I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? So
I'm going to attempt a Sage Derby this weekend. I want to stain the large curd with green on the outside so that it has a marbled look after pressing. What coul
1. There are many recipes for making ricotta cheese from fresh whey leftover after cheese. Although I searched Google trying to find making ricotta from powdere
Are these the same thing ? British Curd - https://en.wikipedia.org/wiki/Curd Cottage Cheese - https://en.wikipedia.org/wiki/Cottage_cheese Indian Chena - http
I made halloumi from raw cow's milk. I followed Ricki Carroll's recipe and it tastes right but is very hard. I am wondering when cooking in the whey, it never
I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but
I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearb
I bought a bottle of powdered rennet as shown in the image but without a manual on how to use. https://m.imgur.com/a/flFKwKp I am learning how to make cheese,
Many cheesemaking suppliers sell Dutch-style cheese presses, which are also among the easiest type to make yourself. These apply pressure using weights hung at
I'm trying to make mozzarella at home. I'm following this recipe (without citric acid), but I also tried this one (with citric acid), without any result. I thin
I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like
I've been making my own yogurt for a while – 1-2 quarts of whole milk, 12 hours cooked, into 1-2 pints after straining it all day. A few batches ago I sta
I once had the opportunity to taste ricotta that was very smooth. The texture was like a thick greek yogurt (but the taste very different). I loved it. I could
I found a recipe that states to use around 1/2 tsp of vinegar for 1 quart of milk(0.5% vinegar to milk by weight) and another recipe that says 1/2 cup of vinega
I was looking at ways to make Halloumi at home and found this video. The recipe calls for non-homogenized milk (another name for raw milk, I t
I ended up with a gallon (almost 4 L) of 2% milk that I don't really need. I was thinking of making it into some kind of fresh cheese (i.e., farmer cheese or pa
I recently tried making four batches of mozzarella, all of which turned out like a rubber band. The first three times around I used a one-hour recipe, but tried
The rennet tablets I have are for large quantities of milk, 50 litres, much larger batches than I would ever make at home. However, separating out a tenth of a
What can I use in place of rennet to make mozzarella cheese? And what cheeses can we make without rennet?
In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on a