Learn To Make Cheese

Life is Better Barefoot grabbed cheesemaking by the horns after taking part in a cheesemaking workshop.  Since then, she’s had some great experiences making feta (start early!, a simply divine ricotta and a minted haloumi.  Here she is on ricotta cheese making:

“Whole milk ricotta is divine and oh so easy. All you need is a thermometer and some white vinegar or lemon juice. Unfortunately, the yield is not so great, so I don’t tend to bother making it. Whey based ricotta though is perfect. Creating something out of the feta leftovers is a fantastic bonus. I can’t believe that they didn’t teach us this one during the workshop! OK, so the taste is not so rich and creamy as the whole milk ricotta. Served fresh though, with cinnamon sugar, or honey and nuts, especially while still warm – yummo, what a treat!”

Let’s wish her luck in her upcoming mozzarella making efforts!

Check out the photo evidence and more details after the jump.

Life is better barefoot: Making Cheese.

Cheesemakers and cheeselovers alike will enjoy CheeseForum.org, a site designed by a cheese enthusiast for cheeselovers  to go and chat, as well as learn from eachother.  Participation is global and discussion topics include buying and storing cheese, cheese recipes, pairings, cheesemaking courses, methods, ingredients and more.  Is your feta too salty?  There are plenty of friendly folks who know a lot about cheesemaking and are ready to help.

In addition to the forums, CheeseForum.org has some of the most comprehensive information on cheesemaking equipment we’ve ever seen.

There is a lot to explore!  This definitely should be one of your first go-to online resources about cheese.

CHEESEFORUM.ORG Cheese Making Forum, Recipes, Reviews, Pictures . . ..

Check out this home cheesemaker’s fabulous first attempt at making queso fresco, a creamy cow’s milk, and sometimes goat’s milk, cheese.  Queso fresco is similar to queso blanco and both are some of the best cheeses for a beginner to make.

In Mexican cooking, you’ll find queso fresco sprinkled on top of salads and enchiladas, adding a salty flavor.  One of its characteristics is that it doesn’t fully melt.  In a pinch, it can also serve as a substitute for other crumbly cheeses like feta or paneer.

Here’s how Menu In Progress began their cheesemaking effort.  Nice job!

“For my queso fresco I started with two gallons of organic whole milk. The thing that gives many cheeses their characteristic twang is an active culture that produces lactic acid. I used a freeze-dried version (Mesophilic A) from Leeners.com that you add directly to the milk. Since my milk was homogenized I also added a little calcium chloride to avoid an overly soft curd.

After letting the milk ripen at 90°F for 20 minutes, I stirred in some diluted rennet and let it form a reasonably solid curd – it sets up rather like a custard. Next the curd gets sliced into little cubes and the solids start to release a lot of liquid (the whey).”

More, including great photos, after the link:

Queso Fresco – Home Cheesemaking – Menu In Progress.

Making queso blanco is not unlike making other non-aged cheeses such as paneer or feta.  It requires the least amount of equipment and ingredients, and is one of the best ways to receive immediate cheesemaking gratification.

The Homesick Texas shares a straightforward recipe for queso blanco. This “white cheese” is great sprinkled over spicy black beans or a burrito, and we love their idea of adding chiles or spices. (Full recipe after the jump).

“Enter queso blanco. This simple cheese doesn’t call for those other ingredients. And while the end result may not be as creamy as Brie, as smoky as Gouda or as nutty as Manchego—the end result is still recognizably cheese and a darn tasty one at that.

Now, queso blanco won’t melt, but you can slice it and fry it in your skillet, crumble it into your refried beans, wrap bacon around it and bake it, spread it on crusty bread or toss it with some vegetables and salsa. Because it’s not aged, it has a neutral flavor like mozzarella, but I like to add herbs, spices and chiles to punch it up a bit.”

Homemade cheese: queso blanco | Homesick Texan.