- 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
QA2 – Why Does My Feta Melt When I Store It In Brine?
You’ve made a lovely batch of Feta. It’s been salted and aged and now you want to store it for use later on. You’ve followed the instructions and put...
- Posted 01/06/2011
Cheese Mold | The Good, The Bad and The Ugly
Mold or mould? I don’t mind which way we all spell it but I do know that I’ve seen a lot more of it since I’ve been making cheese....
- Posted 25/05/2011
Annatto – What Is This Stuff And Do You Have To Use It?
You’re busy reading your way through a Cheddar, Gouda or a Red Leicester cheese recipe, getting prepared to try something new and there in the ingredients list is something...
- Posted 18/05/2011
Slip Skin – Camembert’s Nemesis
For home cheese makers, attempting to make Camembert can seem like pushing the limits of your new cheese making skills directly into the advanced arena. The reality is, that...
- Posted 10/05/2011
Scalding The Curds – Which Isn’t Giving Them A Good Telling Off
This post is Part 5 of the continued basic home cheese making instructions. See the Curd Nerd Beginner page or the Basic Instructions category for previous parts. With your...
- Posted 07/05/2011
Camembert Ripening Process
As I’ve mentioned before, in this post, I love making Camembert and so far I have been lucky enough to end up with great looking and tasting cheese each...
- Posted 05/05/2011
Cheese Salt – What Kind Of Salt Is That?
On reading recipes for cheese making, you have probably noticed that salt is used quite a bit, both during the make and in the aging process. You might also...
- Posted 01/05/2011
Need Ideas On How To Use Up All Your Left Over Whey?
If you are making cheese regularly, you will have a lot of left over whey to deal with. You could pour it away down the drain, but it’s a very...
- Posted 29/04/2011