Questions tagged [cheese-making]

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

Filter by
Sorted by
Tagged with
2
votes
7answers
43k 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 ...
4
votes
1answer
107 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 ...
5
votes
1answer
174 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 ...
7
votes
5answers
6k 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
1answer
111 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?
7
votes
4answers
23k 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
2answers
19k 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
2answers
115 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
1answer
202 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
2answers
1k 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
1answer
105 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
2answers
13k 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
1answer
119 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
0answers
418 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
2answers
324 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
1answer
151 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
1answer
171 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
2answers
24k 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
4answers
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
1answer
682 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
1answer
163 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
5answers
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
4answers
24k 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?
20
votes
8answers
36k 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
2answers
2k 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
1answer
137 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
2answers
12k 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
1answer
223 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
0answers
263 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
2answers
910 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
2answers
165 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
1answer
3k 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
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 ...
18
votes
2answers
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
4answers
13k 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
1answer
229 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? ...
41
votes
9answers
17k 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
3answers
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
1answer
649 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
2answers
207 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
5answers
16k 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
1answer
190 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 ...
6
votes
2answers
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 ...
12
votes
5answers
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 ...
3
votes
1answer
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 ...
5
votes
3answers
660 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 ...
2
votes
1answer
27k 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
votes
1answer
149 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 ...
15
votes
12answers
155k 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 ...
1
vote
0answers
129 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 ...