Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [cheese-making]

Questions about the ingredients, methods, and equipment used to turn milk into cheese.

Take some milk, add some combination of bacteria and rennet; sometimes acids, herbs, and mold. Follow the correct preparation methods, wait a while, and obtain tasty, tasty spoiled milk.

See also the tag, for questions about using, storing, and serving it once you've finished making it.

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Why is there cow cheese but no pig cheese?

I have always wondered what there is no cheese made from other milks other than cow, goat or sheep. Are they not suitable for humans? Do they taste bad? Is it even possible to make dairy products with them?
Brizio
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I want to make my own cheese. How do I get started?

I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses?
Curry
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What is the rind of Brie cheese made of?

We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I really have no idea what it's made of. Is it…
J.A.I.L.
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Why did my mozzarella turn out like ricotta?

I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It also got up to 112F instead of the called for…
yossarian
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What determines how well cheese melts

I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am expecting the cheese to melt and it doesn't. So my…
Jay
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How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you need? Can you use pasteurized & homogenized vitamin…
hobodave
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Making (or substitute for) ricotta cheese?

Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought about it. But, living in Japan, I have yet to…
Lee
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Is there a difference between Brie & Camembert?

I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this the case world wide or only in in NZ?
rbrayb
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How many times can cheesecloth be reused?

I've only needed to use cheesecloth a few times in the kitchen and was curious to know if it's reusable. If so, how is it cleaned and how many times can it be reused?
raji
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Is cheese seasoned by default?

When I buy some Gouda, can I expect that it only contains the original fermented milk? E.g. cheese usually tastes somewhat salty and sometimes nutty. Is this because of seasoning or because of the properties of the milk that was fermented? If it is…
hgiesel
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Is there a substitute for cheese salt?

I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few comments that suggest there is no difference…
NKY Homesteading
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Why are my cheese curds not well-knitted after pressing?

I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat spongy, open texture with small visible holes in it, similar to provolone: This is in…
JSBձոգչ
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Fabric to be used for cheesecloth

I want to make my own cheesecloth as to aid the make of Paneer. Is there any type of fabric I should avoid or any other pitfalls to avoid? Can I use just general cotton and will this be effective in letting the whey drip out of the curds?
Neil Meyer
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Cheese from UHT Milk

I live in a town where fresh or whole milk is not readily available. I was wondering if I could make cheese from UHT Milk. If so, what kind of cheese and what method I should use? Or rather, Should I?
Nicolas
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Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?

I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/ )about making mozzarella…
Kate Gregory
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