bnbacademy Posted July 10, 2011 Share Posted July 10, 2011 I am considering trying to make homemade cheese. Has anyone successfuly done this? Do you have a website recommendation? Are there many gadgets required? One gadget I do not plan to invest in is the goat/cow, etc. Can I make cheese from pasteurized milk? Where do you find the necessary ingredients, ie rennet? If you have any good advice I would appreciate it. I don't have lots of time to try and fail so would love a fool-proof recipe :001_smile:! Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted July 10, 2011 Share Posted July 10, 2011 That depends upon what kind of cheese you are looking to make. Hard cheeses require more equipment because you need a press. Mozzarella requires almost nothing and the kids LOVE to help and eat it. I get almost everything from www.cheesemaking.com Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted July 10, 2011 Share Posted July 10, 2011 What milk are you going to use. The ultrapasturized doesn't work. Quote Link to comment Share on other sites More sharing options...
Wildiris Posted July 10, 2011 Share Posted July 10, 2011 I use to buy goat milk from a neighbor and made a soft cheese just by curdling the milk with vinegar. I got more sophisticated and bought a culture. My special equipment: Cheese cloth, a chopstick and string, and a strainer. I made Fromage Blanc from one gallon of milk at a time. Best of luck. Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted July 10, 2011 Share Posted July 10, 2011 No advice, but thanks for reminding me to poke around the internets! Dh has been wanting to make some Syrian mozzarella his aunt used to make from store bought balls, but I think that's just silly! I just showed him this : http://www.cheesemaking.com/store/p/314-Ricki-s-Cheese-Making-Duo-K1-K2-.html and he's all excited! We go through cheese like crazy in this house. I really hope the baby outgrows his milk protein intolerance, or we may have some issues! Quote Link to comment Share on other sites More sharing options...
bnbacademy Posted July 10, 2011 Author Share Posted July 10, 2011 (edited) I was hoping to use the everyday milk bought at the grocery store, can I use 2%? I'd would love to make cheddar cheese, since we eat so much if it. Edited July 10, 2011 by bnbacademy Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted July 10, 2011 Share Posted July 10, 2011 It's not the fat percentage that you need to worry about, it's the pasteurization process. You might be able to get some cheese out of ultra-pasteurized milk but others never can. So far, I make cheese from pasteurized, non-homogenized milk from a good, local dairy that doesn't use hormones or antibiotics. Quote Link to comment Share on other sites More sharing options...
amy g. Posted July 10, 2011 Share Posted July 10, 2011 I make cheese using cultures from http://www.cheesemaking.com/cheesemakingingredients.html You need a cheese press for hard cheese, but feta, chevre, mozzarella and other soft cheeses can be made without one. Quote Link to comment Share on other sites More sharing options...
bnbacademy Posted July 10, 2011 Author Share Posted July 10, 2011 Any good book recommendations for a beginner? Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted July 10, 2011 Share Posted July 10, 2011 Are you looking for hard or soft cheese recipes from a book? Quote Link to comment Share on other sites More sharing options...
bnbacademy Posted July 10, 2011 Author Share Posted July 10, 2011 Wondering if I could make a mild cheddar cheese? Quote Link to comment Share on other sites More sharing options...
G5052 Posted July 10, 2011 Share Posted July 10, 2011 Only soft cheeses of late though because my source for unprocessed milk moved. Even my yogurt doesn't come out as well with store milk, but it is still better to me. Cheddar is some work, but I was pleased with the results when I tried it. I'm not sure that I'd do it on an ongoing basis though. More time is involved than I usually have, and you have to have a place to ripen it and be willing to wait. http://www.cheesemakingrecipe.com/Cheddar_Cheese_Recipe.html Quote Link to comment Share on other sites More sharing options...
TexasRachel Posted July 10, 2011 Share Posted July 10, 2011 I've made mozzerella a couple of times and it's really simple. I was surprised by how easy it was. Just google it. There's lots of tutorials. Quote Link to comment Share on other sites More sharing options...
bnbacademy Posted July 10, 2011 Author Share Posted July 10, 2011 Thank you for all your help. Anyone have a favorite cheese making book with easy instuctions or recipes? Quote Link to comment Share on other sites More sharing options...
Agamemnonsmom Posted July 10, 2011 Share Posted July 10, 2011 I have the book Home Cheese Making by Ricki Carroll. It's on my list to actually use soon :tongue_smilie: but I've read through it and it has good information in it. Quote Link to comment Share on other sites More sharing options...
lilacii Posted July 11, 2011 Share Posted July 11, 2011 It is simple to make "cream cheese" and whey (if you have access to raw milk). There are many recipes on-line. Quote Link to comment Share on other sites More sharing options...
K&Rs Mom Posted July 11, 2011 Share Posted July 11, 2011 I've made mozzerella a couple of times and it's really simple. I was surprised by how easy it was. :iagree: A friend sent me a kit from cheesemaking.com that has everything to start (thermometer, two "additives" and instructions), and I was intimidated but it really is easy. I haven't tried other kinds yet, but fresh mozz is yummy! I just use regular whole milk from the grocery store, even 2% works, just make sure it's not ultra-pasteurized (it would say on the label). Quote Link to comment Share on other sites More sharing options...
bnbacademy Posted July 11, 2011 Author Share Posted July 11, 2011 Thank you ladies for the help and encouragement. What brick and mortar store might have rennet? Or do I need to buy this online? Quote Link to comment Share on other sites More sharing options...
zaichiki Posted July 11, 2011 Share Posted July 11, 2011 I've made chevre/soft cheeses and mozzerella. Maybe I'll try again one of these days... The kids LOVED the chevre we made from our goats' milk. Quote Link to comment Share on other sites More sharing options...
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