JohnBarleycorn
Well-Known Member
Has anyone here made thier own cheese ? Been checking on line about the process and was wondering if its really worth the effort in cost and quality .
Short Drive said:I've made ricotta, by boiling lemon juice in milk. This causes the milk to curdle it is then strained though cheese cloth and a strainer. Got the idea from Gourmet magazine.
iBeer said:One question for zoebisch01 or anyone else whose made cheese - I've haven't been impressed with the consistancy with my cheese. It's quite gummy. Around my house, it's really hard to find unhomogenized milk, and I think this plays a big role in the consistancy because the fat isn't binding together. Has anyone had this problem? My only other option is Organic Whole Milk which costs $10 a gallon...
I think is either the milk or the press isn't getting the pressure I think it is.
desiderata said:My wife made and Indian dish that required this process as well. I don't think it was actually "ricotta" cheese, but it was good. Interesting as well, but not worth the effort, except maybe, once in a while.
I can see making cheese in large quantities as being worth it, but really, unless you will be sharing with a lot of people (or it keeps for a long time), who eats that much cheese? I'm guessing it's not made in 5 or 10 gallon batches like we make beer?
Catfish said:I miss cheese.
Catfish said:I miss cheese.
Catfish said:I miss cheese.
zoebisch01 said:Sounds like she made Paneer. It is really good cooked with Spinach in one of their traditional dishes.
98EXL said:So for those who have made cheese...
I love cheese, almost as much as beer. I love cooking, brewing, making things, etc
Can I make decent cheese, of any quantity with investing very little?
98EXL said:I was kinda hoping it would be easy
zoebisch01 said:Well the basic process is! Heat the milk, set the milk with Rennet, cut the curd, cook the curd, form or press the cheese, age and serve. The devil is in the details. Don't let me stop you. Here is a good (and easy) route to get your feet wet:
queso blanco
I guess what I was getting at was it is easy to dream about all those great cheeses you can make, but getting from here to there is a process. Sort of like any craft.
ryser2k said:So how difficult is it to make something like cheddar? I have been thinking about picking up the cheesemaking kit from AHS to try that. I think I have all the equipment I need from homebrewing...
98EXL said:I'm not looking to make anything fancy. Something like cheddar or american that I can shred to use in cooking...
DaveyBoy said:What about the really hard cheeses like Parmesan, romano, etc? Are these the same process, they just take longer to age? Or do they require any different ingredients?
Enter your email address to join: