DIY





Easy Cheesy: 4 Super-Simple Cheese Making Recipes

If you’ve never made cheese, you’ll be delighted to learn how easy and fun cheese making can be. These easy cheese making recipes and tips are great for new cheese makers.

| June/July 2008

If you’ve never tried making cheese, you’ll be amazed to learn that it can be as fast and easy as baking a pie. Cheese making recipes are easy, quick and require few ingredients. The only equipment you need is a stainless steel pot, measuring spoons, cheesecloth and a dairy thermometer. 

Know Your Cheese Making Ingredients

First and foremost, milk. Using fresh, whole milk from grass-fed cows (from a nearby farm) will produce the best results. (Find local suppliers.) Some cheese makers pasteurize even fresh, raw milk, because the native bacteria may compete with the specific molds and bacteria you want to proliferate. If you want to pasteurize raw milk, heat it to 145 degrees Fahrenheit in a stainless steel pot or double boiler. Hold the temperature there for 30 minutes, then chill the pot until the temperature of the milk dips to 40 degrees.

Low-fat milk also can be used to make cheese, but you’ll get less cheese as a result. Store-bought milk will work, too. Just be sure to avoid any brands that say “ultra-pasteurized.” Ultra-high-temperature pasteurization allows milk to be shipped long distances and stored without refrigeration, but its coagulating ability is damaged in the process. Ultra-pasteurized milk can sit around for many weeks without spoiling, but it can’t be made into cheese.

Get some culture. Cheese cultures and starters include bacteria, molds and acids that encourage coagulation and/or help develop unique flavors. They can be found at natural foods stores and specialty suppliers. Try New England Cheesemaking Supply or Leeners.



Rennet comes from what? Rennet, which comes in liquid, tablet or powder form, contains enzymes that cause milk solids to separate from clear whey and form curds. Traditionally, rennet is made from the stomach lining of an infant ruminant — aka grazing — animal. (The enzymes help the animal digest its mother’s milk.)

Although most store-bought cheeses rely on animal-based rennet, vegetable rennet also is widely available. It’s made from plants that have coagulating properties, such as fig and thistle.

Ken_1
8/8/2008 3:32:39 PM

Nice article! Now, if I can just get my wife to let me get a few goats...







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: September 14-16, 2018
Seven Springs, PA

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE







Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard