Are you a blue cheese fan? Do you love yourself some funky blue mold?
I have to say that blues aren’t my favourite cheese, but I can certainly enjoy the right one when I’m in the mood. I’ve had a couple of blues that were absolutely delicious, and there are certain times when I crave that extra something in my cheese.
If you’re a blue cheese fan and a home cheese maker, I’m guessing you’re either already trying your hand at making your own blues? Or at least it’s in your future plans.
A lot of Curd-Nerd’s are absolutely passionate about their blues, and are busy perfecting their own version. Some have great success, others are finding it a bit more challenging. Getting that blue mold to grow as it should is usually the biggest test. Read more
Back in the day, an important part of getting a good, tasty cheese meant having the right ingredients and conditions to nurture your own cultures, or to have had an established one shared with you to use.
These were, and still are, known as mother cultures. But what is cheese culture? Cheese culture is a lactic bacteria. This lactic bacteria when added to milk digests lactose to produce lactic acid and this is what causes curds to form. Read more
If you are new to the hobby of cheese making, you might have no idea, just as I didn’t when I first started out. I had never heard of it in any context and it took a bit of research to learn why and when I would use it.
So I thought I would help you out with telling you what I learnt back in those early days. Read more
If you’ve been making cheese for any period of time you’re probably aware of the conversations about raw milk versus pasteurized milk, or perhaps you’ve already started thinking about it from your own perspective.
If you do a quick Google search on raw milk vs pasteurized milk you can get lost in the plethora of information and sometimes heated debate about this subject very easily.
But what’s the fuss all about milk and how does it affect Cheese Making? Read more
Here at Curd-Nerd I’ve mentioned Calcium Chloride 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.
When Should You Use Calcium Chloride In Cheese Making
If you use store bought, homogenized and pasteurized milk for cheese making you will more than likely need to add Calcium Chloride to re-balance the calcium content of milk as the manufacturing processes of pasteurization, heating and rapidly cooling the milk, and homogenization decreases the amount of calcium in the milk and can affect the clotting properties.
You’re busy reading your way through a Cheddar, Gouda or a Red Leicester cheese recipe, getting prepared to try something new and there in the ingredients list is something you haven’t used before in your cheese making.