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
1
vote
1 answer

Is pressed cottage cheese a different cheese?

Cottage cheese, by definition, is a cheese made by curdling milk using an acid or rennet of some sort, and then draining the whey, but not really going to any great lengths to press out all the moisture. The result is a very loose, chunky cream-like…
KeithS
  • 424
  • 3
  • 5
1
vote
1 answer

What is the science behind skyr setting without rennet

I've read from multiple sources that rennet used to be one of the ingredients in making skyr but it's not used anymore outside of traditional recipes. I do understand that acid + heat causes milk to curd and indeed, when I heated up a skyr I thought…
Reverent Lapwing
  • 393
  • 1
  • 9
1
vote
1 answer

Making cheese without rennet

What can I use in place of rennet to make mozzarella cheese? And what cheeses can we make without rennet?
Sean
  • 280
  • 2
  • 12
1
vote
2 answers

What is the least amount of vinegar needed to fully curdle milk for cottage cheese?

I found a recipe that states to use around 1/2 tsp of vinegar for 1 quart of milk(0.5% vinegar to milk by weight) and another recipe that says 1/2 cup of vinegar for 3L of milk(3.7% vinegar to milk). That is around 7 times more vinegar. I want to…
user29568
  • 398
  • 3
  • 17
1
vote
1 answer

Why didn't my ricotta curdle?

I've been making my own yogurt for a while – 1-2 quarts of whole milk, 12 hours cooked, into 1-2 pints after straining it all day. A few batches ago I started saving the whey. Today I tried to make ricotta from it: I heated the whey (one big pickle…
Vivian
  • 358
  • 1
  • 2
  • 15
1
vote
1 answer

Where do I get weights for a Dutch-style cheese press?

Many cheesemaking suppliers sell Dutch-style cheese presses, which are also among the easiest type to make yourself. These apply pressure using weights hung at the end of the arm, or further up. However, no retailer who sells the press that I've…
FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
0
votes
1 answer

Dangerous simmering - exploding liquid? (cheesemaking)

This evening I attempted to make gjetost. I started with a gallon of milk and made mozzarella, then added a little dry milk, and made ricotta. Finally I was going to reduce the whey down into gjetost. Once I got the whey reduced down to about 10% of…
Matthew
  • 3,372
  • 8
  • 36
  • 55
0
votes
1 answer

How to make mozzarella with rennet?

I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by the process took more than 30min and the result was something like yogurt. I simply…
Googlebot
  • 1,232
  • 13
  • 25
  • 33
0
votes
2 answers

Are these Indonesian milk products cheese, yogurt, or curd?

In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on an Indonesian e-commerce site: This is called 'susu/dali/bagot horbo/kerbau' ('milk…
thelawnet
  • 1,103
  • 3
  • 11
0
votes
1 answer

When making cheese (e.g. Halloumi) from non-homogenized milk, are the dangers in non-homogenized milk neutralised?

I was looking at ways to make Halloumi at home and found this video. The recipe calls for non-homogenized milk (another name for raw milk, I think!) which as far as I know can be very dangerous. But I am not drinking the milk, I making cheese from…
J86
  • 829
  • 3
  • 10
  • 16
1 2 3 4 5
6