Learn To Make Cheese » cheese making

Making 30 Minute Mozzarella Cheese At Home

sarita — Mon, 19 Oct 2009 23:44:18 +0000

We loved this Bumblebee account of her 30 Minute Mozzarella cheesemaking efforts. Using Ricki Carroll’s Home Cheese Making book, she’s knocking out one great cheese after another. This time, it was her 30 Minute Mozzarella, made with just four simple ingredients: citric acid, whole milk, liquid rennet and cheese salt.

She provides outstanding step-by-step instructions, recipe and photos after the link. And, be sure to scroll down for her neufchatel!

Bumblebee Blog » Cheese Making.

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Another Satisfied Cheesemaker

sarita — Sat, 17 Oct 2009 16:31:13 +0000

Cheesemaking is one pastime you simply can’t experience through books. Part of why we enjoy it is because you use your hands and can observe science taking place in the cheesemaking process. In this Northwest Food News article, Guy Hand walked blindly into the world of cheesemaking and found himself a satisfying hobby.

His first efforts at making ricotta and cheddar were impressive! Here’s what he has to say about the transformational experience of cheesemaking.

“What I’ve learned on the bumpy road to cheesemaking is that a good cheese sitting quietly on its shelf is a little biological miracle, a teaming universe of microscopic processes, a dance between time and temperature, art and science. I’m not really good at it yet, but I’ve made some fresh cheeses that easily out compete the average supermarket varieties and I’m waiting for the weather to cool down so I can start aging some specimens in my newly christened cheese closet. I’ll keep you posted . . .”

Discovering My Inner Cheesemaker | Northwest Food News.

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How To Make Goat Cheese At Home

sarita — Thu, 15 Oct 2009 21:42:37 +0000

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.

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Cheese Making Tips From A Practiced Home Cheesemaker

sarita — Tue, 06 Oct 2009 19:55:12 +0000

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”.”

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American Raw Milk Cheese Presidium at Slow Food

sarita — Wed, 30 Sep 2009 15:11:57 +0000

The more you take an interest in cheesemaking, the more you benefit from interacting with people who share your interests. The Slow Food movement is a great place to start. We recently became aware of this Slow Food-related committee dedicated to American raw milk cheesemakers’ needs and goals. Their aim is to improve the quality of American raw milk cheeses and the creating links between cheesemakers.

“The members of the Presidium operate on the belief that by respecting the diversity in their soil, pastures and woodlands, their herds and flocks, and the raw milk from their animals, they can produce cheeses that are as nutritious, safe, and wholesome to consume as they are flavorful. The Presidium Protocol developed in 2007 requires cheesemakers to meet stringent requirements. Presidium cheeses are all made with raw milk from humanely treated animals living on environmentally friendly farms. Each cheese has been evaluated for its overall quality to ensure that the cheese is delicious. To encourage new Presidium producers and to increase the quality of raw milk cheese production the Protocol commits each cheesemaker who becomes part of the Presidium to work actively towards meeting all of the criteria listed in this document within six years of joining.

A group of tasters, comprising Slow Food and cheesemaking experts, select the best raw milk farmstead cheeses each year from among participating producers. These cheeses will become the ambassadors of the project, representing the Presidium in different events and serving as an example of high quality for American producers. The Presidium has organized educational exchanges for cheesemakers, as well as tastings and promotional events.”

US Presidia : American Raw Milk Cheeses : Slow Food USA.

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Cheesemaking With Kids: Easy and Fun

sarita — Tue, 29 Sep 2009 14:14:50 +0000

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.

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Cheesemaking Is Easier Than You Think. So Are Other Things

sarita — Mon, 28 Sep 2009 15:02:36 +0000

This fabulous article at The Art of Darkness features a list of things that people tend to think are harder than they really are. And of course, cheesemaking made the list:

“Craft: Making Cheese
Why You Should Bother: You can make fantastic-tasting cheese cheaper than you can buy it, you can experiment with interesting herb and spice flavorings, and you know exactly what ingredients go into it. Although many cheeses require a coagulant such as rennet, there are many you can make with nothing more than milk and lemon juice. Start with easy fresh cheeses like queso fresco or mozzarella before working your way up to more complex recipes.
Getting Started: Gourmet Sleuth has a number of recipes, and the book Home Cheese Making covers a range of styles and does a good job of explaining the techniques and equipment required.”

There are tons of resources on our site and throughout the Web for how to do this. Starting with a simple cheese recipe is the best way to learn the principles and build confidence in your cheesemaking. Whether you are concerned about the expense of store-bought cheese, prefer the flavor of fresh artisanal cheese, or you just find yourself with a lot of high quality milk on your hands, we say go for it.

Other activities you should try include pickling and preserving, brewing beer and sausage making, which will go beautifully with your fresh homemade cheese.

The Art of Darkness » Blog Archive » Things That You Think Are Harder Than They Actually Are.

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A Beginner’s Cheesemaking Perils

sarita — Fri, 25 Sep 2009 21:29:43 +0000

Anyone who has made their own cheese can relate to this story of the both successful and disastrous attempts at cheese making. Expense is one reason people are learning to make their own cheese, but once you’ve tried to make fresh mozzarella, you’ll realize why everyone doesn’t do it.

A cheesemaker commented:

“You make a lot of bad cheese before you make good cheese,” says Kate Dallam, owner of Broom’s Bloom Dairy in Maryland”

But author Laura Vozzella ended up with a delicious ricotta she’ll make again. A happy ending!

“My second batch was an even bigger flop. Instead of a solid, tofu-y mass, the milk formed a spongy Frisbee in a pot of whey.

Third time wasn’t quite a charm, but it was cheese. I formed the blob into a ball, let it cool, then had a taste.

It was mozzarella, all right. Chewy, supermarket-y mozzarella.

I’d make the ricotta again, and put the savings toward fresh mozzarella from the store. Whatever the store is charging, it’s a steal”

Trial and Many Errors in Home Cheese Making – San Jose Mercury News.

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Yogurt-Making: How To Make Fresh Yogurt At Home

sarita — Wed, 23 Sep 2009 19:14:31 +0000

We found this great overview of how to make fresh yogurt at home that includes equipment, recipes, calorie information, serving suggestions and common problems encountered in yogurt making. Here are a few ways you can put your homemade yogurt to good use:

Serving suggestions for home-prepared yogurt:

* Serve on baked potatoes, fruit or vegetables as a low calorie substitute for sour cream.
* For dip or salad dressing, add chopped onion, chives, curry powder, dried onion soup mix or other flavorings.
* To make fruit-flavored yogurt, stir sliced or crushed fruit into plain yogurt. Nuts or raisins can also be added. Add sweetener to taste if needed. Plain yogurt mixed with applesauce is a quick and delicious treat.
* Custard-flavored yogurt can be made by adding 1/2 teaspoon vanilla to 1 cup of yogurt. Sweeten to taste.
* Frozen yogurt on a stick: Add 2 tablespoons frozen fruit juice concentrate, or 1/2-cup sliced or crushed fruit to 2 cups plain yogurt. Freeze in Popsicle molds or cups with plastic spoons or wooden sticks for handles.
* Plain or fruit-flavored yogurt can be frozen in small containers and added to “brown bag” lunches to keep other items cold until lunchtime.

Yogurt: How to Make Yogurt at Home.

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Leeners Cheesemaking Guides and Supplies

sarita — Thu, 10 Sep 2009 14:22:54 +0000

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.

Cottage Cheese Recipes This will produce the curds that are so well-known in...
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