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.

85 questions
5
votes
1 answer

Does method of coagulation matter when extracting ricotta from whey?

I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the…
erotavlas
  • 381
  • 1
  • 4
  • 10
5
votes
2 answers

Doing túró at home

Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a cheese in Italy that approximate it (not even local quark cheese that is very different).
Wizard79
  • 4,603
  • 5
  • 32
  • 41
5
votes
1 answer

Is it possible to make hoop cheese out of acid-precipated milk curds?

I've never tasted or seen "hoop cheese," a product that appears to have been made on a small scale years ago, and was popular in the South. Is it possible to make this cheese by pressing and waxing salted curds made by a method similar to making…
OpenID-test2
  • 681
  • 1
  • 5
  • 13
5
votes
3 answers

Can you make cheese curds with pasteurized milk?

I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. I make yogurt with pasteurized milk and it works…
dewdle
  • 333
  • 1
  • 3
  • 7
5
votes
2 answers

How to make (vegan) cheese saltier?

I have recently been making some quick vegan cheeses such as paneer and halloumi with similar methods to making the dairy version of these cheeses. The process I'm following is roughly: Blend softened/soaked nuts with water and strain to create a…
mfox
  • 784
  • 5
  • 17
5
votes
1 answer

Can you store dissolved rennet tablets?

The rennet tablets I have are for large quantities of milk, 50 litres, much larger batches than I would ever make at home. However, separating out a tenth of a tablet is finicky and inaccurate, so I thought it might be better to dissolve half of or…
mbjb
  • 1,739
  • 2
  • 11
  • 27
5
votes
1 answer

Why is my home-made feta cheese bland?

I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like with feta. The company I ordered my original kit from is no longer in business. What culture is recommended…
user80016
  • 51
  • 2
5
votes
3 answers

My cheese is too mushy

This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town. Making Riccotta and Mozzarella seemed to work out alright, so I decided to try a harder…
Frank Pierce
  • 1,021
  • 4
  • 10
  • 18
4
votes
2 answers

Homemade cream cheese

I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearby shops. When I further started searching I saw one more blog where they used yogurt and…
user23599
  • 61
  • 3
4
votes
2 answers

How do you prepare Brie?

My son enjoys the Brie that comes with the cheese plate at Starbucks. That cheese has a mild aroma. So I picked up some Brie from the market and it has a strong smell. Is there a way to prepare Brie to reduce the odor? Or if I knew anything…
user194
4
votes
1 answer

Can ricotta be made from powdered whey?

1. There are many recipes for making ricotta cheese from fresh whey leftover after cheese. Although I searched Google trying to find making ricotta from powdered whey, I couldn't find anything. A soft cheese, paneer, can be made from powdered milk…
Jude
  • 3,963
  • 1
  • 10
  • 20
4
votes
1 answer

Conversion of liquid rennet to powdered rennet?

How much powdered rennet should you use if a recipe states 1 tsp liquid rennet (for cheese)?
Mirte
  • 141
  • 1
  • 4
4
votes
1 answer

Cheesemaking produces strange bicolored whey

I made some farmer cheese (heat milk, add vinegar, strain curds). I didn't have a strainer big enough to handle the whole batch, so I used two smaller strainers. Weirdly, the two sub-batches produced very different-looking whey (see photo). Why…
crmdgn
  • 1,572
  • 3
  • 18
  • 31
4
votes
2 answers

Is it safe to drink the whey?

If you make cheese with starter culture and rennet is the whey that is a byproduct of this process safe to drink? I have heard from some that there does exist some who are fond of drinking this but I'm not sure if the whey from rennet is safe?
Neil Meyer
  • 4,573
  • 8
  • 35
  • 58
4
votes
1 answer

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt until the proteins coagulate and separate from the…
mira
  • 41
  • 2
1 2
3
4 5 6