Learn To Make Cheese

Beyond the cheese making process, many cheeses pleasantly evolve with age. Cheddar cheese curds are not one of them. Cheese curds
typically should be eaten within one day of making. This beloved squeaky cheese snack originated in Wisconsin and it’s hard to find in less dairy-centric parts of the country. (Though we did just spot some in Toronto. Go figure!). If your friends and family are wary of your homemade cheesemaking efforts, this is one crowd pleasing snack that everyone will enjoy.

We were were delighted to come across this comprehensive guide to cheese curds on The Nibble. In addition to the history and how cheese curds are made, the article includes wine pairings for cheese curds. Ready to get started?

From what we hear, strangely, regular folks don’t make cheese curds. They buy cheese curds from farms and creameries and local grocery stores in the northern Midwest. Hence, it’s hard to find a specific recipe for making them. But this presents a welcome challenge to the enthusiastic cheesemaker. To make cheese curds, we suggest you proceed as you would any cheddar or monterey jack cheese, curdling the milk until curds form, draining the whey, and drying the curds for several hours until they are ready to eat, making sure they are uniformly bite sized. Once salted, the curds can be eaten as is, bearing a signature squeak and unique texture. They can also be flavored with garlic, jalepeno, or spices like paprika. Coat with breadcrumbs and deep fry any that are still around after a day.

Not ready to make your own cheese curds yet? Check out Cheese Curds and Batter from the Wisconsin Cheeseman, which includes yellow, white and garlic dill cheese curds.

If you thought cheesemaking with older children would be too difficult, think again.  If they’re old enough to boil water, then you’ll enjoy this simple cheese making activity.  The fresh cheese result is great on salads or crackers.

Here’s the could-not-be-simpler recipe.  The detailed instructions are after the jump.

• One quart Milk, preferably whole milk, but 2% works as well.
• 3-5 tablespoons of lemon juice, lime juice, or vinegar (I prefer vinegar, but each will give you a slightly different result in both flavor and texture.  Not a lot, but slightly.) You may use more if you deem necessary in the process.
• Optional: A pinch of chopped sage, dill weed or basil to flavor your cheese.
• Optional: A teaspoon of salt.

How to Make Cheese with Kids: A Cheesy Experience | Notecook.

If you’re a beginning cheesemaker making batch after batch of fresh cheese, you may be running out of ways to preserve, marinate and give it away as gifts.  We love seeing simple new recipes like this one that take advantage of the season’s ingredients as well as highlighting your delicious cheese.

Pacific Northwest Cheese Project: Blueberry Fromage Blanc Parfait.

Haven’t made your cheese yet?  This is Emeril’s recipe for fromage blanc.  It could be a lot simpler, but we’re sure this will yield lovely results.  (about 1 pound). (more…)

I’ve had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered up the courage and began the process of learning how to make a simple cheese. (more…)

What’s lusciously smooth and creamy, with only a fraction of cream cheese’s calories and none of its fat? Yogurt cheese. And it’s a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You’ll end up with 1 ½ to 2 cups of nonfat yogurt cheese. (more…)