>how to adjust your press (and your milk) to get the perfect hardness.<\/strong> &#8211; Page 89<\/li>\n<li>Help! I thought cheddar cheese was ORANGE! \u2014 Spring and summer grasses are high in beta-carotene\u2026 giving cheddar its signature color. <strong>Here\u2019s how to get the best out of summer \u201ccheese season\u201d.<\/strong> &#8211; Page 32<\/li>\n<li>Exactly <strong>how to prevent your finished mozzarella from \u201cweeping\u201d all over your dinner pizza.<\/strong> Hint: The secret is a combination of temperature and timing starting with that first jug of milk. A breeze once you know what to watch for&#8230; &#8211; Page 43<\/li>\n<li>How to stretch your mozzarella into <strong>deli-beautiful shapes like: ropes, knots, niblets, balls and braids.<\/strong> &#8211; Page 94<\/li>\n<li>Rescue Remedy! <strong>What to do when your mozzarella refuses to stretch.<\/strong> &#8211; Page 94<\/li>\n<li>2 ways to propagate a mother culture that last for months \u2014 <strong>Choose the style that works for you: the Pure, Sterile Mother Culture or the Laid-back, Artisan Approach.<\/strong> &#8211; Page 97<\/li>\n<li>And much more&#8230;<\/li>\n<\/ul>\n<h3 style=\"\">Thank you for the time, effort, and quality presentation!<\/h3>\n<p style=\"\">&#8220;How fascinating to wax our own cheese! Thank you for all the time, effort, and quality presentation in this class. I have SO appreciated it and have enjoyed learning this new skill. God bless you.&#8221; ~Jennifer<\/p>\n<h2>A Special Offer For You<\/h2>\n<p><span style=\"width: 100%;\"><img decoding=\"async\" alt=\"\" title=\"Cultured Dairy eBook Set\" data-id=\"5179\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/Cultured-Dairy-eBook-Set.jpg\" style=\"aspect-ratio: auto 522 \/ 522;\" width=\"307\" height=\"307\" data-width=\"307\" data-height=\"307\" data-init-width=\"522\" data-init-height=\"522\" loading=\"lazy\"><\/span><\/p>\n<p>d<\/p>\n<p>This is an opportunity for your entire family to enjoy the &#8220;real food&#8221; flavors that commercial cultured dairy products just can&#8217;t imitate!<\/p>\n<p>How much would it be worth to you to learn how to make these foods yourself?<\/p>\n<p>I&#8217;ve priced out comparable college cooking courses (which don&#8217;t cover nearly as much as we do) and they&#8217;ll run you about $1000 each&#8230;<\/p>\n<p>In contrast, the Cultured Dairy &amp; Basic Cheese eBook covers 18 topics \u2014 showing you how to make your own yogurt, kefir, sour cream, butter, buttermilk, cheddar, fresh mozzarella, ricotta, queso blanco, feta, and more!<\/p>\n<p>You can watch the 3 videos demonstrations over and over again, and everything is documented in the printable tutorials so you can refer to the recipes and information long into the future.<\/p>\n<p>The bottom line is: What I\u2019m offering you is much more comprehensive than a single lesson. And it costs a fraction of what you\u2019d pay to learn each topic, one at a time. Plus, it gives you plenty of detail to get you started on the right path.<\/p>\n<p>So how does it work? The Cultured Dairy &amp; Basic Cheese eBook comes as a downloadable PDF that you can read on your computer, tablet, or phone!<\/p>\n<h2>3 Master Class Videos To Help You Get Started Fast!<\/h2>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/Cultured-Dairy-Master-Class-Video-Collage-Updated.jpg\" style=\"aspect-ratio: auto 600 \/ 225;\" title=\"Cultured Dairy Master Class Video Collage Updated\" data-id=\"5288\" width=\"496\" height=\"186\" data-width=\"496\" data-height=\"186\" data-init-width=\"600\" data-init-height=\"225\" loading=\"lazy\"> <\/span><\/p>\n<p>When you order the Cultured Dairy and Basic Cheese eBook, you will be immediately be ushered into a series of 3 Master Class Videos that reveal all my cultured dairy secrets.<\/p>\n<p>I\u2019ll show you how to make clabber and ricotta cheese. After you see it once, you\u2019ll be unstoppable!<\/p>\n<p>Here are the 3 videos you&#8217;ll get when you order the Cultured Dairy eBook:<\/p>\n<ul>\n<li><strong>Video: About Cultured Dairy<\/strong> \u2014 How to choose your milk, pick a culture and get started fast! The most valuable 10 minutes you\u2019ll spend today.<\/li>\n<li><strong>Video: Clabber<\/strong> \u2014 Make your very first cheese right now. No starter needed. No special tools. Yes, it really is this simple.<\/li>\n<li><strong>Video: Ricotta Cheese<\/strong> \u2014 Are you swimming in left-over whey? Here\u2019s how to get every last bit of protein-rich goodness out of your milk. You can read about this in the eCookbook PDF\u2026 but it\u2019s much easier if you watch it on the video.<\/li>\n<\/ul>\n<p>The retail value for this collection is $21, but the courage and confidence these videos will give you is absolutely priceless.<\/p>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/payment-methods-paypal-500.jpg\" style=\"padding-top: 0px !important; padding-bottom: 3px !important;\" title=\"Payment Methods\" data-id=\"5124\" width=\"500\" height=\"60\" loading=\"lazy\"> <\/span><\/p>\n<h3 style=\"\"><a href=\"https:\/\/traditionalcookingschool.com\/480s?utm_source=&amp;utm_medium=&amp;utm_campaign=&amp;utm_content=&amp;utm_term=&amp;pk_vid=0eff2eef1c5b2e4017042085816bea36\" rel=\"nofollow noopener\" style=\"outline: none;\" target=\"_blank\">Click here to buy eBook now!<\/a><\/h3>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/01\/money-back-30-days.png\" style=\"aspect-ratio: auto 160 \/ 159;\" width=\"150\" height=\"149\" data-width=\"150\" data-height=\"149\" data-init-width=\"160\" data-init-height=\"159\" loading=\"lazy\"> <\/span><\/p>\n<h2>Your Investment Is 100% Guaranteed<\/h2>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/01\/100.png\" style=\"\" title=\"100\" data-id=\"208\" width=\"360\" height=\"348\" loading=\"lazy\"> <\/span><\/p>\n<p>I am so sure that you will love the Cultured Dairy &amp; Basic Cheese eBook that I\u2019m offering you a 30-Day 100% Satisfaction Guarantee.If for any reason, you decide that the Cultured Dairy &amp; Basic Cheese eBook is not for you, is not for you then please return it and I will refund your investment.<\/p>\n<h2>A Whole New World Of Cultured Dairy And Cheese-Making Is Waiting For You<\/h2>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/08\/feta-traditional-cooking-school-GNOWFGLINS-1.jpg\" style=\"aspect-ratio: auto 396 \/ 381;\" width=\"338\" height=\"325\" data-width=\"338\" data-height=\"325\" data-init-width=\"396\" data-init-height=\"381\" loading=\"lazy\"> <\/span><\/p>\n<p>There\u2019s just something special about taking milk from your family homestead or neighborhood farm, and transforming it into delicious cultured dairy and raw cheeses.<\/p>\n<p>Sure, it\u2019s good for you. But there\u2019s something more to it\u2026<\/p>\n<p>&#8230;suddenly you are connected to generations of family members who dreamed of striking out on their own, living off the land and giving their children a better life.<\/p>\n<p>There\u2019s so much goodness packed into each attempt, each growing success, each tiny bite\u2026<\/p>\n<p>So let\u2019s get started!<\/p>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/payment-methods-paypal-500.jpg\" style=\"padding-top: 0px !important; padding-bottom: 3px !important;\" title=\"Payment Methods\" data-id=\"5124\" width=\"500\" height=\"60\" loading=\"lazy\"> <\/span><\/p>\n<h3 style=\"\"><a href=\"https:\/\/traditionalcookingschool.com\/480s?utm_source=&amp;utm_medium=&amp;utm_campaign=&amp;utm_content=&amp;utm_term=&amp;pk_vid=0eff2eef1c5b2e4017042085916bea36\" rel=\"nofollow noopener\" style=\"outline: none;\" target=\"_blank\">Click here to buy eBook now!<\/a><\/h3>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/01\/money-back-30-days.png\" style=\"aspect-ratio: auto 160 \/ 159;\" width=\"150\" height=\"149\" data-width=\"150\" data-height=\"149\" data-init-width=\"160\" data-init-height=\"159\" loading=\"lazy\"> <\/span><\/p>\n<h2>Here&#8217;s What To Do Now:<\/h2>\n<p \"\"=\"\">Creating your own traditionally cultured dairy, fresh mozzarella, ricotta, queso blanco, feta, or goat cheese for good health, personal satisfaction, and amazing \u201creal food\u201d flavors that commercial cheeses just can\u2019t imitate, starts with 3 easy steps:<\/p>\n<ol>\n<li><strong>Click the Buy Now button&nbsp;<\/strong>to access your Cultured Dairy and Basic Cheese eBook,<\/li>\n<li><strong>Watch<\/strong> the first Cultured Dairy Master Class Video: \u201cAbout Cultured Dairy\u201d, and<\/li>\n<li><strong>Mix up<\/strong> your first batch of clabber, sour cream or cultured butter. Now just sit back, relax and wait for the curds to appear!<\/li>\n<\/ol>\n<p \"\"=\"\">Here\u2019s that Buy Now button again:<\/p>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/payment-methods-paypal-500.jpg\" style=\"padding-top: 0px !important; padding-bottom: 3px !important;\" title=\"Payment Methods\" data-id=\"5124\" width=\"500\" height=\"60\" loading=\"lazy\"> <\/span><\/p>\n<h3 style=\"\"><a href=\"https:\/\/traditionalcookingschool.com\/480s?utm_source=&amp;utm_medium=&amp;utm_campaign=&amp;utm_content=&amp;utm_term=&amp;pk_vid=0eff2eef1c5b2e4017042085976bea36\" rel=\"nofollow noopener\" style=\"outline: none;\" target=\"_blank\">Click here to buy eBook now!<\/a><\/h3>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/01\/money-back-30-days.png\" style=\"aspect-ratio: auto 160 \/ 159;\" width=\"150\" height=\"149\" data-width=\"150\" data-height=\"149\" data-init-width=\"160\" data-init-height=\"159\" loading=\"lazy\"> <\/span><\/p>\n<p>God bless you and your family,<\/p>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2017\/12\/signature-300x131.jpg\" style=\"\" title=\"Wardee Harmon\" data-id=\"3882\" width=\"143\" height=\"67\" loading=\"lazy\"> <\/span> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2021\/12\/wardee-harmon-tcs-300-border.jpg\" style=\"aspect-ratio: auto 300 \/ 300;\" width=\"124\" height=\"124\" data-width=\"124\" data-height=\"124\" data-init-width=\"300\" data-init-height=\"300\" data-id=\"13599\" title=\"wardee-harmon-tcs-300-border\" loading=\"lazy\"> <\/span><\/p>\n<p>\u2013Wardee Harmon\u2028Traditional Cooking School Master TeacherGNOWFGLINS FounderP.S. Yes! You really can make your own cultured dairy, butter, sour cream and raw cheeses in under 1 hour. Here\u2019s your chance to nurture your family\u2019s health, enjoy summer\u2019s bounty all year, and reconnect with the self-sufficient, life-giving properties of milk. Act now and secure your 58% OFF deal today!In your capable hands, you\u2019ll be able to cook healthy, tender, delicious meals and desserts in very little time.No, it&#8217;s not set-it-and-forget-it, but it is amazingly fast, efficient, and full of flavor. I think <strong>you&#8217;ll very quickly start to wonder how you ever cooked without it.<\/strong> Here&#8217;s the Buy Now button again. I&#8217;ll see you inside shortly!<\/p>\n<p> <span style=\"width: 100%;\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2018\/04\/payment-methods-paypal-500.jpg\" style=\"padding-top: 0px !important; padding-bottom: 3px !important;\" title=\"Payment Methods\" data-id=\"5124\" width=\"500\" height=\"60\" loading=\"lazy\"> <\/span><\/p>\n<h3 style=\"\"><a href=\"https:\/\/traditionalcookingschool.com\/480s?utm_source=&amp;utm_medium=&amp;utm_campaign=&amp;utm_content=&amp;utm_term=&amp;pk_vid=0eff2eef1c5b2e4017042086036bea36\" rel=\"nofollow noopener\" style=\"outline: none;\" target=\"_blank\">Click here to buy eBook now!<\/a><\/h3>\n<p> <span> <img decoding=\"async\" alt=\"\" src=\"https:\/\/lp.traditionalcookingschool.com\/wp-content\/uploads\/2016\/01\/money-back-30-days.png\" style=\"aspect-ratio: auto 160 \/ 159;\" width=\"150\" height=\"149\" data-width=\"150\" data-height=\"149\" data-init-width=\"160\" data-init-height=\"159\" loading=\"lazy\"> <\/span><\/p>\n<h2>Got A Question?<\/h2>\n<p>Here are the most common questions and answers about the Cultured Dairy &amp; Basic Cheese eBook. If you have any other questions, click the chat bubble on this page and we&#8217;ll answer right away!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Attention: Cheese Lovers Make Your Own Healthy Cultured Dairy and Simple Cheeses All the tangy flavor and probiotic goodness of traditional cultured dairy and raw cheeses\u2026 without complicated techniques, hard-to-find tools or spending all day in the kitchen\u2026 Click here to buy eBook now! Dear Traditional Cook, Dairy gets a bad rap. Popular health media [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5058,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1240],"tags":[],"class_list":{"0":"post-1200","1":"page","2":"type-page","3":"status-publish","4":"has-post-thumbnail","6":"category-ebooks","7":"entry"},"_links":{"self":[{"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/pages\/1200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/comments?post=1200"}],"version-history":[{"count":203,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/pages\/1200\/revisions"}],"predecessor-version":[{"id":16836,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/pages\/1200\/revisions\/16836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/media\/5058"}],"wp:attachment":[{"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/media?parent=1200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/categories?post=1200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lp.traditionalcookingschool.com\/lp\/wp-json\/wp\/v2\/tags?post=1200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}