I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call
This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: Afte
I made halloumi at the weekend using this process with cows milk. The rennet I used had a best before June 2014 date on it. The cheese came out fine and tastes
I have 10 liters of raw cow milk and my fridge has stopped working for last 12 hours. Basically the milk has soured or spoiled, but I'm not sure. There are smal
In the past I have successfully followed the instructions at makeyourownyogurt.com to make yogurt using siggi's as a starter for the first batch and from then o
I want to make my own cheesecloth as to aid the make of Paneer. Is there any type of fabric I should avoid or any other pitfalls to avoid? Can I use just genera
If you make cheese with starter culture and rennet is the whey that is a byproduct of this process safe to drink? I have heard from some that there does exist s
How much full cream milk do I need to make 100 g Paneer (Cottage cheese) at home?
All the recipes for homemade marscapone cheese I have seen use some type of cream with at least 35% fat. Whereas other fresh cheeses can be made with lower fat
I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making p
I have read recently that you can instead of using cultured developed in a lab you can get cultured buttermilk and use the cultures in that for your cheese maki
I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England. In the United States I like the cl
(I am new to Europe so please forgive me for being not knowing). I have this cheese I asked here before how to eat it and people answered me, but when it co
So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The se
I am learning to make cheese. I am reading up. I have questions. What is the use of Calcium Chloride (CaCl2) in cheese making? Amazon sells CaCl2(H2O)n hydrol
How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?
Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make i
When I buy some Gouda, can I expect that it only contains the original fermented milk? E.g. cheese usually tastes somewhat salty and sometimes nutty. Is this be
I made some farmer cheese (heat milk, add vinegar, strain curds). I didn't have a strainer big enough to handle the whole batch, so I used two smaller strainers
How much powdered rennet should you use if a recipe states 1 tsp liquid rennet (for cheese)?