Learn To Make Cheese » Cheese Discussion

Group Cottage Cheese Making Adventure

sarita — Tue, 10 Nov 2009 18:30:41 +0000

I used to say the most important thing in making cheese is milk. Then I starting saying that the most important thing to have is patience. But one thing I left out is the importance of being able to discuss the trials and tribulations of your home cheesemaking adventures with others. Whether you can meet in person with other cheesemakers directly, or you congregate at online cheese discussions and websites, it’s great to be able to learn from others’ successes and, um, not successes.

For this reason, we were thrilled to come across Forging Fromage, and their post on cottage cheese making at home. Readers shared photos of their efforts, all of which looked delicious and rewarding.

forging fromage: Rounding up Cottage Cheese results…from our first Forging Fromage adventure!.

How To Make Cottage Cheese Homemade For Beginners Learn how to make homemade cottage cheese using this...
Cottage Cheese Recipes This will produce the curds that are so well-known in...
Homemade Mozzarella Exploits Heavy Table presents a fantastic, photographed account of her mozzarella...

Raw Milk Cheese vs. Pasteurized Milk Cheese

sarita — Tue, 27 Oct 2009 17:36:41 +0000

Jamie Forrest of Curdnerds fame wrote this interesting article on raw milk and raw milk cheese, pasteurization, safety and taste. As you wade into the discussion, the debate isn’t as simple as it seems. Raw milk does not post the same health risks as raw milk cheese. Raw milk cheese usually tastes better than cheese made with pasteurized milk, but there are still some delicious pasteurized milk cheeses out there. Also, just because the milk is pasteurized, doesn’t mean it’s safe.

The debate continues. Forrest makes some interesting points about how pasteurization is definitely not the simple answer to making cheese safe.

“There is a theory that pasteurization can in some ways actually be more problematic than using raw milk. Pasteurization kills off any beneficial bacteria that are naturally present in raw milk. These beneficial bacteria could be an important defense against pathogenic growth, especially in a medium such as milk whose high water-content, relatively low acidity and high sugar levels make for a bacteria-friendly environment.”

Serious Cheese: On Raw-Milk Cheese | Serious Eats.

On Raw Milk Cheese Making and Not Betting the Farm We liked this article, not only because it described one...
New Zealand Cheesemakers Can Use Raw Milk In Cheesemaking Great news for New Zealand cheesemakers! Soon, they will no...
American Raw Milk Cheese Presidium at Slow Food The more you take an interest in cheesemaking, the more...

Cheeseforum.org: Great Resource For Cheesemakers and Cheeselovers

sarita — Mon, 26 Oct 2009 12:49:45 +0000

Cheesemakers and cheeselovers alike will enjoy CheeseForum.org, a site designed by a cheese enthusiast for cheeselovers to go and chat, as well as learn from eachother. Participation is global and discussion topics include buying and storing cheese, cheese recipes, pairings, cheesemaking courses, methods, ingredients and more. Is your feta too salty? There are plenty of friendly folks who know a lot about cheesemaking and are ready to help.

In addition to the forums, CheeseForum.org has some of the most comprehensive information on cheesemaking equipment we’ve ever seen.

There is a lot to explore! This definitely should be one of your first go-to online resources about cheese.

CHEESEFORUM.ORG Cheese Making Forum, Recipes, Reviews, Pictures . . ..

Get Inspired By Other Home Cheesemakers you don't need to be completely self-sufficient in order to...
Learn Cheesemaking in Local Cheese making Classes: Where To Look? Learn cheesemaking by taking a cheese making class in your...
Cheddar Cheese Curd Making & Everything You Need To Know About Wisconsin Cheese Curds Cheddar cheese curd making is easy, but you can also...