Make
Cheese
Cheesemaking
Workshop
Ohio State University
Extension
offers a farmstead cheese-making workshop April 16-18 in Jefferson,
Ohio. Titled "Hands-On Basic Cheese Making -- Enhancing Dairy
Profitability with Cheese," the workshop includes advice on milk
quality, ingredients used in cheese making, cheese-making processes and
techniques, and tips for establishing a cheese-making business. For
registration information, click
here.
Catupiry
A soft cheese especially
popular in Brazil, Catupiry
cream cheese is a favorite ingredient on pizza and in many dishes.
Here's
a recipe a that can be made using ingredients commonly available at
American
or Canadian grocers. Click
here.
The
Basics of Making Cheese
The process of
cheesemaking is an ancient craft
that dates back thousands of years. Cheesemaking capitalises on the
curdling
of milk. The process of cheesemaking is explained by John H. Smith in
his
book, "Cheesemaking in Scotland - A History." Click
here.
Recipes
and Supplies
You will be amazed at how
easy it is to make your
own cheese. You already have most of the equipment in
your
kitchen. A simple cream yogurt cheese spread can be ready for
breakfast
overnight. Mozzarella cheese is ready the same day its made and even
the
aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a
few
weeks. For cheesemaking supplies, click
here.
Starter
Cultures
Starter cultures are an
important element of cheesemaking,
innoculating milk with friendly bacteria that causes it to coagulate
and
develop flavor. For a recipe of a mesophilic starter culture, click
here. For a recipe of a thermophilic starter
culture, click
here.
Milk for Cheesemaking
Choose milk
carefully. Milk
with an off taste will make an off-tasting cheese.
Choose fresh
and local as much as possible, and avoid ultrapasteurized, which can
affect the milk's ability to form curds. With raw milk, buy only very fresh milk (within 48 hours of
milking) from
a trusted source that uses good handling
techniques.
Test raw milk with a pH meter to make sure it's within the 6.8-6.7
range before making cheese.
Don't boil milk,
as it will make cheese that tastes "cooked" and the curds
won't be as moist or tender.
Buy
Direct from a Cheesemaker
The best way to
experience a cheese done right
is to buy it direct from a professional cheesemaker. To visit the
Booths
of our cheese vendors, click
here
More
Cheese Resources
|
Storey Books, 2002
The
notable primer on making cheese at home, Cheesemaking
Made Easy, has been revised and updated as Home Cheese Making
with more recipes, profiles of cheesemakers, and sources for supplies
and equipment.
Home
cheesemaking can be a fun hobby or educational activity, or it can be a
lucrative sideline for farmers market sales or even a steady business.
While this book is intended for beginners, it includes recipes and
instructions for taking the art to a commercial level.
Cheese
recipes found in this book include:
Camembert
Coulommiers
Feta
Fromage
Blanc
Gorgonzola
Limburger
Monterey
Jack
Mozzarella
Muenster
Mysost
Panir
Petit Brie
Quark
Queso
Fresco
Saint Maure
Stirred-Curd
Cheddar
Swiss
Whey
Ricotta
Ziergerkase
Instructions
on how to make a cheese press are included along with advise on
cutting, molding, pressing, aging and storing cheeses. There's even a
section on how to market your cheese, for those so inclined, and some
inspirational stories about successful home cheesemakers who
became professionals.
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Making Fresh Mozzarella
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