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The first question I have is on cheese making Empty The first question I have is on cheese making

Post by amybyrd21 on Sun May 17, 2009 9:24 am

What kind of supplies do you have to have and where do you get the renant and other add ins you need. I have always wanted to make cheese. Can you use store bought milk until I get a milk cow.
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Post by Mrs. Homesteader on Sun May 17, 2009 11:55 am

To make soft cheese you don't need a lot of anything. Smile To make hard cheeses like cheddar, there are some basic things you will need. Yes, you can use store bought milk.

You will need a good thermometer. You will also need a cheese press for hard cheeses. This can be made with a coffee can and some wooden rounds. I buy most all of my rennet and cultures from New England Cheesemaking. Lehman's sells the cultures and rennet, but it is not refrigerated. That shortens the life. New England Cheesmaking does have an online store.

Let's start with what sort of cheese you want to make. Then maybe I can be more specific.

There are some home dairy how to's on my blog.
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Post by Sonshine on Sun May 17, 2009 1:33 pm

Do you have a link for New England Cheesemaking?

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Post by amybyrd21 on Sun May 17, 2009 9:57 pm

I want to make cheddar and mozzerella. I want to experiment with it all. I love to cook with cheese exspecially whole milk mozz. I have looked at the homemade cheese presses. If I can get hubby to make it Smile I had a father at my daughters pre school that got us addicted to homemade smoked cheddar so I guess I want to make that too.
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Post by amybyrd21 on Sun May 17, 2009 9:57 pm

www.cheesemaking.com/ here is the newengland cheese making web site. Found it when looking for info.
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The first question I have is on cheese making Empty Re: The first question I have is on cheese making

Post by HomesteadBaker on Sun May 17, 2009 10:02 pm

Here is the link for New England Cheesemaking, it is also in the "Sticky" with the links to websites.
http://www.cheesemaking.com/

This one will give you an idea how easy it can be to find equipment anywhere... if you let it! LOL
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm

The general consensus is that you can use store bought milk, but you may need to add calcium chloride to your ingredients since pastuerization robs milk of calcium.

Mrs. Homesteader, I read your blog quite often! Very Happy

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Post by Mrs. Homesteader on Tue May 19, 2009 3:35 am

amybyrd21 wrote:I want to make cheddar and mozzarella. I want to experiment with it all. I love to cook with cheese especially whole milk mozz. I have looked at the homemade cheese presses. If I can get hubby to make it Smile I had a father at my daughters pre school that got us addicted to homemade smoked cheddar so I guess I want to make that too.

I highly recommend the book Home Cheesemaking by Ricki Carroll. She gives step by step instructions.

You need a culture for both the cheddar and the mozzarella. There are two ways to do a culture. You can buy the instant cultures (very easy) or buy the culture that you have to make quite a bit of. I have done it both ways. I prefer the new instant cultures, but then you can't make more from it. When I buy the regular culture, I make a batch and then freeze in ice cube trays. Then you can take the last couple of cubes and make a new batch.

Mozzarella is an excellent place to start. I will find my recipe (if it's on my computer) or type it out for you.
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Post by amybyrd21 on Tue May 19, 2009 4:03 am

I wa thinking of ordering the beginner kits for mozzerela and the one for hard cheeses. Thyer were both around $30 a piece so I could give it a try with out wasting alot of money at first.
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Post by HomesteadBaker on Sun May 24, 2009 3:13 am

Mrs. Homesteader wrote:
amybyrd21 wrote:I want to make cheddar and mozzarella. I want to experiment with it all. I love to cook with cheese especially whole milk mozz. I have looked at the homemade cheese presses. If I can get hubby to make it Smile I had a father at my daughters pre school that got us addicted to homemade smoked cheddar so I guess I want to make that too.

I highly recommend the book Home Cheesemaking by Ricki Carroll. She gives step by step instructions.

You need a culture for both the cheddar and the mozzarella. There are two ways to do a culture. You can buy the instant cultures (very easy) or buy the culture that you have to make quite a bit of. I have done it both ways. I prefer the new instant cultures, but then you can't make more from it. When I buy the regular culture, I make a batch and then freeze in ice cube trays. Then you can take the last couple of cubes and make a new batch.

Mozzarella is an excellent place to start. I will find my recipe (if it's on my computer) or type it out for you.
I agree with the book recommendation! Great book.

Can't wait for the recipe, Mrs. H.

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The first question I have is on cheese making Empty Re: The first question I have is on cheese making

Post by Mrs. Homesteader on Thu Jun 04, 2009 11:48 am

Here is one recipe. I can't find my tried and true one. I am still looking.

MOZZARELLA
Take 2 gal. milk and add 2 1/2 tsp. citric acid dissolved in 1/4 cup cool water
Heat to this to 88 degrees.
Then add 1/2 t. liquid rennet OR 1/4 rennet tablet diluted in 1/4 c. cool water and stir for 15-20 seconds
Le itt set while it coagulates (12-15 minutes)
Cut the curds in criss cross or tic-tac-toe pattern in 1/2 cubes. I use a big flat ladle type thing to do the layers after I cut down through the curds both ways.

Let it sit for 5 more minutes

Heat slowly to 108 degrees, but within 20 minutes, stirring occasionally but not to much or curds will dissolve.

Drain and let sit for 15 minutes
Mix 1/3 cup of kosher or canning salt in 1 gal. water.
Heat it to 170 degrees and turn off.

I bought a thick pair of rubber gloves to be able to use my hands on this next part. The curds will be a mass again. Cut into 1" thick strips and lay criss cross in hot salt water. Take the strips and start almost kneading them and letting them stretch. You want to stretch them until they are really smooth and shiny. I think this part is a bit different than what I do. I will look again tomorrow for the recipe I use most of the time.

Drain and work with hands to remove excess liquid and shape. Work until good consistency
You can eat it right away, but I usually put it into a ball in a bowl and put it in the fridge.
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