Cheesemaking: How To Make Bleu d’Auvergne

It is not recommended to make this cheese unless you have made a few other kinds of cheese in the past for experience. The cheese needs to be around 4-5 lbs to develop a good blue. However, if you are wanting a smaller version, you can change the scale down from 5 gallons to 2 … Read more

Cheesemaking: How To Make Brick Cheese

Recipe What You Need 4 Gallons of Milk (not ultra-pasteurized) 1/2 tsp MM100 or 1 Packet C21 Buttermilk Culture (30-40% less culture for raw milk) 1/16 tsp C10 Bacteria Linens 3/4 tsp (3.75ml) Liquid Rennet Salt for Brine Calcium Chloride (for pasteurized milk) What To Do 1. The first step is to heat and acidify … Read more

Making Cultured Butter

These days, homemade butter made straight from your kitchen is a lot better than store-bought butter. This recipe will show you exactly how to make delicious cultured butter. All you really need is cream and a jar. You can make it in a blender or a mixer using ripened cream, it is as simple as … Read more

Cheesemaking: How To Make Belper Knolle Cheese

Recipe What You Need 1 Gallon of Milk (Not UltraPasteurized) 1 Packet C20G Chevre Culture 1/2 tsp Pink Himalayan Salt or Cheese Salt 2-3 Garlic Cloves 1.5-2 Tbs Toasted Black Peppercorns 1/4 tsp Calcium Chloride (for pasteurized milk) What To Do 1. If you are using pasteurized milk, add about 1/8-1/4 tsp of Calcium Chloride … Read more

Cheesemaking: How To Make Alpine Tomme

This recipe will be made with 2 gallons of milk. However, if you want to make a 4-gallon batch it can be a lot better because it seems larger formats ripen a lot easier. The smaller batch size can be easier for home cheese makers. Recipe What You Need 2 Gallons of Milk (Not UltraPasteurized) … Read more

Cheesemaking: How To Make Bel Pease Cheese

Even though this cheese is usually made with pasteurized milk, you can make it with high-quality raw milk if you so wish. However, this recipe does use pasteurized milk. If you are going to make your own version using raw milk, be sure to decrease the culture amounts by around 40% and the rennet by … Read more

How To Make Mozzarella In 30 Minutes

Recipe A few things to note before making this recipe: – Make sure the milk you use is not ultra pasteurized – You can use homogenized or non-homogenized milk – Farm fresh milk is a great option if you can find it locally – Low-fat milk will work but the cheese will be drier and … Read more

Cheesemaking: How To Make Crottin de Chavignol Cheese

  Recipe What You Need 1 Gallon of Goats Milk (Not UltraPasteurized) 1 Packet C20G Chevre Culture 1/16 Tsp C7 Geotrichum Candidum Cheese Salt Calcium Chloride (for pasteurized milk) What To Do 1. First, begin by bringing the milk to room temperature (74F). When the milk is at room temperature, you can add the culture … Read more

Cheesemaking: How To Make Caciocavallo Cheese

Recipe What You Need 2 Gallons of Milk (Not Ultra-Pasteurized) 1 Packet C101 Mesophilic Culture 1/2 Tsp (2.5 ml) Single Strength Liquid Rennet Salt Brine Calcium Chloride (for Pasteurized Milk) What To Do 1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 92F. To do … Read more

Cheesemaking: How To Make Derby Cheese With Sage

This cheese is a Derbyshire cheese that was created during the early 20th century. It is a moister, softer and earlier ripening version of Cheddar. Sage is added to this recipe to give it a delicious twist. Recipe What To Do 2 Gallons of Milk (Not UltraPasteurized) 2/3-3/4 Packet C101 Mesophilic Culture or 3/16 tsp … Read more