While all cheeses start out as curds, squeeky cheese curds are basically a chedder-style cheese curd that hasn’t been fully pressed and aged. They are delicious to munch on and melt nicely on a pizza or poutine! (How can you tell that I’m Canadian?)
There are a number of ways to make ricotta. The most common is an acid based ricotta, where the milk is curdled with citric acid and then strained. It makes a pretty bland ricotta that is good for cooking and lasagna. Another way to make a faux ricotta is to use kefir to curdle the…
It is shocking… but our local, organic milk is on sale this week! Milk NEVER goes on sale. I couldn’t resist stock piling, and making loads of cheese. Since I no longer have a “cave” to age my cheese, I stuck to fresh cheeses.
There are many different variations on cream cheese. You could curd your milk with anything from yogurt to lemon juice, and call your finished product cream cheese.
Whey is the natural by product of straining dairy. It’s what you get if you make cheese or Greek yogurt. And if you’ve been on a cheese making binge (like I have been) then you end up with MANY MANY gallons of whey to use up!
Fresh cheeses only take a few days to ripen and are usually just left in the fridge until they are ready to be eaten. This section focuses more on hard cheeses which are aged for at least a month and sometime for years!
You officially have cheese once the whey has been drained! However there are a few more steps to officially finish your cheese.
There are several different ways to deal with cheese curd, and the different methods can lead to quite dramatic differences in cheese the type of cheese you end up with. For example cheddar (cooked curd) and Gouda (washed curd) otherwise follow a pretty similar recipe.
The first true step in cheese making is to inoculate the milk with culture and set the curd. Here’s a step-by-step breakdown of this procedure.
I wrote this blog for my Cheese Making extravaganza. However, it’s really relevant for ALL ferments. Particularly cheese, meats and alcohol. Anything that ferments for more than a few weeks, needs to be made in sterile conditions.