Podcasts about gianaclis

I love cheesemaking. When I first learned to make cheese in 1991, I didn't think or know that I should be scared or concerned about doing it wrong. I was raised with a can do attitude, just do it, learn, learn more, then down the road master it or at least be better at it. There are risks but cheeses often tell us we screwed up. Bloated, bouncy cheeses are obvious for example. Off colors and undesirable textures and smells are also obvious. Quite unlike Clostridium botulinum, which causes botulism, hanging out with nary a sign of its paralyzing presence looming in a jars of home canned food, improperly cured meats, and so forth. Absolutely employ good milking practices from a healthy herd, milk from a trusted source, attentiveness to cleanliness of the cheesemaking equipment, etc but beyond that I just jumped in and still jump in—I didn't have anyone or the internet to warn me otherwise. With one thin cheesemaking book that I picked up used, I dove in. Some of my first cheeses were from allowing milk to naturally clabber and junket rennet cheeses. I was so excited when I spotted junket rennet at the local Hy-Vee! I didn't know about chymosin and pepsin and the difference between junket which is for making custards and legitimate cheesemaking rennet. But, I made cheese and it was exciting. It opened up a whole world to me—a world that I love dearly to this day. Instagram: Soirée-Leone  Website: soireeleone.com Recommend Reading Mastering Artisan Cheesemaking by Gianaclis Caldwell
 This book is a master class in book form and I highly recommend this book. She also has another book Mastering Basic Cheesemaking but if you are ready to get in the fast lane then Mastering Artisan Cheesemaking is a great start. Rather than mimicking cheeses from around the world; learn what makes all the different textures, flavors, and so forth. Make a cheese that is truly your own even if using commercial cultures. It is difficult, perhaps impossible, to duplicate the famous cheeses or regional specialities as so much relies on those pastures, those dairy animals, that climate, those caves and aging spaces, those techniques, that equipment, that scale, and so forth. Be inspired by all those magical cheeses and make your very own. The Art of Natural Cheesmaking by David Asher With a solid foundation in making cheese from Gianaclis you can make some amazing natural cheeses (no commercial cultures, non-GMO rennets or alternative rennets, natural wrapping, washing, brushing etc.) Make a cheese that truly represents your local terrior. And also check out Trevor Warmedahl on Instagram and prepare to have your mind blown! milk_trekker He also has a substack so check that out too.Thank you for sharing the wealth of your travels Trevor! Producer: Marina Darling Recorded in beautiful Hampshire, Tennessee Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain  

Part Two- Raw milk talk continues! We pick up where we left off last week with a brief talk about pathogens and in depth conversation on testing milk. Learn why we test, how to collect and send in milk, and what to even test for. This weeks shout out goes to Southeastern African American Farmers' Organic Network! They are a non profit organization out of Atlanta GA promoting education, equality and opportunities to black farmers! Check them out at Home - SAAFON Weekly Resources: - "The Small Scale Dairy" by Gianaclis Caldwell The Small-Scale Dairy: The Complete Guide to Milk Production for the Home and Market: Caldwell, Gianaclis: 9781603585002: Amazon.com: Books -Examples of State Regulations for Testing etc: -IdahoMicrosoft Word - Raw Milk Herd Share Web Page _3-30-10_.doc (idaho.gov) -Washington retailrawmilkguide042111.pdf (wa.gov) -Udder Health Systems Idaho Dairy Services - UdderHealth As Always, you can reach us at milkmaidspodcast@gmail.com Happy Milking! --- Send in a voice message: https://anchor.fm/milkmaids/message

Lets talk Raw Milk! This episode is part one of two? three? There is a lot to cover in raw milk, and we are MIlkMaids, aren't we?! In this episode we are talking about the history of raw milk, how milk is actually made in the cow udder or goat, and clean hand milking technique. This week's shout out goes to Three Sisters Garden out of Sacramento CA. They are a non profit organization utilizing indigenous skills and traditions to give back to their community! Go check them out at Home | Three Sisters Gardens (3sistersgardens.com) Weekly Resources: - Tara's New Pig Feeder Full GWS Dealer List | Green's Welding & Sales (greenwelding.com) - Raw Milk History: A Brief History Of Raw Milk (raw-milk-facts.com) Why humans have evolved to drink milk - BBC Future Brief History of Raw Milk and Pasteurization — Nourish with Kristin Colorado cantaloupe farmers arrested in listeria outbreak that killed 33 | Fox News Did Lawmakers Who Legalized Raw Milk Get Sick from Drinking Raw Milk to Celebrate? | Snopes.com - The best book around on raw milk dairy The Small-Scale Dairy: The Complete Guide to Milk Production for the Home and Market: Caldwell, Gianaclis: 9781603585002: Amazon.com: Books As always, you can reach us at milkmaidspodcast@gmail.com Happy Milking! --- Send in a voice message: https://anchor.fm/milkmaids/message

Some people are just experts in the subjects they excel in. Others are experts with a joy for helping others and learning from those they interact with. Tune into this podcast and checkout some of the links below, and it won’t take long to get an impression that Gianaclis is the latter. Now, I could […] The post Gianaclis Caldwell - Pholia Farm first appeared on Off-the-Grid Biz Podcast.

Author and goat and cheese expert Gianaclis Caldwell joins me to talk about the joys and challenges of raising goats on a small scale. More on Gianaclis - https://gianacliscaldwell.com/ Holistic Goat Care by Gianaclis: http://amzn.to/2EesbaD   Get exclusive content each week with the Grassfed Life Insider.  Learn more at https://www.grassfedlife.co/insider Grassfed Life Courses: https://farm-business-essentials.teachable.com/courses  

Donate to The Permaculture Podcast Online: via PayPal Venmo: @permaculturepodcast Gianaclis Caldwell is the author of a modern classic on cheese production, Mastering Artisan Cheesemaking from Chelsea Green Publishing, and her new book to help get anyone started, Mastering Basic Cheesemaking from New Society Publishers. These books and her expertise form the basis for our conversation today about animal cheeses, whether you start with goat, sheep, or cow milk. I dive in with all my questions about starting supplies; expected yields; soft versus hard cheeses; the different types of cheese; and an exploration of rennet, including three types to look for and one to avoid. As Gianaclis joined me previously for Episode 1724 - Holistic Goat Care, we begin with a brief overview of her background and then get cheesy. Find out more about her and her books at gianacliscaldwell.com. -- As you heard during this conversation, I'm really inspired by people like Gianaclis that take these ideas that at first seem so complex, and break down the mystery into easy steps we can follow. Sure, we might make mistakes or have some failures, but we can take what we learn and try again. Using what she shares with us, we can start with a $4 gallon of store bought commercial cow milk and make our first pound of cheese. If we want, then we can seek out grass-fed organic or raw milk, try sheep or goat milk, and see how that changes what we get. But if we don't want to, we never have to. We can keep using that same grocery store jug while still getting something better than store bought. Though I haven't made my own cheese yet, as my children look at me with that “Dad? Really?” look every time I bring it up, I feel comfortable and confident that when we do get to it, we'll wind up with not only some great cheese but also a fond memory. Those experiences are the ones we need to create the world we want to live in, and so I encourage each of you to keep playing, in the kitchen, in the garden, field, and forest, to find those moments that speak to you, add to your set of skills, and help you to be who you are called to. If there is any way I can help you on that journey, get in touch. The Permaculture Podcast The Permaculture Podcast. Also, during this conversation, I mentioned making a yogurt fermented soda. I was inspired to do that based on a recipe in Rachel Kaplan's Urban Homesteading, which you'll find at urban-homesteading.org. From here the next episode out on October 7 for Patreon supporters and general release on October 10, is my interview with Viktor Zaunders, on localfoodnodes.org, a service for directly connecting farmers and consumers. Until them, spend each day taking care of Earth, yourself, and returning the surplus to your community. Summer to Fall Fundraiser Donate today! Become a Patreon supporter. Enter to win a Permaculture Design Course at VerdEnergia Pacifica in Costa Rica. More information about this campaign: Returning to The Gift Resources Gianaclis Caldwell Pholia Farm Dairy Mastering Basic Cheesemaking (New Society Publishers) Mastering Artisan Cheesemaking (Chelsea Green Publishing) American Cheese Society - Vern Caldwell Holistic Goat Care (Chelsea Green) 1724 - Holistic Goat Care with Gianaclis Caldwell

Donate to The Permaculture Podcast Online: via PayPal Venmo: @permaculturepodcast My guest is the author, cheesemaker, and goatherd Gianaclis Caldwell of Pholia Farm Dairy. She joins me to talk about her latest book Holistic Goat Care from Chelsea Green Publishing. Using that complete approach we talk about goats on a farm and homestead, including needs and yields such as diet and nutrition; guard animals; common predators; fencing and shelter; and temperament and socialization. For those of you who want to raise goats, we also talk about what to expect when you expect to do so, like where to find your first goats and some reading and other preparations to start with before buying them. In this conversation, Gianaclis demystifies the requirements and practices needed to begin keeping a herd of goats, whether in the city, suburbs or on a farm. Find out more about her and her work at gianacliscaldwell.com, pholiafarm.com, and Holistic Goat Care at ChelseaGreen.com. If you would like to meet Gianaclis she appears in September at the Mother Earth News Fair in Seven Springs, Pennsylvania, and in October at the Mother Earth News Fair in Topeka, Kansas. I'll be at the Seven Springs again this year, I hope to see you there. Also, this was the first of two conversations with Gianaclis, with the second scheduled as the last episode in September, when we talk about her first book, which builds on dairying, Mastering Cheesemaking. Can you see how to integrate goats into your permaculture design? Are you already raising goats? What thoughts do you have after hearing this interview? Let me know. Leave a comment below or get in touch. Email: Write: The Permaculture Podcast The Permaculture Podcast From here the next interview, out on September 7, for Patreon supporters and for everyone else on my 38th birthday, September 10, is my interview with Joel Salatin. Until then, spend each day creating the world you want to live in by taking care of Earth, yourself, and each other. Summer to Fall Fundraiser Donate today! Become a Patreon supporter. Enter to win a Permaculture Design Course at VerdEnergia Pacifica in Costa Rica. More information about this campaign: Returning to The Gift Resources Gianaclis Caldwell Pholia Farm Dairy Holistic Goat Care (Chelsea Green) Mother Earth News Fair in Seven Springs, Pennsylvania. (Sep. 15 - 17) Mother Earth News Fair in Topeka, Kansas. (Oct. 21 - 22)

Covering some basic questions about making cheese at home In This Podcast: Having a small dairy farm is very helpful if you are going to make cheese at home, and Gianaclis Caldwell shares some of the truths she collected as she learned to make her own cheeses.  She helps explain some of the differences between common cheeses as well as how slight changes in the process can change the resulting cheese.   Don't miss an episode! Click here to sign up for weekly podcast updates Gianaclis is the main cheese-maker, milker and owner of Pholia Farm, a licensed dairy located on 24 acres in southern Oregon.  Her farm is well known for its artisan, aged raw milk cheeses; as well as classes on small-dairy, goat husbandry, and cheese-making at all levels. Her book, Mastering Artisan Cheesemaking by Chelsea Green Publishing, has received praise and awards from all levels of the cheese world for her writing and photography.  Go to www.urbanfarm.org/makingcheese for more information and links on this podcast, and to find our other great guests.

In this episode of MOTHER EARTH NEWS and friends our guests Gianaclis Caldwel of Pholia Farm, Jeannette Beranger, and Richard Browning of The Livestock Conservancy will meet with Kellsey Trimble, managing editor of Grit, to discuss different breeds of goats, what their uses are, and what the best methods of keeping them are. If you have goats or are interesteld in getting goats, this episode is for you!  If youre not interested in goats, you will be after this episode!   Thank you Onduline for Sponsoring this episode! To see examples of how onduline can work for you follow this link!   Visit the MOTHER EARTH NEWS and Friends homespage for more extensive show notes! Here is a collection of related articles you may enjoy: 21 Things You Should Know About Before Your Star a Goat Farm An Introduction to Common Goat Breeds First Time Goat Owner? Be Prepared! How to Choose a Healthy Goat Kidding: Goat Pregnancy and Labor Raising Dairy Goats and the Benefits of Goats Milk Enjoy this video of Josh Brewer and the Onduline team working to build a chicken coop in an hour! Find our Guests Books in the MOTHER EARTH NEWS Store An Introduction to Heritage Breeds Mastering Artisan Cheesemaking The Small-Scale Cheese Business The Farmstead Creamery Advisor Holistic Goat Care Mastering Basic Cheesemaking The Small Scale Dairy.   Check out the MOTHER EARTH NEWS Bookstore for more resources that may pique your interests! To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live!  The Mother Earth News and Friends podcast is a production of Ogden Publications.

255: Gianaclis Caldwell on Holistic Goat Care    Considering the whole picture of raising goats and their benefits. In this podcast: Raising goats in a holistic and nurturing manner is second nature to Gianaclis Caldwell.  She shares with us some uplifting and useful advice on caring for these unique farm animals, including the three most important things to know about them. She also tells how she and her husband started their dairy farm from scratch and off-the-grid, raised their family, and now they host guests who get to know the intricacies of goat farming. This is a great resource for anyone considering raising goats. Don't miss an episode! Click here to sign up for weekly podcast updates In addition to actively managing their dairy goats, Gianaclis is the main cheesemaker, milker and owner of Pholia Farm, a licensed dairy located on 24 acres she grew up on in southern Oregon. Her farm is well known for its artisan, aged raw milk cheeses; classes on small-dairy, goat husbandry, and cheesemaking at all levels; and its off-grid, sustainable life-style focus. She is the author of many books including Holistic Goat Care, Mastering Basic Cheesemaking, The Small-Scale Cheese Business, and often writes and photographs for Culture – The Word on Cheese magazine. Gianaclis and her husband Vern own and run Pholia, where they are raising their daughters Phoebe and Amelia. Go to www.urbanfarm.org/GoatCare for more information and links on this podcast, and to find our other great guests.

 In this episode, Urban Homesteading Podcast producer Charlotte Brunin spoke with the well-respected authors, speakers, and artisans Meredith Leigh and Gianaclis Caldwell on the value of real, homemade and ethically raised food, including meat, cheese and ferments. For books by Gianaclis Caldwell and Meredith Leigh, and other books that may pique your interest, visit the MOTHER EARTH NEWS Store. Here is a collection of related articles you may enjoy: Cut Cost, Not Quality: How to Afford Better FoodFermenting Knowledge at Fermentation Festivals(with Kombucha Recipe)How to Start and Run a Community Supported Agriculture (CSA) GroupIs Agribusiness Lowering Nutrient Content? Meet Your Local FarmerReclaiming the Kitchen: The Art of Cooking   Check out the MOTHER EARTH NEWS Bookstore for more resources that may pique your interests! To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live!  The Mother Earth News and Friends podcast is a production of Ogden Publications.

This week on Cutting the Curd, Diane Stemple talks with Gianaclis Caldwell about her new book, The Small-Scale Dairy. Tune into this program to hear how writing this book reminded Gianaclis of the importance of food advocacy. Why is Gianaclis so inspired by the DIY spirit? Learn how some of the FDA’s proposed aging regulations could hurt some cheesemakers, and why artisan producers should define their own good manufacturing practices. Hear more about the farmstead cheesemaker short course that Gianaclis hosts, and how she analyzes milk for taste and food safety purposes! This program has been sponsored by White Oak Pastures. Music by The Hollows. “It’s empowering to think, ‘If someone else can do something, than I can probably learn to do that thing, too.'” [3:45] “It’s important to be informed… We shouldn’t look at food like it’s going to be around all of the time; food is not static.” [12:40] “Most of us cheesemakers couldn’t afford our own cheese!” [27:15] — Gianaclis Caldwell on Cutting the Curd

On this week’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are talking with author and cheesemaker Gianaclis Caldwell. In addition to running Pholia Farm, Gianaclis has written two cheese-themed books, The Farmstead Creamery Advisor and the recent Mastering Artisan Cheesemaking. Like Anne, Gianaclis comes from a studio art background; hear why Gianaclis left the art world to embrace cream and curd. Tune into listen to Gianaclis talk about what she learned from writing her books, and why it was important to filter and edit information to make her books pertinent to beginning cheesemakers. Cheesemaking isn’t necessarily a recipe – so many elements are interchangeable! Hear why cheesemaking can be so fragile, and learn some of Gianaclis’ tips for making reliable cheese. Learn more about the scale at Pholia Farm, as well as the types of cheeses that the farm produces. This program has been sponsored by S. Wallace Edwards & Sons. “You can stay true to you art with cheese, but if you’re working with two dimensions or sculpture, you’re showing a part of your soul that many people might not be able to identify with.” — Gianaclis Caldwell on Cutting the Curd