Learn To Make Cheese

Learn how to make homemade cottage cheese using this simple step-by-step method from Savvy Housekeeping.  A perfect cheese for beginning cheesemakers, all you need to make cottage cheese is milk and vinegar as well as your basic kitchen supplies like a thermometer and cheesecloth.   Freshly made cottage cheese is extremely delicious and as this article points out, a great way to use milk that otherwise might go unused.  You can make it with whole or skim milk if calories are a concern.   Rather than the vinegar in this recipe, some cottage cheese recipes call for lemon juice which also works well.   When you’re finished, be sure to salt your cottage cheese recipe to taste.   Add fresh herbs or other flavorings as you like.   The leftover whey water from this method can also be used for making other cheeses like ricotta so don’t dump it!

Instructions and photos after the jump.

Savvy Housekeeping » How to Make Cottage Cheese.

Here’s a great recipe for making goat cheese at home.  Goat’s milk is a little harder to come by in large volumes, but it’s definitely worth it.  It has less fat than cow’s milk (and thus, cow’s cheese).  The distinctive taste of goat cheese is great for blending with fresh herbs or other flavors.

Here’s the basic ingredients and supplies list but check the link for detailed instructions:

Homemade Goat Cheese Recipe

Ingredients You Will Need:
1 gallon raw goat’s milk
Juice of 4 medium lemons
Salt

Cheese Making Supplies:
Cooking thermometer
Cheesecloth
Colander
Stainless steel pot
Or, a cheese making kit

Tips for Goat Cheese Making at Home – Life123.

Experienced home cheesemaker Gavin shares some excellent tips for making cheese at home.  He addresses lots of issues such as sanitation, what cheeses to make, and what equipment to invest in.   If you’re just starting out, he suggests making a soft cheese such as ricotta.   A local cheesemaking course is also valuable in helping you build enough knowledge to experiment with other cheese recipes.

Gavin clearly having a wonderful time making cheese on a weekly basis for the last eight months and we enjoyed his many insights.

“Tip #2.  Have everything all prepared and layed out before you start.  As I am waiting for the 15-20 minutes for the pot,  stainless steel utensils and cheese cloths to sterilise, I get a clean tea towel and lay it on the kitchen bench next to the stove top, ready to place all the tools on.  I select the recipe well in advance, and get out all the necessary ingredients and put them on the side ready to go.  Cheese making requires un-chlorinated water for diluting some ingredients, so I have to pre-boil some rain water from my tank and let it cool to room temperature.  You could use bottled water, but I do not due to environmental reasons.  I pre mix the diluted calcium chloride with this water, and do the same with the rennet.  Something I learnt in the Boy Scouts that I shall never forget and that is the Scouts motto, “Be Prepared”.”

Simple, Green, Frugal Co-op: Cheese Making Tips.

Leeners, based in Ohio sells kits and supplies for making everything from beer to bubble gum.  That includes cheese.   Their site also provides reliable, straightforward cheesemaking information from start to finish.  You’ll learn about the types of milk, kitchen equipment, recipes, and more.

Here’s an excerpt:

Starter Cultures

The acidification of milk in cheese making by means of bacteria is called ripening.  A variety of bacteria cultures are available for making specific cheese types.  These bacteria, commonly called starters, are added to the milk after pasteurization and at specific temperatures.  They are allowed to work for specific time periods depending on the type of cheese. During this period the bacteria consumes the lactose which is milk sugar.  The biological process is the same as the fermentation of beer or wine.  As the bacteria eat, they produce lactic acid which in turn causes the milk protein to develop into curd.  Other byproducts of this ripening stage provide flavor compounds which enhance the character of the finished cheese.

These cheese starter cultures are available in two forms.  They are defined as culturable and direct-to-vat.  culturable starters are similar to sourdough starters in that they are prepared in advanced and preserved for future use.  Direct-to-vat cultures are much more convenient for the home cheese maker.  No preparation of the culture is required.  These freeze dried cultures are added directly to the milk in the same way you would use bread yeast.

Information and instructions for ingredients used in cheese making.

Practical Cheesemaking

Practical Cheesemaking gives detailed advice on all aspects of the complex cheesemaking process for both the commercial cheesemaker in the dairy and the enthusiastic amateur in the kitchen. Topics covered include necessary equipment and ingredients; scientific processes explained; hygiene and control tests; storage, grading, and packing; and some tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, Practical Cheesemaking will help you to produce a cheese that you will be proud to serve or to sell.