Questions tagged [cheese-making]

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

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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 ...
3 votes
1 answer
147 views

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 ...
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 ...
1 vote
1 answer
429 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 ...
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 ...
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 ...
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 ...
5 votes
2 answers
1k 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 ...
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 ...
11 votes
3 answers
3k 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
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 ...
7 votes
5 answers
7k 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 ...
4 votes
1 answer
224 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?
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?
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?
0 votes
2 answers
211 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 ...
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?
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). ...
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?
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 ...
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 ...
2 votes
0 answers
982 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 ...
2 votes
2 answers
778 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 ...
0 votes
1 answer
193 views

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 ...
2 votes
1 answer
337 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 ...
5 votes
2 answers
30k 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 ...
17 votes
4 answers
10k 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 need?...
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 ...
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 ...
7 votes
5 answers
26k 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 ...
13 votes
4 answers
26k 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?
21 votes
8 answers
41k 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
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 ...
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. ...
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 ...
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 ...
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 ...
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
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 ...
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)?
6 votes
3 answers
3k 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 ...
18 votes
2 answers
11k 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 ...
6 votes
4 answers
15k 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 ...
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? ...
42 votes
9 answers
18k 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 ...
5 votes
3 answers
7k 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. ...
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 ...
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 ...
6 votes
5 answers
18k 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 ...
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 ...