Starters
http://www.culturesforhealth.com/http://www.cheesemaking.com/
http://www.dairyconnection.com/
Cheesemaking Illustrated
http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons/cheese_5gal_00.htm
Recipes
http://www.cheesemakingrecipe.com/
http://www.homecheesemakingrecipes.com/
http://www.world-of-cheese.com/cheese-recipes.htm
Making CheeseUse pasteurized milk but not UHT/Ultra Heat.
Rennet
Animal or Vegetable which needs to be diluted. 3drops liquid or 1/2 tablet to 1/4C cool water /50-65 deg.
Cultures
Two groups: Thermophilic is a heat loving culture used for mozzarella, Parmesan, Swiss and Italian. YogurtMesophilic is no heat that would be destroyed at higher temps and used in 90% of cheese making.Cultures change the milk sugar/lactose into lactic acid. They are freeze-dried powder that you add to milk.Store in freezer.
Equipment
Large stainless steel pot. Cheesecloth with small holes called butter muslin. Colander. Thermometer that goes to 220. Ladle/skimmers stainless steel. Knife long and not pointed tip. (Can use long cake decorating spatula) String to tie muslin (Can use shoestring) Molds that have holes in the bottom
Basic Steps
Heat milk: milk converts into lactic acid and helps curd separate from whey
Add starter: such as vinegar, buttermilk, yogurt and cultures continue converting lactose to lactic acid.Starter is stirred constantly for 30 sec to distribute. After initial stirring, milk is left undisturbed.
Add rennet: Add after milk has ripened causing milk to form curds. Stir for 30seconds and then let sit.
Cutting curds: After curd is formed, cut into pieces about 2 in which allows whey to drain out. Insert knife at an angle into checkerboard pattern.
Draining: curds can be poured into a muslin lined strainer. Then tie up muslin and let drain over a sink.
Tips: let cheese cool to room temp before fridge. Let ingredients before you start be room temp. Make sure equipment/cloth are clean before each use.
For best results cream should be 60. Too warm it will be soft/too cold and won't form. Slightly ripe cream makes more complex flavor. Let sit out 12-24 hours. No longer.
Butter
4C/2pints Heavy Cream, 1/2t Salt
In processor, beat till cream turns to fine rice-grain size. Takes 5/8 min.
Let stand 5min. The liquid (buttermilk) will separate. Scrape butter into fine sieve.
Transfer to a colander and knead with a wooden spoon to work water out. Takes 10 min. Mix in salt and knead again another 10 min.
Form into mold. Wrap in wax paper.
Butter 2
Pour 1C Heavy Cream into a jar and and shake 20 minutes. Pour off buttermilk.
Rinse butter by adding cold water and shake again, do several times.Turn into bowl and knead with wood spoon for 20 min working in salt.
Buttermilk
Mix 1C whole milk and 1T Lemon Juice/Vinegar and let stand at room temp for 15 min. Fridge up to 1 week.
Creme Fraiche
Heat 2T Buttermilk and 2C Heavy Cream to tepid/85.
Pour into jar and set out at room temp for 8-24 hours. Cover partially. Stir and fridge for 24hr before using.Will keep 2 weeks.
Herb Cream Sauce
1/2C of CF with chives, tarragon, basi or thyme with a bit of lemon juice.
Sauce: Use to deglace a pan
Over fruit: Add honey and vanilla
Yogurt
Contains probiotics which boost immune and protect against cancer and cholesterol. They come in two groups:Bifidobacterium and lactobacillus, within these two groups are many different species. Lactobacillus acidophilus is one.These cultures die with alcohol, coffee and antibiotics. Yogurt is a good source of protein, B vitamins, calcium.Temps over 115 will kill culture. Adding more starter will make it sour. Can thicken with 1/3C milk powder.
Troubleshooting:
If thin....milk may have thinned too much before starter was added. may have not been warm enough in incubation. Starter maybe weak. Antibiotics in starter may have killed culture.
If curdled.....may not have sufficiently cooled before culture added.If off taste....may have over boiled milk without proper stirring, scorching milk. may have over-incubated
Yogurt
4C milk and 1/4C yogurt starter
Heat milk to 185. Cool to 105-115 about 5 minutes Stir in starter. Pour into yogurt maker. Needs to stay at 110. Can be put into a picnic cooler with jars of hot water, thermos bottle or wrap in a blanket. Incubate 6-12 hours depending on how firm and tart you want it.
Yogurt Cheese
4C yogurt and 1t salt
Line colander with muslin and let yogurt drain 30min. Tie up muslin and let drain in fridge for 8-24 hours. Transfer to bowl and stir in salt. You can stir other flavors in it.
Paneer
1 litre Milk (4.2 Cup), 11/2tsp vinegar or 1/2tsp lemon juice or citric acid
Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring. If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Paneer Recipes
http://www.indianfoodforever.com/vegetables/paneer/
Cottage Cheese1 gal Milk, 1/4 t Rennet liquid, 2 T Water, 1/4 C Buttermilk, 1+t Salt
Heat milk to 95. Dissolve rennet in water and stir into milk. Stir in buttermilk.
Remove from heat and cover up to 1 hour till solid. Cut into 1in cubes.
Heat to 110 stirring gently to bring up curds from bottom
Stir for 5 min and then every 5 min for 30 min till reaches 110.
Pour into colander lined with double muslin. Drain 5 min.
Gather muslin and rinse under cold water, squeezing while rinsing
Squeeze dry, transfer to bowl. Add salt to taste. Use within 2 days
Cream Cheese6C /1 1/2 Qt Whole Milk, 4C/2 Pt Heavy Cream, 1C Yogurt, 1 Rennet tablet,
1/4 C Water...cool/55/60 Salt
Warm milk, cream and yogurt to 100.
Dissolve rennet tablet in water.Add warm mix and stir for 3 min. Cover and let stand for 1+hours till curds are firm and break away from side of pan. Temp should be no lower than 85. Reheat if cools. Cut curds into 2in cubes. Let stand 15 min.Line a colander with double muslin and pour mix in. Cover with extra muslin and set colander in a large bowl. Cover with plastic wrap and fridge 8 hour. Transfer to clean bowl and season with salt. Can be flavored
Will keep for 2 weeks
Farmer's Cheese1gal Milk, 1C Yogurt, 1/4t Rennet liquid, 1C Water cool/ 60, Salt
Heat to 95. Dissolve rennet in water and stir in milk 30 sec. Remove from heat and let stan up to 1 hour till solid. Cut into 1in.
Heat to 120 stirring gently from the bottom for 5 min and then every 5 for 30 min till 110. Pour into colander lined with double layer muslin. Drain 1 hour.
Transfer into bowl and salt. Line 2 cheese molds with double layer muslin and fill. Fold over muslin and place 2# weight on top. Press for 4 hours in fridge. Remove from molds and gently remove muslin. Fridge up to 1 week.
Mascarpone4C/2pt Heavy Cream, 1T White wine vinegar
Pour the cream into the top of double boiler and slowly heat to 190 stirring occasionally. Check temp often. Stir in vinegar and continue stirring until cream curdles.
Remove pan from water, cover and let stand 15min or until curds are firm. Pour curds into muslin lined strainer and set over bowl. Cool completely, cover and fridge 24 hours.
Discard liquid and transfer to airtight container. Fridge 3 days. Stir well before using
Mozzarella2 gal Milk, 2 1/2 t Citric Acid Powder, 1/2 t Rennet liquid, 1/4 C water 60, 8 C Water,
1/4 C Salt
Pour milk in large pot. Stir in Citric Acid stirring 2 min. Bring to 88. Remove heat. Dissolve rennet. Add to milk and stir 30 sec. Cover and stand 15 min. Cut into 1in cubes and stand 5 min Heat over low heat, stirring gently. Curds will start to shrink as whey begins to separate. Slowly heat to 108 stirring often about 15 min. Turn off heat.
Continue to stir for 20 min. Bring 8C water and salt to 108 Drain in muslin lined colander and drain 15 min.
Cut curds into 1in and place in large bowl. Pour the hot water over the curds to cover. Cheese will soften. Stretch like taffy for 10 min until it gets stringy a and shiny Remove from water. Knead like bread for about 5 min.
Can be fridge for 3 days, covered in water. Change water each day.
Ricotta 1
1 gal Whole Milk, 4 C Buttermilk, Salt
Heat till 180, stirring occasionally. Remove heat and sit for 30 min. So not stir. Line colander with double layer of muslin. Pour mix in and let drain up to 2 hours. The longer the drier. Transfer to bowl and add salt. Keep up to 1 week
Ricotta 2
1 gal Whole milk, 1/3 C White vinegar, Salt
Heat to 185. Remove from heat and add vinegar and 1t salt. Stir gently just to mix. Cover and sit for 2 hours. Do not stir. Line colander with double muslin. Pour mix in and let drain up to 2 hours. Store up to 1 week.
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