Learn To Make Cheese » cheese curds

Cheddar Cheese Curd Making & Everything You Need To Know About Wisconsin Cheese Curds

sarita — Mon, 08 Feb 2010 20:19:46 +0000

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.

The Master Cheesemakers of Wisconsin: New Book Review Check out The Master Cheesemakers of Wisconsin, a gorgeous new...
History of Wisconsin Cheesemaking At the National Historic Cheesemaking Center If you find yourself in Wisconsin's cheese country, be sure...
Cottage Cheese Recipes This will produce the curds that are so well-known in...

Cheesecloth For Homemade Cheesemaking Recipes: What To Do

sarita — Wed, 25 Nov 2009 16:50:21 +0000

Why cheesecloth? Many cheesemaking recipes call for cheesecloth, a cotton or nylon lint-free cloth that can help in draining curd cheeses to remove whey or line cheese molds. (Some cheese molds actually come with cheesecloth but others don’t). Cheesecloth comes in different sizes of weave. If you’re making a smaller curd cheese, fabric with a fine weave will keep the curds from passing through, and can be less messy. Sometimes a type of muslin will be used, which resembles a tea towel in thickness. For medium and larger size curd cheeses, a bigger waffle weave cheesecloth is sufficient.

Depending on the type of cheesecloth you use, you can sometimes wash and reuse it. A package of cheesecloth typically costs about three to six dollars for two square yards. If you plan on using a lot, buying cheesecloth on a roll in bulk is the way to go. The nice thing about cheesecloth is that you can use it for other things in the kitchen such as making a bouquet garni, a sachet of herbs and spices that helps to flavor soups. It’s also useful in craft projects.

Cheesecloth can be found at kitchen supply stores, fabric stores and even discount stores. If you’re shopping for cheesecloth online, you may want to check it out at Organize.com.
Cheesecloth – 2 Square Yards.

Make Homemade Paneer, Fresh Indian Cheese Paneer, a delicious South Asian cheese typically pressed and cut...
Easy Homemade Ricotta Cheese Recipe With Two Ingredients This delightful homemade ricotta cheese recipe requires only two ingredients...
Cottage Cheese Recipes This will produce the curds that are so well-known in...

Local Cheesemaker: Cheesygirl in Sealy, Texas

sarita — Wed, 11 Nov 2009 16:33:34 +0000

If we lived in the Austin or Houston, Texas areas, we’d be sure to check out Cheesygirl, a passionate maker of vegetarian goat cheeses and spreads made with vegetable rennet. President and CEO of Cheesygirl Susan Holle was once an executive at a large health care provider and now, with the help of hundreds of much-loved goats, makes lovely vegetarian cheeses

Here’s a bit more about Cheesygirl cheeses from their website.

“Huh? Isn’t all cheese vegetarian? The answer is no And also no.

Fact is, most cheeses use a product called rennet to help form the curds. We’d love to tell you where rennet’s from, but trust us, you don’t want to know. Let’s just say it’s an “animal by-product” The good news is we don’t use animal rennet. Zero, Nada, Never. We use only vegetarian acceptable rennet and let it perform its magic. Our aged cheeses hold up beautifully, becoming even more delicious and interesting as they age. It may take a bit more time but we’re not in a great big hurry and we think you’ll agree CheesyGirl cheese is worth the wait.”

$6.59 For Cheese…Must Be Local – Houston Restaurants and Dining – Eating Our Words.

Easy Homemade Ricotta Cheese Recipe With Two Ingredients This delightful homemade ricotta cheese recipe requires only two ingredients...
Cottage Cheese Recipes This will produce the curds that are so well-known in...
Cheesemaking Tips From the Cheesemaker Himself Shapson provides detailed cheesemaking tips and his methods are clear...

Make Homemade Paneer, Fresh Indian Cheese

sarita — Thu, 08 Oct 2009 12:51:40 +0000

Paneer, a delicious South Asian cheese typically pressed and cut in cubes, is quite simple to make. All you need is milk, salt, lemon juice and some cheesecloth, and you’ll have a lovely fresh cheese that will last several days in the refrigerator. Typical dishes featuring paneer cheese include Palak Paneer (spinach and cheese) and Mattar Paneer (peas and cheese). It’s a must try for lacto-vegetarians and a great way to start learning cheesemaking!

Here are the paneer-making instructions from Saveur:

Paneer Cheese

MAKES ABOUT 1 1⁄2 LBS.

Here’s how to make the fresh Indian cheese (which can also be purchased at many Indian grocers) called for in the Curry With Peas And Fresh Cheese recipe.

1. Put 18 cups milk and 2 1⁄2 tbsp. salt into a large pot; bring just to a boil, stirring occasionally.

2. Add 1⁄2 cup fresh lemon juice; turn off heat. Large curds will form. Using a wooden spoon, gently push curds together toward one side of the pot; do not stir, or the curd will break into small pieces.

3. Strain mixture through a colander lined with 4 large layers of dampened cheesecloth. Let curds drain briefly, undisturbed.

4. Gather ends of cheesecloth together to form a purse. Tie ends around a wooden spoon. Place spoon over a large pot, balancing ends so that purse hangs freely. Let drain at room temperature for 1 hour. Discard any liquid that collects in pot.

5. Unfold cheesecloth and rewrap curds into a rectangle; wrap package in a kitchen towel. Place package on a cutting board and top with a baking sheet; weight down with several heavy pots and pans. Press cheese for 1 1⁄2 hours, rewrapping and tightening the cheesecloth every 30 minutes (which helps form a compact shape).

6. Unwrap paneer and cut as desired; refrigerate for up to 3 days.

This article was first published in Saveur in Issue #102

How To Make Paneer – Saveur.com.

Homemade Ricotta Cheese Recipe This ricotta recipe courtesy of the Boston Globe is outstanding....
Easy Homemade Ricotta Cheese Recipe With Two Ingredients This delightful homemade ricotta cheese recipe requires only two ingredients...
Homemade Cheese Recipe Jackpot You can try your hand at blue cheeses, cheddars, chevres,...

Cheesemaking Tips From the Cheesemaker Himself

sarita — Wed, 07 Oct 2009 14:07:15 +0000

Steve Shapson, expert cheesemaker, home-brewer and winemaker offers a great cheesemaking kit that makes up to 30 pounds of cheese. He provides detailed instructions and his methods are clear and easy-to-follow. While we haven’t used it ourselves, it looks like a great way to demystify the cheesemaking process.

Here are a few helpful tips from Steve:

“1. Avoid aluminum pots, the acid will dissolve them and possibly overload you with aluminum.
2. Sterilize the pot just before use by pouring ½ inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
3. If the curds float, you have a gas-producing contaminant in your starter or your milk was contaminated. You need to pay closer attention to handling your milk, and/or purchase fresh starter. The bacteria which form bubbles may be a form of Escherichia. However, it does not necessarily ruin the cheese, but does make it iffy. Many CO2 formers are non-pathogenic. Indeed, you might WANT bubbles in your finished cheese. Think about Swiss cheese… However, to be safe, age your cheese for at least two months because pathogens do not survive this extended aging. In addition, you will have a little more difficulty separating the curds from the whey if the curds float.”

Home Made Cheese Making thats very Satisfying when you taste your first Cheese.

Cheese Making Tips From A Practiced Home Cheesemaker Experienced home cheesemaker Gavin shares some excellent tips for making...
Cottage Cheese Recipes This will produce the curds that are so well-known in...
Learning Cheesemaking From the Experts If you live in upstate New York, you're in luck,...

Learning Cheesemaking From the Experts

sarita — Mon, 05 Oct 2009 22:50:27 +0000

If you live in upstate New York, you’re in luck, because the Finger Lakes Artisanal Cheese Open House is this weekend. Cheese enthusiasts and aspiring cheesemakers are finding culinary tours like this one as a way to learn how artisan cheeses are made. If you’re interested in cheesemaking, research locations like the Finger Lakes where wines are produced, as there may be a dairy farm community in these areas as well.

Some regions like Upstate New York are also home to beautiful fall leaves and winemaking, which makes for an idyllic fall trip. Here’s a sneak peak at what you’ll find there this weekend.

“The farms’ offerings are as delicious as they are unique. Joining Side Hill Acres on the free, self-guided tour (you’ll need to drive) are Finger Lakes Farmstead Cheese Co. in Mecklenburg, where former reporter Nancy Taber Richards crafts aged Gouda-style cheeses on the 700-acre farm her paternal grandfather started in 1919, and Sunset View Creamery in Odessa, home to a tasty selection of cheddars, cheddar curds, and Monterey Jacks that Carmella and Ron Hoffman make in a 290-gallon vat imported from Holland.

In nearby King Ferry, Finger Lakes Dexter Creamery will tout its farmstead kefir cheese, cultured with living kefir grains and handcrafted with raw milk from grass-fed Irish Dexter cows.

“It’s an opportunity to get out and see the farm,” Ross says of the open house. That, and sample a little cheese in the process.”

Cheese Peepers

Cheesemaking Tips From the Cheesemaker Himself Shapson provides detailed cheesemaking tips and his methods are clear...
Cheddar Cheese Curd Making & Everything You Need To Know About Wisconsin Cheese Curds Cheddar cheese curd making is easy, but you can also...
Cottage Cheese Recipes This will produce the curds that are so well-known in...

Homemade Cheese Recipe Jackpot

sarita — Tue, 15 Sep 2009 21:50:03 +0000

Gourmet Sleuth has dozens of recipes for every kind of cheese. they’re a good first stop when wanting to make a new cheese. You can try your hand at blue cheeses, cheddars, chevres, ricotta, yogurt cheeses and more. Even better, you’ll find that within a section like ricotta, they have six different ricotta recipes so you can compare them and see what works for you. They also have great cheesemaking videos.

Here’s a sample recipe they provide for Michael Chiarello’s version of ricotta.

Napa Style Ricotta Cheese
This recipe is Chef Michael Chiarello. Visit the Napa Style website.

I N G R E D I E N T S
(Makes about 4 cups)

1 gallon whole milk
1 quart buttermilk
Instant-read or candy thermometer
Cheesecloth or clean muslin, rinsed

I N S T R U C T I O N S
Select a sieve or colander with a wide surface area so the curds will cool quickly. Rinse a large piece of cheesecloth or muslin with cold water, then fold it so that it is 6 or more layers, and arrange it in the sieve or colander placed in the sink.
Pour the milk and buttermilk into a large nonreactive saucepan. Place over high heat and heat, stirring the mixture frequently with a rubber spatula and making sure to cover the whole pan bottom to prevent scorching. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to rise and clump on the surface. As the curds begin to form, gently scrape the bottom of the pan with the spatula to release any stuck curds.

When the mixture reaches 175° to 180ºF, the curds and whey will separate. The whey looks like cloudy water underneath a mass of thick white curds on the surface. Immediately remove the pan from the heat. Working from the side of the pot, gently ladle the whey into the prepared sieve. Go slowly so as not to break up the curds. Finally, ladle the curds into the sieve. Lift the sides of the cloth to help the liquid drain. Resist the temptation to press on the curds. When the draining slows, gather the edges of the cloth, tie them into a bag, and hang the bag from the faucet. Continue to drain until the dripping stops, about 15 minutes.

Untie the bag and pack the ricotta into airtight containers. Refrigerate and use within 1 week.

Michael’s Notes: I often make ricotta in winter and use it to fill ravioli for the freezer. Typically, I’ll boil the ravioli straight from the freezer, then simmer them briefly in chicken stock with some chard from the garden.

GourmetSleuth – How To Make Cheese – Cheese Making Recipes.

Easy Homemade Ricotta Cheese Recipe With Two Ingredients This delightful homemade ricotta cheese recipe requires only two ingredients...
Homemade Ricotta Cheese Recipe This ricotta recipe courtesy of the Boston Globe is outstanding....
Blueberry Fromage Blanc Parfait We love seeing simple new recipes like this one that...

Blueberry Fromage Blanc Parfait

sarita — Thu, 27 Aug 2009 13:04:51 +0000

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).

Homemade fromage blanc recipe

Ingredients

* 2 quarts whole milk, as fresh as possible
* 1 cup heavy cream (optional)
* 2 cups fresh buttermilk
* 2 tablespoons fresh lemon juice, strained
* 1/4 to 1/2 teaspoon salt, if desired
* Heavy Cream, for serving

Directions

In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.

Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.

Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.

Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

Make Homemade Paneer, Fresh Indian Cheese Paneer, a delicious South Asian cheese typically pressed and cut...
Adventures in Cheese Making – Walk this Whey Making cheese is a lot simpler than one might think...
Easy Homemade Ricotta Cheese Recipe With Two Ingredients This delightful homemade ricotta cheese recipe requires only two ingredients...

Easy Homemade Ricotta Cheese Recipe With Two Ingredients

sarita — Sat, 25 Jul 2009 18:36:01 +0000

Ok, it may be three ingredients, and you do need to purchase cheesecloth, But we found this very straightforward homemade ricotta recipe on the Washington Post’s website and had to share. You’ll essentially make your own whey, using a combination of buttermilk and whole milk. The whole milk portion can be all cow or cow and goat’s milk if you like. (Though Italian tradition dictates that sheep milk is best). The freshness of the milk is absolutely essential and it’s worth searching for the freshest milk available as it greatly impacts the taste of the final product. Keep in mind that ricotta is a “fresh” cheese and it should be consumed or used within a day or so of making. Depending on the consistency you want, you may drain the cheese for longer for a drier texture, or shorter for a runnier texture. We enjoy it simply on grilled, crusty bread with some freshly ground black pepper and fresh cherry tomatoes.

From the Washington Post, 7/21/2009

Homemade Ricotta

You won’t need rennet, but you will need 2 square yards of cheesecloth to make this fresh ricotta.

MAKE AHEAD: The ricotta can be refrigerated for up to 1 week, but is best eaten within a day or two of when it was made.

Makes about 2 pounds*

Ingredients

1 gallon whole milk
1 quart cultured low-fat buttermilk (may substitute 1/3 cup distilled white vinegar or 1/3 cup strained, freshly squeezed lemon juice)

Directions

Combine the milk and buttermilk in a large, heavy-bottomed pot (such as an enamel-coated cast-iron pot) and set it over medium-high heat.

While the milk and buttermilk are heating, rinse the cheesecloth under cold water and squeeze out any excess water. Fold the cheesecloth to create at least 4 layers, then drape it over a large fine-mesh strainer or colander (so there is some excess cheesecloth hanging over the rim). Place the strainer or colander in the sink.

Stir the milk occasionally as it heats up, taking care to scrape the bottom with the spatula every so often. After about 20 minutes, you will see the first curds appear on the surface. At this point you should stop stirring, but continue to occasionally run the spatula along the bottom of the pot to release any curds that may be stuck there.

As more curds form, they will collect into a thick, soft mass and float to the surface, leaving a cloudy liquid (the whey) beneath them. As soon as this separation occurs, transfer the pot to a spot next to the sink. Begin ladling the ricotta into the cheesecloth-lined strainer or colander. The best way to do this is to use the ladle to gently push aside the curds, then ladle the whey into the strainer or colander. (If you ladle in the curds first, it will take longer for the ricotta to drain and the whey will press down the curds as it is poured over them).

Once you have ladled in most of the whey, use the ladle to gently scoop the curds into the colander. Fold any overhanging cheesecloth over the top of the curds (without pressing) and let it drain for 5 to 15 minutes (or longer), depending on how firm you want your ricotta to be. Discard any leftover whey. If you’re not using the drained ricotta immediately, spoon it into a container with a tight-fitting lid and refrigerate. The ricotta will keep for up to a week, but is best when eaten within a day or two.

* If you do not use buttermilk, the total yield of fresh ricotta may be somewhat less.

Homemade Ricotta Cheese Recipe This ricotta recipe courtesy of the Boston Globe is outstanding....
Homemade Cheese Recipe Jackpot You can try your hand at blue cheeses, cheddars, chevres,...
Adventures in Cheese Making – Walk this Whey Making cheese is a lot simpler than one might think...

Mozzarella Cheesemaking Kits: Easy Homemade Cheesy

sarita — Sat, 18 Jul 2009 17:27:41 +0000

Fresh mozzarella cheese is one of the most popular cheeses that people are making at home. It is a quick, fairly easy process that requires minimal equipment.

The basic things a beginner needs to make homemade mozzarella cheese at home are:

fresh mozzarella cheese curds
sea salt
large pot for boiling water
large and flat-bottomed stainless steel bowl
wooden spoon
latex gloves (unless you like immersing your bare hands in painfully hot water)

If you don’t have a cheesemaking supply store nearby, there are plenty of online sources such as the New England Cheesemaking Supply Company. Or, they offer fabulous cheesemaking kits for mozzarella, ricotta, goat cheese, mascarpone and more in a range of prices. They include recipes, gadgets like thermometers, vegetable rennet, even instructional dvds.

On Making Homemade Mozzarella, Kefir, Yogurt Cheeses and More Brenner's cheesemaking began with the 30 minute mozzarella kit from...
Homemade Mozzarella Exploits Heavy Table presents a fantastic, photographed account of her mozzarella...
More Homemade Mozzarella Making Success I can't believe we've never before come across the fabulous...