Any one know how to make cheese?

[rty007]

I am stunned... nobody recommending www.cheeseforum.org ??LOADS of information, if you dig through their forum you'll find anything and everything you need.

 

[ORChick]

http://www.greeningofgavin.com/

This fellow has an interesting blog about his SS life in Australia, and he also has a number of cheese tutorial videos - just scroll down, and check out the right side of the page.

 

[Bubblingbrooks]

I make various versions of clabber cheese!

 

[Neko-chan]

...

 

[Bubblingbrooks]

Just this morning I bought a kit to make Italian cheeses: Mozerella, Ricotta, etc. I'm anxious to try it out, but I'm still just going to try the farmers cheese first.

@ Bubblingbrooks

What is clabber cheese?

Leave your milk on the counter till it thickens. Strain to make either cottage cheese, or strain and press to make a harder fresh cheese.
Salt or season to taste!

I keep my jar covered, but the real stuff is left open so it molds.
You get a flavor that is very much like Bleu Cheese that way.
Dh loves it!

 

[Homemaker]

I know you arn't looking for cottage cheese but this is awsome stuff probably cheaper to buy already made though since milk is so high these days. However costs pennies if you have your own milk avail.

Ingredients:

1 gallon 2% milk
1/2 cup vinegar
1 tsp salt

1. Heat the milk to 190F. You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.

2. Add the vinegar and allow the mixture to cool.

3. When cool, pour the mixture, (which now consists of curds and whey as in Miss Muffet food) into a colander and drain off the whey.

4. Pour the curds into a bowl and sprinkle on the salt and mix well. You may wish to use less salt or more. It is simply a matter of taste which is the next step. You can add a little cream for a silky texture.



For cheesemaking procedure and recipe check out this site http://schmidling.com/making.htm
I have only tried this cottage cheese but I have friends who have done the cheese out of goats milk.

This is great! I can't wait to try this. I've been dying to make some cheese. I have one book but, I have yet to get a chance to try anything. This sounds so easy I think I can squeeze this in. Thank you!

 

[kcsunshine]

My Mamaw used to make Cottage Cheese - OMG, it was wonderful to eat still warm with a little salt and pepper.

 

[whogroomer]

I've made some cheeses. Soft cheeses are easy, or bag cheeses.

As an alternate to the farmers cheese which uses vinegar , try lemon juice to make lemon chesse. It's the acid that coagulates the cheese. When making traditional cheese you add a rennet, which can be made from vegetable or animals. The animal variety comes from enzymes in a calf's stomach. The rennet is an enzyme which reacts with the milk to create Lactic Acid, which then coagulates the milk. You get a much better (firm) curd from rennent than you do from vinegar.

I've had more success with soft cheese than hard cheeses. Hard cheeses need to be pressed and waxed. I've sucessfully made hard cheese, but it was so sharp and sour. Edible, but not quite what I was going for.

 

[okra]

If anybody fancies something different. Hellim is a traditional Cypriot cheese and is usually made with sheep or goat's milk. It is a white cheese with a distinctive layered texture which is enjoyed in Cyprus with watermelon and fresh bread during the summer months. It can also be grilled or fried as it does not melt or grated and sprinkled on pasta.

Ingredients - To make 2-3 rounds of hellim use 4.5 litres of goat, ewe or cow milk; 1 tsp of rennet and a little salt.

Add the rennet to the fresh milk which has been heated gently to 32c (use a thermometer to ensure the correct heat) and leave for about 30 minuted to set. Break up the curds and place the solids into a large muslin bag or several and allow the whey to drain into a pan.

Once the curds have fully drained bring the whey gradually to the boil. Any curds that form at this stage can be gathered and hung to dry to form a much harder hellim which is traditionally grated onto pasta. Or alternatively the curds can be mixed with sugar and cinnamon and used as a filling for traditional Cypriot filo pastry cakes.

Return the first curds to the boiling whey and simmer for about 20 minutes until the hellim floats. Allow the hellim's to cool fully, fold in half and place in the fridge with a weight on top for a few hours to allow the hellim's to firm up. Your hellim can be stored by freezing or in a container with some of the cooled whey.

The remaining whey is not wasted and can be used to cook pasta in or used as a base for soup.

 

[AnnaRaven]

so where do you buy rennet?