Sock Money Ranch
Students learn to make a repertoire of cheeses that they can proudly serve from their own kitchens.
29/01/2024
Spent my Sunday making homemade burrata. This cheese is so crazy decadent and amazing when it’s homemade. Burrata is mozzarella filled with stracciatella (strings of mozzarella and cream). This is an advanced cheese and I do not recommend it for beginners. I may include a demo of it in the new mozzarella class but the jury is still out on that. It’s a bit wild to make but ohhh so fun!!!
20/01/2024
Happy National Cheese Lovers Day! How are you celebrating?!! I’ll be celebrating making Mozzarella in preparation for our new class. 🍕🧀
02/01/2024
Sock Moneys Ranch’s newest little ranch hand. Benjamin Bear Golder was born 12/11/23. He was 2 weeks early and an emergency C- section. He’s all healthy and good and Momma (Brigitte) is doing just fine. Happy New Year!
23/12/2023
18/12/2023
Mini Guidos make great Christmas party gifts! 🎁
Sock Money Ranch is taking the rest of the year off to focus on our new addition. My daughter, Brigitte, is expecting my new grand son on Christmas Eve. We are all beyond excited! On Sunday, we celebrated them with a baby shower. I was tasked to create a grazing table. The table features many of the cheeses taught in the Artisan Home Cheesemaking Series. I created 3 Fromage Blanc cheeses from just one (1 gallon) recipe. The two cheeses at the front left are a cranberry walnut Fromage Blanc in the heart shape, and a date, cinnamon, and honey in the tower shape. At the front middle is a cocoa coffee Guido. On the right front is a Fromage Blanc coated in Everything But the Bagel (Trader Joes) and a whipped ricotta topped with honey. The rest of the cheeses were purchased at Costco. I’m saving the rest of my cheeses in the cave for the upcoming holidays. Everyone at the shower devoured the boards and loved the cheeses. Hope you guys make some of your cheeses for the holidays. Your family will love them!
10/10/2023
Lots of new news from Sock Money Ranch!
First, our new studio in Anaheim hills! We are so blessed that Grunderfully Delicious Cookies has shared their space with us. It’s a beautiful studio, classroom, and kitchen and it always smells like fresh baked cookies! It has everything we need, even a dishwasher!!
It’s an amazing space to teach cheese and has so much ambiance with the warm lighting. It also has ….. BEVERAGES including beer, wine, and champagne! 🍷🍺🍾🥂🧀. Really looking forward to doing some cheese pairing classes and “cheese and sips” in the future.
We have also added a fun new beginner class (pictured). Artisan one features feta, paneer, compound and cultured butters. Very friendly first class with delicious results. Class makes fresh paneer together and we all sauté it at our stations with our own freshly made butter. Yum!! There is nothing better than freshly made butter. Except fresh made butter AND paneer! We also make Feta that is delicious stored in olive oil and Italian seasoning. Hope to see you all at the studio!
03/10/2023
Last Chance for Artisan 2
Last Chance For Artisan 2 on 10/07/23 at 2:30pm Come make cheese with us!
13/09/2023
New Classes for Sock Money Ranch!
Announcing new Upcoming Classes! Artisan Class #1 on 09/23/23, at 8:00am - 12:00 pm - We will be making: Feta, Paneer, Cultured & Compound Butter Artisan Class #2 on 10/07/23 at 2;30pm - 6:30pm - We will be making: Italian Table Cheese, Fromage Blanc, Chevre, Ricotta, and Waxing
24/08/2023
I think we are ready for tomorrow! Pinners Conference
09/08/2023
We will be at the Pinners Conference on August 25th and 26th! I'll be doing a cheesemaking demonstration class on Saturday, 8/26/23 at 2:30 in room 2. We will also have a booth with special Pinners pricing for all classes. Hope to see you there!!
P.S. Use promo code SMR10 to save $5!
Pinners Conference
10/05/2023
https://shoutout.wix.com/so/71OW2D6cS?languageTag=en
New Artisan 1 Class in Big Bear on June 3rd, 2023 Artisan One class offered at the Big Bear Ranch in Big Bear, CA on Saturday, June 3rd, 2023 at 8:00 am. Click the link below to sign up today!
30/01/2023
Busy cheesemaking weekend for me!
Front and center is a cheddar slated to be clothbound and eaten Christmas 2024.
On the left is a small amount of chèvre to be used in my salads this week. On the right is also chèvre that will be aged. I added molds to this one to make it fun! I put in a roquefort mold for a blue cheese tang, and Penicillium Candidum and Geotrichum Candidum so it will develop a pretty white robe, like a Brie.
It’s ok to quickly divide your chèvre’s milk after adding the calcium chloride and starter. Variety is the spice of life!
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