Making Cheese At Home Beginners Guide

Making Cheese At Home Beginners Guide
Tips On Producing Great Preserved Cheese

From simple cheese sandwiches to more striking, extraordinary cheese in specialty restaurants, lots of people just can’t do without some sort of cheese in their routine diet.

The dairy food product has very high exportation from countries like: Germany, the Netherlands, France, Italy, and the USA, who are basically the top 5 exporters.

You might not be a top exporter, but you can definitely make your own cheese. Different cheeses are produced in different ways, but they all involve curdling the milk to separate it into curds and whey.

If you’re interested to produce your own cheese, here are some tips to help you along the way.

Milk:

Your obvious main ingredient will be the milk. You can start making cheese with homogenized, store-bought milk, but milk that is not homogenized is certainly more often used and can be found in health stores.

Read the label and don’t purchase milk that has ‘UHT’ (Ultra High Temperature) or ‘Ultra pasteurized’ or ‘Micro-filtered’ on it. UHT has been heated to 275 degrees Fahrenheit, and that destabilizes the protein.

The result will be that the calcium in the milk will not bond well to achieve good curdling. If you get raw milk from a farm, it would need some caution to work with it, but it would be the optimal choice.

Adding culture:

Cheese culture is made up of special bacteria. The bacteria breaks down milk lactose into lactic acid and ripens the milk. Now, there are many types of culture to choose from.

That can be confusing, but at Cuisinevault you can find recipes to know which culture to use and more topics on cheese.

The best way to add culture is first sprinkle it on the milk, then let it sit on top for around 5 minutes, then begin to stir gently. This allows the culture to dissolve and disperse evenly. After that, cover the pot and leave undisturbed for ripening.

Agitation during this period slows down acidification, which can damage the cheese.

Adding rennet and salt:

Rennet is an enzyme that helps to form a solid curd. Rennet begins working at temperatures between 85-105F.

So, before adding it to the milk allow the rennet to dissolve in non-chlorinated water for 15 – 20 minutes ahead of time. 

This will allow the enzymes to be released in its strongest form first. Be precise in measuring how much rennet to use. Too much will cause the curd to be too firm or rubber-like. Too little rennet may cause the milk to not separate properly.

Salt is essential in all cheese making, not only for taste but to preserve it and to kill harmful bacteria.  

Stirring:

The stirring method for cheese is an up and down motion. When you stir that way, it distributes the ingredients in the milk more evenly. Avoid stirring in a traditional whirl or clockwise motion.  


Start easy

Some cheeses are easier to make than others, like cream cheese or cottage cheese. You can start easy and work your way up.

Like all types of cooking, it’s a matter of exploring, discovering and experimenting different ways to come up with a great fromage.  

Cheese And Chocolate Pairings You Never Thought Would Be Delicious

Chocolate and Cheese


Cheese and Chocolate

Cheese and Chocolate have been used independently in the culinary industry for numerous years.

They have also been paired regardless of their distinct physical characteristics and taste, which may make it seem like a bad idea to combine them.

Both chocolate and cheese come in a variety of types depending on their tastes and aroma.

The most popular varieties of chocolate are dark chocolate, semi-sweet chocolate and milk chocolate that is popularly called white chocolate.

The common types of cheese available are goat cheese, cheddar cheese, mozzarella, blue cheese and cream cheese; the list is inexhaustible. It has proven that the results of the combination are worth it.

Some of the pairing may sound odd, but I bet you will definitely love them once you have a taste. Below are some of the pairings that many consider weird, but are actually worth your while.

Milk chocolate and cream cheese

Chocolate and Cream Cheese

You are probably wondering why anyone on earth would combine milk chocolate with cream cheese.

This pairing is made by melting the milk chocolate and combining it with the cheese to make a frosting that can be used to top pastries. The taste is simply amazing.

You can also use the melted combination of milk chocolate and cream cheese mixed with water to form a dipping for frostings. The dipped frostings are then frozen and can be served as a cold desert after a hot summer lunch.

Unsweetened chocolate and cream cheese fudge

Pairing dark chocolate with cream cheese may sound like a bad idea because of the slightly bitter taste of dark chocolate. Contrary to that ideology, the pairing results in a tangy fudge.

The best dark chocolate to use is the granules pure cacao, natural and unsweetened chocolate which you can find in popular supermarkets.

You can also add nuts such as hazelnut, peanuts or even almonds to give the fudge a crunchy feel. The taste of this fudge is tantalizing enough to spike your taste buds to say the least.

Blue cheese and dark Chocolate

Blue Cheese And Chocolate

Quite odd when you think about it, right? You can prepare this pairing by simply cutting a bar of chocolate into small squares and spreading blue cheese on the squares without melting it.

The procedure is that simple. Use the best dark chocolate available to enhance the quality of the dessert.

Most people find blue cheese unpalatable once they discover that its appearance is as a result of a special type of aging mould.

But that is what makes its taste special when combined with dark chocolate. The pairing of dark chocolate and blue cheese can be mixed with cornstarch and almonds.

You then bake the resultant mixture for a few minutes and the result of a fancied French dessert, referred to as Coulant which is characterized by its slightly peppery taste.

Mozzarella cheese and dark chocolate beverage

Chocolate and Cheese

Your favorite pizza topping can also be used in a beverage. This may seem weird to many but believe you me, it is delectable.

This beverage is made by melting bitter Colombian chocolate in skimmed milk and adding solid mozzarella cheese cubes to it.

It forms a thick paste-like drink that is best served while still hot.

This beverage is popularly known as Chocolate con queso. It has mild salty cheese tastes complimented with chocolate and sugar; it is definitely worth savouring.

Semi-sweet chocolate and goat cheese

Goat cheese is unpopular among many people due to its slightly pungent smell and tart taste. I am almost certain that if they tried pairing it with semi-sweet chocolate, they would definitely yearn for more.

The duo can be melted and used as a stuffing for dates to form a dessert.

You can also melt the cheese and chocolate and combine it with heavy milk cream and freeze it to make a low sugar ice cream that is considered a healthier option as compared to normal ice cream.

It is now an obvious fact that cheese and chocolate pairings are definitely ingredients that cannot disappoint.

It is however worth noting that in light of the large variety of both ingredients, you have to be careful to pair them appropriate proportions to ensure the taste is worth it.

It only requires you to be creative and try new pairings frequently and enjoy the medley of flavors.

New Feature On Curd-Nerd

cheese making forum

NewThere’s something new going on here at Curd-Nerd.

We’ve been working on this project for a while and, now, we think it’s ready to share with you.

It’s our new forum feature.

We’re excited to announce that the Curd-Nerd forum is live! Read more

Is Cheese Making Seasonal?

Is Cheese Making Seasonal? Seasonal Cheese

Last night we had the first frost of the coming Winter season.

And it was a good one. At -5º Celsius overnight the ground was icy white by this morning.

The first frost always signals a few changes for me. The frost cloths go on the citrus trees in our edible garden, the Yams get dug over after the first frost kills off the tops of the plants, and I prepare to get the Garlic planted to grow over the Winter.

It’s also my signal to stop making cheese for the Winter. Read more

BeesWax Cheese Wax

Waxing Cheese With Beeswax

 

If you’re making hard cheeses like Cheddar or Gouda, chances are you either already waxing them, or have been looking into how to do so.

Cheese wax is a pliable, paraffin based wax that is usually coloured red, yellow or black. You can also get green and blue wax.

On a side note, ever wondered why there are different colours? Read more

QA9 – Can You Use Existing Cheese As Cultures For New Cheese?

propagating cheese cultures

In the past we’ve talked a little bit about various ways to reduce the cost of your home cheese making adventures.

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

How To Make Blue Cheese Cultures (Penicillium Roqueforti)

How To Make Blue Cheese Cultures (Penicillium Roqueforti)

In this article you will learn step by step how to make your own blue cheese culture (Penicillium Roqueforti) at home.

The best part?

You will save hundreds of dollars by producing your own Penicillium Roqueforti.

And if that’s not enough…

It allows you to have blue cheese cultures on hand for when you make your next blue cheese at home.

Read more

Do You Keep Making Dry, Crumbly Cheese?

Do You Keep Making Dry, Crumbly Cheese?

Dry, pasty, crumbly cheese.

It’s the curse of any cheese that you hoped would turn out smooth and soft.

There are cheeses that we expect to have a slightly drier or crumblier texture, but when it isn’t planned, it’s a real disappointment, and the worst part is that you usually don’t know your cheese has gone that way until after you’ve waited weeks, or months, and then cut it open to find less than desirable results. Read more