31 votes
Accepted

Is cheese seasoned by default?

There are dozens if not hundreds of kinds of cheese in the world. Several kinds of non-shelf-stable cheese do not contain any added salt, just the natural salt content of the milk. Quark is a ...
rumtscho's user avatar
  • 137k
13 votes
Accepted

Is there a substitute for cheese salt?

Cheese salt is just non-iodized salt, generally in flake form; the iodine would interfere with the cultures, and flakes are good for salting surfaces. So kosher salt and flaky sea salt are both ...
Cascabel's user avatar
  • 58.2k
8 votes

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

Milk proteins will coagulate at particular temperatures and Phs. You wrote that you used 2 Tbs of lemon juice but you didn't say how much milk you added that to. If you used too much milk then the ...
Sobachatina's user avatar
  • 47.5k
7 votes

Is cheese seasoned by default?

The making of cheese greatly reflects the areas where the cheese comes from. The diet of the cows have a profound effect on the cheese as well does certain atmospheric condition. A cow that has ...
Neil Meyer's user avatar
  • 4,644
7 votes
Accepted

Why does my mozzarella crumble?

It's a bad recipe. Here's why: The way to make mozzarella without using citric acid is to use cheese cultures to acidify the curd, since in order to achieve the cheese's characteristic stretchiness ...
FuzzyChef's user avatar
  • 61.4k
6 votes

Is cheese seasoned by default?

No, cheese is not seasoned by default. Some cheeses do contain salt, or herbs, or spices - but any spices, seasonings, or salts are considered as much a part of the finished cheese as the starter ...
Megha's user avatar
  • 11.8k
6 votes

CaCl2 and cheese making

In general, calcium chloride is used in cheese making to stabilize and firm up the curd. It's more necessary in milk that has gone through the standard modern processing routine (pasteurization, ...
Athanasius's user avatar
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6 votes

Why is my home-made feta cheese bland?

Just one day? Feta is assembled in one day but it is pickled in a brine for at least a week. Recipes I've used call for 10 days. This time gives bacteria extra time to work and make the product more ...
Sobachatina's user avatar
  • 47.5k
6 votes
Accepted

Why didn't my ricotta curdle?

According to the US Department of Agriculture's FoodData, there is 0.76 g of protein in 100 g of acid whey (whey from drained yoghurt; whey from cheese production is "sweet"). According to the same ...
Max's user avatar
  • 200
6 votes
Accepted

Is leftover whey after making 'this' cheese useful?

The cheese made from heating milk to 85C and then adding a coagulant is generally called Farmer Cheese, as it's the easiest useful cheese to make from whole milk. While this coagulant is generally an ...
FuzzyChef's user avatar
  • 61.4k
5 votes

Why is there cow cheese but no pig cheese?

I think point 1 in Carmi's answer is largely the explanation but I thought I'd add to it with some data I found in a recent article. The AV Club (of all places) released an article in 2016 titled &...
Catija's user avatar
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5 votes

How can I make homemade tofu more flavorful?

1- Is this a valid approach and I should just add a lot more of my flavoring agents? Yes, you can make additions to your curd prior to pressing/knitting just like with cheese. Adding bits of dried ...
AaronBeers's user avatar
5 votes

Failing to make mozzarella

The problem is the organic milk. Or rather, the fact that organic milk available in grocery stores is high-temperature pasteurized, rather than conventionally pasteurized. That helps it keep a lot ...
Joshua Engel's user avatar
  • 4,436
5 votes

Cheese from UHT Milk

I forged ahead with my uht milk (and citric acid and rennet) because that’s what I had just bought (without realizing it was uht). I added 3 litres of uht whole organic milk and some cream and some ...
Lynn's user avatar
  • 51
5 votes

Homemade cream cheese

Cream cheese is a distinct product, with a flavour and texture of its own. I don't think you'd get the right texture by crumbling paneer into yoghurt, but if you can make paneer you can make cream ...
Chris H's user avatar
  • 43.8k
5 votes

When making cheese (e.g. Halloumi) from non-homogenized milk, are the dangers in non-homogenized milk neutralised?

You are indeed mixing up different things, as Tetsujin mentioned in comments. When the milk comes out of the cow, it is an emulsion, but not a terribly stable emulsion. Also, it has bacteria in it - ...
rumtscho's user avatar
  • 137k
5 votes
Accepted

How to make (vegan) cheese saltier?

The primary way that cheesemakers create salty cheeses is brining. And cheese brine needs to be quite salty to be effective, as cheese, even vegan cheese, isn't that absorbent. The standard is a &...
FuzzyChef's user avatar
  • 61.4k
5 votes
Accepted

Cheesemaking and recipe scaling

Cheese recipes scale pretty linearly, at least until you get small enough that it's hard to measure out the rennet or culture accurately, or large enough that it's challenging to heat and cool the ...
FuzzyChef's user avatar
  • 61.4k
4 votes

Is cheese seasoned by default?

The "Centre National Interprofessionnel de l’Economie Laitière" (French Inter-professional National Center of Dairy Products Economy) reported 1200 kinds of cheeses produced in France. Most of them ...
Vulpo's user avatar
  • 141
4 votes

Is there a substitute for cheese salt?

Cheese salt basically is kosher salt. Look at this Curd Nerd page about salt to check out what others say. Yes, it will make a difference; just buy non-iodized salt - which you should be able to get ...
dougal 5.0.0's user avatar
  • 1,782
4 votes

Why does my mozzarella crumble?

It could be that you are not maintaining enough heat through the process to get good curd separation, but ultimately, I think your curds became too dry. Eighteen hours seems far too long. I've had ...
moscafj's user avatar
  • 73.8k
4 votes

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

I can see why! Let's do a round up: Rikki Carroll recommends Flora Danica, Penicillium Candidum, and Geotrichum Candidum Gavin Webber recommends Mesophilic direct set culture, plus Penicillium ...
FuzzyChef's user avatar
  • 61.4k
3 votes

How does FPC compare to mammalian rennet?

it’s also known as recombinant chymosin. Per wikipedia: FPC contains the identical chymosin as the animal source, but produced in a more efficient way. Since it’s essentially produced by the same ...
zetaprime's user avatar
  • 4,286
3 votes

Failing to make mozzarella

There's a couple things I think might help. I think GdD is right, it sounds like your method is rushing things too much. After you add the rennet, you need to wait for the curd to set until it ...
Megha's user avatar
  • 11.8k
3 votes

How to cut the wax from this cheese?

I usually cut the wheel of cheese, wax and all. So cut a quarter or a half off, depending on how much you want to eat. Then, you can simply peel the wax off. Clean the knife of wax before using it ...
Ming's user avatar
  • 2,710
3 votes

Best natural green food dye

I ended up finding Chlorella algae at a local health food store in powder form. Dusting the curd before pressing worked out perfectly. I held back about 1/3 of the curd so that some marbling would be ...
NKY Homesteading's user avatar
3 votes

Can ricotta be made from powdered whey?

Disclaimer- I haven't tested either so this is guesswork. I have made ricotta with the whey of a variety of cheeses but never these particular combinations. If someone has already tried these their ...
Sobachatina's user avatar
  • 47.5k
3 votes

Homemade cream cheese

Couldn't find cream cheese when I lived in Korea in the 1990's. This is what I did. Get cream that is at least 18% butter fat or higher. Ferment with yogurt cultures, 3 to 5 days the same as yogurt. ...
user9988's user avatar
3 votes
Accepted

Smooth ricotta texture

Assuming that what you had was indeed ricotta, and not some other smoother cheese (like mascarpone), what you probably had was ricotta forced through a very fine-mesh sieve, as is common for making ...
FuzzyChef's user avatar
  • 61.4k
3 votes
Accepted

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

Don't use vinegar at all. Use citric acid, which you should be able to get from a brewing or cheesemaking store, or get it online. Not only does it have a "cleaner" flavor than vinegar, it ...
FuzzyChef's user avatar
  • 61.4k

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