Author: Curd Nerd

QA4 – I Stored My Feta In Brine And Now It’s Too Salty!

Curd Nerd Brining, Cheese Making, Preserving, Soft Cheeses, Troubleshooting , , , ,
Is Feta Cheese Salty? Why Is Feta Cheese Salty?

Storing your Feta in Brine is the most common way to preserve this cheese, but what do you if your Feta ends up too salty to enjoy?

Everyone enjoys different levels of salt and Feta is a cheese that has a saltier taste associated with it due to the aging method and the usual preservation method.

In fact if you ever get the chance to eat a traditional Feta from Greece or Cyprus, it’s likely the cheese will be much more salty than any other Feta you’ve eaten.

But, after the hard work you put into your Feta, it can be disappointing when you end up with a batch of cheese that is inedible because of too much salt. Read more

Using Saturated Brine Solution In Cheese Making

Curd Nerd Basic Instructions, Brining, Cheese Making, Preserving, Storage , , , , , ,
Using A Homemade Saturated Brine Solution In Cheese Making

Most cheese recipes require salt to be added, rubbed or soaked in at some stage in the cheese making process.

Salt is an important part of cheese making and has multiple purposes including assisting in drawing out whey, preserving the cheese and protection against undesirable moulds.

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3 New Soft Cheese Recipes!

Curd Nerd Cheese Making, Recipes, Soft Cheeses , , , , ,

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 the recipe list for you to try your cheese making hand at.

We have also made a small change to the menu so that the Soft Cheese Recipes and the Hard Cheese Recipes have been split out into separate menus. This should make it quicker to find the recipes you want.

The latest recipes to be added include:

  • Chevré– a fresh goat’s milk cheese which is extremely simple to make
  • Cottage Cheese – extremely versatile and more delicious than the watery store bought stuff
  • Brie – known as ‘The Queen of Cheese’ this one is challenging, but well worth mastering

We’ll be adding even more recipes soon but if there are any specific cheese recipes you want to try out in the meantime, please let us know in the comments below and we’ll do our best to add it straight away.

Good luck with these new recipes and please, ask any questions that you have.

What Is Calcium Chloride (CaCI2) | When To Use In Cheese

Curd Nerd Cheese Making, Curd, Ingredients, Most Read Articles, Troubleshooting , , , ,
What Is Calcium Chloride (CaCI2) | When To Use In Cheese

Here at Curd-Nerd I’ve mentioned Calcium Chloride(caci2) a few times, mostly in relation to brine solutions, and you may have also seen it listed as an ingredient in the cheese recipe books you have.

What Is Calcium Chloride (CACI2)?

Calcium Chloride (CaCI2) is a salt solution, which is used in cheese making to restore the calcium balance of milk.

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QA3 – Why Do I Get Such A Low Yield Of Ricotta?

Curd Nerd Cheese Making, Soft Cheeses, Troubleshooting, Whey , , , ,
Ricotta production - Why Won't My Ricotta Curdle

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 yield from your Ricotta make, which makes it hardly seem worth the effort.

There are a few things that will influence the yield you get from your whey including the season the milk is produced in, the level of acidity, the temperature you heat the whey to and the type of cheese you made first.

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Cheddaring Process | Demonstrating How It’s Done

Curd Nerd Basic Instructions, Cheese Making, Hard Cheeses , , ,
Cheddaring Of Cheese - The Cheddaring Process

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 the Cheddaring part of making Traditional Cheddar and saves a lot of time, and complexity.

Because it can be difficult to understand what the whole Cheddaring step of making Traditional Cheddar is all about if you haven’t seen it, or done it I thought I would post the You Tube videos below which demonstrate the Stacking, Cheddaring and Milling process of making Traditional Cheddar. Read more