The world of home cheese making can be very overwhelming as a beginner. All the terms can get quite confusing and the processes are no easier. At least, that’s how I felt when I first started making cheese.
That’s why I decided to create Curd Nerd; so that other beginners to home cheese making had a resource to turn to when the times got tough. Read more
It seems costs savings are still on the minds of some home cheese makers since we’ve been asked a few times now if existing cheeses can be used as cultures for making new cheese, as a means towards saving money. Read more
This article will guide you, step by step, to make your own cheese cultures at home.
By doing this you will save a lot of money from buying thermophilic and mesophilic cultures so often. Allowing you to make more homemade cheese for less costs.
That’s not all…
We will cover what are cheese cultures, mesophilic cultures and thermophilic cultures. Outlining which cultures should be used for certain cheeses.
The bottom line is I have been doing this for years and it has saved me a pretty penny. It has allowed me to make more delicious cheeses then I would have been able to, if I had to buy starter cultures all the time.
Many new home cheese makers are surprised to discover that you don’t need a whole lot of fancy, technical equipment to make cheese.
Sure, you can go all out and buy the best of the best and get everything you could possibly want and need to make cheese, but you can also start making cheese with just a few basic tools and the right ingredients, and without spending a whole lot of money. Read more
As we all know, one of the most important steps in cheese making is getting a good curd set up.
Without a good set up, most cheeses won’t ever become what they should be, and some won’t become anything much at all. Apart from pig or chook feed, or compost waste that is.
Using the suggested coagulation times in a cheese recipe is reasonably reliable for getting a set, but not overly precise in terms of getting the best set to achieve the ideal cheese profile.
Sure, you might end up with a Gouda after all your hard work, but does it have the texture and moisture that you know it should have? Do you have a cheese that could give the all those store bought wedges a run for their money.