Now you’ve had a go at lemon cheese and read about milk and rennet, it’s time for you to make a quick and easy mozzarella cheese using vegetarian rennet tablets. The video above takes you through the process using a kit from Hops & Honey, which will leave you with a beautiful mozzarella cheese in just under an hour.Continue reading
It’s time for you to see just how easy making cheese at home can be. The seven minute video above takes you through the process from ingredients and kit, to making the curds and whey, before finally crafting your cheese.Continue reading
You can make some simple cheeses with the regular stuff most of us have in the kitchen, but for more ‘regular’ cheese making there are some bits of equipment that are a ‘must’ if you’re going to do a good job.
If you’ve been following the series of articles for the beginner, then you’ll already have read about milk, rennet and starter cultures, which needed an article of their own – and we’ll find even more detail for them in practiced and experienced sections of the community – but there are a number of other ingredients needed to make cheese that should be reviewed before we get into making our first ‘proper’ cheese. This article reviews the most used six.Continue reading
Alongside milk and rennet, the third and final primary ingredient we need to make a cheese is a starter culture. This article is going to look at what they are, the two main types, discuss how they work and the kinds of cheeses they might be used in. There are also secondary cultures which give rise to certain cheese rinds, or the blue veins in, for example, stilton. These are discussed further in their own article ‘using secondary cultures in homemade cheese’ under the practiced section of homemadecheese.org.
Most non-cheesemakers will be aware of rennet, just through noticing it mentioned on the packets of cheese they buy from the supermarket. But, for the home cheese maker, rennet is an essential tool for the construction of most cheeses that we make. In this article, we explore rennet a bit more deeply.
Like it says in the title, the point of this article is to give an overview of how we convert milk into cheese. It’s a truly amazing process, 5000 years in the making, that can be very simple, or almost as complex and detailed as you want it to be. What I’m going to do here though is give that simple breakdown of the steps involved, with a little description of each. As homemadecheese.org grows, there’ll be more and more articles covering each of the steps in much more detail.