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Farm Store News

Posted 4/30/2016 7:07am by Jeffrey Henry.

Cranberry Creek Farm Newsletter

 

It's a rainy morning which makes it a perfect time to get cozy in the barn and make some cheese. Every other day the cheese needs to be made, before the psychrotrophic or cold loving bacteria start to proliferate in the bulk tank. The longer you wait to make, the less likely you are to get a high quality and good tasting cheese. Before the advent of refrigeration cheese was made with the evening milking, left to sit overnight at room temperature to give the proper bacteria a head start, and then mixed with the morning milk. Cheese was and still is made in this way in many parts of the world. Natural starter cultures are used as well, which can be whey from the previous days make, milk left at 72 degrees to culture naturally, or kefir grains fed fresh milk every day. This year I have started using the kefir starter method and I am incredibly impressed with how my cheeses are coming along. I had been thinking for the past 5 years that there has to be a better way than purchasing the freeze dried factory made cultures. They were monocultural, expensive, and sometimes confusing as to how much to use. Well now I look no further than my jar of kefir to start my cheese, which already has all the bacteria, yeasts and molds that I need to make a world class native heirloom cultured cheese. It makes me excited to go to the cheese room every time.


The farm store is open today and every Saturday from 1-5. We will have head lettuce, leaf lettuce and nettles in the veggie section. Dairy has cheeses and yogurt available. The butcher shop has pork and lamb. There are still 3 half shares of pork available. They will be ready for pickup or local delivery by the end of the week. And that's it for this caffeinated spring morning newsletter. Hope to see you all at the farm store.

Jeffrey & Mary-Jean

Cranberry Creek Farm

112 Henry's Crossing Rd

Cresco, PA 18326

570-595-7748 (cell)609-923-0308