soft cheese especially
popular in Brazil, Catupiry
cream cheese is a favorite ingredient on pizza and in many dishes. To
make Catupiry at home, simply melt
2 packages (9 oz.) of cream
cheese and one pound of Munster cheese together until they are
completely blended. Remove from heat,
place in a
container and cool. Next, refrigerate for a few
chilled. For use in any recipe calling for Catupiry.
Basics of Making Cheese
cheesemaking is an ancient craft
that dates back thousands of years. Cheesemaking capitalises on the
of milk. The process of cheesemaking is explained by John H. Smith in
book, "Cheesemaking in Scotland - A History." Click
will be amazed at how
easy it is to make your
own cheese. You already have most of the equipment in
kitchen. A simple cream yogurt cheese spread can be ready for
overnight. Mozzarella cheese is ready the same day its made and even
aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a
weeks. For cheesemaking supplies, click
cultures are an
important element of cheesemaking,
innoculating milk with friendly bacteria that causes it to coagulate
For a discussion and
instructions for growing a
bacterial starter culture by Danish cheesemaker Peter Moller, click
with an off taste will make an off-tasting cheese.
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
a trusted source that uses good handling techniques.
Hill farmer with
his cheeses at a Malga (summer Alpine farm) in Val di Rabbi. Stelvio
National Park, Italian Alps, Italy
Test raw milk with a pH meter to make sure it's within
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.
Make Fromage Blanc at Home
Creamery Cooks by Sue Conley and Peggy Smith
"The milk for cheesemaking needs to
be fresh - no older than 48 hours. Ask at your grocery store when milk
is delivered and try to buy it the same day. You will need two pots for
this recipe: an 8-qt/7.5-L pot for the milk and a 2-qt/2-L pot for the
buttermilk. Including crème fraîche adds aricher flavor
and smoother consistency."
Direct from a Cheesemaker
best way to
experience a cheese done right
is to buy it direct from a professional cheesemaker. To visit the
of our cheese vendors, click
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
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.
recipes found in this book include:
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
cheese can last up to three weeks in cold storage. Harder cheeses can
last two or three months.
The most common and possibly worst way to store cheese is in a
clear plastic wrap. The plastic traps moisture,
which condenses into pockets of water, providing the
environment for mold to grow. Instead, wrap cheese in wax paper, which
repels the evaporating water from the cheese.
To keep the wax paper from unfolding in the refrigerator and letting
the cheese dry out, wrap the package in aluminum foil.