In this video I go over the intricacies of monitoring pH at different stages of cheesemaking – including what that pH tells you after the cheese is done or partially through aging. I throw in tips and suggestions for how to control acid production in the vat and why it matters! I sure wish itContinue reading “pH and Acid in Cheesemaking”
It is hard to sort out all the different types and categories of rennet. For that reason, you often hear them mixed up, even by some experts! Here is a little guide that will hopefully help you sort them out – and keep them straight! Rennet vs. Coagulant While the term rennet originated from theContinue reading “Keeping Coagulants Straight”
Who doesn’t love fresh, squeaky cheese curds? Plain, slathered with pesto, deep fried, or with fries and gravy as poutine, cheddar curds are fun and delicious. But making them usually involves half the day, and who has time for that? In this recipe, I have shortened up a few of the steps, the result isContinue reading “Fresh, Squeaky Cheddar Curds – In about Two Hours”
Chapter 7: Rennet-Coagulated Semi-Firm Fresh Cheeses (From Mastering Basic Cheesemaking, 209 page ebook, 5.99 on Amazon) In our last chapter we introduced a bit of rennet to help create our cheeses. Now we’ll move on to the largest family of cheeses—those that rely completely on rennet for coagulation. Most will still use bacteria, too,Continue reading “Excerpt #2: Mastering Basic Cheesemaking”
I have just published on Amazon an ebook (5.99) for those just getting started making cheese. It is a different approach than any other beginning book available. The recipes are lessons, each one builds organically on the previous and adds a layer of skills and knowledge. I hope you will give the book a tryContinue reading “Excerpt #1 Mastering Basic Cheesemaking”
As an augmentation to the article I wrote for the summer culture the word on cheese magazine http://culturecheesemag.com/diy/beautiful-homemade-burrata , here are step by step photos of how to make burrata sachets, dumplings, packets or whatever you want to call them!
If your Quick Mozzarella doesn’t always turn out perfectly, despite many recipe’s suggesting that it is “so easy”, stop blaming yourself! Stretched curd cheeses, often referred to by their Italian name of “pasta filata”, depend upon some pretty precise chemistry occurring in order to turn out well. In this article I have extracted a bitContinue reading “Stretchy Secrets – Pasta Filata Cheeses”
If you’ve ever seen a whole wheel of the iconic US cheese, Vella Dry Jack you might have noticed that the cheese is irregularly shaped and has an indentation on the top that the Vella family fondly dubbed “the belly button”. This cheese, along with several other aged cheeses, are pressed while wrapped in cheese cloth- insteadContinue reading “Pressing Cheese without a Form”
Here is a flow chart that may be helpful in seeing the many steps of licensing and permits involved with building a cheesemaking facility. I have focused this chart on California, as it is one of the more “permit heavy” states, but most of the steps will apply in other states as well.
Here is an article I wrote awhile back on the fun little problem that comes with aging naturally rinded cheeses: How the “Mitey” Have Fallen- Adventures with Cheese Mites By Gianaclis Caldwell May 2010 Cheese lovers beware, there is another very determined turophile (cheese devotee) on a mission to devour the same fine, long agedContinue reading “Cheese Mites- A Creepy Little Secret”