The halloumi recipes that you need to try today

We love sharing recipes with our readers and customers here at Shisler’s Cheese House. Today, we are going to help you welcome in the New Year with some delicious halloumi recipes. Last year, we shared a great recipe to make your own mouthwatering halloumi. This is surprisingly easy to make at home. If you’ve shied … Read more

Cheesemaking: How To Make Cabra Al Vino

Recipe What You Need 3 Gallons of Goat’s Milk (not Ultra-Pasteurized) 1/8 tsp MA4002 Culture* 1/8 tsp Single Strength Liquid Rennet Cheese Salt 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 95F To do … Read more

Cheesemaking: How To Make Caciotta

Recipe What You Need 2 Gallons of Milk (Not UltraPasteurized) 2/3 Packet of C201Thermophilic Culture (1/2 packet if using raw milk)* 1/2 tsp 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 … Read more

Cheesemaking: How To Make Butterkase

Recipe What You Need 2 Gallons of Milk (Not Ultra Pasteurized) 1 Packet of C21 Buttermilk Culture 1 Packet of C201 Thermophilic Culture 1/64 tsp C70 Geotrichum Candidum 2.25 ml (just under 1/2 tsp) Liquid Rennet Salt for Brine and Aging Calcium Chloride (for pasteurized milk) What To Do 1. The first step is to … Read more

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