• Brie Recipe

    by  • October 6, 2011 • 0 Comments

    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...

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    brie

    The Bloomy Whites

    by  • October 5, 2011 • 0 Comments

    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...

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    Cream Cheese Recipe

    by  • September 26, 2011 • 8 Comments

    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...

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    Biochemistry is Your Friend. For Reals!

    by  • September 16, 2011 • 2 Comments

    Lactic Acid Fermentation

    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...

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    Chèvre Recipe

    by  • September 13, 2011 • 0 Comments

    ChevrewithFigs

    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...

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    A Note on Milk

    by  • August 29, 2011 • 0 Comments

    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...

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    Queso Blanco Recipe

    by  • August 21, 2011 • 0 Comments

    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...

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    Coagulation – Curds Getting Comfy

    by  • July 29, 2011 • 0 Comments

    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...

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    Mozzarella in 30 Minutes

    by  • July 28, 2011 • 0 Comments

    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...

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