The next stage of winemaking for my homegrown grapes is racking, when you decant the wine must off the lees.  The wine is getting clearing with each racking and this will get most of the leftover yeast out of the wine.  I share a little trick for cleaning out your tubing that I’ve found useful.

This is the next in the series on making feta cheese on a homestead scale from fresh raw cow’s milk.  In this video we add the rennet and set and cut the curd.  This is the fun chemistry part of the process where the milk transforms into something else.  I also talk a little about raw milk products and why they are so hard to come by in our economy.

This is the first in a series of videos making feta cheese with raw milk from our local dairy farm.  If you want to make cheese on a larger scale, this is an easy way to do it without having to set up a warm water bath or having a heated jacketed stainless steel vat.  It’s all about the transfer of heat from one place to another and then keeping the heat where you want it.  There are easier ways to do it than what they tell you in the cheesemaking books.