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.

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.

Cheese is one of the most consumed milk product. The iron and calcium content of the food is ideal for bone development. No wonder then that a variety of cheese is available in the market, most of them as an ingredient for preparing dishes. However, for most people, cheese is best eaten as it is: for snack or to accompany bread or simply for munching something when there is nothing better to do. (more…)