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Questions tagged [cheese-making]

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

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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 ...
3
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2answers
110 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 ...
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4answers
2k 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 ...
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1answer
105 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? ...
3
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2answers
250 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
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1answer
361 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 ...
2
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2answers
127 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 ...
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2answers
5k 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 ...
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1answer
464 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)?
4
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1answer
92 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 ...
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5answers
4k 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 ...
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0answers
105 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 ...
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0answers
50 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?
3
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1answer
698 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 ...
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2answers
691 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 ...
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1answer
12k 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 ...
3
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1answer
119 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 ...
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0answers
112 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 ...
4
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1answer
346 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 ...
1
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3answers
598 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 ...
4
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2answers
599 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'...
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4answers
4k 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 ...
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2answers
2k 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 ...
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3answers
1k 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 ...
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2answers
526 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 ...
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2answers
8k 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 ...
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2answers
1k 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 ...
6
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3answers
9k 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?
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3answers
2k 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-...
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1answer
240 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. ...
3
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1answer
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 (...
0
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1answer
407 views

How to make mozzarella with rennet?

I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by the process took more than 30min and ...
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1answer
914 views

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt ...
5
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2answers
6k views

What to do with leftover whey from vinegar-based cheese preparation

Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation ...
5
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5answers
12k views

Making hard cheese from milk by vinegar

I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Different recipes suggest 1/4 - 1/8 cup of ...
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3answers
2k views

Will milk produce more curds if you add additional protein and fat content?

Cheese is basically made up of protein and fat. If I take non-fat milk and add more protein (i.e, from protein powder), and more fat (i.e, olive oil, or some other type of oil), will it produce more ...
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1answer
3k 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? http://www.food.com/recipe/incredibly-delicious-cheese-garlic-bread-spread-...
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1answer
7k 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 ...
2
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1answer
804 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 ...
27
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4answers
223k 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
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2answers
2k 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 ...
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5answers
2k 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 ...
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4answers
11k 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 ...
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2answers
10k 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 ...
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3answers
2k 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 ...
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3answers
3k 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?
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5answers
4k 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
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1answer
655 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 ...
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1answer
3k 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 ...
5
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1answer
753 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 ...