All About Making
Homemade Cheese and Cheese Making Recipes
people would like to make their own homemade cheese but few know
how. Back in our great grandparent's day every family knew how to make
cheese, just as they knew how to make soap and treat their illnesses
with poultices and herbs from the fields.
This week I was sent "Homemade
- Recipes for 50 Cheeses from
Artisan Cheesemakers" by Janet Hurst, by the publishers,
I like about
this book is
that the author, and many
like her featured in this book, are very successful artisan
flourishing businesses, but who didn’t know anything about cheese
they started down the track of making cheese.
her story of how she got her first goat,
a billy goat that was very lonely and so she took pity on him and
first female goat that she named 'Dolly Parton' for obvious reasons.
But she soon
realized that Dolly wasn’t the goat she had hoped for. She gave
And horrible milk makes horrible cheese. Through trial and error Janet
good cheese maker and continues to make artisan cheese from her
little book on homemade cheese Janet gets others to share their
stories of how they started. Read about small dairy and creamery owners
followed their dreams in wanting to make cheese. Read about Paula
was eating mozzarella at her friend’s house in Italy when she was
make mozzarella in Dallas. After learning the craft from an Italian
cheese maker she returned to Dallas, employed an Italian cheese
professor to give her
further guidance and her dream The
Mozzarella Company was born. From a dream to
reality and a cheese-production company that has won over 100 medals
then there is
Mary Keehne who lived next door to a cow
dairy who used brush goats for brush control. Mary wanted goat’s milk
daughter and was told that not only could she have the milk but she
have a goat of her own if she could catch one. The rest is history.
humble beginnings, she is now recognized as being one of the premier
of Alpine goats in the United States.
are 16 other
success stories of ordinary men and women
who either by design or default became goat, sheep and cow owners
cheese and the process of making cheeses that despite the same base
take on flavors that are unique.
those of you who
are just thinking about making homemade cheese,
or are already accomplished artisan cheesemakers looking for new
making recipes, this
is definitely the book for you. Interspersed between the stories are
on how to make cheese, with step-by-step pictures of the cheese making
process there are also recipes for 50 different types of cheeses from
hard cheeses as well as well-known cheeses from the Middle East, Europe
United States. Homemade cheese is not that difficult to make once you
thought I would
leave you with this excerpt about a lovely
traditional mozzarella cheese making recipe from page 93 of the book.
mozzarella and many would like to know how to make it. I love it. But
then I love everything Italian. If you
mozzarella from buffalo’s milk in the shadow of Pompeii and Mount
How to Make Mozzarella
mozzarella di bufala, or mozzarella
made from water buffalo milk, is a sublime soft, white cheese. Today,
made from cow’s milk around the globe, and while the cow’s milk version
as phenomenal as the original, it is still a wonder.
is one of
the most fun cheeses to make at home.
This recipe is for a traditional mozzarella, which takes a bit of time,
is worth it.
I was in
Israel, I saw this cheese being made
commercially. In that setting, stretching machines were used, and the
resembles taffy being pulled. The cheesemakers take the cheese off the
and throw it up into the air, and it wraps it around itself on the way
Poetry in motion!
introduces culture into cheese. Make
sure the label says that the buttermilk contains live, active cultures.
your own buttermilk, as described in Chapter 1.
that this cheese
requires an overnight ripening time.
gallon fresh cow
dissolved in 1/4 cup non-chlorinated water
may substitute 1/4
liquid rennet dissolved in 1/2 cup non-chlorinated water)
a large cooking
pot, warm the milk to 95º F (35º C); warm
slowly so it does not burn on the bottom. Blend in the buttermilk
with a whisk. Let sit 15 minutes to allow the bacteria to wake up.
in the rennet
solution into the milk, whisking to mix
thoroughly. Cover and place in a warm spot. Let sit undisturbed in warm
for approximately 2-3 hours until a clean break is achieved. If you
milk during this time, you will have problems getting a clean break.
2 hours, test
for a clean break. If the curd is not
ready to cut, then wait until a clean break is achieved. Cut the curds
inch (13 mm) cubes.
stir up the
cut curds with a clean hand. Let sit for
15 minutes, stirring occasionally. Pour off any whey that has come to
surface; there will likely be about a quart.
the curds to 97º
F (36º C), stirring gently. Make sure the
curds at the bottom of the pan do not get too hot.
the curds from
heat and cover. Let the warm curds and
remaining whey sit in a warm place overnight, or at least 8 hours. You
choose to place the pot with the curds on top of a slightly warm wood
buffering the temperature with a larger pot of water, double-boiler
you may place the curds in front of a refrigerator that blows warm air,
sure the pot is securely covered.
test for a proper spin of the acidified
curd by dropping a few pieces of curd into 185º F (85º C) water and
with a fork to see if it ‘spins’ and pulls like taffy. If it breaks
you pull it, let the curds sit an additional hour or more until it does
the curd spins,
warm a 1/2 gallon fresh water to 185º F
(85º C). Pour off all the remaining whey from the curds. (Save a pint
of the whey
for acidified brine.) Break the curd mass into small pieces with your
using a colander to assist you. Place the broken-up curds in a large
pot and pour the hot water over them. The temperature will drop to
about 135º F
to 140º F (54.4-60º C ). Stir with a slotted spoon until the curds and
together to form a gummy mass, pressing and folding with the spoon.
the hot, dough-like cheese. Fold the pieces over and over on themselves
smooth soft balls. Briefly replace each ball in the hot water to
and even out the smoothness of the ball.
ice-cold water to firm up the ball. Repeat the shaping of the balls for
rest of the curd. You should get about four or five 1-ounce (28.3g)
a gallon of milk.
the brine: in
a 1/2 gallon
jar, dissolve 1/4 cup salt in 1 pint fresh, cool water and add the pint
saved from the curds.
all the cooled
balls in the brine, cover, and refrigerate.
12 to 24 hours,
balls from the brine. If you leave the cheese too long in the brine,
surface will soften. Place the ball in sealable bags. Use within
or a week of preparation. Fresher is better.
Mozzarella Uses and
perfect pizza cheese. The melting qualities are unsurpassed. And of
course, mozzarella is an essential ingredient in insalata
layered with garden-fresh tomatoes and basil, drizzled with olive oil,
topped with a dash of salt.
There is another recipe for
Mozzarella Cheese which is a recipe that shows you how to make this
30 minutes. However, if you want to know more about this recipe, or
homemade cheese you
to buy the book.
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