Adding Rennet – How To Achieve A Curd

This post is Part 3 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page or the Basic Instructions category for previous parts.

We’ve talked milk, we’ve added the cultures. Now it’s time to set up a curd. Let’s add the Rennet.

What is Rennet?

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Cheese Starter Cultures – How To Add

Cheese Starter Cultures – How To Add

Cheese starter cultures

Cheese starter cultures are a form of bacteria used in the production of cheese. They are added to the milk at the start of the cheese making process (not for all cheeses though, there are exceptions such as Haloumi) in order to determine taste, smell, texture and mouth feel.

The main cheese starter cultures are Thermophilic and Mesophilic. Thermophilic cultures can handle being heated to higher temperatures, Mesophilic cultures  suffers at higher temperatures. There are also specific culture strains made by commercial manufacturers which fall into each of these types (Therm and Meso) and each subtly changes the results you will get with your cheese. Your recipe should tell you which culture type you need.

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Cheese Making – We’re Going To Need Some Milk

Cheese Making – We’re Going To Need Some Milk

This post is Part 1 of the continued basic home cheese making instructions. See the Curd Nerd Beginner page or the Basic Instructions category for previous parts.

All of the cheeses you will read about here will be made with raw milk. Fresh, raw, cows milk to be exact.

milk cheese - home cheese making

Unfortunately I don’t have access to goats milk so recipes that should traditionally be made with goats milk, have been made with cows milk. I know, it’s not true to form but a home cheese maker must work with what they have.

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