All Posts by HomeCheeseAdam

Follow

About the Author

I've been making cheese in my kitchen at home for over two years now. It is much easier than most people think to get started, which I love, but it can also be really detailed and complex to get the best flavours from your cheese... and so my experimenting and learning goes on.

Oct 14

Cheese Making Ingredients

By HomeCheeseAdam | Beginner , New to Cheese Making

cheese making ingredients

The Top Six Additional Ingredients for Making Cheese

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

Oct 14

What is a Starter Culture?

By HomeCheeseAdam | Beginner , New to Cheese Making

starter culture for cheese

Mesophilic, Thermophilic and the Creation of Acid

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.

Oct 14

How rennet works

By HomeCheeseAdam | Beginner , New to Cheese Making

How rennet works

Trimming the Hairy Casein

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.

Oct 14

All About Milk for Cheese Making

By HomeCheeseAdam | Beginner , New to Cheese Making

All about milk for cheese making
In this article we’re going to consider milk. There is more to it than meets the eye and, as it is the ingredient that makes a cheese, it is essential that we know a little more about it.In cheese making there are three main animals that supply our milk: cows, goats and sheep. We can also use water buffalo (think mozzarella) but that is not too easy to come across in the UK. For the purposes of this beginner’s article, all we’re going to consider is cows’ milk. If you want to know more about the others, check out making homemade cheese with goat and sheep milk.
Oct 14

How Cheese is made

By HomeCheeseAdam | Beginner , New to Cheese Making

Cows in a field

An Overview of Making Cheese in your Kitchen

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.