Updating DeShawn Marie Handmade Soap Website

Well some of you might know that I've been at this craft for quite a while. Going on 13 years now. I've had store fronts, sold wholesale, sold internationally, designed gift packs for Broadway plays and more. Getting caught up in all of that doesn't leave much time for focusing on things like websites ;-) So I've finally taken some time to do some improvements to my handmade soap website at www.deshawnmarie.com

I'd really appreciate some input from my fans, readers and customers. It's not perfect yet LOL, but it's getting closer to what I would like it to be. I would really appreciate if any of you would take the time to drop by www.deshawnmarie.com and let me know what you like or don't like about it. Also if you have any suggestions or ideas?? It still has a ways to go and I know that in certain browsers it shows up differently. If there is anything that you notice is really annoying or out of place please take the time to let me know :) There's a little something in it for you later this week.

Anyone who takes the time to do this will automatically be entered in to win a special prize later this week. Stay tuned for details. In the meantime take a look at my site www.deshawnmarie.com and make comments on this post. Thanks in advance for your help xoxo, DeShawn

Simply Sunday Etsy Finds

My Simply Sunday Etsy Finds

Fromage Blanc made at home

I've recently discovered cheese making and have been having a ball with it. I never realized you could make fresh cheese in a day. I had always wanted to try and make my own cheese, but thought it must take a lot of time and work. Then there is the aging, waxing, etc. Well I was wrong. You can make your own fresh Fromage Blanc in a day right at home and eat it the very next day. It's delicious!

First you heat up 32 oz of whole milk to 165F degrees. Here is a photo of the beginning stages of cheese.



Turn off the heat at 165F and add 1 cup of buttermilk and 2 tsp. of lemon juice. Wait 10 minutes and you should see curds forming like this photo.



You then pour the curds and whey into a strainer lined with cheesecloth.



Let strain completely. Little by little you will see the cheese solidifying.





When it looks like this you can cover it up and put it in the refrigerator overnight.



In the morning take it out of the refrigerator and mix 1/2 tsp of salt into it. Then scoop it in to ramekins. Smooth it out with a spatula and cover with plastic.



You can eat it right then, but I usually like to wait until the evening so that the flavor has a little more time to develop.

I've really had fun with this over the past week. I thought some of my readers might be interested in trying this themselves so wanted to pass this along to you all. I've almost enjoyed it as much as my soapmaking, but the fun part is you get to eat this!! Let me know if any of you try it. Would love to hear about it if so.