Learn To Make Cheese

Beyond the cheese making process, many cheeses pleasantly evolve with age. Cheddar cheese curds are not one of them. Cheese curds
typically should be eaten within one day of making. This beloved squeaky cheese snack originated in Wisconsin and it’s hard to find in less dairy-centric parts of the country. (Though we did just spot some in Toronto. Go figure!). If your friends and family are wary of your homemade cheesemaking efforts, this is one crowd pleasing snack that everyone will enjoy.

We were were delighted to come across this comprehensive guide to cheese curds on The Nibble. In addition to the history and how cheese curds are made, the article includes wine pairings for cheese curds. Ready to get started?

From what we hear, strangely, regular folks don’t make cheese curds. They buy cheese curds from farms and creameries and local grocery stores in the northern Midwest. Hence, it’s hard to find a specific recipe for making them. But this presents a welcome challenge to the enthusiastic cheesemaker. To make cheese curds, we suggest you proceed as you would any cheddar or monterey jack cheese, curdling the milk until curds form, draining the whey, and drying the curds for several hours until they are ready to eat, making sure they are uniformly bite sized. Once salted, the curds can be eaten as is, bearing a signature squeak and unique texture. They can also be flavored with garlic, jalepeno, or spices like paprika. Coat with breadcrumbs and deep fry any that are still around after a day.

Not ready to make your own cheese curds yet? Check out Cheese Curds and Batter from the Wisconsin Cheeseman, which includes yellow, white and garlic dill cheese curds.

Steve Shapson, expert cheesemaker, home-brewer and winemaker offers a great cheesemaking kit that makes up to 30 pounds of cheese.   He provides detailed instructions and his methods are clear and easy-to-follow.  While we haven’t used it ourselves, it looks like a great way to demystify the cheesemaking process.

Here are a few helpful tips from Steve:

“1. Avoid aluminum pots, the acid will dissolve them and possibly overload you with aluminum.
2. Sterilize the pot just before use by pouring ½ inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
3. If the curds float, you have a gas-producing contaminant in your starter or your milk was contaminated. You need to pay closer attention to handling your milk, and/or purchase fresh starter. The bacteria which form bubbles may be a form of Escherichia. However, it does not necessarily ruin the cheese, but does make it iffy. Many CO2 formers are non-pathogenic. Indeed, you might WANT bubbles in your finished cheese. Think about Swiss cheese… However, to be safe, age your cheese for at least two months because pathogens do not survive this extended aging. In addition, you will have a little more difficulty separating the curds from the whey if the curds float.”

Home Made Cheese Making thats very Satisfying when you taste your first Cheese.

If you live in upstate New York, you’re in luck, because the Finger Lakes Artisanal Cheese Open House is this weekend.   Cheese enthusiasts and aspiring cheesemakers are finding culinary tours like this one as a way to learn how artisan cheeses are made.  If you’re interested in cheesemaking, research locations like the Finger Lakes where wines are produced, as there may be a dairy farm community in these areas as well.

Some regions like Upstate New York are also home to beautiful fall leaves and winemaking, which makes for an idyllic fall trip.  Here’s a sneak peak at what you’ll find there this weekend.

“The farms’ offerings are as delicious as they are unique. Joining Side Hill Acres on the free, self-guided tour (you’ll need to drive) are Finger Lakes Farmstead Cheese Co. in Mecklenburg, where former reporter Nancy Taber Richards crafts aged Gouda-style cheeses on the 700-acre farm her paternal grandfather started in 1919, and Sunset View Creamery in Odessa, home to a tasty selection of cheddars, cheddar curds, and Monterey Jacks that Carmella and Ron Hoffman make in a 290-gallon vat imported from Holland.

In nearby King Ferry, Finger Lakes Dexter Creamery will tout its farmstead kefir cheese, cultured with living kefir grains and handcrafted with raw milk from grass-fed Irish Dexter cows.

“It’s an opportunity to get out and see the farm,” Ross says of the open house. That, and sample a little cheese in the process.”

Cheese Peepers

Spread your love of cheese with friends! This kit includes cards profiling 50 cheese varieties and the best wines to drink with them, decorative labels on which to write each cheese selection, and toothpicks that attach the labels right into the cheese for easy identification. Arrange a few cheeses on a platter, attach the labels, and let the tasting begin! In addition to a tasting checklist that lets you track your cheese samplings, a handy tri-fold card offers advice on buying, storing, and pairing cheeses.

This kit features a box with acetate lid, tri-fold intro card, 50 cheese cards, 50 die-cut cards (2 designs), 50 food-safe wooden toothpicks, and 8 color photographs.

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.