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

Cheesemaking: Making Goat’s Cheese With Ash

The cheese that is made in this recipe is a lactic type goat’s milk cheese with a covering of salt and finely powdered charcoal. It will change from black to a nice blue-gray to white and bloomy surface. Recipe What You Need 1 Gallon of Goat’s Milk (Not UltraPasteurized) 1 Packet C20G Chevre Culture 1/16 … Read more

Cheesemaking: How To Make Ibores

Recipe What You Need 3 Gallons Goats Milk (Not UltraPasteurized) 1/16 Tsp MA4002 Culture 1/4 Tsp Calcium Chloride 1/2 Tsp Single Strength Liquid Rennet 2 lbs Cheese Salt (for Brine) Spanish Smoked Paprika & Olive Oil What To Do 1. Heat the 3 gallons of milk to 86F. Do this by placing the milk in … Read more

Cheesemaking: How To Make Crescenza

When making this particular cheese, there is a trick to it. The trick is to balance the acid development with the correct moisture level in the cheese to ensure it will ripen properly. It is your choice whether you want to make it drier for a firm texture and longer aging or very moist to … Read more

Cheesemaking: How To Make Pouligny-Saint-Pierre

Recipe What You Need 2 Gallons of fresh unpasteurized goat’s milk 1/16 Tsp MA011 Culture 1/32 Tsp C70 Geotrichum Candidum 4 drop single strength liquid rennet Salt What To Do  1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 72F. To do this, place the … Read more

Cheesemaking: How To Make Gamalost

Gamalost is a Norwegian cheese which is rarely found in stores outside of Norway so this recipe will come in handy for eager cheesemakers. The cheese is generally hard with a mold ripened rind. Recipe What You Need 3 gallons skimmed milk 1/2 Tsp. thermophilic culture 1/8 Tsp. penicillium Roquefort mold powder 1 Tsp. cheese … Read more