Questions about the ingredients, methods, and equipment used to turn milk into cheese.
1
vote
1answer
185 views
What kind of cheese is the result of boiling milk with vinegar at home?
With this recipe http://www.wikihow.com/Make-Cheese-at-Home, which out of the following required cheese will I get at home?
...
1
vote
1answer
130 views
Is pressed cottage cheese a different cheese?
Cottage cheese, by definition, is a cheese made by curdling milk using an acid or rennet of some sort, and then draining the whey, but not really going to any great lengths to press out all the ...
1
vote
1answer
122 views
How to make semi-hard, unripened brined cheese
I want to make semi-hard, unripened brined cheese, kind of like Nabulsi or Halloumi.
I already know how to make "fresh" cheese from cow milk, rennet and salt.
But, in my attempts, the resulting ...
15
votes
2answers
910 views
What is the rind of Brie cheese made of?
We were eating brie cheese last night, and someone asked if the rind was edible.
I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I ...
10
votes
2answers
370 views
Why are my cheese curds not well-knitted after pressing?
I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat spongy, open texture with small visible ...
4
votes
4answers
475 views
Chocolate-Flavored Cheese
Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not sure that's the best solution. Does this ...
5
votes
2answers
4k views
Using whey from yogurt to make ricotta
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw ...
5
votes
2answers
1k views
What determines how well cheese melts
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am ...
5
votes
2answers
532 views
How are mozzarella cheese sticks (string cheese) formed?
I love string cheese.
I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls sometimes end up with an uneven texture.
How ...
6
votes
3answers
265 views
What determines how hard or soft a cheese will be?
My knowledge of cheese making is extremely lacking, but what determines how hard or soft the final cheese product is when making your own cheese?
3
votes
2answers
622 views
How can I make homemade tofu more flavorful?
Background: My wife (for some unknown reason) bought a huge bag of dried soy beans. In my efforts to dispose of it I have been experimenting with making soy milk and tofu.
Tofu has a bad reputation ...
3
votes
1answer
196 views
How do I make cumin and herb cheese at home?
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 herbs should I use?
Should I use fresh or ...
7
votes
1answer
802 views
Are there aged cheeses I can make which don't require a cheese fridge?
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, aged cheeses to date because they ...
4
votes
1answer
272 views
Is it possible to make hoop cheese out of acid-precipated milk curds?
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 make this cheese by pressing and waxing ...
3
votes
2answers
2k views
Can you make cheese curds with pasteurized milk?
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 which is near to impossible to get here. ...
32
votes
8answers
4k views
Why is there cow cheese but no pig cheese?
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 even possible to make dairy products with ...
3
votes
1answer
533 views
How to store homemade fresh Mozzarella Cheese
What is the key to keeping fresh Mozzarella soft.
It often turns "sticky" in refrigerator storage
7
votes
1answer
237 views
What is the difference (practically) between different types of rennet?
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 viscous than water).
When a recipe calls ...
12
votes
4answers
3k views
Why did my mozzarella turn out like ricotta?
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 a bit more whey at some early steps. It ...
4
votes
3answers
1k views
how do I make my goat cheese creamy?
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 desired temperature for 10-15 minutes with ...
5
votes
2answers
220 views
My cheese is too mushy
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. Making Riccotta and Mozzarella seemed to ...
4
votes
2answers
425 views
How do you prepare Brie?
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 strong smell. Is there a way to prepare ...
7
votes
3answers
723 views
How to obtain rennet?
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 artifical or natural. Is there a way to ...
4
votes
2answers
642 views
What is the storage life for whey?
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 whey sitting in my refrigerator for two ...
8
votes
2answers
2k views
How many times can cheesecloth be reused?
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 reused?
4
votes
2answers
371 views
Doing túró at home
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 cheese in Italy that approximate it (not even local quark ...
12
votes
5answers
2k views
Is there a difference between Brie & Camembert?
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 on and tomorrow a camembert one. Is this ...
12
votes
4answers
2k views
How do you make paneer?
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 questions:
What kind of milk do you ...
7
votes
3answers
708 views
What is the effect of the fat content of milk when making cottage cheese
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 in the recipe have on the final cottage ...
26
votes
4answers
867 views
I want to make my own cheese. How do I get started?
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 stronger cheeses?
11
votes
7answers
36k views
Making (or substitute for) ricotta cheese?
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 presumably elsewhere), so I'd never thought ...
