Questions tagged [cheese-making]

Questions about the ingredients, methods, and equipment used to turn milk into cheese.

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Cold curds into cheese?

I am making an overly-elaborate drink recipe. That recipe will end up with a pile of milk curds as a byproduct. I want to try making those curds into a cheese instead of discarding them. However, they ...
fectin's user avatar
  • 133
1 vote
1 answer
433 views

What is the science behind skyr setting without rennet

I've read from multiple sources that rennet used to be one of the ingredients in making skyr but it's not used anymore outside of traditional recipes. I do understand that acid + heat causes milk to ...
Reverent Lapwing's user avatar
8 votes
2 answers
2k views

Is leftover whey after making 'this' cheese useful?

I know cottage cheese as it's from warm temperature of milk and rennet, and ricotta cheese from high temperature of whey and acid. So what is the cheese from boiling milk and acid, and does the ...
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4 votes
1 answer
166 views

Cheesemaking and recipe scaling

I made my first attempt at cheesemaking this past weekend, this cheese specifically, and it didn't work out - I got curds separated from the whey fine, but they never became stretchy. I'm curious ...
Joe M's user avatar
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5 votes
2 answers
277 views

How to make (vegan) cheese saltier?

I have recently been making some quick vegan cheeses such as paneer and halloumi with similar methods to making the dairy version of these cheeses. The process I'm following is roughly: Blend ...
mfox's user avatar
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4 votes
1 answer
225 views

What Cheese Culture is best to use in making Camembert cheese?

I'm planning to make camembert cheese but I'm confused on what cultures to add. Any tips?
rayewillow's user avatar
0 votes
2 answers
212 views

Are these Indonesian milk products cheese, yogurt, or curd?

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 an Indonesian e-commerce site: This is ...
thelawnet's user avatar
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1 vote
1 answer
302 views

Making cheese without rennet

What can I use in place of rennet to make mozzarella cheese? And what cheeses can we make without rennet?
Sean's user avatar
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5 votes
1 answer
232 views

Can you store dissolved rennet tablets?

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 tablet is finicky and inaccurate, so I ...
mbjb's user avatar
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2 votes
0 answers
984 views

Mozzarella turned out super rubbery

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 less rennet and a longer setting time ...
EvenLisle's user avatar
  • 121
2 votes
2 answers
780 views

Does 2% milk make decent cheese?

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 panir or something) to extend its life a ...
crmdgn's user avatar
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0 votes
1 answer
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When making cheese (e.g. Halloumi) from non-homogenized milk, are the dangers in non-homogenized milk neutralised? [closed]

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 think!) which as far as I know can be very dangerous. But ...
J86's user avatar
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1 vote
2 answers
2k views

What is the least amount of vinegar needed to fully curdle milk for cottage cheese?

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 vinegar for 3L of milk(3.7% vinegar to milk). ...
user29568's user avatar
  • 398
2 votes
1 answer
338 views

Smooth ricotta texture

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 not find that anywhere else as a ...
Nrc's user avatar
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1 vote
1 answer
2k views

Why didn't my ricotta curdle?

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 started saving the whey. Today I tried to make ...
Vivian's user avatar
  • 368
5 votes
1 answer
206 views

Why is my home-made feta cheese bland?

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 with feta. The company I ordered my original kit from is ...
user80016's user avatar
4 votes
2 answers
3k views

Why does my mozzarella crumble?

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 think my italian is sufficient for ...
G. B.'s user avatar
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1 vote
1 answer
194 views

Where do I get weights for a Dutch-style cheese press?

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 the end of the arm, or further up. ...
FuzzyChef's user avatar
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1 vote
0 answers
349 views

How much of powdered rennet should I use when making mozzarella out of 2 liters of unpasteurized milk?

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, and I have a local store who sell ...
alim1990's user avatar
  • 659
4 votes
2 answers
204 views

Homemade cream cheese

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 nearby shops. When I further started ...
user23599's user avatar
3 votes
8 answers
64k views

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

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 it's been 20 minutes.. And milk is ...
user avatar
2 votes
1 answer
299 views

Haloumi cheese is very hard

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 did rise to the top, could this be why? ...
Kitchensoul's user avatar
3 votes
2 answers
1k views

Are British curd, Cottage Cheese, Indian Chena the same thing?

Are these the same thing ? British Curd - https://en.wikipedia.org/wiki/Curd Cottage Cheese - https://en.wikipedia.org/wiki/Cottage_cheese Indian Chena - https://en.wikipedia.org/wiki/Chhena
Neel's user avatar
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4 votes
1 answer
881 views

Can ricotta be made from powdered whey?

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 powdered whey, I couldn't find anything. A soft ...
Jude's user avatar
  • 3,953
2 votes
2 answers
293 views

Best natural green food dye

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 could I use to soak the curd in and get the ...
NKY Homesteading's user avatar
11 votes
2 answers
14k views

Is there a substitute for cheese salt?

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? Some of the reading I've done have a few ...
NKY Homesteading's user avatar
4 votes
1 answer
4k views

Conversion of liquid rennet to powdered rennet?

How much powdered rennet should you use if a recipe states 1 tsp liquid rennet (for cheese)?
Mirte's user avatar
  • 141
4 votes
1 answer
323 views

Cheesemaking produces strange bicolored whey

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. Weirdly, the two sub-batches produced ...
crmdgn's user avatar
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12 votes
5 answers
5k views

Is cheese seasoned by default?

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 because of seasoning or because of the ...
hgiesel's user avatar
  • 327
3 votes
1 answer
326 views

Can you add emulsifying salts when making mozzarella?

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 it at home, is there a stage I could add ...
user74091's user avatar
  • 193
6 votes
1 answer
117 views

How does FPC compare to mammalian rennet?

How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?
Drisheen Colcannon's user avatar
3 votes
1 answer
1k views

CaCl2 and cheese making

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 hydrolysed Calcium Chloride at ~$8 for a 4 oz ...
Cynthia's user avatar
  • 1,221
6 votes
2 answers
2k views

Failing to make mozzarella

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 seperated curds always stay little crumbs ...
tomvo's user avatar
  • 231
2 votes
1 answer
33k views

How to cut the wax from this cheese?

(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 comes to real life I had a problem removing ...
Margaret M's user avatar
3 votes
1 answer
199 views

How can I find out how to make clothbound cheddar cheese?

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 clothbound cheddar made by Jasper Hill ...
Drisheen Colcannon's user avatar
1 vote
0 answers
159 views

Using cultured buttermilk to introduce cultures to cheese

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 making. I'm just wondering how effective ...
Neil Meyer's user avatar
  • 4,854
5 votes
1 answer
564 views

Does method of coagulation matter when extracting ricotta from whey?

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 paneer, vs the whey left over from making ...
erotavlas's user avatar
  • 461
1 vote
3 answers
742 views

Can whole milk be used to make fresh cheeses like marscapone?

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 % milk. I'm not sure how much fat ...
erotavlas's user avatar
  • 461
3 votes
2 answers
21k views

How much milk do I need to make 100 g Paneer?

How much full cream milk do I need to make 100 g Paneer (Cottage cheese) at home?
Aquarius_Girl's user avatar
4 votes
2 answers
934 views

Is it safe to drink the whey?

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 some who are fond of drinking this but I'...
Neil Meyer's user avatar
  • 4,854
10 votes
4 answers
5k views

Fabric to be used for cheesecloth

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 general cotton and will this be effective in ...
Neil Meyer's user avatar
  • 4,854
2 votes
2 answers
5k views

I failed to make yogurt, what have I made?

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 on used the last of the previous batch as ...
Schwern's user avatar
  • 123
3 votes
3 answers
2k views

Can raw soured milk be used to make cheese

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 small culture particles in the milk and it ...
Annette Mallawarachchi's user avatar
1 vote
2 answers
1k views

Halloumi ended up too soft

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 good after being brined. However when ...
Sam Holder's user avatar
  • 11.3k
2 votes
2 answers
13k views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

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: After 12 to 18 hours, the cheese should look ...
Shisa's user avatar
  • 123
3 votes
2 answers
3k views

Storage of cheese starter cultures

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 for something like 1/4 tsp of starter ...
nico's user avatar
  • 3,780
8 votes
4 answers
28k views

Cheese from UHT Milk

I live in a town where fresh or whole milk is not readily available. I was wondering if I could make cheese from UHT Milk. If so, what kind of cheese and what method I should use? Or rather, Should I?
Nicolas's user avatar
  • 103
8 votes
3 answers
3k views

Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?

I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, http://www.simplebites.net/the-best-party-trick-ever-how-to-make-...
Kate Gregory's user avatar
  • 11.3k
0 votes
1 answer
494 views

Dangerous simmering - exploding liquid? (cheesemaking)

This evening I attempted to make gjetost. I started with a gallon of milk and made mozzarella, then added a little dry milk, and made ricotta. Finally I was going to reduce the whey down into gjetost. ...
Matthew's user avatar
  • 3,372
3 votes
1 answer
2k views

How to make mozzarella from curd?

I have two questions: 1. Are curd and paneer the same thing? I prepared the curd by acidification of milk (adding vinegar). In the recipes, I see that the result is called curd and also paneer (...
Googlebot's user avatar
  • 1,232