[gmac]

I made cheese in high school as part of a chemistry project. Just very basic farmer's cheese (used lemon juice to coagulate the milk).  But, I'm sort of considering trying to make fresh mozzarella or something else.  I know several dairy farmers where I can trade beer for unpasteurized whole milk.
Anyway, anyone here make cheese on a regular (or semi-regular) basis?  Got any advice?

[tubercle]

Tubercle makes all kinds of cheeses all the time. There is a post on here somewhere about it and the press I made.

 Your best friend: http://cheeseforum.org

[bo]

I'm an expert in cutting the cheese. Just ask my wife.

[tschmidlin]

Tubercle makes all kinds of cheeses all the time. There is a post on here somewhere about it and the press I made.

 Your best friend: http://cheeseforum.org

http://www.homebrewersassociation.org/forum/index.php?topic=4154.0

[MDixon]

If you can get unpasteurized milk you are golden. I have not been so lucky and more or less quit making cheese as a result. It is a time consuming process, but is all about temp control so it isn't hard.

[gmac]

Thanks Tom.  I'll abandon this thread and jump on the one you sent. 
Apparently making beer has lost it's challenge so it's time for a new obsession 

[bo]

I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.


I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why, 

[morticaixavier]

I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.


I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why,

do you use different brands of milk? ultrapasteurized milk will often have issues coagulating. Also, if i remember correctly, the level of calcium has an effect on coagulation.

I used to make paneer and ricotta on a regular basis (usign lemon juice, not proper ricotta) but I don't usually have time anymore. I used to make lasagna with homemade everything (noodles, cheese, sauce, veggies)

[corkybstewart]

I was making a bunch of microwave mozzarella last year but haven't in a while.  Here's a tip: don't even bother with rennet that's past its expiration date.

[bo]

I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.


I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why,

do you use different brands of milk? ultrapasteurized milk will often have issues coagulating. Also, if i remember correctly, the level of calcium has an effect on coagulation.

I used to make paneer and ricotta on a regular basis (usign lemon juice, not proper ricotta) but I don't usually have time anymore. I used to make lasagna with homemade everything (noodles, cheese, sauce, veggies)

Yes, same brand and I'd add about an eighth of a teaspoon of calcium carbonate. It was always pasteurized milk.


I originally used some out of date rennet, but replaced it with new stuff. I'm not sure that helped much. It was like 1 out of 4 batches I dumped.

[morticaixavier]

I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.


I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why,

do you use different brands of milk? ultrapasteurized milk will often have issues coagulating. Also, if i remember correctly, the level of calcium has an effect on coagulation.

I used to make paneer and ricotta on a regular basis (usign lemon juice, not proper ricotta) but I don't usually have time anymore. I used to make lasagna with homemade everything (noodles, cheese, sauce, veggies)

Yes, same brand and I'd add about an eighth of a teaspoon of calcium carbonate. It was always pasteurized milk.


I originally used some out of date rennet, but replaced it with new stuff. I'm not sure that helped much. It was like 1 out of 4 batches I dumped.

huh, well that about exhausts my cheese making troubleshooting abilities 

[Pinski]

I thought this was an extension of the regional sayings thread.  I'm at work "making the cheese" right now.

My girlfriend has been eyeing the cheese making supplies as the LHBS last few times, I'm trying to be very encouraging but it's gotta be her thing.

[kmccaf]

We make cheese quite a bit in my house. Just simple farmer's cheese, that we usually put fresh on top of some Poutine, with a good helping of gravy. We use Mark Bittman's method in his book How to Cook Everything Vegetarian. It is really, really easy. Just bring a pot of milk (doesn't have to be unpasteurized or non-homogenized) to a simmer, once you see some bubbles coming up, cut the heat, and pour a quart of buttermilk into it, and stir it thoroughly. Then, pour it through some cheese cloth, and squeeze until you get the consistency you want (it will be hot). Bittman's book is wonderful, so I would recommend looking it up. Simple, and delicious though.

-Kyle

[gmac]

Poutine

You know Poutine in Illinois?  Wow, I'm seriously impressed.

[kmccaf]

Poutine

You know Poutine in Illinois?  Wow, I'm seriously impressed.

Oh, man I love Poutine, but I've never been to Canada, or had the real thing (so I suppose I may be doing it wrong). My girlfriend and I wanted to make something for the last Winter Olympics, and thought Poutine was the perfect dish. It is really good, and what's not to like? Fresh cheese, gravy, fries. Grab a beer, put some curling on, or hockey, and I'm in heaven.

Cheers,
Kyle