- Why Your Camembert Isn’t Growing White Mold
- Preserving Methods | Vacuum Sealing
- Age Does Matter – Aging Homemade Cheese
- 3 More Cheese Recipes, And A New Feature
- Making Home Cheese Making Cheaper
- QA6 – Why Didn’t My Curd Knit Together?
- Bandaging Cheese – Another Way To Preserve
- Lipase – A Helpful Busy Little Enzyme
- QA5 – Why Doesn’t My Mozzarella Stretch Properly?
- Pressing Your Cheese – Bringing It All Together
There’s something new going on here at Curd-Nerd. We’ve been working on this project for a...
Last night we had the first frost of the coming Winter season. And it was a...
Dry, crumbly, pasty cheese. It’s the curse of any cheese that you hoped would turn out...
With cheese making, there are a couple of real ‘buzz moments’ for me. The first is...
Back in the day, an important part of getting a good, tasty cheese meant having the...
Many new home cheese makers are surprised to discover that you don’t need a whole lot...
Once upon a time there was only cling film, and sandwich bags. Then someone found a way...
So you’ve made a great looking round of cheese and now it’s time to wax it....
This post is Part 8 of the continued basic home cheese making instructions. See the Curd...
There have been a few changes around the Curd-Nerd household lately. One of which has allowed...
What We’ve Said Lately
3 New Soft Cheese Recipes!
Today’s post is a short and sweet one, but hopefully also helpful in adding to your home cheese making repertoire. Curd-Nerd has added 3 new soft cheese recipes to...
- Posted 27/07/2011
Calcium Chloride (CaCI2) | What Is It And When Should You Use It?
Here at Curd-Nerd I’ve mentioned Calcium Chloride a few times, mostly in relation to brine solutions, and you may have also seen it listed as an ingredient in the...
- Posted 20/07/2011
Adventures in Cheese | Guest Post
Today’s post is Curd-Nerd’s first guest post and comes from Louise, a regular Camembert maker who is also venturing into other cheeses such as Stilton and Cheddar. In this...
- Posted 13/07/2011
QA3 – Why Do I Get Such A Low yield Of Ricotta?
Ricotta is traditionally made from the whey left over after making your main rennet set cheese recipe. You may find that at times that you get an extremely low...
- Posted 06/07/2011
Home Made Rich Ricotta (Kind Of)
The picture at the top there, is what I normally expect to see I look at pictures of Ricotta. But recently I spotted this Smitten Kitchen post about making...
- Posted 29/06/2011
Cheddaring Process | Demonstrating How It’s Done
In my last post, I suggested that Farmhouse Cheddar is worth giving a go as your first hard cheese attempt. The beauty of Farmhouse Cheddar is that it skips...
- Posted 22/06/2011
The Easy Going Member Of The Cheddar Family
Many recipes that have cheese as a main ingredient really do demand the true full and sharp taste of Cheddar. Think cheese scones and cheese puffs. They just wouldn’t...
- Posted 15/06/2011
Preserving Methods | Waxing Cheese
Wax on, Wax off, Wax on, Wax off – so says Mr Miyagi Ok, so perhaps that’s a bad play on words but it’s what comes to mind EVERY...
- Posted 08/06/2011