I will admit that there are probably much easier bloomy white cheeses to start with – and I will post some of those recipes later – but I keep getting asked about Brie. So here it is. Brie! Before we go any further, you might have asked yourself at one time, “What is the difference [...]
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I am, without a doubt, a total cheese junkie. Back when I started making cheese I admittedly went crazy and tried to make too many different types of cheeses all at once, and the results were disastrous. I learned that it’s best to focus on one cheese family, and only once that family has been [...]
Read more →Ok, it was my intention to have a variety of different cheese recipes up on this site by now. However, the only ones I have up so far are super easy cheeses that require almost no time or effort. This week’s recipe is another one of these. Keep in mind, though, that autumn is here. [...]
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If you mention fermentation to the average person, it usually conjures up images of beer. However, in the science world fermentation is the process by which organisms get energy from the environment. These biochemical pathways existed long before we took advantage of their waste products: alcohol and lactic acid. In cheesemaking, we’re interested in the [...]
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If I thought I became upset upon learning how easy it is to make queso blanco, I cannot describe what I felt the first time I made chèvre. When I say it is easy, I mean that it takes practically no effort whatsoever. When I go to the store now, I shake my head woefully [...]
Read more →Given that the main ingredient of cheese is milk, it’s safe to say that milk choice is one of the most critical aspects of the cheesemaking process. Before we get in to the gritty details, let’s first discuss the general components of milk. Composition of Milk As I’ve said before, milk is considered an emulsion [...]
Read more →I became very annoyed the first time I made queso blanco. The reason? It’s so easy that I can’t believe I hadn’t done it before. I mean, it takes under an hour to prepare and about an hour to drain. How could I possibly justify not making it anymore? Well I can’t. And I don’t. [...]
Read more →If you wanted to break down the steps of cheesemaking to the very basics, you could say that it involves the following: 1) Acidification of milk 2) Coagulation 3) Aging I think it goes without saying that the aging process is by far the most varied and technically challenging aspects of making cheese, but the [...]
Read more →Ingredients: 1 gallon whole milk 1 cup unchlorinated water 1 teaspoon Citric Acid 1/4 of a rennet tablet 1 teaspoon salt Equipment needed: A heavy-bottomed stock pot with lid (5+ quarts) Whisk Skimmeror slotted spoon Curd knife(or just use a long knife of your choice) Microwave safe bowl Large bowl for an ice bath Stretching gloves [...]
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