I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other
Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and pre
I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering... What effect does the fat content of the milk used i
I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific q
I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label
Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a chee
I've only needed to use cheesecloth a few times in the kitchen and was curious to know if it's reusable. If so, how is it cleaned and how many times can it be
I've recently begun making cheese at home. In this answer it was suggested to reserve the whey to be used in curries. I've done this, and I have about 3 cups of
I want to make some homemade mozzeralla and I know that I need rennet but I am at a loss at how to obtain it. I also don't know which type I need out of the ar
My son enjoys the Brie that comes with the cheese plate at Starbucks. That cheese has a mild aroma. So I picked up some Brie from the market and it has a stro
This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town.
I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the des
I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed
I recently started cheesemaking and I purchased some vegetarian rennet from an online retailer. I believe it's microbial (it's a clear liquid, slightly more vis
What is the key to keeping fresh Mozzarella soft. It often turns "sticky" in refrigerator storage
I have always wondered what there is no cheese made from other milks other than cow, goat or sheep. Are they not suitable for humans? Do they taste bad? Is it e
I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk w
I've never tasted or seen "hoop cheese," a product that appears to have been made on a small scale years ago, and was popular in the South. Is it possible to
I enjoy home cheesemaking, and often make fresh cheeses at home, including ricotta, paneer, queso fresco, and microwave mozzarella. I've stayed away from hard,
I would like to make cumin and herb cheese at home without using any special cheese-making equipment. At what stage should I add my cumin and herbs? Which herb