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.
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:
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.
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.
Calcium Chloride (CaCI2) is a salt solution, which is used in cheese making to restore the calcium balance of milk.
Today’s post is Curd-Nerd’s first guest post and comes from Louise, a regular Camembert maker who is also venturing into other cheeses such as Stilton and Cheddar.
In this post she takes us from a simple thought about making cheese through to her success at creating delicious creamy Camembert. Read more
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.
Recently I spotted this Smitten Kitchen post about making home made super rich Ricotta and being a Smitten fan and a complete cheese making dork (have you noticed?) I leapt across to take a look at what she was up to on the cheese front. Read more
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
Many recipes that have cheese as a main ingredient really do demand the true full and sharp taste of Cheddar. Think cheese scones and cheese puffs. They just wouldn’t be the same with a more mild flavoured cheese.
A decent Cheddar can be expensive, especially the delicious vintages, but making your own Cheddar at home can yield you a far superior cheese than the cheap blocks you might buy otherwise at your local store.
Making your first block of Cheddar can seem daunting though. While the name of this cheese came from the area in England where it originated, cheddaring is also the term for the technique of milling and stacking the curds during the make, a seemingly complex process that can deter new cheese makers. Read more