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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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Are there aged cheeses I can make which don't require a cheese fridge?

I enjoy home cheesemaking, and often make fresh cheeses at home, including ricotta, paneer, queso fresco, and microwave mozzarella. I've stayed away from hard, aged cheeses to date because they appear to all require aging in a special cheese…
FuzzyChef
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Is leftover whey after making 'this' cheese useful?

I know cottage cheese as it's from warm temperature of milk and rennet, and ricotta cheese from high temperature of whey and acid. So what is the cheese from boiling milk and acid, and does the leftover water from this and ricotta cheese have few…
user101257
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How to obtain rennet?

I want to make some homemade mozzeralla and I know that I need rennet but I am at a loss at how to obtain it. I also don't know which type I need out of the artifical or natural. Is there a way to make it for myself? My searches are turning up…
sarge_smith
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What to do with leftover whey from vinegar-based cheese preparation

Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation with vinegar (without culture) should be…
Googlebot
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What determines how hard or soft a cheese will be?

My knowledge of cheese making is extremely lacking, but what determines how hard or soft the final cheese product is when making your own cheese?
rfusca
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How can I make homemade tofu more flavorful?

Background: My wife (for some unknown reason) bought a huge bag of dried soy beans. In my efforts to dispose of it I have been experimenting with making soy milk and tofu. Tofu has a bad reputation for being overly bland. It struck me how tofu…
Sobachatina
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What is the difference (practically) between different types of rennet?

I recently started cheesemaking and I purchased some vegetarian rennet from an online retailer. I believe it's microbial (it's a clear liquid, slightly more viscous than water). When a recipe calls for X amount of calves' rennet (liquid or tabs),…
calico-cat
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What is the effect of the fat content of milk when making cottage cheese

I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering... What effect does the fat content of the milk used in the recipe have on the final cottage cheese product? Does using milk with a higher fat…
Kyra
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How does FPC compare to mammalian rennet?

How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?
Drisheen Colcannon
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Failing to make mozzarella

So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs and never take up the shape of solid…
tomvo
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Making hard cheese from milk by vinegar

I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Different recipes suggest 1/4 - 1/8 cup of vinegar for one gallon of milk, but in my case, the…
Googlebot
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Using whey from yogurt to make ricotta

My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at…
Matthew
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How are mozzarella cheese sticks (string cheese) formed?

I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls sometimes end up with an uneven texture. How can I knead the curd to end up with sticks where…
Sobachatina
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how do I make my goat cheese creamy?

I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with no curdling occuring, took off the stove then…
Manako
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What is the storage life for whey?

I've recently begun making cheese at home. In this answer it was suggested to reserve the whey to be used in curries. I've done this, and I have about 3 cups of whey sitting in my refrigerator for two weeks now. It's appearance and odor have not…
hobodave
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