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Cheesemaking

Stay Cheese: 6 U.S. Road Trips for Adventures in Dairy

Europe is hardly the only place on earth anymore where you can’t swing a baguette without hitting a cheesemaker. France, The Netherlands, and Switzerland have long since been destinations for curd aficionados...
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Making Mozzarella at home... what went wrong?

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by SpareRib 11 years ago

My first attempt at making cheese just failed miserably. Followed the directions to the “T” on a standard Mozzarella recipe and it just didn’t firm up after adding the rennet. The recipe called f...

A Tasty Talk with Zingerman's Ari Weinzweig, June 3, San Francisco

Melanie Wong
by Melanie Wong 10 months ago

From San Francisco's The Cheese School: "Thirty years ago Zingerman's Deli started as a neighborhood deli, today it's a family of nine businesses with over 500 employees. Join us for a talk wit...

Any recipes for making hard chhurpi (rock hard Himalayan cheese)?

countersurfer
by countersurfer 8 years ago

Hi all, I'm wondering if anyone knows of a recipe or tips for making hard chhurpi. http://en.wikipedia.org/wiki/Chhurpi It's often sold here as Himalayan dog chews, and I want to try making m...

why didn't my ricotta set up?

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by sparkareno 4 years ago

I tried making ricotta tonight for the first time & it is a disaster. I used a quart of milk, 2 cups of cream (not ultra pasteurized), 1 tsp salt. I brought it to 190 and then added 3 tbs of lemon ...

how can i make mozzarella cheese using lemon juice

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by billy198621 4 years ago

I need to find a recipe to use lemon juice to make mozzarella curd without using rennet or acids as I'm allergic (long story) Anyway I's this possible? ? If so after i make the curd can it b...

Drying/Dehydrating Paneer

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by rw71457 3 years ago

Does anyone know if Paneer can be dried or dehydrated for longer storage?

What to do with an abundance of organic milk?

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by ChervilGeorge 2 years ago

When my awesome corner store guy heard I was experimenting with beginner cheese making, he sent me home with a gigantic amount of organic whole milk and half and half because the sell by date is fo...

Why cant americans make cheese ?

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by stevenjf 13 years ago

I am a brit and i have just returned from Manhattan on what was a really wonderful trip with super food. One thing i have never understood about america is why your cheese is so very processed a...

Ricotta

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by taras1949a 3 years ago

Does a finer cheese cloth or straining bag make for a creamier ricotta?

Troubleshooting Homemade Ricotta

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by foodandscience 6 years ago

The other day I was making the ultimate lasagna bolognese. Bolognese simmered for 6 hours, homemade pasta, besciamella etc. The only thing I didn't make by hand was the mozzarella. I also made m...

My first try at fresh mozzarella

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by terasec 3 years ago

Finally found a place that sells rennet, credit out to thebrooklynkitchen I followed instructions in epicurious only change i made was used 1/2 the salt they listed and my first lb of mozzarella ...

On heating milk for ricotta making

lacoet
by lacoet 4 years ago

Hi, Does anybody use the MW to heat the milk to make ricotta cheese? I've been doing it this way because no matter how careful I am when I do it on the stove it always scorch the bottom of the po...

Fresh Mozzarella Recipe? Need sure fire recipe!

grieftrip
by grieftrip 6 years ago

I have been experimenting with cheese this year and have had a couple successes with Mozzarella, but sometimes I end up with a bad batch that doesn't set. I have rennet liquid, citric acid, and ...

do you need to hang fresh mozzarella to drain

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by billy198621 4 years ago

I've made cheese curd plenty of time but when it comes to stretching fresh mozzarella it keeps falling apart to a really fine piece like rice and i wanted to know if i need to put the fresh curd in...

Cheesemaking supplies in the close-in VA 'burbs?

tcamp
by tcamp 4 years ago

There is brewing supply place in Manassas that has what I need but I'm looking for somewhere closer to Alexandria. Haven't searched archives as this is also an attempt to master posts under the new...

Raw Milk / Home Cheesemaking in AZ?

Starka
by Starka 12 years ago

I've gone through about 6 gallons of various milk brands, searching for the elusive non-ultra pasteurized kind, resulting in 6 gallons worth of curdled cheese-making heartbreak. Does anyone know w...

cheese making

AkinoHunter
by AkinoHunter 5 years ago

i have just made chese but it didnt turn out i could use some advise to see if i can salvage it. if anyone has advise please contact me so i can fugure out what to do.

Does Anyone Bandage?

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by thefabricman 5 years ago

Im looking for tips and variations on bandage wrapping cheese using cheesecloth as i believe it improves the flavour? Does anyone wrap for display - can this be achieved as i understand the mold gr...

Chemicalkinetics! IS IT SAFE? PVC piping used for cheesemaking press.

Mr Taster
by Mr Taster 7 years ago

First of all, I hope that cheesemaking falls under the "Cheese" board and not the "Home Cooking" board, because that's what my question is about. I've just started dabbling in home cheesemaking,...