Learn To Make Cheese

In the Alchemical Kitchen, Catalyst Magazine writer discusses her first experiences with cheesemaking at home.  While initially, the idea of cheesemaking seemed daunting, Brenner now makes her own cheeses on a weekly basis.   We’re talking ricotta, mozzarella, cream cheese, kefir as well as some non-dairy cheeses.

Brenner’s cheesemaking began with the 30 minute mozzarella kit from the New England Cheese Supply Company.  In her article she provides a list of basic cheesemaking equipment as well as her recipes for ricotta, cream cheese, kefir cheese and more.

Following up on yesterday’s vegan cheese discussion, we’ll share with you her cashew cheese recipe, with more real cheese recipes and more after the link.

Cashew cheese
1¾ cup of raw cashews
2 tablespoons of tahini
5 tablespoons of olive oil
2 tablespoons of fresh lemon juice
1 teaspoon of salt

2 cloves of garlic, chopped
1. Place cashews in glass bowl, cover completely with water, and allow to soak overnight.
2. Drain cashews and rinse.
3. Place all ingredients in a food processor and blend until very smooth – about 8 minutes (less in a Vita-Mix).
4. Return mixture to glass bowl, cover loosely with a towel, and let sit 12-24 hours. The texture of your cashew cheese will be very smooth and creamy. Great for spreads and dips.

Catalyst Magazine – The Alchemical Kitchen: Cheese-Making.

Here’s a great interview on the New England Cheesemaking Supply Company website with Jim Wallace, renowned cheesemaker and passionate cheese educator.  Thanks to his early interests in biology, beer and home renovation, he has become a cheesemaking megastar.  Fascinating!

Here’s an excerpt :

What are the trickiest things about making cheese?
The trickiest thing about making cheese is the ‘Game Plan’ .. trying to decide what your goal is and how to get there. I have seen so many cheeses that are in the style of and totally missed the mark. Once you have a clear idea of what it is you are making, the rest is just process and control. When I consult with a new farmstead cheese maker, the first step is always to stress the importance of looking at several options and to choose a couple of cheeses that they will truly be proud and happy to make (because it is too much work otherwise) … Then we set about making that perfect cheese.

What are the most common problems?
The most common problem for cheese makers is not knowing what the acid profile for the cheese should be or not following it. This along with a failure to achieve the targeted moisture content is the biggest reason for cheese to fail in the aging room.

Who is Jim Wallace ? … an interview.