Cheesemaking Without The BS Part Two
Natural, practical cheesemaking for real life...because we don't got time for fussy techniques
- Learn natural methods that actually fit your daily life
- Turn your milk into cheeses your family craves
- Skip the internet myths and overcomplicated “rules”
You’re serious about making real cheese at home…
but most advice you find online leaves you:
- Buying specialty cultures for every different cheese.
- Trying to follow rigid “perfect” recipes that don’t match your milk or your schedule.
- Wondering why your cheese doesn’t turn out like the photos without a way to figure out how to make it better.
You don’t want to become a full-time cheesemaker.
You want reliable, repeatable, delicious cheese… using what you already have, in a way that works with everyday life on your homestead or in your kitchen.
What if you could...
- Confidently turn your milk into a variety of practical, well keeping cheeses, to feed your family day in and day out
- Understand what’s actually happening in your cheese so you can troubleshoot on the fly
- Use simple, traditional methods instead of depending on commercial shortcuts
- Make cheeses that fit *your* lifestyle, your animals milk, and your family’s tastes
That’s exactly what Cheesemaking Without The BS Part Two is designed to do.
This course is for you if...
- You’re already making some basic cheeses or dairy products and want to go deeper
- You care about natural processes and minimal additives
- You’d rather understand principles than memorize 100 different recipes
- You want straight-talking, practical instruction, not fussy perfectionism
- You’re a homesteader, home dairy enthusiast, or real food lover who wants more from your milk
This course is NOT for you if:
- You only want ultra-precise, laboratory-style cheesemaking
- You’re looking for a quick gimmick or “instant” results without learning the why behind it
- You’re not willing to experiment a little and actually make the cheeses
What you'll learn inside
By the end of Cheesemaking Without The BS Part Two, you’ll be able to:
- Work with natural cultures in cheesemaking instead of relying exclusively on packets
- Choose the right method even when you don’t have raw cow’s milk
- Make a range of practical cheeses that actually fit into your routine
- Confidently tweak time, temperature, and techniques based on what your milk is doing
- Build more flavor, better textures, and more consistency in your homemade cheeses
Cheesemaking Without The BS Part Two
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Yo, START HERE!
1 lesson- Welcome!
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Printable Ebook (you know, in case the internet disappears)
1 lesson- Printable Ebook (you know, in case the internet disappears)
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Cheesemaking Tips and Tricks
10 lessons- Hygiene in Cheesemaking
- DIY Cheese Press to Fit a 6-8 Gallon Batch
- Tips and Tricks for Cheesemaking
- Swapping between natural and freeze dried cultures
- Skipping the wait between culture and rennet
- Fun things to add in to your wheel
- Cheesemaking Supplies
- Oh No! Is My Cheese RUINED?!
- Troubleshooting WHERE the Contamination is Coming From
- How To Age and When is My Wheel Ready to Vacuum Seal?
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No Raw Cows Milk?
2 lessons- Tips for Making Cheese with Pasteurized Milk
- Goat's Milk Cheesemaking
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Bettah Feta (You Won't Believe the ROI on this!)
3 lessons- Bettah Feta Printable Recipe
- Bettah Feta Video Tutorial
- Tasting and Troubleshooting Feta
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Parmesan (Patience is a Virtue that Parmesan Brings Out In You)
3 lessons- Parmesan Printable Recipe
- Parmesan Video Tutorial
- Tasting Aged Parmesan
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Cultured Mozzarella (please stop making the citric acid one)
3 lessons- Cultured Mozzarella Printable Recipe
- Cultured Mozzarella Video Series
- An Alternative Way To Stretch
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The Milkmaids Cheese (for those who milk cows but still have other things to do)
3 lessons- Milkmaid Cheese Recipe
- Milkmaid Cheese Video Tutorial
- Milkmaid Cheese Tasting
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Natural Cultures in Cheesemaking
2 lessons- Clabber How-To
- Milk Kefir
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I Scream You Scream We All Scream For Ice Cream
7 lessons- Stabilized Ice Cream Recipe
- Chocolate Stabilized Ice Cream Recipe
- Cow Stomp Ice Cream
- Ice Cream Sandwiches
- Chocolate Dipped Ice Cream Bars
- Simple Homemade Graham Cracker Cookie Crumbs
- Simple Homemade Chocolate Cookie Crumbs
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The Sour Cream That Woo'd My Husband
2 lessons- Clabber Cultured Sour Cream
- Sour Cream Ice Cream
When you join Cheesemaking Without The BS Part Two, you get:
- Immediate access to all modules and lessons
- Video lessons + written resources you can watch or read at your own pace
- Printable ebook for offline learning or keeping in the kitchen
- Lifetime access to the course content and any future updates
You can log in from any device and revisit lessons as often as you need while you experiment in your own kitchen.
Why "Without The BS"
There’s no:
- Overpriced gear you “have” to buy
- Overly rigid rules that don’t translate to real life
- Gatekeeping or shaming because your cheese doesn’t look Instagram-perfect
Just clear, honest, tested methods that work in real home kitchens using real milk from real animals. No lab-grown substitutes, no unnecessary gimmicks, just the real thing.
Pricing & Guarantee
Enroll today for $127 {this is an intro price just for one week!}
You’ll have full, ongoing access to the entire course: all modules, videos, and the printable ebook.
If you’re not happy with the course, reach out within 7 days and we’ll work with you. I want this to be genuinely useful in your real life, not another course you never use.
Do I need raw cows milk to make this work?
Is this for beginners?
What equipment do I need?
How long do I have access?
Will this work with a busy schedule?
Ready to make natural, practical cheese that fits real life?
Stop overcomplicating it, stop depending on commercial shortcuts, and start understanding what your cheese is actually doing.
